Banana Pancake Muffins

5 from 4 votes

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!

Prep 15

Cook 15

Total 30

Fat 5

Carbs 19

Protein 4

Yield

Ingredients

Wet

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

Dry

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

Instructions

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

Storage

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.

Watch it

Nutrition Facts