Maple-Sweetened Banana Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.9
- Total Fat: 7.4 g
- Cholesterol: 31.0 mg
- Sodium: 222.2 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 2.9 g
- Protein: 3.9 g
View full nutritional breakdown of Maple-Sweetened Banana Muffins calories by ingredient
Introduction
Courtesy of Cookies and Kate Courtesy of Cookies and KateNumber of Servings: 12
Ingredients
-
.33 cup Coconut Oil
8 tbsp Maple Grove Farms 100% Pure Maple Syrup
2 large Egg, fresh, whole, raw
1 cup Banana - Mashed (1cup) (by BRAINCHANGER13)
4 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
1 tsp Baking Soda
1 tsp Vanilla Extract
.5 tsp Salt
.5 tsp Cinnamon, ground
1.75 cup Whole Wheat Flour
0.33 cup Quaker Oats Old-Fashioned Rolled Oats
1 tsp Raw Sugar - Sugar in the Raw
Directions
Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
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.
Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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. Enjoy muffins as is or with a spread of nut butter or regular butter.
Serving Size: 12 Muffins
In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
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.
Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
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. Enjoy muffins as is or with a spread of nut butter or regular butter.
Serving Size: 12 Muffins