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+ servings
banana pancake muffins being drizzled with maple
5 from 2 votes

Banana Pancake Muffins

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 minutes
Cook 15 minutes
Total 30 minutes
Fat 5
Carbs 19
Protein 4
Yield 12

Ingredients

Wet

Dry

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.

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Nutrition Facts

Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Fiber: 2g | Sugar: 5g