Mini Maple Sweetened Banana Muffins

Name: Mini Maple Sweetened Banana Muffins
Cuisine: American
Ingredients: 1/3 cup melted coconut oil; 1/2 cup maple syrup or honey; 2 eggs, room temperature; 1 cup packed mashed overripe bananas (about 3 bananas); 1/4 cup milk; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 teaspoon cinnamon, plus more for sprinkling; 1 3/4 cup fine wholemeal flour; 1/3 cup old fashioned rolled oat; 1 teaspoon turbino or raw sugar for sprinkling on top (i omitted this one)

purple_acied @purple_acied

Singapore

Another yummy recipe for banana muffins. Have been trying a few different recipe and this recipe definitely is a keeper!
Recipe is taken from: https://cookieandkate.com/healthy-banana-muffins-recipe/

purple_acied @purple_acied

Singapore

Another yummy recipe for banana muffins. Have been trying a few different recipe and this recipe definitely is a keeper!
Recipe is taken from: https://cookieandkate.com/healthy-banana-muffins-recipe/

Saved

Ingredients

1/3 cupmelted coconut oil
1/2 cupmaple syrup or honey
2eggs, room temperature
1 cuppacked mashed overripe bananas (about 3 bananas)
1/4 cupmilk
1 teaspoonbaking soda
1 teaspoonvanilla extract
1/2 teaspoonsalt
1/2 teaspooncinnamon, plus more for sprinkling
1 3/4 cupfine wholemeal flour
1/3 cupold fashioned rolled oat
1 teaspoonturbino or raw sugar for sprinkling on top (i omitted this one)

Saved

Steps

1

Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
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, chocolate 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 (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. 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).