Go Back
+ servings

Pancake Muffins

from kristineskitchenblog.com
Two breakfast favorites combine in these Pancake Muffins. Made with white whole-wheat flour and bananas, these muffins are lightly sweetened with pure maple syrup for a healthy breakfast or snack.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12
Calories: 142kcal

Ingredients

  • 4 tbsp. unsalted butter
  • ¾ cup white whole-wheat flour
  • ¾ cup all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup mashed ripe banana about 2 medium
  • ¼ cup pure maple syrup
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • ¾ cup buttermilk
  • maple syrup for drizzling

Instructions

  • Preheat oven to 375 degrees F. Line a muffin pan with paper liners.
  • In a medium microwave-safe bowl, melt the butter in the microwave. Set aside to cool slightly.
  • In a large bowl, whisk together white whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
  • To the bowl with the melted butter, add the mashed banana, maple syrup, eggs, and vanilla. Whisk until well combined. Whisk in the buttermilk.
  • Pour the wet ingredients into the dry and stir until just combined, being careful not to overmix. It's ok if you still see a few clumps of flour in the batter.
  • Scoop the batter into the prepared muffin cups, filling each about ¾ of the way full and dividing the batter evenly between the 12 wells. Bake for 15 minutes until a toothpick inserted into the center of a muffin comes out clean.
  • Let pancake muffins cool in the pan for 5 minutes and then remove to a wire rack. Use a toothpick to poke a few holes in the top of each muffin. Drizzle each muffin with a little more maple syrup right before serving.

Notes

Uses cooking spray to grease the muffin tin well or use paper or silicone muffin cups to prevent the pancake muffins from sticking. 
Muffins can be frozen in a zip-top bag for up to two months. 

Nutrition

Serving: 1muffin | Calories: 142kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 164mg | Potassium: 177mg | Fiber: 1g | Sugar: 7g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
Nutrition information is only an estimate.
Logo
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com