Um. Did I tell you that my bloggy BFF Bakerella (I love alliteration, what can I say?) contributed a recipe to the fantastic new book Home Baked Comfort, released by Williams-Sonoma and including fantastic recipes from bakers across the country?

Well. Miss Bakerella's contribution is rather delicious: Mini Banana-Maple Pancake Muffins. Really, just uttering the title of the recipe ought to have you running to Williams-Sonoma to purchase the book...but in case it doesn't, here's the actual recipe.

Like little pancakes in muffin form, these are a snap to make and unbelievably easy to eat. How did you just eat ten? Huh?

The book is full of plenty of other awesome stuff. Go buy it.

Mini Banana-Maple Pancake Muffins

Makes 2 dozen

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk
1 large egg
2 tablespoons pure maple syrup, plus more for dipping
2 tablespoons unsalted butter, melted
1 very ripe large banana, mashed

Procedure

Position a rack in the middle of your oven. Preheat to 350 degrees F. Generously grease 24 mini muffin cups with nonstick cooking spray or butter it up.
In a large bowl, whisk together the flour, sugar, baking soda and powder, and salt. In another bowl, stir together the buttermilk, egg, 2 tablespoons of maple syrup, and butter until just combined. Add the wet to the dry ingredients and stir until combined. Stir in the mashed banana until evenly distributed.
Spoon the batter into the prepared muffin cups. Bake until puffed and golden, 10-12 minutes. Let hte muffins cool slightly in the pan on a wire rack, then unmold onto the rack. Serve while still warm with extra syrup for dipping.