Banana Pancake Muffins

These dairy free muffins are great alone or with maple syrup.

Original recipe makes 1 dozen

Ingredients

1/2 cup shortening
1 cup brown sugar
1 egg
1 banana, diced
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups soy milk

  • PREP

    5 mins

  • COOK

    15 mins

  • READY IN

    20 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, cream together shortening and sugar. Beat in egg. Blend until banana is completely mixed in, then add flour, baking powder and baking soda. Mix batter with spoon. Stir in soy milk, then spoon into muffin pan. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.

Nutrition

Calories: 791 kcal
Carbohydrates: 119.1 g
Cholesterol: 53 mg
Fat: 29.2 g
Fiber: 3.8 g
Protein: 14.1 g
Sodium: 361 mg

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