Name: Maple-Sweetened Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 11
Cuisine: American
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

Maple-Sweetened Banana Muffins

These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. They're easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.

35 min total 10 min prep 25 min cook 11 208 cal

Instructions

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1 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).
2 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.
3 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.
4 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.
5 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).