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Maple Banana Whole Wheat Muffins

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.

Ingredients

Scale

Instructions

  1. 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).
  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 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, 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.
  5. 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