Description
Delight in these naturally sweetened Maple-Sweetened Banana Muffins, perfect for a wholesome breakfast or snack. Made with ripe bananas, maple syrup, and whole wheat flour, these moist muffins offer a tender crumb with a hint of cinnamon and a crunchy oat topping. Easy to prepare and baked to golden perfection, they combine nutritious ingredients with natural sweetness for a satisfying treat.
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 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 needed, especially if your pan is not non-stick.
- Mix 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 ensure the muffins stay tender.
- Combine & Add Mix-ins: If you’d like, fold in additional mix-ins such as nuts, chocolate chips, or dried fruit with a large spoon now.
- Fill Muffin Cups: Evenly divide the batter between the muffin cups, filling each about two-thirds full. Sprinkle the tops with a small amount of oats and a light sprinkle of turbinado sugar for extra texture and sweetness.
- Bake: Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Cool and Serve: Place the muffin tin on a cooling rack. If needed, run a butter knife around the edges of each muffin to loosen. Allow muffins to cool before enjoying. Store in an airtight container for freshness.
Notes
- Use ripe bananas for the best natural sweetness and moisture.
- You can substitute almond milk with any milk or water to keep it dairy-free.
- Optional old-fashioned oats add a nice texture inside and on top.
- Add nuts, chocolate chips, or dried fruit as preferred for extra flavor and texture.
- Do not overmix the batter to avoid dense muffins.
- Store muffins at room temperature in an airtight container for up to 3 days or freeze for longer storage.
