If you’ve ever dreamed of sinking your teeth into a perfectly tender, naturally sweet banana muffin without tons of processed sugar, let me introduce you to this Maple-Sweetened Banana Muffins recipe. These muffins are irresistibly moist, fragrant with cinnamon and vanilla, and come together in a breeze—making them the ultimate companion for busy mornings, afternoon pick-me-ups, or whenever a wholesome treat is needed. Thanks to ripe bananas and pure maple syrup, you’ll get plenty of natural sweetness and that crave-worthy banana bread flavor in every single bite.

Why You’ll Love This Recipe

  • So Quick & Easy: From start to finish, you’ll have warm muffins out of the oven in about 35 minutes. No complicated steps to slow you down.
  • Wholesome Ingredients: These muffins are sweetened only with maple syrup (or honey, if that’s what you have), making them a better-for-you choice you can feel great about—no refined sugar needed!
  • Incredibly Moist and Flavorful: Mashed ripe bananas keep every muffin soft and moist, while cinnamon and vanilla add irresistible flavor.
  • Perfect for On the Go: Bake a batch and stash them for grab-and-go breakfasts or snacks. No need to plan ahead—these muffins are always ready when you are.
  • Customizable: Whether you love chocolate chips, nuts, or dried fruit, this recipe welcomes your favorite mix-ins.
maple-sweetened banana muffins

Ingredients You’ll Need

  • Melted Coconut Oil or Extra-Virgin Olive Oil: Keeps the muffins moist and adds a subtle richness. Coconut oil brings a hint of tropical flavor, but olive oil works beautifully if that’s what you have.
  • Maple Syrup or Honey: Offers natural sweetness and makes each muffin taste like a treat without any refined sugar.
  • Eggs: Help bind everything together and give the muffins a light, fluffy texture. Room temperature eggs mix in more easily.
  • Ripe Bananas: The riper, the better! They add incredible moisture and natural sweetness. Overripe bananas that are speckled or brown are perfect.
  • Milk of Choice or Water: Adds a touch of moisture. Any milk works—dairy, almond, oat, or even just water in a pinch.
  • Baking Soda: Gives a gentle lift, ensuring your muffins rise tall and fluffy.
  • Vanilla Extract: Rounds out the flavors and brings out the banana’s natural sweetness.
  • Salt: Just a pinch balances the sweetness and deepens the flavor.
  • Cinnamon: Adds irresistible warmth and coziness. Sprinkle a little extra on top if you’re a cinnamon lover.
  • White Whole Wheat or Regular Whole Wheat Flour: Provides just enough structure while keeping things wholesome. White whole wheat flour yields a lighter texture, but both are lovely.
  • Old-Fashioned Oats (optional): Adds chewiness and a rustic touch. Sprinkle some on top for a bakery-style finish.
  • Turbinado Sugar or Granulated Sugar (for topping): Gives the muffin tops a delightfully crunchy, sweet finish.

Tip: Don’t be afraid to mix and match according to what’s already in your kitchen!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love to play with your food? So do I! Try these spins to make the muffins your own:

  • Add-Ins: Fold in a handful of chopped walnuts, pecans, chocolate chips, or dried cranberries for extra excitement.
  • Gluten-Free Twist: Use your favorite gluten-free all-purpose flour blend, and double-check that your oats are gluten-free.
  • Dairy-Free: Choose a non-dairy milk like almond, oat, or soy.
  • Double Banana: Extra ripe bananas lying around? Toss in an extra half banana for even more flavor (just reduce the milk slightly).
  • Spiced Up: Add a pinch of nutmeg or cardamom along with the cinnamon if you’re a fan of warm spices.

How to Make Maple-Sweetened Banana Muffins

Step 1: Prep and Preheat

Start by preheating the oven to 325°F (165°C). If your muffin tin isn’t non-stick, grease it well with butter or non-stick spray so your muffins slide right out.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk the melted coconut oil and maple syrup together. Add the eggs, beating until everything is light and blended. Next, mix in the mashed bananas and milk of your choice until just combined.

Step 3: Add the Flavor Makers

Add the baking soda, vanilla extract, salt, and cinnamon to the bowl, giving it all a good stir so those cozy flavors are evenly distributed.

Step 4: Add the Dry Ingredients

Stir in the flour and oats (if using) with a big spoon. Careful not to overmix—the batter should look just combined. Now is the time for any favorite mix-ins—chopped nuts, chocolate chips, or dried fruit.

Step 5: Fill and Top

Divide the batter between the muffin cups, filling each about two-thirds full. Sprinkle the tops with a few extra oats and a touch of turbinado or granulated sugar for that satisfying crunch.

Step 6: Bake

Bake for 22–25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and Enjoy

Let the muffins cool on a rack. If they need help coming out, run a butter knife around the edges. Then—enjoy!

