This Mini Muffin Breakfast Board is a fun and creative way to serve breakfast or brunch on Valentine’s Day or any day of the week. These Mini Muffins can be made using a variety of add-in’s and make for a quick meal prep breakfast on those busy mornings!

Makes 24 mini muffins

What do I need to make this Mini Muffin Breakfast Board?

•  Kodiak Cakes Pancake Mix– you may substitute the Kodiak Cakes Pancake mix for: Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour , King Arthur Gluten-Free Pancake Mix– as a gluten-free option or for Gold Medal self-rising flour
• Unsweetened almond, coconut, or soy milk-for flavor. I like use unsweetened almond or coconut milk. You may use water if you prefer however the batter won’t be as creamy!
• Vanilla extract
• Egg-one whole egg or you can substitute it for 2 more egg whites or 2 Tbsp liquid egg 
• Zero Point sugar substitute– I use Lakanto Golden or Classic Monkfruit Sweetener 
• Unsweetened Applesauce- used as a zero point substitute for oil or butter.

Optional add- in’s:

• Blueberries- fresh or frozen
• Raspberries-diced
• Strawberries-diced
• Bananas-peeled and sliced
• Blackberries-diced
• Nuts-pecan, walnuts, almonds, ect. chopped
• Sprinkles
• Cinnamon sugar
• Sugar free chocolate chips-I LOVE  Choczero no sugar added milk chocolate chips or Lakanto no sugar added chocolate chips.  These brands are super delicious and have NO bitter aftertaste! If you prefer dark chocolate you can substitute the milk chocolate for Lily’s Dark or Milk Chocolate Chips, Stevia Sweetened, with no added sugar.  You can find those HERE on Amazon.

Save 10% on your order using the link below and promo code: Pounddropper

What sweetener do I use to make these Mini Muffins?

These can be made with any zero point sugar substitute. Keep in mind not all sweeteners are the same..they may vary in sweetness and point values.

 Lakanto Baking Sweetener matches the sweetness of sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking and cooking ingredients. If you use a different sweetener be sure to use the ratio for regular sugar that it states on back of the package. 

What is Lakanto Monk Fruit Baking Sweetener?

• TASTES JUST LIKE SUGAR: Contains zero net carbs and zero calories.  Perfect for baking cookies, cakes, and other sweet, sugar-free treats.
• LIFESTYLE FRIENDLY: Works with WW, ketogenic, diabetic, candida, paleo, vegan, low-carb, low-sugar, non-GMO, and all-natural diets.

What is the difference between Lakanto Monk Fruit Classic Sweetener and the Lakanto Monk Fruit Baking Sweetener? 

• BETTER FOR BAKING: Lakanto Baking Sweetener dissolves effortlessly, retains moisture, can control cookie spread, and provides better browning for your desserts.
• Lakanto Monkfruit Baking Sweetener provides the same great taste and sweetness you’ll find in Lakanto Golden and Classic Monkfruit Sweeteners, but it’s even better for baking. 

Bakes just like sugar, zero net carbs, and NO aftertaste!

Where can I purchase Lankanto Monkfruit Classic Sweetener and Products?

Save 15% on your order with promo code: Pound15

You can find all Lakanto monk fruit products online HERE.

How do you make these Mini Muffins?

Preheat oven to 350 degrees. 

Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.

In a large mixing bowl, add the zero point white granulated sweetener, egg or egg whites, vanilla extract, water unsweetened almond milk, and unsweetened applesauce.

Whisk until just combined.

Gradually add pancake mix or self rising flour. Stir until JUST combined. 

Scoop batter evenly among prepared mini muffin cups. Fill each one a little over halfway full.

Press the add-ins down into the muffin batter of each muffin cup using the end of a utensil or toothpick and a few more into the top of the muffin batter so they’re still sticking out a bit. 

I like to swirl the cinnamon-sugar by adding a little on top and use the end of the spoon or toothpick to swirl it down into the batter.

Bake for 15-18 minutes or until a toothpick inserted in the centers comes out clean. 

Let them cool in pan for 10 minutes before removing from muffin tin.

Serve on a platter/board with fresh fruit

 no sugar added chocolate chips, chopped nuts, fat free cool whip, and/or  sugar free syrup, if desired. 

 Muffin Ingredients: 

• 1 1/4 cup Kodiak Cakes Pancake Mix *see note
• 1/3 cup zero point white granulated sugar substitute– I use Lakanto Monkfruit Baking Sweetener
• 1 large egg or 2 egg whites 
• 2 tsp vanilla extract 
• 1 cup unsweetened almond, cashew, or soy milk
• 2 Tbsp unsweetened applesauce 
• Add-in options: 1 cup diced blueberries, raspberries, strawberries, or bananas or you can use no sugar added chocolate chips, sausage crumbles, sprinkles, cinnamon-sugar, nuts, etc. for additional points

Directions:

1. Preheat oven to 350 degrees. 
2. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
3. In a large mixing bowl, add the zero point white granulated sweetener, egg or egg whites, vanilla extract, water unsweetened almond milk, and unsweetened applesauce. Whisk until just combined.
4. Gradually add pancake mix or self rising flour. Stir until JUST combined. 
5. Scoop batter evenly among prepared mini muffin cups. Fill each one a little over halfway full.
6. Press the add-ins down into the muffin batter of each muffin cup using the end of a utensil or toothpick and then gently press a few more into the top of the muffin batter so they’re still sticking out a bit. I like to swirl the cinnamon-sugar by adding a little on top and use the end of the spoon or toothpick to swirl it down into the batter.
7. Bake for 15-18 minutes or until a toothpick inserted in the centers comes out clean. 
8. Let them cool in pan for 10 minutes before removing from muffin tin.
9. Serve on a platter/board with fresh fruit, no sugar added chocolate chips, chopped nuts, fat free cool whip, and/or  sugar free syrup, if desired. 

Makes 24 mini muffins or six (4 muffins) servings

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• You may substitute the Kodiak Cakes Pancake mix for: Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour , King Arthur Gluten-Free Pancake Mix– as a gluten-free option or for Gold Medal self-rising flour. The point value was calculated using Kodiak Buttermilk Pancake Mix. The point values may vary depending on what brand you use.
• Point values do not include toppings or add in’s with points. 
• Store leftover muffins in an air tight container on the counter for up to 2 days, in the fridge for up to a week, or freezer for up to 2 months. Thaw overnight in the fridge when ready to eat. Reheat in microwave or air fryer.