Most people think of muffins as an occasional indulgence—so much fat and sugar! But these muffins get most of their sweetness and tenderness from bananas, maple syrup, and healthy oils. Those ingredients, plus nutritious whole wheat flour and mix-ins like dried fruit and nuts, pack these muffins with vitamins and minerals and the taste will bring your family running to the breakfast table.
Muffins are a version of quick breads, just in smaller form. They mix up quickly and rise due to a chemical reaction with baking soda (or sometimes baking powder) instead of yeast. Like quick breads, muffins are versatile: you can add fresh or dried fruit, nuts, seeds—even vegetables like pumpkin or zucchini—plus spices like cinnamon and nutmeg.
Another virtue of muffins: they freeze well and thaw quickly. Even if you live alone, you can bake a batch of muffins and, once they’ve cooled completely, wrap them individually with plastic wrap, put them in an airtight freezer bag, and they will happily stay fresh until you’re ready to enjoy one for breakfast or a snack. You can put one in your lunch bag on your way out the door to work and it will be ready to eat for your mid-morning tea break or lunch. Or leave a couple out before you go to bed and serve them in the morning.
Making your own muffins allows you to control the ingredients, choosing the type of sweetener, fat, and flavorings. Make them savory if you like! That’s why we really like this recipe: it’s adaptable to your tastes and preferences. And so, so delicious!Print
Maple Banana Whole Wheat Muffins
Fluffy, moist, and easy to make—in just one bowl—no one will guess these muffins were made with whole wheat flour. These maple-sweetened treats are perfect as is, but feel free to mix in a half cup of toasted nuts or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Bakery
- 1/3 cup melted coconut oil or extra-virgin olive oil
- 1/2 cup maple syrup
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- 1/4 cup milk of choice or water
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more for sprinkling on top
- 1 3/4 cups whole wheat flour
- 1/3 cup old-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top (optional)
- 1/2 cup toasted nuts, dried fruit, or other mix-in (optional)
- Preheat the oven to 325 degrees F (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray or use cupcake papers (a non-stick muffin pan will not need greasing).
- 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.
- 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 or dried fruit, fold them in now.
- 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, if desired (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you didn’t use cupcake papers, 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).
Have you tried this recipe? It’s so easy to make and yummy to eat—please tell us how it turned out for you.