Imagine transforming your boring breakfast routine into a mouthwatering morning adventure with these irresistible Banana and Peanut Butter Chip Pancake Muffins! These aren't just ordinary muffins - they're a game-changing breakfast sensation that combines the fluffy goodness of pancakes with the convenient grab-and-go style of muffins. Perfect for busy mornings, weekend brunches, or when you want to surprise your family with a delectable treat that takes less than 30 minutes to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 ripe bananas, mashed
- 1/4 cup peanut butter chips
- 1/4 cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, mash 2 ripe bananas until smooth. Add 1 cup of milk, 1 large egg, and 1/4 cup of sugar to the mashed bananas. Whisk the wet ingredients together until they are fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/4 cup of peanut butter chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, evenly distribute the pancake muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and allow the pancake muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious pancake muffins warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use very ripe bananas for maximum natural sweetness and moisture
- Don't overmix the batter - lumps are your friend and ensure tender muffins
- Fill muffin cups only 2/3 full to prevent overflow during baking
- For extra indulgence, sprinkle additional peanut butter chips on top before baking
- Let muffins cool slightly in the tin to help them set properly
- For meal prep, these muffins freeze beautifully - just wrap individually and reheat in the microwave
- Experiment with mix-ins like chocolate chips, nuts, or a sprinkle of cinnamon for variety
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 30mg
