Banana Pancake Muffins
Ingredients
Wet Ingredients
-
2
large
eggs
-
1
large
banana, mashed (~heaping ½ cup)
-
1
teaspoon
vanilla extract
-
¼
cup
maple syrup
-
1
cup
unsweetened almond milk
-
3
tablespoons
melted coconut oil
Dry Ingredients
-
1½
cups
white whole wheat flour
-
½
cup
rolled oats
-
1
teaspoon
baking soda
-
½
teaspoon
ground cinnamon
-
⅛
teaspoon
salt
Instructions
- Preheat the oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- In a large bowl, whisk the eggs and then add the wet ingredients (except melted coconut oil) and mix until combined.
- In a separate bowl, mix the dry ingredients and then slowly add them to the wet ingredients, mixing well.
- Fold in the melted coconut oil into the batter.
- Scoop the batter into the muffin tin, filling each cup about ¾ full. Optionally, place a berry or banana slice on top of each muffin.
- Bake in the oven for 15-17 minutes, then let cool for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
136
Total fat
5g
Total carbohydrates
19g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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