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These gluten-free mini muffins prove gluten-free snacks can be fluffier and lower in sugar than the boxed kind. Plus, they come together in one bowl with just five pantry staples. Whisk, bake, and watch them disappear. Kids love the soft crumb while parents celebrate the clean ingredient list.
Why You’ll Love This Recipe
If your kids love the excitement of tearing into a Little Bites pouch for a quick snack, you'll adore these homemade mini muffins. These bite-sized cuties taste just as fluffy but use only five real‑food ingredients, half the sugar, and zero preservatives.
They mix up in one bowl, land in lunchboxes within 25 minutes, and pair beautifully with a batch of easy gluten-free blueberry muffins for a grab‑and‑go breakfast.
If your crew loves protein-packed snacks, tuck in a few of my banana protein muffins for a breakfast boost, too.
How Pancake Mix Makes the Fluffiest 5‑Ingredient Muffins
I wanted a mini muffin that matched the nostalgic texture of Little Bites without the mile‑long ingredient list. The breakthrough came when I swapped traditional flour, sugar, and leaveners for gluten‑free pancake mix. It is pre‑balanced with starches and baking powder, so the batter rises evenly and stays moist.
My kids declared these lighter and tastier than the pouch version, and I love that they clock in at 89 calories with only 4 grams of sugar each!
Nutrition Snapshot
| Mary’s Whole Life Mini Muffins | Entenmann’s Little Bites | |
| Ingredient Count | 5 | 25+ |
| Additives | None | Potassium sorbate, artificial flavors |
| Certified Gluten‑Free | Yes | No |
The 5 Ingredients You Need
- Gluten‑Free Pancake Mix: I use King Arthur; any 1:1 mix with leavening works.
- Almond Milk: Or dairy milk for extra richness.
- Eggs: Room temperature eggs help the batter rise higher.
- Avocado Oil: Neutral flavor and healthy fats. Melted butter works too.
- Mini Chocolate Chips: Enjoy Life keeps the recipe dairy‑free.
Try swapping the chips for blueberries, diced strawberries, or chopped walnuts to mirror my gluten‑free banana bread muffins. For a sweet‑savory brunch plate, pair them with homemade McGriddle muffins.
How to Make Gluten‑Free Mini Muffins
TL:DR: Whisk pancake mix, almond milk, eggs, avocado oil, and mini chocolate chips, fill a 24‑cup mini muffin pan. Bake gluten‑free mini muffins at 350°F for 14-15 minutes.
Step 1: Preheat the oven to 350°F and generously spray a 24‑cup mini muffin pan. In a large bowl, whisk pancake mix, almond milk, eggs, and avocado oil until blended.
Step 2: Fold in ¾ cup mini chocolate chips.
Step 3: Fill each cup almost to the top and sprinkle a few extra chips over each.
Step 4: Bake 14-15 minutes, or until a toothpick comes out clean and the tops spring back. Cool 5 minutes, then release with an offset spatula.
Troubleshooting & Tips
- How Long to Bake Mini Muffins: Mini pans vary, but 14-15 minutes at 350°F yields a light, moist crumb. Check at 13 minutes. Over‑baking dries gluten‑free batters quickly.
- Prevent Sticking: Skip paper liners, spray the pan well, and let the muffins rest 5 minutes before lifting. The oil in the batter helps create a clean release.
- Keep Them Fluffy: Room‑temperature eggs and milk allow the leaveners in the mix to activate fully, giving every bite a soft, bakery‑style loft.
- Egg‑Free Option: For egg‑free muffins, whisk 2 tablespoons ground flax with 5 tablespoons water, rest 5 minutes, then use in place of the eggs.
- Storage & Freezing: Cool completely, then freeze in zip bags up to 2 months. Thaw at room temperature for 20 minutes or microwave for 10 seconds for a warm snack.
Recipe FAQs
Yes, use almond milk and dairy‑free chocolate chips. The pancake mix already contains the leavening you need.
Any certified gluten-free mix with baking powder works. I prefer King Arthur for its consistent rise and flavor.
Over‑mixing deflates the batter. Whisk until just combined and bake immediately.
Absolutely. Cool fully, then store in an airtight container up to 3 days or freeze individual portions for grab‑and‑go mornings.
If these mini muffins save your school mornings, leave a star rating and share your favorite mix‑ins in the comments. Craving more mini treats? Check our gluten‑free muffin archive for seasonal spins like pumpkin and orange cranberry.
More Gluten‑Free Breakfast Favorites
Gluten-Free Mini Muffins (Little Bites Copycat)
Equipment
Ingredients
- 2 cups gluten free pancake mix, I like King Arthur Brand mix
- 1.5 cups almond milk, or milk of choice
- 2 eggs
- 2 tbsp avocado oil
- ¾ cup mini chocolate chips, + more for topping – I like Enjoy Life brand
Instructions
- Spray a 24-count mini muffin pan with cooking spray.
- Combine the pancake mix, almond milk, eggs and oil into a bowl and whisk.
- Add chocolate chips or filling of choice.
- Spoon a couple tbsp of batter into each one (they should be almost to the top) and top with more chocolate chips.
- Bake at 350 for 14-15 mins. Enjoy!
Notes
- How Long to Bake Mini Muffins: Mini pans vary, but 14-15 minutes at 350°F yields a light, moist crumb. Check at 13 minutes. Over‑baking dries gluten‑free batters quickly.
- Prevent Sticking: Skip paper liners, spray the pan well, and let the muffins rest 5 minutes before lifting. The oil in the batter helps create a clean release.
- Keep Them Fluffy: Room‑temperature eggs and milk allow the leaveners in the mix to activate fully, giving every bite a soft, bakery‑style loft.
- Egg‑Free Option: For egg‑free muffins, whisk 2 tablespoons ground flax with 5 tablespoons water, rest 5 minutes, then use in place of the eggs.
- Storage & Freezing: Cool completely, then freeze in zip bags up to 2 months. Thaw at room temperature for 20 minutes or microwave for 10 seconds for a warm snack.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
Do you think this would work with the King Arthur protien pancake mix, too?
yes it does 🙂
Will this work in a regular muffin pan if I double the cooking time?
Yes!
I used GF Birch Blenders pancake mix (I used the whole bag which was slightly over 2c) and butter vs oil. They turned out great! Not super sweet, but that’s probably a good things for my kiddos that will gobble these up! 1 tbsp batter in each mini muffin spot, I got 48 muffins.
I can not wait to try this recipe! My kids love little bites and this could be a great healthier alternative. Would love a dup for the brownie bites too! Thanks for all the great recipes!