Maple-Sweetened Banana Muffins
40 minMakes 11 muffins
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 | |||||
| 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 |
| 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 tsp baking soda | |||||
| 1 tsp vanilla extract | |||||
| ½ tsp salt | |||||
| ½ tsp 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 tsp turbinado (raw) sugar or other granulated sugar, for sprinkling on top | |||||
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