How to make Maple-Sweetened Banana Muffins? (Simple Ingredients)

• Food: Banana Muffins
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Let me introduce you to the banana muffins of my dreams. Airy banana muffins, whole grain, naturally sweetened, and completely wonderful.

They’re also about as nutritious as muffins get. The recipe only requires a few basic ingredients, which you can combine in one bowl. Is it all too good to be true? Nope.

These muffins are a cross between my banana bread and pumpkin muffin recipes, which are both very popular. You won’t miss the blueberry muffins in my cookbook if you like these.

Can I tell you what else is exciting, aside from muffins? I purchased a new camera! Are you able to tell? Bueller? Bueller? Okay, that’s OK. I can do it, and I’m ecstatic about it.

My old camera was the best investment I ever made during my senior year of college. It was time to upgrade after eight years and 88,000 (that’s eighty-eight thousand) images.

My new camera and I are still figuring each other out. I haven’t yet worked out the ideal settings or all of the fancy-pants capabilities.

We’ll make it. It was an eye-opening experience photographing these banana muffins. It was a delectable learning experience.

Best Banana Muffins

Here are a few reasons why you’ll adore this banana muffin recipe (which also happens to be healthier than most):

• These muffins are simple to make and require only a few ingredients. There’s only one bowl needed!
• Even though they are made entirely of whole grains, they are fluffy and tasty. No one will be able to tell the difference.
• They’re also sweetened naturally with maple syrup or honey rather than processed sugar. I like how the maple syrup(or honey) adds a little extra flavor.
• A pinch of cinnamon adds a spicy warmth to the dish. These muffins will fill your house with a wonderful aroma!
• These muffins also freeze well. Individual muffins can be defrosted in the microwave for 30 to 60 seconds, or until warmed through gently. It’s important not to overdo it.

Banana Muffins with Maple Syrup

I bet no one can tell this whole wheat, maple-sweetened banana muffins are healthy muffins since they’re so fluffy and moist.

They’re very simple to create, using only a few simple ingredients and one mixing bowl! You can add whatever mix-ins you choose, such as chocolate chips or roasted nuts. This recipe makes 12 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 or water (I used almond milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
• 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 325 degrees Fahrenheit (180 degrees Celsius) (165 degrees Celsius). Fat all 12 cups of your muffin tin with butter or non-stick cooking spray if necessary (my pan was non-stick and didn’t need any grease).
2. Whisk together the coconut oil and maple syrup in a large mixing dish. Mix in the eggs thoroughly. In a large mixing bowl, combine the mashed bananas, milk, baking soda, vanilla extract, salt, and cinnamon.
3. Mix the flour and oats in a large mixing bowl with a big spoon until just mixed. Fold in any additional mix-ins, like nuts, chocolate, or dried fruit, at this point.
4. Fill each muffin cup about two-thirds full with the batter. Sprinkle a small number of oats (approximately 1 tablespoon total) over the tops of the muffins, followed by a light dusting of sugar (about 1 teaspoon in total). Muffins should be baked for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
5. To cool, place the muffin tray on a cooling rack. To remove the muffins from the pan, you may need to run a butter knife around the outside edge. These muffins will keep for up to 2 days at room temperature or 4 days in the refrigerator. They can be frozen for up to 3 months in a freezer-safe bag (just defrost individual muffins as needed).

NOTES

OIL OPTIONS: Coconut oil is my favorite. I used unrefined coconut oil and the flavor is barely detectable in the finished product. If you’re into that, olive oil might add a herbal flavor to the muffins. Although vegetable oil has a neutral flavor, most vegetable/canola oils are heavily processed, therefore if possible, choose cold-pressed sunflower or grapeseed oil.

CHANGE IT UP: Add-ins are a great way to spice things up. Add up to 3/4 cup chocolate chips, chopped dried cranberries or crystallized ginger, and/or chopped nuts such as pecans or walnuts to the mixture. If you use add-ins, your muffins may need to be baked for the entire 25 minutes. Another thought? To make your muffins extra luxurious, drizzle them with the maple glaze from my pumpkin scones recipe.

SUGGESTIONS FOR SERVING: Serve these muffins plain, with a pat of butter, or smeared with almond butter. They’d be delicious with homemade pecan butter or coconut butter as well. REMOVE THE EGG: Flax eggs can be used in place of normal eggs.

MAKE IT VEGAN: Use flax eggs instead of conventional eggs, dairy-free milk such as almond milk instead of honey, and maple syrup instead of honey.

MAKE IT GLUTEN-FREE: Instead of whole wheat flour, use Bob’s Red Mill gluten-free all-purpose blend.

USE NUT-FREE MILK TO MAKE IT NUT-FREE.

REMOVE THE OATS: Simply leave out the oats.

MAKE IT LESS FATTENING: While I believe this bread has a good level of fat, if you’re on a low-fat diet, you may replace the oil with applesauce.