Mini Whole Wheat Maple Pancake Muffins

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.