Pancake Muffins
A super easy and ready in under 30 minutes, these Pancake Muffins are a tasty breakfast or a grab and go treat. With bananas and peanut butter chips, these are a family favorite.
Servings: 12
Calories: 112kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons brown sugar
- 1 1/2 cups buttermilk
- 1 egg
- 2 Tablespoons butter melted
- ½ cup bananas diced
- ¼ cup peanut butter chips
Instructions
- Preheat oven to 375 degrees F.
- Dice the bananas. Cut the banana into ½” slices, then cut the slices in half, set aside.
- In a large mixing bowl add the flour, baking powder, and brown sugar and stir to combine.
- Next, add the buttermilk, egg, and melted butter to the bowl and whisk well until the batter is smooth.
- Stir in diced bananas and then stir in the peanut butter chips.
- Place paper liners in a muffin tin and fill each tin up to ¾ full.
- Place into the oven on the center rack and bake for 20 minutes.
- Let cool for 5 minutes and enjoy!
Notes
- You can easily double this recipe to make more.
- Change up the flavors by adding different mix-ins, see some suggestions above.
- We highly suggest lining your muffin tin with paper liners, but if you spray the pan well you should be fine.
- These can be frozen, see above on how to do that.
- You can substitute the buttermilk for regular milk, or you can make your own buttermilk, see above on how we do that.
- Serve these with syrup, peanut butter drizzle or a pat of butter if you'd like.
- These are kid and adult friendly, always being a family favorite.
Nutrition
Calories: 112kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 189mg | Fiber: 1g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg