Banana Chocolate Chip Pancake Muffins

The kids could eat pancakes every morning because it’s their favorite breakfast hands down. Who doesn’t love pancakes?!? How about  pancake muffins?! I thought of this recipe for those busy mornings where I have to get everyone dressed, out the door and we don’t have time for a sit down breakfast.

I make the batter the night before and just pop them in the oven while I take a shower. They are super simple to make and even simpler to serve on those busy mornings where we’re eating breakfast in the car…yes, we have those mornings also! You can add a variety of  fixings to the batter such as fruit or chocolate chips.

The kids love anything they can just pop in their mouth and fits into their little hands. I bake a bunch at a time and keep them in the fridge for breakfast for the week. So next time you get a request for pancakes in the morning try these pancake muffins for a change.

 

INGREDIENTS:
1 cup of flour
1 cup of milk
1 egg
1 tablespoon of sugar
1 teaspoon of baking powder
1 tablespoon of vanilla extract
1 banana pureed
1/4 cup of chocolate chips

METHOD:
1. Combine all ingredients in a mixing bowl.
2. Spray a mini muffin tray with non-stick spray.
3. Pour pancake batter into muffin tins.
4. Bake pancake muffins at 350 degrees for 10-12 minutes until baked completely.
* Makes approximately 24 mini muffins store extra in fridge or freezer for another day.

Banana Chocolate Chip Pancake Muffins
 
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 1 cup of flour
  • 1 cup of milk
  • 1 egg
  • 1 tablespoon of sugar
  • 1 teaspoon of baking powder
  • 1 tablespoon of vanilla extract
  • 1 banana pureed
  • ¼ cup of chocolate chips
Instructions
  1. Combine all ingredients in a mixing bowl.
  2. Spray a mini muffin tray with non-stick spray.
  3. Pour pancake batter into muffin tins.
  4. Bake pancake muffins at 350 degrees for 10-12 minutes until baked completely.
  5. * Makes approximately 24 mini muffins store extra in fridge or freezer for another day.

 

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Bernice first started Yummy Tummy Cooking when her son was 2 years old. After being a little disappointed and down right scared at times (meat sticks in a jar…need I say more) with the food selection at the supermarket, she started making her children’s meals at home. Most weekends you can find her in the kitchen, supermarket or local farmers markets. Bernice’s philosophy to what she feeds her family is simple – try to buy local and organic. She has a bachelor’s degree in chemistry; if she has to refer to her degree to decipher the ingredients, she doesn’t buy it. If she can’t read it, they don’t eat it….that simple!

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