Mini Whole Wheat Maple Pancake Muffins

• FOR THE MUFFINS:
• 1-1/3 cup Whole Wheat Flour
• 1/4 teaspoons Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 1 whole Large Egg
• 1 cup Milk
• 1/2 cups Mashed Ripe Banana (for 1/2 Cup You'll Need About 1 Medium Banana)
• 2 Tablespoons Brown Sugar
• 1/4 cups Greek Yogurt
• 2 teaspoons Pue Maple Syrup
• 1/2 cups Chocolate Chips
• FOR THE MAPLE BUTTERCREAM FROSTING:
• 1/2 cups Butter, Softened
• 3 cups Powdered Sugar
• 1/4 cups Pure Maple Syrup
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Milk

1. For the muffins:
2. Preheat the oven to 350 F.
3. Gently combine the flour, salt, baking powder and cinnamon together in a large bowl. Set aside.
4. 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.
5. Make a well in the center of the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not over-mix the batter or your pancakes will be tough and very dense. Fold in the chocolate chips.
6. Line a 24-count mini muffin tin with cupcake liners and fill the liners 3/4 full of batter.
7. Bake at 350 F for 11-13 minutes, or until a toothpick inserted into the center of one comes out clean.
8. For the frosting:
9. In a medium sized bowl using an electric mixer, 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.
10. Frost the muffins and serve immediately.

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Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/mini-whole-wheat-maple-pancake-muffins/ (may not work)