Mini Whole Wheat Banana Pancake Muffins

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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.


  • 1 cup Hodgson Mill Whole Wheat Pastry Flour
  • 2 Tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 2 Tbsp maple syrup
  • 2 Tbsp butter, unsalted, melted
  • 3/4 cup banana, very ripe, mashed
  • 1/2 cup mini chocolate chips
  • 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.

Makes 24 mini muffins Print this Recipe

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