There’s been a new trend in breakfast requests around here lately, and they come in the form of breakfast muffins. Easily taken on the go whether the kids are playing in the rain, or we’re heading out for a morning bike ride, it’s easy to make these pancake muffins ahead of time and store them in the refrigerator for the week or simply put them in the freezer to have on hand if you’re looking for an easy breakfast for a hectic morning.
Olivia’s request for banana pancake muffins with chocolate chips this week was one that I was able to whip up in five minutes and add a few extra ingredients for some delicious results.
Tip: once thawed, you can microwave them for 20-25 seconds to warm them back up for the kids.
Chunky Monkey Pancake Muffins
1 cup flour
1 cup milk
2 teaspoons baking powder
2 tablespoons sugar
2 tbs butter
1 tbs oil (coconut, vegetable)
1/2 teaspoon salt
1 mashed banana
1 small handful chocolate chips
walnuts, to top muffins
Whisk together the flour, sugar, baking powder and salt. Set aside.
In a second bowl, mix together the milk, butter and oil with the egg. Add mashed banana.
Add the dry ingredients to the mix and stir until just combined. Add chocolate chips.
In a muffin tray, put about 4 tablespoons of batter into each muffin. Top with walnuts and drizzle with a bit of maple syrup.
Bake for 18-20 minutes at 350 degrees.