Banana Pancake Muffins recipe

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Ingredients

½ cup shortening
1 cup brown sugar
1 egg
1 banana, diced
3 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ¼ cups soy milk

Nutrition Info

791.3 calories
carbohydrate: 119.1 g
cholesterol: 46.5 mg
fat: 29.2 g
fiber: 3.8 g
protein: 14.1 g
saturatedFat: 7.1 g
servingSize: -
sodium: 360.7 mg
sugar: 42.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. 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.

  3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.

Recipe Yield

1 dozen

Recipe Note

These dairy free muffins are great alone or with maple syrup.

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