Peanut Butter egg pancake muffins

Name: Peanut Butter egg pancake muffins
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup pancake mix; 3 eggs; 1 1/2 cup water; 1 tsp cinnamon powder; 1 tsp baking soda; 1 tsp vanilla extract; 1 tsp organic honey; 1/4 cup crushed almonds; 1 banana sliced in small pieces; 1/4 cup raisins mix; 1/4 oz olive oil; 1/4 cup Peanut butter and jelly

chefkandy @cook_3183421

Chicago, Illinois

Breakfast booster

chefkandy @cook_3183421

Chicago, Illinois

Breakfast booster

Saved

Ingredients

35 mins

12 servings

2 cuppancake mix
3eggs
1 1/2 cupwater
1 tspcinnamon powder
1 tspbaking soda
1 tspvanilla extract
1 tsporganic honey
1/4 cupcrushed almonds
1banana sliced in small pieces
1/4 cupraisins mix
1/4 ozolive oil
1/4 cupPeanut butter and jelly

Saved

Steps

35 mins

1

Preheat oven 350°F
2

In medium bowl mix all powder ingredients then mix in eggs, vanilla extract, honey, and water last for desired thickness.
3

With the olive oil grab a brush and coat the muffin tray for baking make sure to brush the sides
4

Pour mixture in muffin leaving 1/4 of room for banana s and almond raisin mix.
5

stick bananas, almonds and raisin mix for each muffin till batter fills to top make sure to cover ingredients for smooth muffins
6

Cook 20 minutes or untill toothpick comes out clean
7

Spread peanut butter and jelly on top of muffins let them cool down to serve