Description

These Maple-Sweetened Banana Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Naturally sweetened with ripe bananas and pure maple syrup, these muffins feature whole wheat flour and warm cinnamon for a comforting, nutritious bite. Optional walnuts or chocolate chips add extra texture and flavor, while the use of coconut oil keeps them moist and dairy-free if desired. Easy to make and free from refined sugars, these muffins are a great way to enjoy a healthy treat any time of day.

Ingredients

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Main Ingredients

3 ripe bananas, mashed
1/2 cup pure maple syrup
1/3 cup melted coconut oil or unsalted butter
2 large eggs
1/4 cup milk (dairy or non-dairy)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups whole wheat flour (or all-purpose flour)

Optional Add-Ins

1/2 cup chopped walnuts
1/2 cup chocolate chips

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
Add Dry Ingredients: Sprinkle in the baking soda, ground cinnamon, and salt, then add the flour. Stir gently until just combined, being careful not to overmix to keep the muffins tender.
Incorporate Optional Add-Ins: Fold in chopped walnuts or chocolate chips if you are using them, distributing them evenly through the batter.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
Bake: Bake the muffins for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

These muffins freeze well for up to 3 months; thaw before serving.
To make the recipe dairy-free, substitute almond milk and use coconut oil instead of butter.
For mini muffins, reduce the baking time to 12–14 minutes and adjust the filling accordingly.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 9g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg