Mini Banana Pancake Muffins

We often find ourselves in a breakfast rut around here.

M. leaves for work without even eating most days. He's out of bed at 415am and out the door by 5am -- his brain doesn't really function enough that early to think about putting food in his mouth, say nothing about having to fix it.

S. -- well, she's a creature of habit just like her daddy. And most days she wants one of two things: toast with just butter [2 slices of course ... ] or grits. With milk. And cheese. Oh -- and some chocolate ovaltine, of course. Can't forget that.

And I've been eating the same thing for awhile, too. A few frozen pancakes with a smear of nutella and some sliced up strawberries. Maybe if I'm feeling chipper, I'll slave away for a few minutes and cook up some bacon to go with it for a salty side to all that sweet.

L. is the only one who can't voice his opinion on his breakfast. And therefore the only one who eats a lot of variety. Toast. Bagels. Tons of fruit. Dry cereal. Pancakes. Grits. He's game for just about anything. Bread products have never been a big hit with him, but he'll chew on them a few times before she spits the soggy mess out on the high chair.

[If he had his way, he'd dine on grapes and bananas all day long until he was fat and happy. Really fat. And apparently, really happy!]

But sometimes I like to mix it up -- and recently, thanks to Pinterest, I found a quick and easy way to do just that!

Enter: Pancake Muffins!!

Image Credit: onceuponamom.com 

The recipe is super easy. Now, the recipe originally said to make them in mini muffin pans -- but since I dont have any, I use a 6 slot muffin tin and just keep checking then every 3-5 minutes after the listed time. Within a total of 20 minutes or so, they are light and fluffy and delicious! They are slightly sweet because of the syrup, but not overly so.

And you don't have to worry about that  crazy sticky mess that toddlers and little ones make because they get so carried away with dipping.

Must. Dip. All. The. Things!

I wish I had known about these sooner. I made them over the weekend ... and L. and I both loved them so much, I am making them again for us this morning. I wish S. would get a little adventurous and have one too. The girl who wants calamari at a restaurant wants nothing to do with venturing outside her breakfast routine.

::sigh:: Someday. Once can only hope. Especially since I plan on finding a mini muffin pan soon so I can make a big batch of these and freeze them for convenience breakfasts!!

But here's the super quick and easy recipe -- maybe the little ones in your house will like them, as well!

Ingredients:

• 1 cup complete pancake mix (the “just add water” kind)
• 2/3 cup water
• 2/3 cup syrup
• 1 whole banana, sliced and quartered

Directions:

Preheat oven to 350F.  Mix pancake mix, water and syrup together.  Divide equally among greased mini muffin pan.  Top with banana pieces.  Bake 12-14 minutes or until golden brown.

Freezing Directions:

Cool completely.  Flash freeze. Transfer to gallon freezer bag, label and freeze.  TO SERVE:  Remove desired number of muffins from freezer, let thaw on counter, or briefly on defrost setting in microwave

[recipe courtesy of OnceAMonthMom.Com -- it is no way my own and I do not wish to take credit. I just absolutely LOVE these ... and thank Pinterest for helping me stumble upon them.]