These Healthy Banana Pancake Muffins are quick, healthy, delicious, and freezer friendly! They’re loaded with bananas, whole grain protein pancake mix, all-natural peanut butter, dark chocolate, and more!
You wanna know what’s better than muffins? Pancake muffins. You wanna know what’s better than plain old pancake muffins? Healthy banana pancake muffins!
These muffins are so soft and tender, fluffy, sweet, peanut-buttery, chocolate-y, and delicious! Perfect for breakfast, snacks, or even dessert!
Ingredients
Loaded with whole grain protein packed pancake mix, banana, a touch of natural peanut butter, and chocolate…these muffins are totally healthy and totally delicious!
- Bananas – use very ripe bananas for ultra moist and sweet muffins.
- Maple Syrup – adds warmth and sweetness.
- Peanut Butter – use all-natural just nuts and no sugar added variety to keep these muffins ultra healthy.
- Fat-Free Buttermilk – makes the muffins ultra tender and moist.
- Egg – binds the muffins together so they can hold their shape.
- Vanilla Extract – adds depth of flavor.
- Kodiak Cakes Power Cakes Buttermilk Flapjack and Waffle – the “pancake” part of these muffins. Kodiak cake mix gives the muffins structure and adds tons of protein.
- Cinnamon – provides a warm spiciness.
- Chocolate Chunks – I love dark chocolate but milk or semi-sweet will work as well.
How to make
These banana pancake muffins are perfect for meal prep! Make a batch on Sunday in just 25 minutes and enjoy them all week long!
- In a large bowl, whisk together bananas, maple syrup, peanut butter, buttermilk, egg, and vanilla.
- Add in Kodiak Cakes Mix, cinnamon, and dark chocolate chips/chunks. Stir with a rubber spatula until just combined.
- Scoop the batter into a greased 12 slot muffin tin and top with more chocolate chunks/chips if desired.
- Bake at 425ºF for 5 minutes then lower the heat to 350ºF and bake for an additional 10 minutes then serve plain, with butter, a drizzle of peanut butter/maple syrup, etc.
Do you have to bake at two different temperatures?
Yes! This may seem like an unnecessary step but trust me, it’s not!
Baking at high heat first gives the muffins a chance to rise quickly. Lowering the heat and adding more time allows them to cook all the way through. Doing both makes them the perfect light and fluffy texture!
Why didn’t my muffins rise?
There may be a couple of reasons as to why your muffins didn’t rise:
- Your Kodiak cake mix was old. Kodiak cake mix contains a leavening agent. If the mix is old, the leavening agent may be expired which may effect how well your muffins rise.
- You didn’t bake at two different temps. The initial 5 minutes at high heat allows the muffins to rise quickly. The last 10 minutes at a lower temp cooks them all the way through. Don’t skip either step!
What to serve with chocolate banana muffins
These muffins are delicious plain, slathered with butter, or topped with a drizzle of peanut butter. Serve them for a quick breakfast, as a snack, or even as dessert with a scoop of ice cream!
If you’re serving these as part of a larger breakfast spread, here are some yummy ideas!
How to store
Leftover banana pancake muffins will last in an airtight container at room temperature for 1-2 days, in the fridge for up to 1 week, or in the freezer for 2-3 months.
To enjoy again, microwave to warm or enjoy at room temp.
– Jennifer
Healthy Banana Pancake Muffins
Equipment for this recipe
Ingredients
- 2 large ripe bananas mashed (very full 1/2 cup)
- ¼ cup pure maple syrup
- ¼ cup peanut butter use the all natural just nuts, no added sugar variety
- 1 cup fat free buttermilk room temperature
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 2 cups Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
- 2 teaspoons cinnamon
- 1 cup dark chocolate chunks plus more for topping, if desired
Recipe Video
Instructions
- Preheat oven to 425 degrees F and grease a 12 slot non stick muffin tin with cooking spray.
- In a large bowl, whisk together bananas, maple syrup, peanut butter, buttermilk, egg, and vanilla.
- Add in Kodiak Cakes mix, cinnamon, and dark chocolate chips/chunks. Stir with a rubber spatula until *just* combined.
- Scoop batter evenly into prepared muffin tin.
- Top with more chocolate chunks/chips, if desired.
- Bake at 425 degrees F for 5 minutes.
- Lower heat to 350 degrees F and set the timer for an additional 10 minutes (keep muffins in the oven the whole time), or until muffins are cooked.
- Serve plain, with butter, a drizzle of peanut butter/maple syrup, etc and enjoy!
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Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Suzy
Jennifer @ Show Me the Yummy
Pat
Jennifer @ Show Me the Yummy
Izzy
Jennifer @ Show Me the Yummy