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.

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.

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.

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.

Maple-Sweetened Banana Muffins Recipe

Name: Maple-Sweetened Banana Muffins Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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 (e.g., 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; Additional oats, for sprinkling

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

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Instructions

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.
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.
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.
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.
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.
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.
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