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Banana Pancake Muffins With Chocolate Sauce

Banana Pancake Muffins With Chocolate Sauce
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Prep Time: 15 min Serves: 4
Cooking Time: 34 min Yield: 12 pancake muffins
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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.



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.

PC: Jackie Newgent


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