These gems are like little banana pancakes baked into muffin shapes, which makes them easy to pop into your mouth. For the sweetest flavor, use a very ripe banana; and to take these over the top, toss 1/2 cup (3 oz./90 g.) mini chocolate chips into the batter.
Mini Banana-Maple Pancake Muffins
- 1 cup (5 oz./155 g.) all-purpose flour
- 2 Tbs. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 2/3 cup (5 fl. oz./160 ml.) buttermilk
- 1 egg
- 2 Tbs. maple syrup, plus more for dipping
- 2 Tbs. unsalted butter, melted
- 1 very ripe, large banana, mashed
1. Preheat an oven to 350°F (180°C). Generously grease 24 mini muffin cups with nonstick cooking spray or grease with butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the buttermilk, egg, the 2 Tbs. maple syrup and the melted butter until just combined. Add the buttermilk mixture to the flour mixture and stir until combined. Stir in the mashed banana.
3. Spoon the batter into the prepared muffin cups. Bake until the muffins are puffed and golden, 10 to 12 minutes. Transfer the pan to a wire rack and let cool slightly, then turn the muffins out onto the rack. Serve immediately with maple syrup for dipping. Makes 24 mini muffins.
For this and many more recipes for irresistible baked goods both sweet and savory, check out Williams Sonoma Home Baked Comfort, by Kim Laidlaw.