Trying to get my kids to eat something that’s not out of a wrapper is an olympic sport, especially for breakfast. I started making these mini muffins when son was about a year old. I’d have leftover batter from our Sunday breakfast tradition and one day I thought, I could use this to make mini pancake muffins! These little pancakes have proven to be such a lifesaver and I don’t feel bad giving them to my kids. I usually make one sheet of these and freeze them until they are gone (which isn’t long). They are great for grab-and-go or eating at home. They reheat perfectly and the kids love to dip them. There are so many variations and fun flavors you can add to these but here is how I make mine!
Makes ~24 mini muffins
Ingredients
- 1 cup Kodiak Cakes Flapjack & Waffle Mix (Original flavor but you can jazz yours up!)
- 1 ripe banana, mashed
- 1 large brown egg
- ¾ cup unsweetened almond milk (adjust to desired batter consistency)
- 1 tsp vanilla extract
- Pinch of salt
- Optional add-ins: mini chocolate chips, blueberries, chopped nuts (not for kids though!)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a mini muffin tin or line with mini muffin liners.
- In a medium bowl, mash the banana until smooth.
- Whisk in the egg, almond milk, vanilla, and salt until well combined. Stir in the Kodiak mix until just combined.
- Do not overmix.
- If the batter seems too thick, add a splash more almond milk.
- (Optional) Fold in your choice of mix-ins.
- Spoon the batter into the mini muffin tin, filling each about ¾ full.
- Bake for 12–14 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly before removing from the tin.