Description
These Maple-Sweetened Banana Muffins are a healthy and delicious breakfast or snack option made with ripe bananas and pure maple syrup for natural sweetness. Whole wheat flour adds fiber and a wholesome texture, while optional walnuts or chocolate chips bring extra flavor and crunch. Moist and tender with just the right amount of cinnamon spice, they are perfect for a refined sugar-free treat that the whole family will enjoy.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups whole wheat flour (or all-purpose)
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil or butter, 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. Stir to incorporate, then add the whole wheat flour. Gently fold the flour into the wet mixture until just combined; avoid overmixing to keep the muffins tender.
- Fold in Optional Add-ins: If using, gently fold in the chopped walnuts or chocolate chips to distribute evenly throughout 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 in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.
Notes
- These muffins freeze well for up to 3 months; thaw before serving.
- To make the muffins dairy-free, substitute almond milk for regular milk and use coconut oil instead of butter.
- For mini muffins, reduce the baking time to 12–14 minutes to avoid overbaking.
