Description
Delight in these moist and naturally sweetened Maple-Sweetened Banana Muffins, made with ripe bananas and pure maple syrup for a wholesome twist on a classic treat. Perfect for breakfast or a healthy snack, these muffins blend whole wheat flour, cinnamon, and oats for added texture and flavor, baked to golden perfection.
Ingredients
Wet Ingredients
- ⅓ 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
- ⅓ 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 and Prepare Pan: 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, though greasing may not be required for non-stick pans.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs and beat until fully combined. Stir in the mashed bananas and milk until the mixture is smooth.
- Add Dry Ingredients: Add baking soda, vanilla extract, salt, and cinnamon to the wet mixture and stir to combine. Gently fold in the flour and optional oats, mixing just until incorporated to avoid overmixing and keep the muffins tender.
- Combine & Add Mix-ins: If desired, fold in additional mix-ins such as nuts, chocolate chips, or dried fruit with a large spoon to evenly distribute them in the batter.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about two-thirds full. Sprinkle the tops with oats and a light sprinkle of turbinado sugar for extra texture and sweetness.
- Bake the Muffins: Bake for 22 to 25 minutes until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
- Cool and Serve: Remove the muffin tin to a cooling rack. If necessary, run a butter knife along the edges of each muffin to loosen them. Allow the muffins to cool before serving. Store in an airtight container to maintain freshness.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- You can substitute almond milk with any milk of choice or even water.
- For gluten-free option, substitute whole wheat flour with a gluten-free flour blend but note texture changes.
- Optional mix-ins like walnuts, pecans, chocolate chips, or raisins add nice variety and texture.
- Do not overmix the batter to ensure muffins stay tender and moist.
- These muffins keep well stored at room temperature in an airtight container for up to 3 days or refrigerated up to a week.
- Reheat gently before serving for a freshly baked taste.
