These maple sweetened banana muffins are nutrient dense, filling, and delicious. This refined sugar-free recipe is quick and easy to make. These muffins freeze well and are perfect for a make-ahead breakfast or snack.
What to serve with these maple sweetened banana muffins
For an extra flavor boost, smear some of this mouthwatering nut-free chocolate spread on top of the muffins. It’s refined sugar free and so delicious.
Main ingredients and substitutions
This recipe calls for five bananas, which may seem like a lot, but the extra moistness and sweetness from all those bananas make these muffins delicious without using eggs, dairy, or refined sugar. You can use either fresh bananas or frozen, just be sure that they are very ripe.
Whole wheat flour adds nutrients as well as a hearty texture and warm flavor to these maple sweetened banana muffins. Yup can use regular whole wheat flour or sprouted whole wheat flour if you prefer.
Coconut oil adds richness to these muffins. You can substitute any other type of oil you prefer. Olive oil or avocado oil will work. Or for an oil-free version of these muffins you can substitute any type of unsweetened nut butter or seed butter.
These whole wheat flour banana muffins are warmly spiced with ground cinnamon and vanilla extract. Be sure to use pure vanilla extract as opposed to artificial if possible.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Add the bananas to a large mixing bowl, then use a potato masher or fork to mash them well.
Add the maple syrup, vanilla extract, cinnamon, and salt, then whisk well. Next you’ll add the melted coconut oil, then immediately whisk well (if you delay the whisking after adding the coconut oil to the bowl it may solidify).
Add the whole wheat flour and baking powder, then whisk again to combine.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
Storage and freezing
Store these whole wheat banana muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
Optional additions
To add an extra layer of flavor to these maple sweetened banana muffins, stir half a cup each of chocolate chips, chopped pecans, or chopped walnuts into the batter before transferring it to the loaf pan.
More nutritious recipes to try
- These whole wheat vegan pancakes are delicious served with fresh fruit and a drizzle of maple syrup.
- These easy flaxseed muffins are subtly sweet, moist, and flavorful.
- This no-knead, vegan whole wheat bread recipe is mess free and easy to make.
- These maple syrup chocolate chip cookies are soft, chewy, and delicious.
Maple Sweetened Banana Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 5 large, ripe bananas
- 2 1/2 cups whole wheat flour
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 2 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas to a large mixing bowl, then use a potato masher or fork to mash them well.
- Add the maple syrup, vanilla extract, cinnamon, and salt, then whisk well.
- Add the melted coconut oil, then immediately whisk well (if you delay the whisking after adding the coconut oil to the bowl then it may solidify which would make it harder to incorporate into the batter).
- Add the whole wheat flour and baking powder, then whisk again to combine.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
Notes
- Store these maple sweetened banana muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
- Optional additions include 1/2 cup each of chocolate chips and/or chopped walnuts or pecans.
Nutrition
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- These vegan coconut flour banana cookies taste just like banana bread.