Maple-Sweetened Banana Muffins
40 minMakes 11 muffins
Tender whole wheat muffins sweetened with maple syrup, studded with banana and oats, baked until golden.
| prepPreheat oven to 325°F / 165°C | ||||||
| prepGrease 12-cup muffin tin if needed | ||||||
| 80 ml melted coconut oil or extra-virgin olive oil | Whisk oil & maple syrup, beat in eggs | Mix in bananas, milk, baking soda, vanilla, salt & cinnamon | Fold in flour & oats until just combined | Divide batter into cups, top with oats & sugar | Bake 325°F / 165°C, 22–25 min until toothpick clean | Cool in tin on rack, loosen edges if needed |
| 120 ml maple syrup or honey | ||||||
| 2 eggs, preferably at room temperature | ||||||
| 240 ml packed mashed ripe bananas (about 3 bananas) | ||||||
| 60 ml milk of choice or water | ||||||
| 1 teaspoon baking soda | ||||||
| 1 teaspoon vanilla extract | ||||||
| 1/2 teaspoon salt | ||||||
| 1/2 teaspoon cinnamon, plus more for sprinkling on top | ||||||
| 210 g white whole wheat flour or regular whole wheat flour | ||||||
| 30 g old-fashioned oats (optional), plus more for sprinkling on top | ||||||
| 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top | ||||||
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