The Pioneer Woman Tasty Kitchen
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Mini Whole Wheat Maple Pancake Muffins

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Prep:

Cook:

Level: Easy

System:

24

Description

The muffins are made with Greek yogurt, ripe banana, whole wheat flour and not much else. They don’t even taste healthy!

Ingredients

  • FOR THE MUFFINS:
  • 1-⅓ cup Whole Wheat Flour
  • ¼ teaspoons Salt
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1 whole Large Egg
  • 1 cup Milk
  • ½ cups Mashed Ripe Banana (for 1/2 Cup You'll Need About 1 Medium Banana)
  • 2 Tablespoons Brown Sugar
  • ¼ cups Greek Yogurt
  • 2 teaspoons Pue Maple Syrup
  • ½ cups Chocolate Chips
  • FOR THE MAPLE BUTTERCREAM FROSTING:
  • ½ cups Butter, Softened
  • 3 cups Powdered Sugar
  • ¼ cups Pure Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 1 Tablespoon Milk

Preparation

For the muffins:
Preheat the oven to 350 F.

Gently combine the flour, salt, baking powder and cinnamon together in a large bowl. Set aside.

In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the maple syrup until combined.

Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not over-mix the batter or your pancakes will be tough and very dense. Fold in the chocolate chips.

Line a 24-count mini muffin tin with cupcake liners and fill the liners 3/4 full of batter.

Bake at 350 F for 11-13 minutes, or until a toothpick inserted into the center of one comes out clean.

For the frosting:
In a medium sized bowl using an electric mixer, cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine.

Frost the muffins and serve immediately.

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