This is such a perfect breakfast for those mornings when you don't have time for a big production but you still want something special. This is essentially just (super delicious) banana bread in bite-sized, mini muffin form (and who doesn't love mini muffins??).
These are especially good if you're in a hurry - you can just grab a handful and be out the door. If you also want to grab a ziploc baggie of maple syrup on your way out I won't judge, promise.
Mini Banana-Maple Pancake Muffins
makes 24 mini muffins
1 cup all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
2/3 cup buttermilk
1 large egg
2 tbsp pure maple syrup (plus more for serving)
2 tbsp unsalted butter, melted
1 very ripe, large banana, mashed
1 tsp vanilla extract (optional)
1/2 tsp cinnamon (optional)
- Position a rack in the center of the oven and preheat to 350-degrees F. Generously grease 24 mini muffin cups with nonstick cooking spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon (if using). In another bowl, stir together the buttermilk, egg, 2 tbsp maple syrup, butter and vanilla (if using) until just combined. Add the wet ingredients to the dry ingredients and stir until combined. Stir in the mashed banana.
- Divide the batter among the muffin cups and bake until muffins are puffed and golden, 10-20 minutes. Let the muffins cool slightly in the pan, then transfer to a wire rack. Serve warm with maple syrup for dipping.
These muffins lend themselves extremely well to variation - I made a blueberry version a while back that was equally delicious. Just saying.
(p.s. - sorry for the lack of posts lately, I took a last minute trip home for a while to sort some stuff out so I've been spacing my stored up posts out to try and bridge the gaps. I only have one more post scheduled, so sorry if you don't hear from me for a while after that :/ I'll definitely be back soon though!)