Maple-Sweetened Banana Muffins

These muffins are easy to make with basic ingredients and would you believe you need just one bowl! They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference. They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavour.

A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing! They’ll also freeze well too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it!

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 11 muffins

Ingredients

⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup or honey
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk of choice or water (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top

Instructions:

1. Preheat the oven to 165C. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
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).

Source: Cookie and Kate