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.
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 muffins. You can use regular whole wheat flour or sprouted whole wheat flour if you prefer.
Coconut oil adds richness to these maple banana 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 maple sweetened banana muffins
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.
Optional additions
To add an extra layer of flavor to these muffins, stir half a cup each of chocolate chips, chopped pecans, or chopped walnuts into the batter before transferring it to the loaf pan.
Maple Sweetened Banana Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 5 large, ripe bananas
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup coconut oil (melted)
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 5 large, ripe bananas to a large mixing bowl, then use a potato masher or fork to mash them well.
- Add 1/4 cup maple syrup, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt, then whisk well.
- Add 1/4 cup 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 2 1/2 cups whole wheat flour and 2 teaspoons 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 muffins in an airtight container in the fridge for up to three days or freeze them for up to three months.
- Optional additions include 1/2 cup each of chocolate chips and/or chopped walnuts or pecans.
Nutrition
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