Fluffy Banana Pancake Muffins Recipe

Muffins + pancakes = the best of both breakfast worlds. Start your morning with these fluffy, flavorful Banana Pancake Muffins. They bake up like pancakes but are perfectly portable like muffins, making them ideal for busy mornings, meal prep, or a grab-and-go snack. Enjoy them fresh from the oven or reheat after storing in the fridge or freezer.

Can Pancakes be Muffins?

Yes — and these pancake muffins combine the soft, tender crumb of pancakes with the convenience of a muffin tin. The batter is similar to pancake batter but a little thicker so the muffins hold their shape while baking. You get that classic pancake flavor with mashed banana and vanilla, plus the option to add berries or banana slices on top for a pretty finish.

How to Make Pancake Muffins

Preheat and Prep

Preheat your oven to 350ºF (175ºC). Generously spray a muffin tin with nonstick cooking spray or coat the cups with a little oil. Muffin liners are optional when the tins are well greased.

Make the Batter

In a large bowl, whisk together 2 large eggs until smooth. Stir in the mashed banana, 1 teaspoon vanilla extract, 1/4 cup maple syrup, and 1 cup unsweetened almond milk. Hold the melted coconut oil until the batter is otherwise combined (about 3 tablespoons) so it mixes in evenly and doesn’t solidify.

In a separate bowl combine the dry ingredients: 1.5 cups white whole wheat flour, 1/2 cup rolled oats, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. Gradually add the dry mixture to the wet ingredients and stir until no dry streaks remain. Fold in the melted coconut oil last, stirring gently until the batter is uniform.

Fill the Muffin Tin

Using a tablespoon or small ice cream scoop, divide the batter among 12 muffin cups, filling each about three-quarters full. If you like, place a thin banana slice or a berry on top of each muffin for added flavor and a decorative touch.

Bake

Bake at 350ºF for 15–17 minutes, until the muffins rise and the tops feel set. They often bubble slightly like pancakes while baking. Remove from the oven and let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely if storing.

Serve and Store

Serve warm with a light drizzle of maple syrup, or slice and spread butter or nut butter for a heartier bite. For short-term storage, let the muffins cool fully, then place them in an airtight container in the refrigerator for up to five days. For longer storage, freeze on a baking sheet until firm (30–60 minutes), then transfer to a freezer-safe container or bag. Frozen muffins keep up to three months — reheat from frozen or thaw in the fridge overnight and warm in the microwave or oven.

Ingredients

• Wet
  • 2 large eggs
  • 1 large banana, mashed (about heaping 1/2 cup)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1 cup unsweetened almond milk
  • 3 tablespoons melted coconut oil
• Dry
  • 1.5 cups white whole wheat flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

Instructions

1. Preheat oven to 350ºF and spray a muffin tin with nonstick spray.
2. Whisk eggs in a large bowl. Add mashed banana, vanilla, maple syrup, and almond milk. Mix until combined.
3. In a separate bowl, whisk together flour, oats, baking soda, cinnamon, and salt.
4. Slowly add the dry ingredients to the wet mixture and stir until uniform. Fold in melted coconut oil last.
5. Scoop batter into muffin cups, filling each about 3/4 full. Top with a banana slice or berry if desired.
6. Bake 15–17 minutes, until set. Cool 5 minutes in the tin, then transfer to a rack.
7. Serve warm or store cooled muffins in the refrigerator or freezer as noted above.

Tips & Notes

• Variations: Stir in chocolate chips, chopped nuts, or blueberries into the batter for added flavor.
• Substitutions: Swap almond milk for cow’s milk or another plant-based milk. Use melted butter instead of coconut oil if preferred.
• Reheating: Warm refrigerated muffins in the microwave for 20–30 seconds or in a 325ºF oven for 8–10 minutes. From frozen, microwave 45–60 seconds or bake until heated through.
• Meal Prep: These muffins are excellent for batch cooking; freeze in portions for easy breakfasts throughout the week.

Nutrition (approximate per muffin)

Calories: 136 kcal • Carbohydrates: 19 g • Protein: 4 g • Fat: 5 g • Fiber: 2 g • Sugar: 5 g

Final Thoughts

Banana Pancake Muffins are an easy, crowd-pleasing breakfast that bridge the best parts of pancakes and muffins. They bake quickly, travel well, and can be customized to suit your tastes. Perfect for meal prep or a weekend brunch—try a batch and discover how simple and satisfying breakfast can be.