Maple-Sweetened Banana Muffins

Makes 11 muffins

40 min

Tender whole wheat muffins sweetened with maple syrup, studded with banana and oats, with a cinnamon-sugar top.

prepPreheat oven to 325°F / 165°C
prepGrease 12-cup muffin tin if needed
⅓ cup / 80 ml melted coconut oil or extra-virgin olive oil	Beat oil & maple syrup, add eggs, bananas, milk & spices	Fold in flour & oats until just combined	Divide into muffin cups, top with oats & sugar	Bake 325°F / 165°C, 22–25 min until toothpick clean	Cool on rack, loosen from pan
½ cup / 120 ml maple syrup or honey
2 eggs, preferably at room temperature
1 cup / 240 ml packed mashed ripe bananas (about 3 bananas)
¼ cup / 60 ml milk of choice or water
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
½ tsp cinnamon, plus more for sprinkling on top
1¾ cups / 210 g white whole wheat flour or regular whole wheat flour
⅓ cup / 30 g old-fashioned oats (optional), plus more for sprinkling on top
1 tsp turbinado (raw) sugar or other granulated sugar, for sprinkling on top

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