Banana Pancake Muffins

Get ready for the most delicious breakfast mashup ever! These Banana Pancake Muffins combine everything you love about fluffy pancakes with the grab-and-go convenience of muffins. No more standing at the stove flipping pancakes – just pure breakfast joy in portable form.

The magic happens when ripe bananas meet maple syrup and warm cinnamon, creating tender muffins with that classic pancake taste. Each bite delivers the perfect balance of wholesome oats, natural sweetness, and cozy breakfast vibes.

Ingredients

For the Wet Ingredients:

• 2 large eggs
• 1 large banana, mashed (about 1/2 cup)
• 1 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 cup unsweetened almond milk
• 3 tablespoons melted coconut oil

For the Dry Ingredients:

• 1.5 cups white whole wheat flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Steps

1. Preheat oven to 350°F (175°C). Generously coat a 12-cup muffin tin with nonstick cooking spray, making sure to cover the sides of each cup.
2. In a large bowl, vigorously whisk 2 eggs until light and frothy (30 seconds). Add mashed banana, vanilla, maple syrup, and almond milk. Mix until well combined. The mixture should be smooth with minimal banana lumps.
3. In a separate bowl, whisk together all dry ingredients until evenly distributed. The cinnamon should be completely incorporated with no visible clumps.
4. Gradually add dry ingredients to wet ingredients in 3 portions, mixing gently after each addition until just combined. Don’t overmix – stop when you no longer see dry flour streaks.
5. Fold in melted coconut oil until fully incorporated (15-20 seconds of gentle folding). The batter should look glossy and smooth.
6. Using a tablespoon measure, fill each muffin cup 3/4 full (about 3 tablespoons of batter per cup).
7. Optional: Top each muffin with a thin banana slice or fresh berry before baking.
8. Bake at 350°F (175°C) for 15-17 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
9. Let cool in the pan for 5 minutes before transferring to a wire rack. The muffins should release easily when properly cooled.

Smart Swaps

• Replace coconut oil with unsweetened applesauce using a 1:1 ratio for a lower-fat version
• Swap almond milk with any plant-based milk of choice
• Use 1 cup mashed pumpkin instead of banana for a fall variation

Make It Diabetes-Friendly

• Replace maple syrup with 1/4 cup monk fruit sweetener (reduces carbs by 14g per serving)
• Use almond flour instead of whole wheat flour (1.25 cups almond flour = 1.5 cups wheat flour)
• Add 2 tablespoons ground flax for extra fiber and slower glucose absorption

Pro Tips

• Don’t overmix the batter – this ensures tender, fluffy muffins
• Let bananas fully ripen (lots of brown spots) for maximum natural sweetness
• Test doneness at 15 minutes – overbaking can make them dry