Are you tired of the same old pancake recipe? Looking for a new twist on a classic breakfast dish? Look no further than these delicious banana pancake muffin minis!
Pancakes are a breakfast staple that have been enjoyed for centuries. However, sometimes it’s nice to switch things up and try something new. These banana pancake muffin minis are a fun and unique take on the classic pancake recipe.
In this article, we will be sharing a delicious and easy-to-follow recipe for banana pancake muffin minis. These tasty treats are perfect for a quick breakfast or a grab-and-go snack. Plus, they’re sure to impress your friends and family at your next brunch gathering. So, let’s get cooking and check out this recipe that’s sure to be a hit in 2023!
Banana pancake muffin minis are the perfect bite-sized treat that will satisfy your cravings for something sweet and indulgent. These muffins are easy to make, and the recipe only requires a few essential ingredients that you probably already have in your pantry.
To make these delicious muffins, you will need ripe bananas, pancake mix, all-purpose flour, baking powder, baking soda, granulated sugar, brown sugar, unsalted butter, almond milk, vanilla extract, mini chocolate chips, and more. The recipe is versatile as you can use overripe bananas that you may have lying around in your kitchen, which is an excellent way to avoid food waste.
To start, you will need to mix the dry ingredients in a medium bowl. Combine the pancake mix, all-purpose flour, baking powder, baking soda, granulated sugar, and brown sugar. Mix and set aside.
In another bowl, mix the wet ingredients, which include mashed bananas, melted unsalted butter, almond milk, and vanilla extract. Once the wet ingredients are fully mixed, add the dry ingredients and mix until you get a smooth batter. You can add mini chocolate chips to the muffin batter for extra flavor and texture.
Preheat your oven to 350°F and prepare your mini muffin tin by spraying it with nonstick spray or using muffin liners. Using a small scoop, spoon the batter into each mini muffin cavity, filling each about two-thirds full.
Bake the mini muffins for 12-15 minutes or until they’re golden brown. Check for doneness by inserting a toothpick into the center of the muffins. If it comes out clean, your muffins are ready.
Once the mini banana pancake muffins are out of the oven, let them cool for a few minutes before making the powdered sugar mixture. Sift the powdered sugar in a small bowl and add a teaspoon of vanilla extract and a tablespoon of milk. Mix until there are no lumps, and the glaze is smooth.
Drizzle the glaze over the muffins and serve warm with maple syrup for dipping. You can store any leftovers in an airtight container for up to three days.
The first step in making these delectable banana pancake muffin minis is to prepare the dry ingredients. This is an important step because properly measured and mixed dry ingredients ensures the perfect texture and taste in the final product.
To start, preheat your oven to 350°F and prepare a mini muffin tin with nonstick spray or muffin liners. In a medium bowl, combine 1 cup of pancake mix, 1 cup of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of kosher salt. Whisk together until the ingredients are evenly mixed.
If you want to add some extra oomph to your muffins, you can stir in 1/3 cup of mini chocolate chips or some chopped nuts. Once the dry ingredients are mixed thoroughly, set the mixture aside and move on to the next step: preparing the wet ingredients.
When it comes to making banana pancake muffin minis, the key is getting the wet ingredients just right. This step can make or break the final product, so it’s important to take your time and follow the recipe carefully.
To start, you’ll need two ripe bananas. The riper they are, the better – they’ll be sweeter and easier to mash. Peel the bananas and use a fork or potato masher to mash them in a small bowl. Add in 2 tablespoons of melted unsalted butter and 1 teaspoon of vanilla extract. Use a whisk to mix everything together until it’s well combined.
Next, you’ll need to add in your liquid ingredients. In a separate bowl, whisk together 1 cup of almond milk and 1 egg. Make sure the egg is fully beaten before adding it in. Then, slowly pour the banana mixture into the liquid mixture, whisking continuously until everything is fully combined.
Finally, you’ll need to add your wet ingredients to your dry ingredients. Use a rubber spatula to fold the wet mixture into the dry mixture, being careful not to overmix. You want the batter to be well combined, but still slightly lumpy. Once everything is mixed together, stir in ½ cup of mini chocolate chips for an extra burst of sweetness.
