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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.
Chocolate Pancake Muffins
- 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)
- 1/4 cup coconut flour, packed (45 gm)
- 4 T. cocoa powder (2o gm)
- 1/2 t. ground cinnamon
- 1/4 t. ground cloves
- 1/2 t. baking soda
- 1/4 t. sea salt [affiliate link]
- 1 t. vinegar
- 1/4 c. black walnuts (38 gm)
- Preheat oven to 325°F.
- Grease and flour tins, or use silicone inserts (my favorite).
- Mash bananas, measure and add to bowl.
- Shred squash, measure and add to bowl.
- 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.
- Mix using a hand mixer or whisk.
- Add vinegar and nuts.
- Mix quickly by hand.
- Add equal portions to muffin tins.
- 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: Starlene Stewart @ GAPS Diet Journey
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
- Preheat oven to 325°F.
- Grease and flour tins, or use silicone inserts (my favorite).
- Mash bananas, measure and add to bowl.
- Shred squash, measure and add to bowl.
- Add eggs, vanilla, coconut flour, cinnamon, cloves, baking soda and salt to bowl.
- Mix using a hand mixer or whisk.
- Add vinegar and nuts.
- Mix quickly by hand.
- Add equal portions to muffin tins.
- 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