Tired of the breakfast rush? Say hello to Banana Pancake Muffins! These grab-and-go treats combine the fluffy goodness of pancakes with the convenience of a muffin, perfect for busy mornings or a delightful snack.
Key Ingredients & Substitutions:
- Ripe Bananas: The riper, the sweeter! Mashed banana provides natural sweetness and moisture.
- All-Purpose Flour: Use whole wheat pastry flour for a slightly healthier twist.
- Milk: Any dairy or non-dairy milk (almond, oat) works great.
- Eggs: Act as a binder; for an egg-free option, use a ‘flax egg’ (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins).
- Baking Powder: Essential for that fluffy rise.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup melted unsalted butter or neutral oil (like vegetable or canola)
- 2 ripe bananas, mashed
- ¼ cup brown sugar (optional, for extra sweetness)
- ½ teaspoon vanilla extract
- Optional additions: ½ cup chocolate chips, ½ cup chopped nuts (walnuts, pecans)
How Much Time Will You Need?
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 28-32 minutes
- Servings: 12 muffins
- Tools Needed: Muffin tin, mixing bowls, whisk
Step-by-Step Instructions:
1. Preheat and Prepare.
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This makes sure your Banana Pancake Muffins don’t stick.
2. Mix Dry Ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure there are no lumps for an even bake.
3. Combine Wet Ingredients.
In a separate medium bowl, mash the ripe bananas well. Then, whisk in the milk, egg, melted butter or oil, brown sugar (if using), and vanilla extract until smooth.
4. Combine Wet and Dry.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are okay – do not overmix, as this can make your muffins tough. If adding chocolate chips or nuts, fold them in now.
5. Fill Muffin Cups.
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
6. Bake to Golden Perfection.
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the Banana Pancake Muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Storage Instructions:
Store leftover Banana Pancake Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions (FAQ):
- Can I use frozen bananas? Yes, thaw them first and drain any excess liquid before mashing.
- Why are my muffins dense? You likely overmixed the batter. Mix until just combined to keep them light and fluffy.
- Can I make these gluten-free? Yes, use a 1:1 gluten-free all-purpose flour blend.
- How ripe should the bananas be? The riper the better – look for bananas with plenty of brown spots for maximum sweetness.
- Can I add other fruit? Absolutely! Blueberries or chopped strawberries would be delicious additions.
- Do I need to add the brown sugar? No, the ripe bananas provide a lot of natural sweetness, so it’s optional if you prefer less sweet muffins.
