Breakfast Cupcakes

Peanut free, nut free, gluten free, dairy free, egg free Recipe created by Keeley McGuire, Keeley
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes


Pancake Muffins

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


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


  1. 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 Lightly 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.)
  2. 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.
  3. 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.

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