Banana Pancake Muffins

Banana Pancake Muffins - Banana Muffin Recipes

Mornings can be rough. Between getting kids off to school, trying to get your morning routine done, and finding time for breakfast, it’s no wonder you’re feeling frazzled. These banana pancake muffins are the perfect solution! Not only do they come together in less than 30 minutes, but they also freeze well so you can make them ahead of time and store them until needed. With a few ingredients and a little bit of prep work, these muffins will keep your mornings running like clockwork!

prep: 5 mins cook: 15 mins total: 20 mins Servings: 4 Yield: 1 dozen


1 banana, diced

1 cup brown sugar

½ cup shortening

1 ¼ cups soy milk

3 cups all-purpose flour

1 ½ teaspoons baking powder

1 egg

½ teaspoon baking soda


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.

Nutrition Facts:

Per Serving: 791 calories; protein 14.1g; carbohydrates 119.1g; fat 29.2g; cholesterol 46.5mg; sodium 360.7mg.

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