Mini Banana Maple Pancake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup all-purpose flour2 tbsp sugar1 tsp baking powder1/2 tsp baking soda1/4 tsp kosher salt1 cup low-fat buttermilk (or clabbered soymilk)1 large egg (or egg sub)2 tbsp pure maple syrup, plus more for dipping2 tbsp unsalted butter, melted1 very ripe, large banana, mashed (or 2 small)
1. Heat oven to 350°F. Generously coat 24 mini muffin cups with cooking spray.
2. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In another bowl stir together buttermilk, egg, maple syrup and butter until just combined. Add the wet ingredients to the dry ingredients and stir until combined. Stir in mashed banana.
3. Using a tablespoon, spoon batter into prepared muffin cups. Bake until puffed and golden, 10 t0 12 min. Let cool slightly in pan on a wire rack, then unmold onto the rack. Serve right away with maple syrup for dipping
Serving Size: MAKES 24
Number of Servings: 24
Recipe submitted by SparkPeople user IRISHVEG1.
2. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. In another bowl stir together buttermilk, egg, maple syrup and butter until just combined. Add the wet ingredients to the dry ingredients and stir until combined. Stir in mashed banana.
3. Using a tablespoon, spoon batter into prepared muffin cups. Bake until puffed and golden, 10 t0 12 min. Let cool slightly in pan on a wire rack, then unmold onto the rack. Serve right away with maple syrup for dipping
Serving Size: MAKES 24
Number of Servings: 24
Recipe submitted by SparkPeople user IRISHVEG1.
Nutritional Info Amount Per Serving
- Calories: 45.3
- Total Fat: 1.2 g
- Cholesterol: 2.6 mg
- Sodium: 74.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
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