Maple-Sweetened Banana Muffins
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. They're easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.
Ingredients
- ⅓ cupmelted coconut oil or extra-virgin olive oil
- ½ cupmaple syrup or honey
- 2eggs, preferably at room temperature
- 1 cuppacked mashed ripe bananas (about 3 bananas)
- ¼ cupmilk of choice or water (i used almond milk)
- 1 teaspoonbaking soda
- 1 teaspoonvanilla extract
- ½ teaspoonsalt
- ½ teaspooncinnamon, plus more for sprinkling on top
- 1 ¾ cupswhite whole wheat flour or regular whole wheat flour
- ⅓ cupold-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoonturbinado (raw) sugar or other granulated sugar, for sprinkling on top
Directions
- 1
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- 2
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- 3
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- 4
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- 5
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).