Mini Banana-Maple Pancake Muffins

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Angie Dudley (a.k.a. Bakerella) shares these gems that are like little banana pancakes baked into muffin shapes. The tiny shape makes them easy to pop into your mouth. For the sweetest flavor, use an overly ripe banana; and to take these over the top, toss 1/2 cup (3 oz/90 g) mini chocolate chips into the batter.
- 1 cup (5 oz/155 g) all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2/3 cup (5 fl oz/160 ml) buttermilk
- 1 large egg
- 2 tbsp pure maple syrup, plus more for dipping
- 2 tbsp unsalted
- butter, melted
- 1 very ripe, large banana, mashed
Makes 2 dozen mini muffins

Source: ,Home Baked Comfort (Williams-Sonoma): Featuring Mouthwater...

Step 1

Position a rack in the middle of the oven and preheat to 350°F (180°C). Generously grease 24 mini muffin cups with nonstick cooking spray or grease with butter.

Step 2

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, stir together the buttermilk, egg, 2 tablespoons maple syrup, and the butter until just combined. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the mashed banana.

Step 3

Spoon the batter into the prepared muffin cups. Bake until the muffins are puffed and golden, 10–12 minutes. Let the muffins cool slightly in the pan on a wire rack, then unmold onto the rack. Serve right away with maple syrup for dipping.

Step 4

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