Ingredients
Scale
- 1 cup pancake mix*
- 2 ripe bananas, mashed
- 1/3 cup Vermont maple syrup
- 1/3 cup almond milk
- 1 tsp vanilla extract
- Handful of chocolate chunks
Frosting
- 1 cup cream cheese, softened
- 1/4 cup Vermont maple syrup
- 1/2 tsp cinnamon
- Brown sugar for sprinkling on top
Instructions
- Preheat oven to 350 degrees Fahrenheit and line am muffin pan with 9 liners.
- In a large bowl combine mashed banana, maple syrup, milk and vanilla extract. Whisk together with a hand blender until completely smooth. Stir in the pancake mix until fully combined. Fold in the chocolate chunks then pour batter evenly into each muffin tin, filling up almost to the top.
- Bake for 15 minutes then allow the muffins to cool on a cooling rack.
- While the muffins are cooling, make your frosting by whipping together the cream cheese, maple syrup and cinnamon with a hand blender. Once the muffins are cool, frost each muffin then top with brown sugar. You will have extra frosting so you can always make another batch of muffins 🙂
Notes
*I used kodiak cakes pancake mix