Maple-Sweetened Banana Muffins
If you’re looking for a naturally sweetened, wholesome treat, these Maple-Sweetened Banana Muffins are the perfect option. Made with ripe bananas and pure maple syrup, these muffins are moist, flavorful, and free of refined sugar. They’re ideal for breakfast, snacks, or even as a healthy dessert.
Why You’ll Love These Muffins
- Naturally Sweetened – Maple syrup provides a natural sweetness without processed sugar.
- Moist and Tender – Ripe bananas ensure a soft, fluffy texture.
- Easy to Make – A simple, one-bowl recipe that comes together quickly.
- Versatile – Enjoy them plain, or add nuts, chocolate chips, or dried fruit for extra flavor.
Ingredients
- 2 large ripe bananas, mashed
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1/4 cup milk (dairy or non-dairy)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, vanilla extract, and egg until well combined.
- Combine Dry Ingredients: Add the baking soda, baking powder, cinnamon, and salt to the bowl and mix well.
- Add Flour and Milk: Stir in the flour and milk, mixing until just combined. Do not overmix.
- Add Mix-ins (Optional): Fold in the walnuts or chocolate chips if using.
- Bake: Divide the batter evenly among the muffin cups and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Enjoy: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for Success
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don’t Overmix: Stir the batter just until combined to keep the muffins light and fluffy.
- Make it Vegan: Substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and use non-dairy milk.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Enjoy these Maple-Sweetened Banana Muffins as a delicious, guilt-free treat anytime!
You may read more about on how to store muffins
https://www.quakeroats.com/cooking-and-recipes/baking-101/muffins/storage-and-freezing-muffins
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