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Banana Pancake Muffins With Chocolate Sauce

by Livestrong_Recipes  |  Sep 7, 2016

Banana Pancake Muffins With Chocolate Sauce
  1. PREP
  2. 15 m
  • COOK
  • 34 m
  • TOTAL
  • 49 m

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.

INGREDIENTS

SERVES 4

  • 1 second spray Organic Olive Oil
  • 3/4 cup Whole Wheat Pastry Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Sea Salt
  • 1 container Grass-Fed Cream Top Yogurt, Blueberry Cardamom
  • 1/2 cup fresh mashed banana
  • 2 tbsp Turbinado Cane Sugar
  • 1 Free Range Large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Organic Grass-fed 2% Milk

DIRECTIONS

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.
8 PC: Jackie Newgent