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Chocolate Chip Banana Pancake Muffins
As a mom of a toddler—and currently very pregnant—I’m always on the hunt for breakfast recipes that are healthy, easy to prep, and perfect for those chaotic mornings.
Bonus points if it’s something kids will actually eat (without bribing them).
These Chocolate Chip Banana Pancake Muffins check all those boxes and then some. They’re soft, packed with protein, naturally sweetened, and perfect for little hands—or one very tired postpartum hand.
Right now, as I prep my freezer with meals and snacks before the baby arrives, I’ve been trying to think ahead to those early newborn days.
I know I’ll be sleep-deprived, nursing around the clock, and struggling to remember the last time I ate something that didn’t come from a granola bar wrapper.
These pancake muffins are a lifesaver. I can grab one (or three!) with one hand while holding the baby with the other.
They’re satisfying, delicious, and full of nourishing ingredients to keep me going.
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Even better? These muffins are so easy to put together.
The ingredients are simple and come together in just one bowl—less cleanup is always a win in my book.
It’s also a great opportunity to get your kids involved in the kitchen. My daughter loves helping mash the bananas and sprinkle the chocolate chips on top.
I’ve found that when they help make the food, they’re more excited to eat it—especially when chocolate chips are involved.
How do I make these Chocolate Chip Banana Pancake Muffins High in Protein?
These muffins are more than just kid-approved—they’re protein-packed too.
Thanks to the use of Kodiak Cakes Gluten-Free Flapjack & Waffle Mix, Greek yogurt, and eggs, you’re getting a breakfast option that fuels you and your little ones for the day.
Protein is so important in the morning, especially for growing kids and postpartum mamas who need extra nourishment for recovery and breastfeeding. I love knowing that something as fun and tasty as a pancake muffin is also giving us a solid start nutritionally.
How do I sweeten these Chocolate Chip Banana Pancake Muffins Naturally?
One of the things I’m most excited about with this recipe is that it uses pure maple syrup as the sweetener instead of granulated sugar.
Maple syrup is not only a natural sweetener, but it also contains trace minerals like zinc and manganese.
Unlike refined white sugar, which offers zero nutrients, pure maple syrup has a lower glycemic index and can help avoid those sugar crashes mid-morning.
It brings a gentle sweetness that pairs perfectly with the bananas and chocolate chips without overpowering the muffin. And honestly? It just tastes better. Rich, warm, and wholesome—just the kind of sweetness I want my family to enjoy.
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Helpful tips to make these Chocolate Chip Banana Pancake Muffins
If you’re new to making pancake muffins, here are a few helpful tips to make the process even easier and to ensure your muffins come out moist and delicious every time:
- Use very ripe bananas – The more brown spots, the better! Overripe bananas are naturally sweeter and mash easily, which makes for a softer, sweeter muffin.
- Don’t overmix the batter – Stir just until everything is combined to keep the muffins light and fluffy. Overmixing can make them dense.
- Use silicone muffin liners or spray the pan well – This helps prevent sticking and makes cleanup easier.
- Let them cool completely before storing – If you plan to freeze them, make sure they’re fully cooled, then store in a freezer-safe bag with parchment paper between layers to prevent sticking.
How to make these Chocolate Chip Banana Pancake Muffins Gluten-Free
Speaking of the Kodiak mix—we’re using their gluten-free flapjack and waffle mix, which is a game changer for anyone avoiding gluten but still craving classic breakfast flavors.
I’ve tried several gluten-free pancake mixes, and Kodiak’s is hands down the best in terms of texture and taste.
It bakes beautifully in muffin form and provides the hearty, wholesome base that makes these pancake muffins so filling and satisfying.
And let’s not forget the flavor. The combination of banana, maple syrup, and mini chocolate chips is chef’s kiss.
The bananas give a moist, natural sweetness, the maple adds a rich depth of flavor, and the chocolate chips bring just the right amount of indulgence to make this feel like a treat.
When using bananas in muffins, you want them to be very overripe—as in heavily speckled and borderline mushy.
This not only helps sweeten the muffins without needing too much added sugar, but it also adds moisture and softness that make these pancake muffins absolutely irresistible.
Equipment You’ll Need
To make these Chocolate Chip Banana Pancake Muffins, you’ll need the following tools:
Ready to make them? Here’s the step-by-step recipe:
Chocolate Chip Banana Pancake Muffins
Ingredients:
- 2 cups Kodiak Cakes Gluten-Free Flapjack & Waffle Mix – This high-protein, gluten-free mix creates the perfect hearty and nutritious base for our pancake muffins.
- 2 ripe bananas, mashed – Overripe bananas add natural sweetness, moisture, and delicious banana flavor.
- 1/3 cup milk (any kind – dairy or non-dairy) – A splash of milk helps create a smooth, pourable batter consistency.
- 1 cup Greek yogurt – Greek yogurt boosts the protein content and keeps the muffins rich and tender.
- 2 eggs – Eggs help bind the ingredients and give the muffins structure and fluffiness.
- 1/4 cup pure maple syrup – Maple syrup provides a natural, wholesome sweetness with a rich, earthy flavor.
- 2 tsp cinnamon – Cinnamon adds a warm, comforting spice that pairs perfectly with banana and maple.
- 1 tsp vanilla extract – Vanilla enhances the overall flavor and brings out the sweetness in the muffins.
- 1/2 cup mini chocolate chips – Mini chocolate chips add a touch of indulgence in every bite that kids and adults love.
Instructions:
Preheat your oven to 350°F and line a muffin tin with paper or silicone liners (or grease well).
In a large bowl, mash the bananas until smooth.
Add the Greek yogurt, milk, eggs, maple syrup, cinnamon, and vanilla to the bowl. Whisk until well combined.
Stir in the Kodiak pancake mix until just combined. Do not overmix.
Fold in the mini chocolate chips, saving a few to sprinkle on top if you like.
Divide the batter evenly into the muffin cups—this recipe makes about 12 standard muffins.
Bake for 22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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How do I properly store these muffins?
Once cooled, you can store them in an airtight container on the counter for 2 days, in the fridge for up to 5 days, or freeze them for up to 3 months.
I like to wrap a few individually and toss them into my postpartum snack basket so I have nourishing options ready to go.
Whether you’re a fellow mama prepping for postpartum, a busy parent trying to simplify mornings, or just someone who wants a wholesome, delicious muffin that doesn’t skimp on flavor—these Chocolate Chip Banana Pancake Muffins are going to become a favorite in your kitchen too.
Additional Breakfast Recipes You’ll Enjoy!
Chocolate Chip Banana Pancake Muffins
Ingredients
- 2 cups Kodiak Cakes Gluten-Free Flapjack & Waffle Mix
- 2 ripe bananas mashed
- 1/3 cup milk any kind – dairy or non-dairy
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup pure maple syrup
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper or silicone liners (or grease well).
- In a large bowl, mash the bananas until smooth.
- Add the Greek yogurt, milk, eggs, maple syrup, cinnamon, and vanilla to the bowl. Whisk until well combined.
- Stir in the Kodiak pancake mix until just combined. Do not overmix.
- Fold in the mini chocolate chips, saving a few to sprinkle on top if you like.
- Divide the batter evenly into the muffin cups—this recipe makes about 12 standard muffins.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
