Mini Whole Wheat Maple Pancake Muffins Recipe

Name: Mini Whole Wheat Maple Pancake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-1/3 cup Whole Wheat Flour; 1/4 teaspoons Salt; 2 teaspoons Baking Powder; 1 teaspoon Ground Cinnamon; 1 whole Large Egg; 1 cup Milk; 1/2 cups Mashed Ripe Banana (for 1/2 Cup You'll Need About 1 Medium Banana); 2 Tablespoons Brown Sugar; 1/4 cups Greek Yogurt; 2 teaspoons Pue Maple Syrup; 1/2 cups Chocolate Chips; FOR THE MAPLE BUTTERCREAM FROSTING:; 1/2 cups Butter, Softened; 3 cups Powdered Sugar; 1/4 cups Pure Maple Syrup; 2 teaspoons Vanilla Extract; 1 Tablespoon Milk

Servings: persons

FOR THE MUFFINS:
1-1/3 cup Whole Wheat Flour
1/4 teaspoons Salt
2 teaspoons Baking Powder
1 teaspoon Ground Cinnamon
1 whole Large Egg
1 cup Milk
1/2 cups Mashed Ripe Banana (for 1/2 Cup You'll Need About 1 Medium Banana)
2 Tablespoons Brown Sugar
1/4 cups Greek Yogurt
2 teaspoons Pue Maple Syrup
1/2 cups Chocolate Chips
FOR THE MAPLE BUTTERCREAM FROSTING:
1/2 cups Butter, Softened
3 cups Powdered Sugar
1/4 cups Pure Maple Syrup
2 teaspoons Vanilla Extract
1 Tablespoon Milk

1
For the muffins:
2
Preheat the oven to 350 F.
3
Gently combine the flour, salt, baking powder and cinnamon together in a large bowl. Set aside.
4
In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the maple syrup until combined.
5
Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not over-mix the batter or your pancakes will be tough and very dense. Fold in the chocolate chips.
6
Line a 24-count mini muffin tin with cupcake liners and fill the liners 3/4 full of batter.
7
Bake at 350 F for 11-13 minutes, or until a toothpick inserted into the center of one comes out clean.
8
For the frosting:
9
In a medium sized bowl using an electric mixer, cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine.
10
Frost the muffins and serve immediately.

956

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-1/3 cup Whole Wheat Flour, 1/4 teaspoons Salt, 2 teaspoons Baking Powder, and more.

Yes, Mini Whole Wheat Maple Pancake Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Whole Wheat Maple Pancake Muffins

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