Maple-Sweetened Banana Muffins
These wholesome banana oat muffins are a delightful blend of ripe bananas, cozy cinnamon, and hearty oats. Baked to perfection, these moist and flavorful treats are perfect for breakfast on-the-go or a satisfying snack any time of day. With a sprinkle of oats and a touch of sugar on top, these muffins offer a lovely crunch with every bite. Enjoy the warmth and sweetness of these homemade delights that will surely brighten your day.
— Constant Cookbook
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 plus 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
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- 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.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- 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. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Cook Time
25M
Prep Time
PT10M
Yield
11 muffins
Nutrition
- Serving Size: 1 muffin
- Calories: 208 calories
- Sugar Content: 12.6 g
- Sodium Content: 219.8 mg
- Fat Content: 7.6 g
- Saturated Fat Content: 1.3 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 33 g
- Fiber Content: 3.4 g
- Protein Content: 4.5 g
- Cholesterol Content: 31 mg
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