Pro Tips for Making the Recipe

  • Don’t Overmix the Batter: Mixing just until combined keeps your muffins soft and fluffy—otherwise, they can turn out tough.
  • Use Overripe Bananas: The darker and mushier, the better for sweetness and moisture.
  • Play with Toppings: Don’t skip the oat and sugar sprinkle on top; it makes the muffins look bakery-worthy and adds a subtle crunch.
  • Room Temperature Eggs and Bananas: This helps the batter mix together better, but don’t stress if you forget—just bake with what you have.
  • Batch Prep: Make a double batch, and freeze some for later. They defrost quickly and taste fantastic even days after baking.

How to Serve

These muffins are the definition of all-day treat. They shine as a grab-and-go breakfast, paired with a cup of coffee or tea, or as a nourishing afternoon snack. Serve them warm with a smear of creamy nut butter, or sliced with a little pat of butter melting on top. For brunch spreads, arrange them on a platter alongside fresh fruit and yogurt.

Tip: For a special touch, drizzle a little extra maple syrup or honey over a warm muffin just before serving.

Make Ahead and Storage

Storing Leftovers

Keep muffins at room temperature in an airtight container for up to 2 days. For longer freshness, store in the fridge (they’re still moist and delicious after 4 days).

Freezing

Pop fully cooled muffins into a freezer-safe bag or container and freeze for up to 3 months. They’re perfect for future snack emergencies!

Reheating

Defrost overnight on the counter or reheat from frozen in the microwave for 20–30 seconds. A quick zap brings back that fresh-from-the-oven softness.

FAQs

  1. Can I make these muffins vegan?

    Yes! Simply replace the eggs with flax eggs or your favorite plant-based egg substitute, and choose a non-dairy milk option. The muffins come out just as moist.

  2. What’s the best way to mash bananas for muffins?

    Use a fork or potato masher to mash bananas until mostly smooth, with just a few lumps remaining—this gives the muffins great texture and extra pockets of banana flavor.

  3. Can I reduce the maple syrup for less sweet muffins?

    Absolutely. Cutting back a tablespoon or two of syrup will give a mildly sweet muffin that’s still full of banana flavor—great if you prefer lightly sweetened treats.

  4. Why are my muffins not rising enough?

    Make sure your baking soda is fresh and don’t overmix after adding your dry ingredients. Also, ensure your oven is fully preheated before you bake.

Final Thoughts

There’s something incredibly comforting about a batch of freshly baked banana muffins, especially when they’re sweetened naturally and easy enough for any day of the week. If you haven’t tried these Maple-Sweetened Banana Muffins yet, make today the day. With their beautiful texture, cozy flavors, and just the right amount of sweetness, they might just become your new go-to. So go ahead and whip up a batch, and enjoy every bite—you deserve it!

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Maple-Sweetened Banana Muffins Recipe

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  • Author: Stacy
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 11 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Maple-Sweetened Banana Muffins are a wholesome, delicious, and naturally sweetened treat, perfect for breakfast or as a snack. Made with ripe bananas, whole wheat flour, maple syrup, and a hint of cinnamon, these muffins are moist, flavorful, and easy to make. They offer a healthier twist with coconut oil and optional oats, and they stay tender and fresh for days. Enjoy them for a nutritious start to your day or a satisfying bite anytime.

Ingredients

Units Scale

Wet Ingredients

  • 1/3 cup melted coconut oil or extra-virgin olive oil
  • 1/2 cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • 1/4 cup milk of choice or water (e.g., almond milk)

Dry Ingredients

  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats (optional), plus more for sprinkling on top

Toppings

  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
  • Additional oats, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray. If your pan is non-stick, greasing may not be required.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs and beat well until fully combined. Mix in the mashed bananas and milk, blending until smooth.
  3. Add Dry Ingredients: Add the baking soda, vanilla extract, salt, and cinnamon to the wet mixture. Stir to combine. Gently fold in the flour and optional oats, mixing just until incorporated. Avoid overmixing to keep the muffins tender.
  4. Combine & Add Mix-ins: If you’d like to include additional mix-ins such as nuts, chocolate chips, or dried fruit, fold them in now with a large spoon.
  5. Fill Muffin Cups: Evenly divide the batter between the muffin cups, filling each about two-thirds full. Sprinkle the tops with a small amount of oats and a light sprinkling of turbinado sugar for added texture and sweetness.
  6. Bake: Bake the muffins for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
  7. Cool and Serve: Place the muffin tin on a cooling rack. If needed, run a butter knife along the outer edge of each muffin to loosen. Allow the muffins to cool before enjoying. Store as directed for freshness.

Notes

  • You can substitute honey for maple syrup if desired.
  • If using add-ins like nuts, chocolate chips, or dried fruit, fold them in with the flour.
  • Topping with oats and turbinado sugar adds a pleasant crunch and sweetness.
  • These muffins can be stored at room temperature for up to 2 days, in the refrigerator for up to 4 days, or frozen for up to 3 months.
  • For a dairy-free version, choose plant-based milk options like almond milk.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 9g
  • Sodium: 180mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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