Ingredients
Equipment
Method
- Prepare: Preheat the oven to 350°F with a rack in the center. Line eight mini loaf cavities with fitted parchment slings. Each cavity should hold approximately ¾ cup.
- Mix dry ingredients: Whisk the pancake mix and cinnamon in a medium bowl.
- Mix wet ingredients: Whisk the applesauce, milk, Greek yogurt, egg, and vanilla extract in a large bowl until combined.
- Combine: Fold the dry ingredients into the wet ingredients until no dry patches remain. Avoid overmixing
- Add berries and chocolate: Gently fold in the mini chocolate chips, prepared raspberries, and blueberries.
- Portion: Divide evenly among eight cavities, approximately ½ cup batter each. Fill no more than three-quarters full.
- Bake: For 22 to 28 minutes. Check at 22 minutes. Remove once the tops feel set and a toothpick inserted away from berries and chocolate emerges without wet batter.
- Cool: Rest in the pan for 10 minutes. Lift onto a wire rack using the parchment. Cool completely before wrapping.
Notes
Estimated Nutrition Per Mini Loaf
- Calories: 205
- Protein: 12 grams
- Carbohydrates: 30 grams
- Total Fat: 5 grams
- Saturated Fat: 2.5 grams
- Fiber: 3 grams
