Maple-Sweetened Banana Muffins

Author: Cookie and Kate
Recipe type: Baked goods
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 11 muffins
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 11 muffins.
INGREDIENTS
  • ⅓ 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 (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
INSTRUCTIONS
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
  2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
NOTES
Recipe adapted from my maple-sweetened pumpkin muffins with oats.
MAKE IT EGG FREE: I’m confident that these muffins will turn out well with flax eggs!
MAKE IT VEGAN: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
MAKE IT NUT FREE: Use a nut-free milk.
STORAGE SUGGESTIONS: These muffins keep well in the freezer. Store them in a freezer-safe bag and defrost individual muffins as needed.
CHANGE IT UP: You could really go crazy with add-ins here! Fold in mini dark chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. You could top them with my maple glaze from my pumpkin scones recipe if you want to make them more decadent!
SERVING SUGGESTIONS: These muffins would be fantastic with homemade pecan butter or coconut butter.
IF YOU LOVE THIS RECIPE: You’ll also love my gluten-free banana oat pancakesvegan banana sconesbanana chocolate chip cookiesbanana coconut muffins and honey whole wheat banana bread.
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