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  • Welcome! My name is Kelly, and I am a picky eater. On this blog I share recipes, new (to me) foods, restaurants, and products that I try in an effort to expand my tastes. You might also find me talking about my pug Olive, Miss Kitty, Project Life, my journey with running, and more! Feel free to contact me: [email protected]

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Guest Post: Mini Banana Maple Pancake Muffins {Recipe}

One thing that I absolutely love about being a part of Foodie Penpals is that I get to “meet” other bloggers and readers that are new to me. In March, I was paired up with a reader named Michelle.  Among other things, Michelle sent me a jar of delicious Biscoff Spread as well as an awesome sounding muffin recipe.  I finally got around to making the recipe that she sent and it is SO good!  Since Michelle doesn’t have a blog, and I wanted to share the recipe with you all, I had Michelle write a guest post for me – including that delicious recipe. So here’s Michelle!  (Side note:  I took the food photos, but the adorable photo of her is her own. )

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Hello, everyone!

Michelle

My name is Michelle and I was Kelly’s Foodie Pen Pal for the month of March. One of the delicious (if I do say so myself) goodies that I included in Kelly’s package was a jar of Biscoff Spread. While this delightful speculoos spread (a.k.a. Liquefied Cookies, a.k.a. Crack in a Jar) is certainly edible on its own – direct from the jar with a spoon (especially when no one is watching nor within earshot as you will most likely make noises that are best not heard outside a bedroom…hmmm…yeah, those kinds of eyes-rolling-back-in-your-head noises) – it is also especially delightful slathered on various baked goods. It makes pretty much anything you put it on taste like a buttery, delicately spiced cookie – heck, you could probably fool dinner guests into thinking corrugated cardboard is a delectable dessert by simply smearing on a thick icing of Biscoff – but it tastes best paired with certain complimentary flavors. A favorite combo of mine is Biscoff and bananas, a union which is made even better when those bananas come in the form of Mini Banana Maple Pancake Muffins. Which leads me to the reason for this guest post…

I originally came upon this Bakerella recipe in Family Circle magazine (yes, I am a fairly “with it” 30-year-old single gal with no children who enjoys a cup of tea and Family Circle magazine almost as much as a night out on the town…please don’t judge me) a few months ago and decided that I could slightly “healthify” it – something I try with almost every recipe for baked goods that I come across. Not only did I succeed in making it (marginally) more healthy but also more delicious (sorry, Bakerella)! I also discovered that these little muffkins are a spectacular vehicle for a generous dollop of Biscoff – yes, I know this nullifies their “healthiness” but that’s alright because it exponentially amplifies their deliciousness. Thus, when it came time to put Kelly’s Foodie Pen Pal package together, I just had to include the recipe with the Biscoff. Not doing so would have been like sending loose tea leaves without a tea infuser – excusable but certainly not thoughtful Kelly enjoyed the recipe so much that she asked if I would like to write a guest post about it. Why yes, Kelly, I would! I would indeed.

Biscoff Muffin

Well, that’s the back story. Now on to the recipe itself…

Mini Banana Maple Pancake Muffins

by Michelle Kurnik

Prep Time: 10 Minutes

Cook Time: 10-12 Minutes

 

Ingredients (24 MIni Muffins)

  • ¾ cup all-purpose flour
  • ¼ cup whole-wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ⅔ cup fat free buttermilk
  • 1 large egg
  • 2 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 large very ripe banana, mashed

Instructions

Heat oven to 350°F

The ingredients and method are refreshingly common and uncomplicated. Any gal with a hankerin’ for banana flavored baked goods could knock this out in no time.

First, in a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Then set aside.

In another bowl, mash up that banana ‘til it’s good and liquidy.

Then stir in the buttermilk, egg, maple syrup, and butter.

Add the wet mixture to the dry mixture and then mix it up until just combined.

Spoon the batter into the mini-muffin cups and bake for 10 minutes or until golden.

Cool in the pan for a few minutes and then serve warm with a jar of Biscoff and a butter knife for spreading.

It’s best if the muffins are warm cause then the Biscoff gets all melty and runny and you have to lick your fingers 

Lastly, have no fear if you’re not a fan of Biscoff. Sure, people might call you a weirdo and point and laugh at you in the street, but you can still enjoy these muffins. Try serving them with a bowl of warm maple syrup for dipping. I’ve also made this recipe as a yummy quick-bread – just follow the same directions but add 1 cup (or more) of toasted walnuts and a couple tablespoons of ground flax seed, then pour into a loaf pan and pop it in the oven.

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Big thanks to Kelly for asking me to post! I hope you all enjoy!

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Thank you so much Michelle for sharing this delicious recipe!  I’ve made it many times already and it is SO dangerous, those little muffins are addicting! Its probably a good thing that I don’t generally keep buttermilk on hand, or these would probably make a weekly occurance in my house.

Ease: A+, no mixer needed, everything blends together smoothly and easily by hand!
Taste: A+, these taste exactly like their name explains.  little bite-size banana pancakes.  So good.

Would I make them again? I have already, and I’m sure I will in the future.  I’d also like to try the quick-bread version that Michelle mentioned as well. Either version would make a good thing to bring to a potluck or brunch!

4 Responses

  1. Did you know you can freeze buttermilk? I just learned that yesterday. They sound delicious!

    • I did not know that! How long does it last for if you freeze it??

    • OMG! That’s so good to know! I’m always scrambling around trying to figure out what to do with the rest of the quart!

  2. […] Pen Pals member for six months now but, while I’ve written a few guest posts (for Ashley, Kelly, and Farrah), I’ve never had a blog to write my own post…until now!  So…cue […]

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