Now that your wet ingredients are ready, it’s time to move on to Step 3: Combining Everything and Baking!
Step 3 is where the magic happens – combining all of the ingredients to create the ultimate banana pancake muffin minis. It’s important to take your time with this step and make sure everything is well mixed together.
First, you’ll need to mix together your dry ingredients. In a medium bowl, whisk together 1 cup of pancake mix, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of kosher salt. Make sure to break up any clumps in the pancake mix to ensure an even bake.
Once your dry ingredients are mixed together, you’ll need to fold in your wet ingredients. Use a rubber spatula to gently combine the wet mixture with the dry mixture, being careful not to overmix. You want the batter to be well combined, but still slightly lumpy.
Finally, stir in the banana mixture from step 2 until all ingredients are fully incorporated. Take care not to mash the banana chunks too much, as you want to keep some texture in the muffins. The addition of ½ cup of mini chocolate chips will give each muffin a delicious surprise with every bite.
Once everything is well combined, it’s time to start filling your muffin cups. Make sure to either grease your mini muffin tin with nonstick spray or use mini muffin liners to prevent sticking. Fill each cavity to about ¾ full with muffin batter.
Bake your mini pancake muffins at 375°F for about 12-15 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean. Let them cool for a few minutes before removing from the tin and topping with powdered sugar and syrup for dipping.
Step 4 in creating these delicious mini banana pancake muffins is prepping your oven and mini muffin tins. This step is crucial in ensuring that your muffins come out perfectly baked and golden brown.
To begin, preheat your oven to 375°F. While your oven is warming up, prepare your mini muffin tins by either greasing them with nonstick spray or using mini muffin liners. It’s important to take the time to properly prep your muffin tins to prevent your muffins from sticking or becoming misshapen during the baking process.
Using mini muffin tins is a great way to create bite-sized muffins that are perfect for a quick snack or breakfast on the go. Not only are mini muffins adorable, but they also bake faster than regular muffins, making them a great option for busier mornings. With the right prep work and a beautifully preheated oven, your mini banana pancake muffins are sure to come out looking and tasting fantastic.
Once you have your mini pancake muffin batter ready, it’s time to think about toppings. While these muffins are absolutely delicious on their own, adding toppings can take them to the next level.
One popular topping for banana pancake muffin minis is mini chocolate chips. Simply sprinkle a few on top of each muffin before baking, and watch as they melt into a gooey, chocolatey heaven. Another option is to use a little bit of maple syrup as a glaze once the muffins are finished baking. This adds a bit of sweetness and a lovely, shiny finish to the muffins.
If you’re looking for a bit of crunch, try adding some chopped nuts to the top of your muffins. Almonds or pecans work particularly well with the banana pancake flavor profile. Alternatively, you can get creative and experiment with different toppings – crushed graham crackers, shredded coconut, or even a dollop of whipped cream would all be delicious additions.
When it comes to adding toppings, the possibilities are endless. Just be sure not to go too overboard, as these muffins are best enjoyed as bite-sized treats. With a little bit of experimentation, you’re sure to find the perfect combination of flavors and textures to make these mini banana muffins truly unforgettable.
Meet Jaxon Monroe, the culinary enthusiast and food blogger who has taken the online cooking world by storm with his passion for experimenting with flavors. With a sharp eye for detail and an innate ability to create and present dishes in an appealing way, Jaxon’s blog is the go-to for any food lover seeking inspiration.
From BBQ chicken pizza bites to healthy Thai spiced salmon cakes, Jaxon’s recipes draw upon a range of cuisines and flavors, each as tantalizing as the last. But it’s not just about indulgence – Jaxon also shares tips and tricks to help readers improve their cooking skills.
Whether you’re an experienced cook or just starting out, Jaxon’s blog offers valuable insights and creative ideas that will leave you inspired in the kitchen. So why not join the thousands of readers who have already discovered the magic of Jaxon Monroe’s unique take on cooking?