Breakfast Cupcakes

Recipe created by Keeley McGuire, Allergy Friendly Fun Lunch Boxes.

Peanut free, nut free, gluten free, dairy free, egg free

Makes 48 mini pancake muffins

• 2 1⁄2 c. gluten-free all-purpose flour 
• 2 T. baking powder
• 1 T. oil (or applesauce)
• 1 T. flax meal
• 3 c. non-dairy milk (such as rice milk)
• 1⁄2 c. Don’t Go Nuts Sea Salted spread
• 1/2 c. allergy-free chocolate mini chips

• 1 – 5.3 oz. serving strawberry non-dairy soy yogurt
• 1/4 c. Don’t Go Nuts Chocolate spread


Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, oil/applesauce and flax. Slowly add 2 1/2 c. of the 3 c. of non-dairy milk required. Add Don’t Go Nuts Sea Salted spread. Mix until a smooth batter is formed. (Gluten-free flour often requires more moisture. It was at this point I slowly added in the last 1/2 c. of non-dairy milk, as needed, to smooth out the batter.) 

Lightly grease a mini muffin pan. Fill each cavity about 3/4 full with batter. Bake for 20-22 minutes or until it passes the “toothpick test.” Remove from oven and let cool in pan for 3-4 minutes, then transfer Pancake Muffins onto a cooling rack.

In a medium bowl, combine yogurt and Don’t Go Nuts Chocolate spread. Mix until a smooth “icing” is formed. Once the muffins are cooled, spread the icing onto the muffins with a knife or pipe on as you would a cupcake. Store in an airtight container in the refrigerator for up to 3 days or freeze “un-iced” for up to 3 months.

Keeley McGuire is the proud mama of “Little Miss,” her sous chef. Together, they love spending time in the kitchen baking, creating and eating fun foods. Keeley views the challenges of motherhood, working and food allergies as an adventure. Follow her journey “making allergy friendly foods fun” at www.KeeleyMcGuire.com

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