Breakfast Cupcakes

Courtesy of: Don't Go Nuts
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Servings: 48
Prep: 15 min
Cook: 24 min
Total Time: 40


Peanut free, nut free, gluten free, dairy free, egg free
Recipe created by Keeley McGuire, Keeley


Pancake Muffins

  • 2 1⁄2 cup gluten-free all-purpose flour
  • 2 Tablespoon baking powder
  • 1 Tablespoon oil (or applesauce)
  • 1 Tablespoon 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.