Chocolate Pancake Muffins

FTC Disclosure: This post may include links which allow me to earn a small commission on the item(s) purchased. This has no effect on your price. GAPS Diet Journey is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Chocolate Pancake Muffins

Pancake muffins? Huh?

I love pancakes, but you have to admit it's a time consuming process to get them all made. Standing at the griddle waiting, waiting, waiting… also sometimes the pancakes won't flip right, especially since I'm not using “regular” flour.

I thought I would try making muffins, using the pancake batter and it worked out great! These muffins are sweetened with banana, with no added fats.

This post contains Amazon affiliate links. Thank you for your support!

Chocolate Pancake Muffins

  1. Preheat oven to 325°F.
  2. Grease and flour tins, or use silicone inserts (my favorite).
  3. Mash bananas, measure and add to bowl.
  4. Shred squash, measure and add to bowl.
  5. Add eggs [affiliate link], vanilla [affiliate link], coconut flour [affiliate link], cinnamon [affiliate link], cloves [affiliate link], baking soda [affiliate link] and salt to bowl.
  6. Mix using a hand mixer or whisk.
  7. Add vinegar and nuts.
  8. Mix quickly by hand.
  9. Add equal portions to muffin tins.
  10. Bake 25 minutes.

If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.

Chocolate Pancake Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup mashed banana (238 gm)
  • 1 cup shredded yellow crookneck squash (136 gm)
  • 3 large whole eggs (160 gm)
  • 1 T. vanilla extract (13 gm)
  • ¼ cup coconut flour, packed (45 gm)
  • 4 T. cocoa powder [affiliate link] (2o gm)
  • ½ t. ground cinnamon
  • ¼ t. ground cloves
  • ½ t. baking soda
  • ¼ t. sea salt
  • 1 t. vinegar
  • ¼ c. black walnuts [affiliate link] (38 gm)
Instructions
  1. Preheat oven to 325°F.
  2. Grease and flour tins, or use silicone inserts (my favorite).
  3. Mash bananas, measure and add to bowl.
  4. Shred squash, measure and add to bowl.
  5. Add eggs, vanilla, coconut flour, cinnamon, cloves, baking soda and salt to bowl.
  6. Mix using a hand mixer or whisk.
  7. Add vinegar and nuts.
  8. Mix quickly by hand.
  9. Add equal portions to muffin tins.
  10. Bake 25 minutes.
Nutrition Information
Serving size: 1 Calories: 80 Fat: 4 Saturated fat: 1 Trans fat: 0 Carbohydrates: 8 Sugar: 2 Sodium: 176 Fiber: 3 Protein: 3 Cholesterol: 46

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge