Hey everyone, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mini maple sweetened banana muffins. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. I used my mini muffin tins. Keywords: banana bread muffins, banana maple muffins, banana muffin recipe, banana muffins with maple Really good!
Mini Maple Sweetened Banana Muffins is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mini Maple Sweetened Banana Muffins is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have mini maple sweetened banana muffins using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mini Maple Sweetened Banana Muffins:
- Make ready 1/3 cup melted coconut oil
- Prepare 1/2 cup maple syrup or honey
- Make ready 2 eggs, room temperature
- Take 1 cup packed mashed overripe bananas (about 3 bananas)
- Get 1/4 cup milk
- Take 1 teaspoon baking soda
- Get 1 teaspoon vanilla extract
- Make ready 1/2 teaspoon salt
- Make ready 1/2 teaspoon cinnamon, plus more for sprinkling
- Prepare 1 3/4 cup fine wholemeal flour
- Prepare 1/3 cup old fashioned rolled oat
- Take 1 teaspoon turbino or raw sugar for sprinkling on top (i omitted this one)
No maple syrup in these muffins Mark! The sweetness comes from the banana…and the chocolate chips if you I've been looking for a naturally sweetened muffin recipe and am so happy I found this one! This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Instructions to make Mini Maple Sweetened Banana Muffins:
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 1/2 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).
Print Recipe Show ❤ & Comment Jump to RecipeGet. Moist banana muffins : healthy whole wheat muffins. What's better than a moist, fluffy banana These are toddler banana muffins, meaning they are moist banana muffins easy to eat by little Just finished making a second batch. Substituted aguave syrup instead of maple/honey and added. Moist and fluffy maple pecan banana muffins!
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