Banana Pancake Muffins18 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“These dairy free muffins are great alone or with maple syrup.” - by MUDDY
Original recipe yields 1 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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.
- Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
Amount Per Serving (4 total)
- 791 cal
- 29.2 g
- 119.1 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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..." See more and 1/4 cup almond milk. They are not too sweet and very wholesome tasting. Yumm."
"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 shorten..." See moreing to make them healthy, perhaps half whole wheat flour, more banana, fresh ground nutmeg and cinnamon. Thanks for the recipe!"
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