Description
These Maple-Sweetened Banana Muffins are a wholesome and naturally sweet treat, perfect for breakfast or a snack. Made with ripe bananas, maple syrup, whole wheat flour, and a hint of cinnamon, these muffins are tender and flavorful without relying on refined sugar. Optional oats add a delightful texture, while the use of coconut oil or olive oil keeps them moist and satisfying.
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
Toppings
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
- Additional oats, for sprinkling
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. If your pan is non-stick, greasing may not be required.
- 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 avoid overmixing and keep muffins tender.
- Combine & Add Mix-ins: If desired, fold in additional mix-ins such as nuts, chocolate chips, or dried fruit using a large spoon.
- 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 sprinkling of turbinado sugar to add texture and sweetness.
- Bake the 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. If needed, loosen muffins by running a butter knife along the outer edge of each muffin. Allow them to cool before enjoying. Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
- Use ripe bananas for best flavor and sweetness.
- Oats are optional but add nice texture and nutrition.
- You can substitute maple syrup with honey if preferred.
- For a dairy-free option, use almond milk or any plant-based milk.
- Do not overmix the batter to keep muffins light and tender.
- Store muffins in an airtight container to maintain freshness.
