Recipe: Delicious Mini Maple Sweetened Banana Muffins

Mini Maple Sweetened Banana Muffins. This recipe will show you how to make delicious and healthy maple-sweetened banana muffins. The majority of people probably don't associate muffins with healthy eating, and they would be right to do so, but these fluffy, moist, naturally flavored whole wheat muffins are definitely an exception. Maple-Sweetened Banana Muffins recipe: These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins.

Muffins will spring back when lightly tapped. My kids gobbled up these muffins (mini & full size) and I realized I finally found a more convenient (and yummier) "Banana Bread" recipe than the one I had. Keywords: banana bread muffins, banana maple muffins, banana muffin recipe, banana muffins with maple Really good! You can have Mini Maple Sweetened Banana Muffins using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mini Maple Sweetened Banana Muffins

1. You need 1/3 cup of melted coconut oil.
2. You need 1/2 cup of maple syrup or honey.
3. You need 2 of eggs, room temperature.
4. Prepare 1 cup of packed mashed overripe bananas (about 3 bananas).
5. Prepare 1/4 cup of milk.
6. It's 1 teaspoon of baking soda.
7. Prepare 1 teaspoon of vanilla extract.
8. It's 1/2 teaspoon of salt.
9. It's 1/2 teaspoon of cinnamon, plus more for sprinkling.
10. Prepare 1 3/4 cup of fine wholemeal flour.
11. It's 1/3 cup of old fashioned rolled oat.
12. It's 1 teaspoon of turbino or raw sugar for sprinkling on top (i omitted this one).

This healthy banana muffins recipe is easy to make with everyday ingredients, lightly sweetened with maple syrup, naturally gluten-free, and so tasty. I substituted the maple syrup for raw honey. I found I had to cook my normal size. Moist and fluffy maple pecan banana muffins!

Mini Maple Sweetened Banana Muffins step by step

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)..

Healthy Banana Muffins Recipe - Cookie and Kate. These whole wheat, maple-sweetened banana muffins are the best! So fluffy and moist, I bet no one can guess they're healthy muffins. Sweetened entirely with maple syrup, these divine maple muffins fill your kitchen with the most intoxicating buttery-maple scent as they bake. Begin by combining the all-purpose flour, whole wheat flour, salt, and baking powder.