These Healthy Banana Pancake Muffins are loaded with bananas, pure maple syrup, all natural peanut butter, fat free buttermilk, egg, vanilla extract, whole grain protein pancake mix, cinnamon, and dark chocolate chunks! Quick, healthy, and delicious! Freezer friendly. Less than 250 calories per muffin!
If you’re looking for more healthy muffin recipes, you’ll also love: healthy chocolate banana muffins, skinny pumpkin muffins, and skinny banana chocolate chip muffins.
You wanna know what’s better than muffins? Pancake muffins. Healthy banana pancake muffins to be exact. With dark chocolate chips and chunks. And a drizzle of maple syrup. Pleaseandthankyou. My work here is done. 😉
I have the world’s largest sweet tooth, but typically I’m a savory girl for breakfast. Muffins are the only exception. I also typically try to make healthy choices for breakfast. If I eat a healthy breakfast, I’m far more likely to continue making healthy choices for the rest of the day.
These healthy banana pancake muffins totally fit the bill. Plus, hellllooo meal prep. Make these on a lazy Sunday afternoon and enjoy them all week long for breakfast.
Loaded with a whole grain protein packed pancake mix, banana, a touch of all natural peanut butter, and chocolate . . . these muffins are quick, easy, healthy, and totally delish!
Ingredients in healthy banana pancake muffins:
- Bananas
- Pure maple syrup
- All natural peanut butter
- Fat free buttermilk
- Egg
- Vanilla extract
- Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
- Cinnamon
- Dark chocolate chips/chunks
How to make protein packed whole grain healthy banana pancake muffins:
- 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, then 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!
These muffins are SO soft and tender and truly are a fluffy pancake in healthy muffin form. Plus, I LOVE the banana, peanut butter, maple syrup, cinnamon, dark chocolate combo.
Perfect for breakfast, snacks, and even dessert with a scoop of ice cream. 🙂
YUM.
– Jennifer
Healthy Banana Pancake Muffins
Equipment for this recipe
Ingredients
- 2 large ripe bananas mashed (very full 1/2 cup)
- 1/4 cup pure maple syrup
- 1/4 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
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!
Notes
Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Pat
Jennifer @ Show Me the Yummy
Izzy
Jennifer @ Show Me the Yummy