RECIPES
Banana Pancake Muffins with Chocolate Sauce
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Jackie Newgent
- PREP
- 15 m
- COOK
- 34 m
- TOTAL
- 49 m
Sure, this is kind of like a dessert; but there’s plenty of nutrient-richness packed in each bite. The batter contains whole-wheat pastry flour, 100-percent grass-fed organic Greek yogurt and banana. The sauce contains semisweet dark chocolate and grass-fed milk. Compared to grain-fed, 100-percent grass-fed dairy is better for the cows, farmers, the environment and you.
INGREDIENTS
SERVES 4
- 1 second spray Organic Olive Oil
- 3/4 cup Whole Wheat Pastry Flour
- 2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1 container Grass-Fed Cream Top Yogurt, Blueberry Cardamom
- 1/2 cup fresh mashed banana
- 2 tbsp Turbinado Cane Sugar
- 1 Free Range Large Eggs
- 1 tsp Pure Vanilla Extract
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/4 cup Organic Grass-fed 2% Milk
DIRECTIONS
1
Preheat oven to 350°
2
Spritz the 12 cups of a (PFOA-free) nonstick muffin tray with baking spray. (Alternatively, lightly grease with butter and dust with flour. Do not use muffin liners; batter will stick to the paper.)
3
In a large bowl, whisk together flour, baking powder, and salt. Make a well in the center and whisk in the yogurt, mashed banana, sugar, egg, and vanilla extract until combined. (Hint: 1/2 cup mashed banana is about 1 medium banana.)
4
Fill each muffin cup about half full. Bake until springy to the touch and golden brown, about 30 minutes.
5
Remove from oven and let stand in tray on a cooling rack for 10 minutes to slightly cool, then remove muffins directly to cooling rack.
6
Meanwhile, in a small saucepan, add chocolate chips and milk. Place over medium heat and cook while stirring occasionally just until a creamy sauce forms, about 3 to 4 minutes.
7
Serve pancake muffins at room temperature or slightly warm. Drizzle with warm chocolate sauce—or enjoy as a dunking sauce.
