Mini Whole Wheat Maple Pancake Muffins

Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don’t even taste healthy!

Banana muffins

I am not one to sacrifice great taste for health food, so if you’re looking for a treat to keep your tastebuds and your skinny jeans happy… you’ve come to the right place.

I’ll just come right out and say it: I’m addicted to pancakes! If I could choose one breakfast to enjoy every single morning it would be pancakes! Well if I didn’t have to do all the flipping. Especially since I always seem to be the one still flipping while everyone else gets to eat the first ones off the pan.

However, these muffins encompass all I love about regular pancakes right in a portable little package. Baked up golden brown and dipped in maple syrup…and don’t even get me started on the mayple buttercream you can put on top.  Ooooh goodness.  So incredibly delicious!

cinnamon rolls 3

There are some variations to this recipe… the chocolate chips and the maple butter cream are both optional. But why would someone leave out two extremely delicious components like that? However, when I do leave the buttercream out I dip them in maple syrup… almost like pancake poppers?

Banana muffins 2

This is one of the most requested breakfast by the kids I babysit. I make them all the time for them… and little do they know that there is all kinds of healthy stuff under that indulgent maple buttercream.  They are made with Greek yogurt, bananas, whole wheat flour, and not much else. Simple, wholesome, and satisfying… even to my sugar lovin’ kiddos.


Healthy whole wheat pancake batter is difficult to master because pancakes are supposed to be light, soft, and fluffy. All things that whole wheat flour isn’t. However, I have found the right balance of ingredients to make your pancake muffins whole-grain AND fluffy… oh and completely irresitible.

The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with brown sugar. There’s only 2 tablespoons of brown sugar for the entire recipe!


Mini Whole Wheat Maple Pancake Muffins

Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don’t even taste healthy!


Pancake Muffins:

  • 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1 cup milk
  • 1/2 cup mashed ripe banana (about 1 large banana)
  • 2 Tablespoons dark brown sugar
  • 1/4 cup Greek yogurt
  • 2 teaspoons pure maple syrup
  • 1/2 cup chocolate chips

Maple Buttercream Frosting:

  • 1/2 cup (1 stick) butter, softened
  • 3 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 1 tbsp milk
  • 2 teaspoons vanilla extract


  • Preheat the oven to 350 degrees
  • Gently combine the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside.
  • In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the maple syrup until combined.
  • Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add chocolate chips.
  • Line a mini muffin tin with cupcake liners and fill the liners 3/4 full of batter. Bake at 350 for 11-13 mins, until a toothpick inserted into the center of the cupcake comes out clean.
  • To make the frosting: Cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine.
  • Frost the cupcakes and serve immediately.