Fluffy Maple-Sweetened Banana Muffins
Wholesome, soft, and naturally sweetened banana muffins made with whole wheat flour, oats, and coconut oil. These one-bowl muffins are easy to prepare, rich in fiber, and perfect for breakfast, snacks, or on-the-go fuel. Optional mix-ins like chocolate chips, nuts, or dried fruit make them even more versatile.
Equipment
- 1 large mixing bowl
- Whisk or spoon
- 12-Cup Muffin Tin
- Measuring cups and spoons
- Cooling Rack
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 large eggs room temperature
- 1 cup mashed ripe bananas about 3 bananas
- ¼ cup milk of choice or water e.g., almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon plus extra for sprinkling
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats optional, plus extra for topping
- 1 teaspoon raw or turbinado sugar for topping
- Optional mix-ins: up to ¾ cup chocolate chips nuts, or dried fruit
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C) to ensure it reaches the right temperature while you prepare the batter. Preheating is essential for even baking and achieving that perfect golden-brown top. If your muffin tin isn’t non-stick, lightly grease each cup with butter, coconut oil, or cooking spray to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, pour ⅓ cup of melted coconut oil (or your chosen oil) and ½ cup of maple syrup (or honey). Using a whisk, blend them together until smooth and fully emulsified. The mixture should be silky and slightly thick. This combination forms the base of moisture and natural sweetness for your muffins.
- Incorporate Eggs: Crack two large eggs (ideally at room temperature for smoother blending) into the oil-and-syrup mixture. Beat them thoroughly with your whisk until fully incorporated. The eggs help bind the ingredients and give the muffins structure, keeping them fluffy yet moist.
- Add Mashed Bananas and Milk: Measure 1 cup of ripe, mashed bananas (approximately 3 medium bananas). Stir them into the wet mixture, followed by ¼ cup of your preferred milk or water. The bananas provide natural sweetness, moisture, and fiber, while the milk adds a subtle creaminess to the batter. Mix until uniform but avoid overmixing.
- Blend in Flavorings and Leavening Agents: Add 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, ½ teaspoon of salt, and ½ teaspoon of cinnamon. These ingredients enhance flavor, balance sweetness, and help the muffins rise evenly. Gently fold them in using a spoon or spatula, making sure everything is evenly distributed without overworking the batter.
- Introduce Dry Ingredients: Add 1 ¾ cups of white whole wheat flour (or regular whole wheat flour) and ⅓ cup of old-fashioned oats (if using). Use a large spoon or spatula to fold the dry ingredients into the wet mixture. Stop mixing as soon as the flour is just incorporated. Overmixing can lead to dense muffins, so aim for a slightly lumpy but cohesive batter.
- Fold in Optional Mix-ins: If you want to enhance your muffins, gently fold in up to ¾ cup of chocolate chips, chopped nuts, dried cranberries, or other mix-ins at this stage. Evenly distribute them throughout the batter, taking care not to overmix. This step adds texture, flavor, and visual appeal to your muffins.
- Fill Muffin Cups: Divide the batter evenly among 12 muffin cups, filling each about two-thirds full. This ensures enough room for the muffins to rise without overflowing. Use a spoon or small ice cream scoop for even portions.
- Add Toppings: Sprinkle a small amount of oats (about 1 tablespoon total) and 1 teaspoon of turbinado or raw sugar over the tops of the muffins. This step adds a lightly crunchy texture and a visually appealing finish once baked. A pinch of cinnamon on top enhances the aroma.
- Bake the Muffins: Place the muffin tin in the preheated oven. Bake for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Rotate the pan halfway through baking if your oven has hot spots. The muffins should rise, form slightly domed tops, and turn a light golden-brown color.
- Cool and Release: Remove the muffins from the oven and set the tin on a cooling rack. Allow them to cool for 5–10 minutes before carefully running a butter knife around the edges to release them. Cooling prevents the muffins from breaking and helps them maintain their fluffy texture.
- Store or Serve: Enjoy the muffins warm, or store them at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 4 days, or freeze in a freezer-safe bag for up to 3 months. Defrost individual muffins as needed. These muffins are perfect for quick breakfasts, satisfying snacks, or on-the-go meal prep.
Notes
- Use very ripe bananas for maximum natural sweetness and moisture.
- Whole wheat flour adds fiber, but white whole wheat flour creates a lighter texture.
- Don’t overmix the batter once the flour is added to keep muffins tender.
- Coconut oil adds subtle flavor and healthy fats; olive or sunflower oil works as alternatives.
- Optional mix-ins like chocolate chips, nuts, or dried fruit enhance flavor and texture.
- Adjust cinnamon and sweeteners to taste; maple syrup provides a natural, deep sweetness.
- Muffins can be made vegan by substituting eggs with flax eggs and milk with plant-based milk.
