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Banana Pancake Muffins
SUBMITTED BY:
MUDDY
PHOTO BY:
Christie
"These dairy free muffins are great alone or with maple syrup."
RECIPE RATING:
Read Reviews
(14)
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
Original recipe yield 1 dozen
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
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.
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of muffin comes out clean.
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REVIEWS
Reviewed on Feb. 1, 2004 by
CLOVERDALE1
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CLOVERDALE1
Feb. 1, 2004
What a tasty way to add Soy to my diet. Will make again and again
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6 users found this review helpful
What a tasty way to add Soy to my diet. Will make again and again
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Reviewed on Feb. 12, 2006 by
CITEREH
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CITEREH
Feb. 12, 2006
These were good, but didn't blow me away. Like another reviewer noted, this is a great base recipe. I will make this again, but with at least the following changes: use applesauce instead of shortening to make them healthy, perhaps half whole wheat flour, more banana, fresh ground nutmeg and cinnamon. Thanks for the recipe!
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3 users found this review helpful
These were good, but didn't blow me away. Like another reviewer noted, this is a great base...
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Reviewed on Jan. 12, 2008 by Coffee
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Coffee
Jan. 12, 2008
Decent recipe. Put apple sauce in instead of shortening, dough is a bit more firmer then I expected. Not sure if I over mixed or just because of the substitution. Thanks for the recipe.
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1 user found this review helpful
Decent recipe. Put apple sauce in instead of shortening, dough is a bit more firmer then I...
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Reviewed on Oct. 13, 2007 by FROGMORTON
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FROGMORTON
Oct. 13, 2007
Love these! (I made them with Rice milk rather than Soy milk because I think Soy milk tastes funny when heated.) My daughter, who has a dairy allergy, really enjoyed these right out of the oven with a little dairy free margarine. Thanks for this great recipe!
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1 user found this review helpful
Love these! (I made them with Rice milk rather than Soy milk because I think Soy milk tastes...
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Reviewed on Jan. 14, 2007 by Sheebiewonder
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Sheebiewonder
Jan. 14, 2007
These were excellent muffins. I love making muffins for my family and this was one of the best muffins I have ever made, especially because I melted in semisweet chocolate chips and added chopped walnuts to it. This was a great recipe. I have to say, the name is very original.
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1 user found this review helpful
These were excellent muffins. I love making muffins for my family and this was one of the...
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Reviewed on Dec. 5, 2005 by
HEBH
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HEBH
Dec. 5, 2005
Hmmm...great base recipe. I used 2 mashed bananas, 1 1/2 cups all-purpose flour, 1 cup whole wheat flour, and 1/4 cup each flax meal and oat bran. Instead of soy milk I used 1 cup light coconut milk and 1/4 cup almond milk. They are not too sweet and very wholesome tasting. Yumm.
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1 user found this review helpful
Hmmm...great base recipe. I used 2 mashed bananas, 1 1/2 cups all-purpose flour, 1 cup whole...
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Reviewed on Oct. 24, 2005 by JAIMERUNYAN
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JAIMERUNYAN
Oct. 24, 2005
These have a smooth texture and are very yummy! Great with butter and jam. If you want to eat by themselves I would add a little extra banana, wheat flour, and maybe some cinnamon like another reviewer did.
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1 user found this review helpful
These have a smooth texture and are very yummy! Great with butter and jam. If you want to eat...
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Reviewed on Jun. 20, 2005 by
EPECKA
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EPECKA
Jun. 20, 2005
Very good! my lactose intolerant son ate the entire batch and asked for more. No problems at all!
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1 user found this review helpful
Very good! my lactose intolerant son ate the entire batch and asked for more. No problems at all!
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Reviewed on Mar. 21, 2005 by NOMILKKID
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NOMILKKID
Mar. 21, 2005
I was considering this recipie for my son until I saw brown sugar as an ingredient. Does this not contain milk protein?
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1 user found this review helpful
I was considering this recipie for my son until I saw brown sugar as an ingredient. Does this...
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Reviewed on Sep. 24, 2003 by LIMONA
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LIMONA
Sep. 24, 2003
I will make these again. I added an extra half banana and substituted 1 c. of wheat flour for 1 c. regular flour. I also used vanilla soy milk. The batter seemed awfully thick, but they came out well. Mine took twenty-five minutes to cook, but that probably had something to do with the extra banana. They are moist and breakfast-y and my husband downed two immediately. With that amount of wheat flour, they are not overly sweet.
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1 user found this review helpful
I will make these again. I added an extra half banana and substituted 1 c. of wheat flour for...
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