Mini Banana-Maple Pancake Muffins
These gems are like little banana pancakes baked into muffin shapes, which makes them easy to pop into your mouth. For the sweetest flavor, use an overly ripe banana; and to take these over the top, toss 1/2 cup mini chocolate chips into the batter. The recipe comes from Angie Dudley, a baking enthusiast and blogger at bakerella.com.
- 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
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 Home Baked Comfort, by Kim Laidlaw (Weldon Owen, 2011).