Mini Banana Maple Pancake Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Mini Banana Maple Pancake Muffins calories by ingredient
Number of Servings: 24
Ingredients
-
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup low-fat buttermilk (or clabbered soymilk)
1 large egg (or egg sub)
2 tbsp pure maple syrup, plus more for dipping
2 tbsp unsalted butter, melted
1 very ripe, large banana, mashed (or 2 small)
Directions
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.