High-Protein Pancake Sausage Mini Muffins – Sweet & Savory Breakfast Bites
Fluffy, protein-packed mini muffins that combine pancake batter and savory sausage — a perfect grab-and-go breakfast or snack.
Ingredients
-
1 cup oat flour (or whole wheat flour)
-
½ cup vanilla or unflavored protein powder
-
1 tsp baking powder
-
¼ tsp baking soda
-
¼ tsp salt
-
2 large eggs
-
½ cup plain Greek yogurt
-
¼ cup milk of choice
-
2 tbsp maple syrup or honey
-
1 tsp vanilla extract
-
6–8 oz breakfast sausage, cooked and crumbled
-
Optional: ¼ cup mini chocolate chips or shredded cheese
Instructions
-
Preheat oven to 350°F. Grease or line a 24-cup mini muffin tin.
-
In one bowl, whisk flour, protein powder, baking powder, baking soda, and salt.
-
In another bowl, mix eggs, yogurt, milk, syrup, and vanilla.
-
Combine wet and dry ingredients. Fold in sausage and optional add-ins.
-
Fill muffin cups ¾ full. Bake for 12–15 minutes until golden and set.
-
Cool for 5 minutes in pan, then transfer to a wire rack.
Notes
Use oat flour for gluten-free version. Freeze leftovers for up to 2 months. Reheat in microwave before serving.