Description
These Maple-Sweetened Banana Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Naturally sweetened with ripe bananas and pure maple syrup, these muffins feature whole wheat flour and warm cinnamon for a comforting, nutritious bite. Optional walnuts or chocolate chips add extra texture and flavor, while the use of coconut oil keeps them moist and dairy-free if desired. Easy to make and free from refined sugars, these muffins are a great way to enjoy a healthy treat any time of day.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- 1/2 cup pure maple syrup
- 1/3 cup melted coconut oil or unsalted butter
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups whole wheat flour (or all-purpose flour)
Optional Add-Ins
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
- Add Dry Ingredients: Sprinkle in the baking soda, ground cinnamon, and salt, then add the flour. Stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Incorporate Optional Add-Ins: Fold in chopped walnuts or chocolate chips if you are using them, distributing them evenly through the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- These muffins freeze well for up to 3 months; thaw before serving.
- To make the recipe dairy-free, substitute almond milk and use coconut oil instead of butter.
- For mini muffins, reduce the baking time to 12–14 minutes and adjust the filling accordingly.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
