Description
Delightfully moist and naturally sweetened, these Maple-Sweetened Banana Muffins combine ripe bananas and wholesome ingredients for a delicious breakfast or snack. Made with whole wheat flour and a hint of cinnamon, they offer a tender crumb with a subtle maple syrup sweetness, enhanced by optional oats and a crunchy turbinado sugar topping.
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)
- ÂĽ 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 Âľ 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
Optional Add-ins
- Additional oats, for sprinkling
- Nuts, chocolate chips, or dried fruit (optional)
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. Non-stick pans may not require greasing.
- 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 until the mixture is smooth.
- Add Dry Ingredients: Add the 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 keep muffins tender and avoid overmixing.
- Combine & Add Mix-ins (Optional): 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 among the muffin cups, filling each about two-thirds full. Sprinkle the tops with oats and a light amount of turbinado sugar to add texture and sweetness.
- Bake: Bake the muffins 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, carefully run a butter knife around the edges of each muffin to loosen. Allow muffins to cool before serving or storing.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
- Optional oats and turbinado sugar topping add crunch but can be omitted if preferred.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate up to a week.
- Freeze muffins for up to 3 months; thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
