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Banana Pancake Muffins

Banana Pancake Muffins

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
MUDDY

MUDDY

These dairy free muffins are great alone or with maple syrup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 791 kcal
  • 40%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 119.1g
  • 38%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
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Reviews

HEBH
14

HEBH

12/5/2005

Hmmm...great base recipe. I used 2 mashed bananas, 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, and 1/4 cup each flax meal and oat bran. Instead of soy milk I used 1 cup light coconut milk and 1/4 cup almond milk. They are not too sweet and very wholesome tasting. Yumm.

CITEREH
13

CITEREH

2/12/2006

These were good, but didn't blow me away. Like another reviewer noted, this is a great base recipe. I will make this again, but with at least the following changes: use applesauce instead of shortening to make them healthy, perhaps half whole wheat flour, more banana, fresh ground nutmeg and cinnamon. Thanks for the recipe!

CLOVERDALE1
10

CLOVERDALE1

2/1/2004

What a tasty way to add Soy to my diet. Will make again and again

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