I’m going out of town this weekend! Here’s a quick one to tide you over.
Pancake muffins? They’re perfect for Sundayish mornings.
Are these banana bread muffins, you ask? Nope, I grew up on banana walnut bread, and this is not that. My mom only made 2 baked things when I was little, banana walnut bundts and Philly cheesecake. My mom is a no nonsense woman.
These are pancake muffins because they’re FLUFFY. When you poke them, they bounce back. They’re also stuffed with chunks of a hazelnut milk chocolate bar I broke into squares. You can use any kind of chocolate and nut combo you want, but I did dial back the sugar in the muffin recipe because milk chocolate is pretty sweet, so if you don’t use chocolate, you can dunk these in maple syrup instead or spread them with butter and jam. Ohmagerd.
- Preheat oven to 400 degrees F.
- Whisk oat flour, baking powder, and salt in one bowl.
- In another bowl, beat the egg and add mashed bananas, vanilla, and brown sugar. Sift in the flour mixture and mix just until it combines.
- Line or grease a muffin pan and fill each cup 2/3 full. Stick in a few squares of chocolate.
- Bake for 5 minutes at 400 degrees, then turn the oven temperature down to 350 degrees F and continue baking for 10 more minutes. This will give your muffins a nice dome.
- Insert a toothpick into one of the muffins. If it comes out clean, take the muffins out. If not, bake for an additional 2-3 minutes.
- Let the muffins cool for a few minutes before eating so that the chocolate doesn't burn you.