Eating breakfast while driving is a messy (and perhaps dangerous) fact of life. The need for extra sleep butting up against carpool duty, commuting to work or an early appointment with the gym, makes sitting down at a table for breakfast a luxury for most women.

Some breakfasts work better than others for eating on the go. Smoothies are perfect but you may be not always leave ou satisfied. I used to eat dry Kashi Go Lean on my way to my morning workout but my car suffered the consequences. I have had more than one client come in for their morning session with a Greek yogurt spill, either on herself or the car, to clean up.

What about pancakes?

I love a good protein pancake and peanut butter sandwich but even a sandwich requires some prep and skill. If we made the pancake to fit the palm of your hand, muffin size let say, that might work a little better.

My Chocolate Peanut Butter Pancake Muffins are the perfect grab and go breakfast. Inspired by local favorite Granolove, these muffins are low in sugar and gluten free. Make a batch on Sunday afternoon so breakfast is the least of your concerns on a hectic Monday morning.

Chocolate Peanut Butter Pancake Muffins

  • 1 1/3 cup King Arthur Gluten Free Pancake Mix
  • 1 egg
  • 2 scoops True Athlete Natural Whey Protein Chocolate
  • 2 tbsp extra virgin coconut oil
  • 1 cup unsweetened almond milk
  • 1/3 cup Peanut Butter Chocolate Granolove granola
  1. Preheat oven to 425 degrees. Line a baking sheet with nine parchment or silicon baking cups and spray with olive oil or coconut oil.
  2. Mix pancake mix with egg and coconut oil per the directions on the box.
  3. Add whey protein powder and almond milk to reach a pourable consistency.
  4. Pour equally into each of the nine baking cups.
  5. Top with granola.
  6. Place in oven and bake for 3 minutes at 425. Reduce heat to 350 and bake for another 12-15 minutes. (The higher heat to begin with is what creates the perfect puffed up muffin top!)
  7. Cool on wire rack. Store in the refrigerator once cooled for up to 7 days.

Yield: 9 Muffins
Prep Time: 7 Minutes
Cook Time: 18 Minutes
Serving: 1 Muffin

Per Serving: Calories 146; Total Fat 5g; (Sat Fat 3g, Trans 0g, Poly Fat 0g, Mono Fat 1g); Protein 4g; Carb 20g; Fiber 1g; Sugars 3g; Cholesterol 28mg; Sodium 239mg

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