Apple & Banana Pancake Muffins
Pancake muffins are baked from pancake batter in muffin tins. I increase the amount of flour so that the batter is not as runny or else the insides won't be cooked through (although the top is already nicely browned).
Recipe adapted from here.
1 large egg
1/2 cup natural (plain) yogurt
1/2 cup oats
1 tablespoon brown sugar (I use 1 tablespoon molasses sugar)
1/2 cup milk (I use 1/4 cup milk)
1/2 cup all-purpose flour (I use 2/3 cup self-raising flour)
1 teaspoon baking powder (I use 1/2 teaspoon baking powder)
1/4 teaspoon salt
1 large banana (I use 2 small bananas)
1/2 small apple
1/4 teaspoon baking soda (omitted)
2 tablespoons butter, melted (I use 2 tablespoons virgin coconut oil)
1. Preheat oven to 180°C. Lightly grease a 6-hole muffin pan. Prepare another 3 paper or silicone muffin cups.
2. In a medium bowl, beat egg and mix together with yogurt, oats, sugar, and milk.
3. Sift flour, baking powder, and salt into a large bowl. Lightly stir the wet ingredients into the dry until just combined. Batter will be slightly runny.
4. Peel and mash the bananas. Core (don't skin) and grate the apple. Mix both together and stir gently into the batter along with the coconut oil. Now the batter is slightly lumpy and runny.
5. Spoon batter into prepared muffin pan and cups. Bake for 35-40 minutes until tops look crisp.
Note: Do the toothpick test for done-ness. If gooey batter is stuck around the toothpick, return the pan into the oven for an additional 5-10 minutes. If the toothpick comes out clean, they are done.
|Mashed banana and grated apple.|
|The final batter is lumpy and slightly runny.|
|Bake at 180°C for 35-40 minutes.|
|Lovely crisp top.|
|Fragrant and moist insides.|