These Birch Benders keto pancake mix muffins taste better than pancakes and are just as easy to make, if not easier!
*For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.
Since we love easy recipes, we had to try pancake mix muffins made with one of the most widely-available keto pancake mixes: Birch Benders Keto Pancake Mix.
And to our surprise, these pancake mix muffins were a hit at our house. And we’re not big on store-bought keto pancake mixes at our house.
In making the pancake mix muffins, we tried a few different combinations including pancake mix, almond milk, egg, sweetener, butter, sugar-free chocolate chips and sugar-free maple-flavored syrup.
In the end, we skipped the butter and preferred a little maple-flavored syrup in the muffins to give them more of a pancake taste.
These muffins are a simple recipe that takes less than 10 minutes to prepare. We actually think they’re easier than making pancakes, and since the recipe makes 10 muffins, you’ll likely have some leftovers to enjoy.
Be sure to also check out our taste-test reviews and ranking of the best keto syrups and keto pancakes mixes you can buy at the store or online.
Ingredients
Birch Benders Keto Pancake and Waffle Mix: We chose this store-bought keto pancake mix since it’s the most widely available and easy to get (even though it’s not our favorite pancake mix). To make regular pancakes with this mix, you simply add water.
We use the exact ingredient proportions for making pancakes (as indicated on the package) except we replace the water with almond milk (and add several other ingredients). We have not tried this recipe with other pancake mixes, so we are not sure about substituting other mixes.
Almond milk: We use almond milk as opposed to water (as indicated by package) for these muffins. However, you may substitute with another type of non-dairy milk like unsweetened macadamia milk.
Sugar-Free Sweetener: You definitely need to add sweetener! We use 3 tablespoons of Lakanto Monk Fruit Sweetener, but you could use another sweetener of choice (see a sweetener conversion chart). If you are skipping the sugar-free maple sweetener, then you’ll need add to another tablespoon of sweetener (for a total of 4 tablespoons).
Egg: The muffins turn out better with the addition of an egg!
Sugar-Free Maple Syrup: We use just 1 tablespoon of sugar-free maple flavored syrup. For this recipe, we use Sweet Mountain Sugar-Free Syrup. If you skip the syrup, then be sure to add an extra tablespoon of sweetener.
Sugar-free chocolate chips: We LOVE sugar-free chocolate chips in these muffins since they add to the flavor and sweetness. That said, you could swap with other ingredients like blueberries, nuts, etc. (see more options below).
Step-by-Step Instructions
STEP 1: Pre-heat the oven to 350 degrees F. Line a muffin pan with cupcake liners. In a medium bowl, whisk one egg. Combine all the ingredients, except the sugar-free chocolate chips, and stir until well combined. Add about ½ of the sugar-free chips (or other mix-in). Stir until just combined.
STEP 2: Spoon mix into each muffin cup until ⅔ full. Top each muffin with 3 to 4 sugar-free chocolate chips or other preferred mix-in (this helps them from sinking to bottom). You should have roughly 10 muffins (or slightly more or less).
STEP 3: Bake for 15 to 20 minutes until tops are lightly golden and a fork or toothpick comes out clean when stuck into the center of the muffin. Let cool for a few minutes. Serve with a side of sugar-free syrup.
Other Mix-ins
If you want to change-up the muffins and replace the sugar-free chocolate chips, here are some considerations:
- Blueberries
- Cooked bacon bits
- Chopped strawberries
- Nuts
- Cinnamon sweetener mix
How to store
Store the muffins in a covered container in the fridge for up to 3 or 4 days. Simply reheat in the microwave or oven until warm.
For freezing, be sure to let muffins cool completely. Place in a freezer ziplock bag and store for up to 3 months or more in freezer. Remove when ready to eat and reheat in the microwave or oven until warm.
More keto muffin recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
*For the integrity of our food blog, we do not engage in brand partnerships nor do we accept free products. We only review and recommend the products we enjoy.
Recipe
Keto Pancake Mix Muffins (with Birch Benders Mix)
These Birch Benders keto pancake mix muffins taste better than pancakes are are just as easy to make (if not easier)!
Instructions
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Make Muffins: Pre-heat the oven to 350 degrees F. Line a muffin pan with cupcake liners. In a medium bowl, whisk one egg. Combine all the ingredients, except the sugar-free chocolate chips, and stir until well combined. Add about ½ of the sugar-free chips (or other mix-in). Stir until combined.
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Spoon into Pan: Spoon mix into each muffin cup until ⅔ full. Top each muffin with 3 to 4 sugar-free chocolate chips or other preferred mix-in (this helps them from sinking to the bottom). You should have roughly 10 muffins (or slightly more or less).
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Bake and Serve: Bake for 15 to 20 minutes until tops are lightly golden and a fork or toothpick comes out clean when stuck into the center of the muffin. Let cool for a few minutes. Serve with a side of sugar-free syrup.
Notes
If you are skipping the sugar-free maple sweetener, then you’ll need add to another tablespoon of sweetener (for a total of 4 tablespoons).
Store the muffins in a covered container in the fridge for up to 3 or 4 days. Simply reheat in the microwave or oven until warm.
For freezing, be sure to let muffins cool completely. Place in a freezer ziplock bag and store for up to 3 months or more in freezer. Remove when ready to eat and reheat in the microwave or oven until warm.
Nutrition
Serving: 1muffinCalories: 83.2kcalCarbohydrates: 14.2gProtein: 3.3gFat: 5.3gSaturated Fat: 1.6gCholesterol: 38.7mgSodium: 157.8mgFiber: 5.4gSugar: 0.4gSugar Alcohols: 6.3gNet Carbs: 2.5gProtein Percentage: 16%
