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.
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:12 muffins 1x
Category:Bakery
Ingredients
Scale
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)
Instructions
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.
Notes
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).
