Mini Banana-Maple Pancake Muffins
These mini banana muffins are the perfect bite-sized treat for breakfast or snack time. Tender and moist, these muffins are bursting with banana flavor and a hint of sweet maple syrup. Serve warm and enjoy the delightful combination of fluffy texture and delicious taste.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 2 Tbs. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 2/3 cup buttermilk
- 1 egg
- 2 Tbs. pure maple syrup, plus more for dipping
- 2 Tbs. unsalted butter, melted
- 1 very ripe, large banana, mashed
Instructions
- Preheat an oven to 350°F. Generously grease 24 mini muffin cups with nonstick cooking spray or with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the buttermilk, egg, the 2 Tbs. maple syrup and the melted butter until just combined. Add the buttermilk mixture to the flour mixture and stir until combined. Stir in the mashed banana.
- Spoon the batter into the prepared muffin cups. Bake until the muffins are puffed and golden, 10 to 12 minutes. Transfer the pan to a wire rack and let cool slightly, then unmold the muffins onto the rack. Serve immediately with maple syrup for dipping. Makes 24 mini muffins.
- Adapted from Williams-Sonoma <i>Home Baked Comfort</i>, by Kim Laidlaw (Weldon Owen, 2011).
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