Our ultimate sleepover party breakfast morning muffins, these pancake muffins are soft, sweet, and packed with banana and chocolate chips, making them perfect for an easy and delicious breakfast, as a cozy sleepover snack, or an easy make-ahead treat.
They are also so satisfying to make and encapsulate all the flavour of banana pancakes, in easy grab and go form! They are moist, decadent and bring a little Sunday morning calm to every routine.
Chocolate Chip & Banana Pancake Muffins serves: 12 muffins
Prep time: 10 minutes
Cook time: 16 minutes
Total time: 26 minutes
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You will need
• 3 cups pancake mix
• 1 ½ cups milk
• 1 large egg
• 2 tbsp melted unsalted butter, cooled to room temperature
• 2 tbsp maple syrup
• ½ cup chocolate chips, plus extra for topping
• 2 ripe brown bananas
1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Spray with nonstick spray.
2. Mash one banana in a small bowl and chop the other banana into small pieces.
3. In a large mixing bowl, whisk together the pancake mix, milk, egg, melted butter, maple syrup, and mashed banana until just combined. Try not to overmix; a few small lumps are fine.
4. Fold in the chocolate chips and chopped banana.
5. Divide the batter evenly between the muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips or small banana pieces on top of each muffin if desired.
6. Bake for 16–18 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Serve warm with a drizzle of maple syrup if you like!
Tips and tricks!
• Very ripe bananas work best because they add extra sweetness and flavor.
• Mini chocolate chips distribute evenly throughout the muffins, but you can use regular ones if that is what you have.
• Store leftovers in an airtight container for up to 3 days, or freeze for a quick grab-and-go breakfast.
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