Description
These Maple-Sweetened Banana Muffins are a wholesome and naturally sweetened treat perfect for breakfast or a snack. Made with ripe bananas, whole wheat flour, and sweetened with maple syrup, these moist muffins are flavorful and healthy, featuring warm cinnamon and optional oats for added texture. Easy to prepare and baked to golden perfection, they offer a delicious, guilt-free way to enjoy classic banana muffins.
Ingredients
Scale
Wet Ingredients
- â…“ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice or water (e.g., almond milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- â…“ cup old-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray if necessary.
- Combine Wet Ingredients: In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs and beat well until fully combined. Mix in the mashed bananas and milk, blending until smooth.
- Add Dry Ingredients: Add the baking soda, vanilla extract, salt, and cinnamon to the wet mixture. Stir to combine. Gently fold in the flour and optional oats, mixing just until incorporated to avoid overmixing.
- Add Mix-ins: If using additional mix-ins like nuts, chocolate chips, or dried fruit, fold them in gently now with a large spoon.
- Fill Muffin Cups: Evenly divide the batter between the muffin cups, filling each about two-thirds full. Sprinkle the tops with oats and a light sprinkling of turbinado sugar for texture and sweetness.
- Bake Muffins: Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool and Serve: Place the muffin tin on a cooling rack. Run a butter knife along the edges if needed to loosen muffins. Allow to cool before serving. Store in an airtight container for freshness.
Notes
- Use ripe bananas for optimal sweetness and moisture.
- Greasing the muffin tin may not be necessary if using a non-stick pan.
- Optional oats and turbinado sugar add nice texture but can be omitted.
- Try mix-ins like nuts, chocolate chips, or dried fruit for variety.
- These muffins keep well at room temperature for 2-3 days or can be frozen for up to a month.
- To make dairy-free, use almond milk or another plant-based milk.
