Maple-Sweetened Banana Muffins
Ingredients
- ⅓ cmelted coconut oil or extra-virgin olive oil
- ½ cmaple syrup or honey
- 2eggs
preferably at room temperature
- 1 cpacked mashed ripe bananas
about 3 bananas
- ¼ cmilk of choice or water
i used almond milk
- 1 tspbaking soda
- 1 tspvanilla extract
- ½ tspsalt
- ½ tspcinnamon
plus more for sprinkling on top
- 1 ¾ cwhite whole wheat flour or regular whole wheat flour
- ⅓ cold-fashioned oats
plus more for sprinkling on top, optional
- 1 tspturbinado sugar or other granulated sugar
for sprinkling on top, raw
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).
Maple-Sweetened Banana Muffins
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About this Recipe
Tired of dry, flavorless healthy muffins? Get ready for the moistest, most delicious Maple-Sweetened Banana Muffins that will fool even the pickiest eaters into thinking they're an indulgent treat. This recipe delivers incredibly fluffy banana muffins, made easy with basic pantry staples and a one-bowl method.
These banana muffins achieve their remarkable texture and rich flavor while utilizing whole wheat flour and natural maple syrup for sweetness. The magic of this recipe lies in its simplicity; it comes together in just one mixing bowl, making cleanup a breeze. This approach ensures a delightful result without unnecessary fuss, perfect for busy mornings or a relaxed weekend baking project.
Prepare for a truly satisfying bite: these muffins are wonderfully fluffy and moist, bursting with the comforting aroma of ripe bananas and a hint of warm cinnamon. The natural sweetness from maple syrup perfectly complements the fruit, resulting in a balanced flavor that isn't overly sugary. Each bite offers a wholesome yet indulgent experience, making them a delightful snack or breakfast item that feels special, yet is surprisingly healthy.
These versatile muffins are a fantastic canvas for your creativity. Feel free to add your favorite mix-ins for extra flavor and texture:
- Chocolate chips for a classic sweet touch.
- Toasted nuts, such as walnuts or pecans, for a delightful crunch and nutty flavor.
- You can easily swap the maple syrup for honey if you prefer.
- For a dairy-free option, use almond milk or your preferred milk alternative, or even water. Don't forget to sprinkle old-fashioned oats or turbinado sugar on top for a bakery-style finish.
Perfect for a quick breakfast, a wholesome snack, or packed in lunchboxes, these Maple-Sweetened Banana Muffins are a delightful treat any time of day. They pair wonderfully with a hot cup of coffee or a cold glass of milk.