I love shortcuts that save me time but don't compromise the end result. Witness these multi-grain banana chocolate chip muffins.
I've been experimenting with making muffins out of pancake mix. I mean a good multi-grain pancake mix - I like Coach's Oats multi-grain pancake mix, which I buy in a huge bag at Costco.
I know that using pancake mix instead of flour and leavening only saves me the trouble of measuring and sifting (I always sift my baking powder and baking soda to guard against unpleasant lumps). It probably saves all of three minutes.
But somehow there's a psychological lift to not having to sift. Also, by using a multi-grain pancake mix, I'm getting more grain variety in my muffins than I'd likely do on my own.
My men, who love my regular banana chocolate chip muffins above all other baked goods, thought these muffins were pretty terrific. I'll be taking this shortcut again.
Quick multi-grain banana chocolate chip muffins
Use a high-quality multi-grain pancake mix to make these muffins.
- 4 ripe bananas
- 1/3 cup canola or grapeseed oil
- 3/4 cup granulated sugar
- 1 egg
- pinch of salt
- 1 teaspoon pure vanilla extract
- 2 cups multi-grain pancake mix
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners, or spray the pan thoroughly with nonstick cooking spray.In a large bowl, mash the bananas with a fork or potato masher. Add the oil, sugar, egg, salt and vanilla and whisk to combine well. Add the pancake mix and stir gently just until wet and dry ingredients are combined; do not over-mix or the muffins will be tough. Stir in the chocolate chips.Divide the batter evenly among the muffin cups. Bake 30-35 minutes or until a toothpick comes out without any wet batter clinging to it. Cool in the pan for 5 minutes, then remove the muffins to a rack to cool completely.
DetailsPrep time: Cook time: Total time: Yield: 12 muffins