Muffins + pancakes = the best of both breakfast worlds! Kickstart your day with these fluffy and delicious Banana Pancake Muffins that are great straight out of the oven or reheated after meal prepping for the week!
If you love these pancake muffins, you betcha you’ll enjoy our other healthy breakfasts made in muffin tins! From these smoked salmon breakfast frittatas to these bacon wrapped egg cups and these pumpkin french toast cups — we’ve got you covered when it comes to healthy breakfasts!
Can Pancakes be Muffins?
We’re here to tell you that the answer is YES! You can have your cake (well, pancake muffins) and eat it, too! With everything you love about fluffy pancakes combined with the easy on-the-go qualities of muffins, this truly is the ultimate breakfast (if you ask us!).
And you know what else is great about these pancake muffs? They’re great for meal prep! Not only can they be refrigerated and reheated throughout the week, they’re also great for popping a giant batch in the freezer and pulling out to reheat whenever the pancake muffin mood strikes (which is early and often over here). + they’re easy to make. Let’s get into it:
How to Make Pancake Muffins
Preheat and Prep!
Preheat your oven to 350ºF and generously spray a muffin tin with a nonstick cooking spray of your choice. You won’t be needing any muffin tin liners for these pancake muffins so long as you make sure you cover each of those muffin cups!
Make the Batter
Whisk together two eggs in a large bowl. Once your eggs are completely whisked together, add the rest of the wet ingredients (except for the melted coconut oil!) to the bowl and mix until combined. You’ll want to wait to add the melted coconut oil until the very end to avoid the coconut oil starting to harden into small chunks in your batter.
In another bowl, mix together all the dry ingredients, and then slowly add the dry ingredients to the wet ingredients and mix well. Your batter is completely mixed when there aren’t any chunks of dry ingredients, and the batter is uniform in texture and thickness throughout.
Now it’s time to fold in melted coconut to the batter.
Fill the Muffin Tin
Using a tablespoon scoop, scoop pancake muffin batter into the muffin tin. Fill each muffin cup about 3/4 of the way full. This will use all your batter. If you have some leftover, add small amounts evenly into each muffin cup until all the batter is gone.
Optional (but we HIGHLY RECOMMEND!) – Place one berry of your choice or banana slice on top of each muffin before baking.
Bake those Pancake Muffins
Place the muffin tin into the oven and bake at 350ºF for 15-17 minutes. You’ll notice the pancake muffins rising and bubbling (similar to pancakes when they’re cooking on the stove top!) throughout the bake time.
After 15-17 minutes (depending on your oven) remove the pancake muffins from the oven and let cool for 5 minutes.
Serve immediately topped with little maple syrup — choose your own adventure, folks: we’ll let you decide whether to dip these bad boys in maple or drizzle with maple and then cut with a fork 😀
Or if you’re prepping a large batch of these to enjoy later, wait until they’re fully cooled before placing in an air-tight container in the fridge. If you’re prepping for the freezer, place cooled muffins on a baking sheet in the freezer, and when fully frozen, then transfer into an air-tight container to place back in the freezer.
More Breakfast Recipes
- 8 Ways to Eat Overnight Oats
- 3 Ingredient Almond Flour Pancakes
- Maple Pecan Overnight French Toast Bake
- ALL Breakfast Recipes
PS: learn how to freeze and thaw these banana pancake muffins for later in this Make-Ahead Breakfast Recipes Freezer Meal Prep post!
Banana Pancake Muffins
- 2 large eggs
- 1 large banana mashed (~heaping 1/2 cup)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 cup unsweetened almond milk
- 3 tablespoons melted coconut oil
- 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
- Preheat the oven to 350ºF and generously spray a muffin tin with nonstick cooking spray.
- Next, whisk two eggs in a large bowl. Add the rest of the wet ingredients (except for the melted coconut oil) to the bowl and mix until combined.
- In a separate bowl, mix together dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix well.
- Last, fold in melted coconut to the batter.
- Using a tablespoon scoop, scoop pancake muffin batter into the muffin tin. Fill each muffin cup about 3/4 of the way full.
- Optional- Place one berry or banana slice on top of each muffin before baking.
- Place muffin tin into the oven and bake at 350ºF for 15-17 minutes.
- Remove from the oven and let cool for 5 minutes.
- Eat immediately topped with little maple syrup or see storage options below.
Tips & Notes
- Refrigerator- When pancake muffins are cool, place into an airtight container and store in the refrigerator for up to 5 days.
- Freezer- Place pancake muffins on a baking sheet and place into the freezer for 30 minutes to 1 hour. Remove them from the freezer and transfer them into an airtight freezer-safe gallon-size bag or container. Store them in the freezer for up to 3 months.
Loveeeee! These were so easy and tasty! Perfect to heat up (or not!) and have in the morning for breakfast (especially as a busy gal who also struggles to make food in the moments I’m hungry due to aggressive ADHD).
Is there a substitute for coconut oil?
You can try butter or olive oil!
Perfect in a bowl with some syrup!
Can you substitute honey for maple syrup?
Can you use pancake mix for them?
I don’t see why not!
Can you use pancake mix?
Not sure what went wrong but mine certainly didn’t work!! Mix was too dry so tried to add more wet ingredients to the second batch but that didn’t help either
Did you make any modifications to the recipe?
Going to make these for my kiddos next week for school. They look great!