I'm starting to realize that at my age, my life is not my own.
My weekends have been dedicated to everyone else's lives, basically. At least their major life events. Engagement Parties, Weddings, Baby Showers, you name it, we're going to them for the rest of the year and next.
Don't get me wrong, I'm uber excited to be celebrating these wonderful milestones with my family and friends. Having just had a wedding ourselves, J and I definitely understand just how big a deal each one of these events is, and how much bigger a deal it is to have family and friends celebrate with you along the way.
Really, we're lucky to have so many family and friends wanting us to be a part of their special event, right? That doesn't always happen...
Ever since we got back from our honeymoon in late April, J and I have had something going on almost every weekend. I can count on one hand the number of weekends we've actually been home and had nothing on the calendar.
Thankfully, this past weekend was one of them. The first and last before we begin another month of commitments. Because we were actually in town, J and I were finally able to run much-needed errands together. We went shopping for a new pair of jeans for J, picked up gifts, did laundry, cleaned the house, etc. I was also able to bake some delicious Banana Pancake Muffins on Saturday morning!
I buy bananas for J to make smoothies in the morning before work, but sometimes he doesn't get to all of them before they start going bad. I decided to take one and create these little babies!
This recipe was originally for "mini muffins", however, I didn't have a mini muffin sheet, so I made regular-sized ones. The bigger the better, in my opinion.
Banana Pancake Muffins
- 1 cup of all-purpose flour
- 2 Tbsp of sugar
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 2/3 cup o buttermilk
- 1 large egg
- 2 Tbsp of maple syrup
- 2 Tbsp of unsalted butter, melted
- 1 very ripe, large banana, mashed
1. Preheat oven to 350 degrees. Grease muffin cups/ sheet with nonstick cooking spray or butter.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, egg, maple syrup, and butter. Then, add the wet ingredients to the dry ingredients and stir until combined.
3. Stir in mashed banana. Then, spoon batter into prepared muffin cups.
4. Bake until the muffins are puffed and gold, about 10-12 minutes if you do the mini muffins. If you are baking regular muffins, I had mine in for about 13-14 minutes. I'd check them starting at minute 11 just to be on the safe side.
5. Serve with maple syrup for dipping!