So apparently it’s Pancake Week.
I love pancakes, but never make them.
Honestly, I think they stink up the house. Why is that?
Ever since Jill made banana cupcakes with nutella frosting for my birthday though, I’ve had pancakes on the brain. But then I wanted to put them in a muffin pan. And you know what? They were the very opposite of stinky.
I know, my weirdo nose is weird.
Nutella-filled Banana Pancake Muffins
pancake recipe adapted from AllRecipes
Basically, I subbed maple syrup for the sugar because these are PANCAKE muffins, people. Of course you can improvise with these. Use peanut butter instead, throw some nuts or chocolate chips in the batter, or do all of the above and make actual pancakes out of them. These are just more portable and less greasified.
2 very ripe bananas, mashed
2 tablespoons vegetable oil (I bet subbing melted butter would be nice…)
1 tablespoon maple syrup
1 egg, beaten
1 cup milk
1 cup flour (I used whole wheat)
2 teaspoons baking powder
1/4 teaspoon salt
~6 tablespoons Nutella, Pralinutta, or chocolate hazelnut spread of your choice
maple syrup for topping, optional
Preheat oven to 350F. Line a muffin pan with cupcake liners or grease well.
In a large bowl, mix the bananas, oil, maple syrup, egg, and milk together thoroughly. Add the flour, baking powder, and salt and stir just until combined, but still lumpy.
Using an ice cream scoop, fill the muffin pan holes about halfway with batter. Then place about a 1/2 tablespoon of Nutella in the middle of each (I used another smaller scoop which made this easy). Divide the remaining batter amongst all the muffins, covering the Nutella.
Bake for 18 – 20 minutes, or until the tops are lightly browned and a toothpick comes out clean (test to the side of the middle). Once they’re cool enough to handle, remove them from the pan. If you don’t eat them right away, let them cool on a rack or else they’ll get sweaty bottoms (ewww). This made a dozen!
Now, you can eat them like this.
But if you’re like me and couldn’t wait for your perfectly yellow bananas to ripen (and so mine are barely sweet), you’ll probably want to eat them like this.
And lookit what happens when you cut into them! Warm chocolate hazelnut centers for the WIN.
Hooray for muffincakes!