Baked GF Banana Split Pancake Muffins

by on March 25th, 2013
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Today is my youngest child Evan’s second birthday. These past 2 years have flown by in the blink of an eye. Since today was a normal day of school and work for my family, yesterday I wanted to make Evan a special breakfast in advance. I happened to have a package of Bob’s Red Mill Gluten-Free Pancake Mix in the house. I am still very new to the gluten-free realm (just 5 weeks in) so I like to have known “safe” options on hand! I wanted to spruce it up however to make it special for my little man. The idea of a banana split pancake muffin came to mind. When I think banana split I think of the three scoops of ice cream: strawberry, chocolate and vanilla all on top of a split banana! I wanted to incorporate all these flavors into my pancake muffin but use my “safe” gluten-free mix!

So this is how I did it:


Baked Gluten-Free Banana Split Pancake Muffins

(makes 20-24 mini muffins)

  • 1 1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix (or your favorite brand)
  • 1 Large Egg
  • 3/4 Sweetened Vanilla Almond Milk
  • 1 TBSP Vegetable Oil
  • 1 Mashed Ripe Banana
  • 1/4 diced fresh strawberry
  • 2 TBSP of mini chocolate chips (I used Enjoy Life Brand)

Preheat oven to 350 degrees. Spray your mini muffin pan(s) with cooking spray. Mix all ingredients listed together. Fill each mini muffin cup approximately 3/4 way full. Bake mini muffins for 10-15 minutes until toothpick inserted comes out clean and/or muffin top bounces back to the touch.


Since I had so many left I packed some in lunch for my husband and I today. Served in an Easylunchboxes container, this lunch included:

  • Baked Gluten-Free Banana Split Pancake Muffins (recipe above) served with syrup
  • Naturebox Roasted Kettle  Kernels and Honeycomb Sunflower Kernels (Naturebox Snacks are not certified Gluten-Free)
  • Fresh Nectarines and blueberries
  • Cheese and crackers


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