Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
**Maple-Sweetened Banana Muffins Recipe** Recipe

**Maple-Sweetened Banana Muffins Recipe** Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Delicious and wholesome Maple-Sweetened Banana Muffins made with whole wheat flour, ripe bananas, and natural maple syrup. Perfect as a healthy breakfast or snack option that’s naturally sweetened and packed with flavor.


Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup pure maple syrup
  • 1/3 cup melted coconut oil or butter
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 23 bananas)
  • 1/4 cup milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Optional Mix-ins

  • 1/2 cup chopped walnuts or dark chocolate chips


Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon until well combined.
  3. Combine Wet Ingredients: In another bowl, whisk together the maple syrup and melted coconut oil or butter. Add the eggs and beat well to incorporate. Stir in the mashed bananas, milk, and vanilla extract until smooth.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently and just until all ingredients are combined—avoid overmixing to keep muffins tender.
  5. Add Optional Ingredients: Fold in chopped walnuts or dark chocolate chips if using, ensuring even distribution without overworking the batter.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow space for rising.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes after baking. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • These muffins freeze well for up to 3 months. Thaw at room temperature or reheat gently before serving.
  • You can swap whole wheat flour with all-purpose flour for a lighter texture.
  • For a lower fat option, substitute part of the coconut oil or butter with applesauce.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 9 g
  • Sodium: 180 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 30 mg