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Prepared pancake mixes that just require water are a great starting point for making easy homemade baked goods. This recipe makes 12 low calorie Banana Chocolate Chip Pancake Muffins that are also low in fat and lightly sweetened with ripe bananas. Dressed up with mini chocolate chips, you can also add chopped nuts, pumpkin seeds, sunflower seeds, raisins or dried cranberries.
These muffins make a great low sugar option for breakfast, coffee break snack or after school treat.
How Many Calories and WW Points in these Pancake Mix Muffins?
According to my calculations, each muffin has about 73 calories. To see your WW Points for this recipe and track it in the WW app or site, Click here!
Pancake Mix Muffin Ingredients
- 2 cups complete/just-add-water buttermilk pancake mix
- 1-1/2 cups mashed overly rip bananas
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 tablespoon miniature semi-sweet chocolate chips
How to Make Banana Chocolate Chip Pancake Muffins, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 375F degrees. Line a muffin tin with paper liners and lightly spray with non-stick baking spray.
Step 3: Add the pancake mix, mashed bananas, water and vanilla to a large mixing bowl (affiliate link). Mix until thoroughly combined and all dry mix has been absorbed.
Step 4: Fold in 1 tablespoon mini chocolate chips.
Step 5: Divide mixture evenly among prepared 12-cup muffin pan. Sprinkle remaining 1 tablespoon mini chocolate chips over the tops of the muffins and gently press them into the batter.
Step 6: Bake about 12-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Step 7: Remove from oven and allow to cool for 5 minutes before removing muffins to a wire rack to cool completely.
Step 8: Store any leftover pancake muffins in an airtight container.
Recipe Notes
There are lots of choices if you are looking for pancake and waffle mix that just needs water. Bob’s Red Mill, Krusteaz, Aunt Jemima, Bisquick, Hungry Jack all make popular buttermilk mixes. I opted for Kodiak Cakes since that’s what I already had in my pantry.
For best results, you’ll want to use extra-rip bananas with lots of brown spots. To help your bananas ripen more quickly, you can place them in a paper bag for a day or two.
Optional add-ins: Pepitas (pumpkin seeds), sunflower seeds, raisins, dried cranberries or dried blueberries.
Be sure to adjust your WW Points accordingly when making any ingredient substitutions or additions.
This recipe can also be baked as a pancake bread in a loaf pan (affiliate link). Preheat oven to 350F degrees and add batter to a lightly greased 9″x5″ loaf pan (affiliate link). Baked until a toothpick inserted near the center comes out clean, about 50 minutes. Let cool for at least 10 minutes before slicing.
Serving Suggestions
These muffins make a great grab and go breakfast or anytime snack. They can also be enjoyed with a small bowl (affiliate link) of Greek yogurt and fresh berries.
Best Way to Store Leftover Muffins
Store any leftover muffins in an airtight container.
Are You Ready To Firmly Plant Yourself
On The Path To Lasting Weight Loss Success?
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Banana Chocolate Chip Pancake Muffins
Ingredients
- 2 cups just add water buttermilk pancake mix (I used Kodiak Cakes Whole Wheat, Oat and Honey)
- 1-1/2 cups mashed ripe bananas
- 1/2 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons mini semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 375F degrees. Line a muffin tin with paper liners and lightly spray with non-stick baking spray.
- Add the pancake mix, mashed bananas, water and vanilla to a large mixing bowl (affiliate link). Mix until thoroughly combined and all dry mix has been absorbed.
- Fold in 1 tablespoon mini chocolate chips.
- Divide mixture evenly among prepared 12-cup muffin pan. Sprinkle remaining 1 tablespoon mini chocolate chips over the tops of the muffins and gently press them into the batter.
- Bake about 12-15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and allow to cool for 5 minutes before removing muffins to a wire rack to cool completely.
- Store any leftover pancake muffins in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: slightly adapted from Chocolate Chip Pancake Bread from Hungry Girl 6-Ingredient Meals Magazine
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
