We wanted to come up with a basic recipe that could use any one of our pancake mixes to make a banana muffin. Perfect for those days when you've run out of flour and only have pancake mix in the pantry. Or maybe for taking on vacation so you can make pancakes and muffins with the same ingredients. Each of our pancake mixes produce a slightly different result and texture in this recipe but they all taste pretty great. You can leave the recipe as just plain banana or add some of your favourite ingredients such as frozen blueberries, chocolate chips, chopped nuts etc. Have fun!


Base Mix
4 ripe bananas, mashed
¾ cup Anita’s Organic Coconut Sugar
1 tbsp flax meal
¼ cup + 2 tbsp water
1/3 cup sunflower oil or other neutral oil
2 tsp vanilla extract
2 cups Anita’s Organic Pancake Mix of choice
½ tsp baking soda

Extra Suggestions
1 cup frozen blueberries, or
¾ cup chopped dates + ½ cup hazelnuts toasted and broken up a little, or
¾ cups chocolate chips + ½ cup chopped walnuts

Print Recipe


Pre-heat the oven to 375F and line a 12-cup muffin tray with paper liners.

In a large bowl mix together the mashed banana, coconut sugar, flax meal, water, oil and vanilla extract. Add your chosen extras if required and mix well.  Add the pancake mix and baking soda, fold everything together until evenly mixed.

Scoop ¼ cup of muffin batter into each paper liner and bake the muffins in the centre of the oven for 22 to 25 minutes.

Check the muffins are done by inserting a wooden skewer into the centre of the muffin. When fully cooked remove from the oven and allow to cool down in the tray for 10 minutes, then transfer the muffins to a wire rack to cool fully.

(Makes 12 to 14 muffins depending on the pancake mix used and extras added)

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