Post by: Holly – Hodgson Mill Blogger
Christmas may be over, but my kids are still on break from school, so that means all eyes are on me for breakfast. I’m afraid that plain bowls of cold cereal just don’t cut it after the great meals we’ve been having lately. So, to keep things simple (I needed a little break from the holiday baking frenzy) yet satisfy the desire for something warm and comforting for breakfast, I made these Mini Whole Wheat Banana Pancake Muffins. They’re called pancake muffins because they get served with maple syrup for dipping. Novel idea, right? It’s like having permission to eat pancakes with your fingers. My kids thought these muffins were delicious and fun to eat and I loved that the ingredients, other than brown bananas which I tend to have a lot of during the winter, are pretty much pantry staples.
I used Hodgson Mill Whole Wheat Pastry Flour in this recipe because it’s more finely ground and gives the muffins a lighter texture than regular whole wheat flour does. But, I have a feeling Hodgson Mill Whole Wheat or Hodgson Mill White Whole Wheat would work just as well. I also threw in a half cup of mini chocolate chips just for kicks. They’re optional, but a tasty way to get a little chocolate in the morning. You’ll need about two browning bananas, too.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
In another bowl, mix together the buttermilk, egg, maple syrup and melted butter until well combined.
Add the buttermilk mixture to the flour mixture and stir until just combined. Stir in the mashed bananas and mini chocolate chips.
Spray 24 mini muffin cups with non-stick cooking spray and fill half-way up with the banana pancake batter. Bake the muffins in a 350˚F oven for 10-12 minutes or until they’re golden brown and puffy. Let the muffins cool in the pans for five minutes and then remove them to a plate or place into a bread basket. Serve muffins warm with maple syrup for dipping.
School will be starting again in a few more days and we’ll be back to our regular routines in the morning. But until then, we’ll enjoy eating things like these Mini Whole Wheat Banana Pancake Muffins for breakfast. I like how all of the muffins are baked at once and can be served immediately versus having to pan fry lots of individual pancakes. They’re simple to put together and easy to serve to a crowd, four hungry children or whomever your holiday guests may be. Hope you all had a wonderful holiday and have a Happy New Year! Enjoy!
Mini Whole Wheat Banana Pancake Muffins
Adapted from Bakerella
- 1 cup Hodgson Mill Whole Wheat Pastry Flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup buttermilk, room temperature
- 1 large egg, room temperature
- 2 Tablespoons pure maple syrup – not pancake syrup
- 2 Tablespoons unsalted butter, melted
- ¾ cup very ripe, mashed banana
- ½ cup mini chocolate chips
- Pancake syrup or pure maple syrup for dipping
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. In a medium-sized bowl, whisk together the buttermilk, egg, pure maple syrup and melted butter until well combined. Pour the buttermilk mixture into the flour mixture and stir until just combined. Stir in the mashed banana and mini chocolate chips. Spray two mini muffin pans or 24 mini muffin cups with non-stick cooking spray and fill half-way up with the banana pancake batter. Bake the muffins in a 350˚F oven for 10-12 minutes or until the muffins are golden brown and puffy. Cool the muffins slightly and then unmold the muffins from the pans. Serve the muffins immediately with syrup for dipping.
Post by: Holly – Hodgson Mill Blogger