Recipe: Appetizing Mini Maple Sweetened Banana Muffins

Mini Maple Sweetened Banana Muffins. These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. Maple Sweetened Healthy Banana Muffins recipe (with or without chocolate chips) #healthymuffins #bananamuffins #breakfast #blessthismessplease. Keywords: banana bread muffins, banana maple muffins, banana muffin recipe, banana muffins with maple Really good!

I substituted the maple syrup for raw honey. I found I had to cook my normal size. Muffins will spring back when lightly tapped. You can cook Mini Maple Sweetened Banana Muffins using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mini Maple Sweetened Banana Muffins

1. You need 1/3 cup of melted coconut oil.
2. Prepare 1/2 cup of maple syrup or honey.
3. It's 2 of eggs, room temperature.
4. You need 1 cup of packed mashed overripe bananas (about 3 bananas).
5. It's 1/4 cup of milk.
6. You need 1 teaspoon of baking soda.
7. It's 1 teaspoon of vanilla extract.
8. You need 1/2 teaspoon of salt.
9. You need 1/2 teaspoon of cinnamon, plus more for sprinkling.
10. It's 1 3/4 cup of fine wholemeal flour.
11. Prepare 1/3 cup of old fashioned rolled oat.
12. You need 1 teaspoon of turbino or raw sugar for sprinkling on top (i omitted this one).

My kids gobbled up these muffins (mini & full size) and I realized I finally found a more convenient (and yummier) "Banana Bread" recipe than the one I had. This recipe will show you how to make delicious and healthy maple-sweetened banana muffins. The majority of people probably don't associate muffins with healthy eating, and they would be right to do so, but these fluffy, moist, naturally flavored whole wheat muffins are definitely an exception. These mini almond banana breads are healthy enough for breakfast and melt in your mouth!

Mini Maple Sweetened Banana Muffins instructions

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease)..
2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now..
4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean..
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed)..

No maple syrup in these muffins Mark! The sweetness comes from the banana…and the chocolate chips if you I've been looking for a naturally sweetened muffin recipe and am so happy I found this one! Moist and fluffy maple pecan banana muffins! This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.