Maple Banana Muffins
These Maple Banana Muffins are a delicious and easy way to start your day! Made with whole wheat flour and sweetened with pure maple syrup, these muffins are packed with flavor and nutrition. Plus, they’re freezer-friendly, so you can make a batch ahead of time and enjoy them all week long!
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
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).
Get creative with your toppings!
These delicious banana muffins are made even better with the addition of pure maple syrup. The maple syrup not only adds sweetness but also helps to keep the muffins moist.
For a little extra crunch, try topping the muffins with chopped nuts or granola. Or, if you want something a little more indulgent, try adding a dollop of whipped cream or a drizzle of chocolate sauce.
No matter how you top them, these Maple Banana Muffins are sure to be a hit!
Storage and shelf life
When it comes to storage and shelf life, Maple Banana Muffins are best kept in an airtight container at room temperature. They will last for up to four days in the refrigerator. If you need to store them for longer, you can freeze them for up to three months. When it comes time to reheat, simply pop them in the oven or microwave until warmed through.
Maple banana muffins are the perfect on-the-go snack
Looking for a healthy snack that you can take on the go? Look no further than these maple banana muffins! Made with whole wheat flour, ripe bananas, and a touch of maple syrup, these muffins are not only delicious but also packed with nutrients. Plus, they're easy to make - just mix all the ingredients together and bake!