These sweet, healthy banana maple syrup muffins are filled with wholesome ingredients that will leave you feeling satisfied without the guilt!
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I seriously love muffins. I grew up eating them all the time because my mom made them each weekend, and we have continued the tradition at our house. They are a healthy, easy, and delicious snack that you can feel proud to feed your family. We try really hard to *not* buy snack foods from the store, which means that instead, I have to make the snacks for our family for the week. It’s really not too hard to whip up some blueberry muffins or homemade granola bars for the family to grab throughout the week, and it sure beats consuming all of the unnecessary ingredients you find in processed food these days.
My son absolutely loves banana baked goods. Each year for his birthday, he’s requested a banana cake! Whenever I mention making muffins, he always requests for banana muffins. I wanted to make a snack this week that would be healthy for everyone, so I created these banana maple syrup muffins.
We just wrapped up maple syrup season here on our homestead, so our stockpile of syrup is full! I love to use maple syrup as a sweetener in recipes because it’s a healthier alternative to traditional granulated sugar in lots of ways. Plus, it’s something we can produce ourselves, which is always an added bonus!
I hope you enjoy these muffins as much as we do! They are a delicious way to snack throughout the week without feeling guilty afterwards.
Ingredients
As always, this recipe is filled with wholesome ingredients that you will probably already have at home. To make this recipe, you’ll need:
- 3 bananas, very ripe ones are best!
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 egg
- 1 tsp. vanilla, We use our homemade vanilla. If you’re not making your own, you should definitely try!
- 6 T. melted butter, Coconut oil would probably work as a substitute too.
- 1/2 cup maple syrup
- 2 tsp. baking powder
- 1/2 cup milk
- 2 cups flour
Baking Essentials
- Large Mixing Bowl
- Large Spoon
- Rubber Spatula
- 12 cup muffin tin
- Cupcake/muffin liners
- Cooling Rack
- Oven Mitts (aren’t these cute?)
- Apron (this one is SO adorable!!)
Directions for Banana Maple Syrup Muffins
- Preheat your oven to 350 degrees.
- Prepare a muffin pan by greasing it with butter or coconut oil, or by adding liners to the pan.
- In your mixing bowl, start by mashing the 3 bananas until they form a thin mixture.
- Next, to your banana bowl add your egg, melted butter, maple syrup, vanilla, milk, nutmeg and cinnamon. Stir and mix well.
- Stir in baking powder.
- Next, add your flour. You’ll want to just stir enough so that it’s mixed. Don’t overmix the batter.
- Fill each of the prepared muffin tins half of the way full. If you have extra batter, distribute it evenly amongst the tins.
- Bake the muffins for 25-27 minutes or until a toothpick (or butter knife) comes out clean and the muffin tops spring back when you touch them.
- Allow the muffins to cool in the pan for a few minutes, then place them on a baking sheet to cool. You can enjoy them warm or wait until they’re cool to eat!
- Store the muffins in an airtight container for 3-5 days (I really don’t think they will last that long….)
Banana Maple Syrup Muffins
Delicious, healthy, and easy to make banana maple syrup muffins will serve your family as a healthy, grab-and-go snack or breakfast.
Ingredients
- 3 bananas
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 egg
- 1 tsp. vanilla
- 6 T. melted butter
- 1/2 cup maple syrup
- 2 tsp. baking powder
- 2 cups flour
- 1/2 cup milk
- brown sugar (optional)
Instructions
- Preheat your oven to 350 degrees.
- Prepare a muffin pan by greasing it with butter or coconut oil, or by adding liners to the pan.
- In your mixing bowl, start by mashing the 3 bananas until they form a thin mixture.
- Next, to your banana bowl add your egg, melted butter, maple syrup, vanilla, milk, nutmeg and cinnamon. Stir and mix well.
- Stir in baking powder.
- Next, add your flour. You'll want to just stir enough so that it's mixed. Don't overmix the batter.
- Fill each of the prepared muffin tins half of the way full. If you have extra batter, distribute it evenly amongst the tins.
- Bake the muffins for 25-27 minutes or until a toothpick (or butter knife) comes out clean and the muffin tops spring back when you touch them.
- Allow the muffins to cool in the pan for a few minutes, then place them on a baking sheet to cool. You can enjoy them warm or wait until they're cool to eat!
- Store the muffins in an airtight container for 3-5 days (I really don't think they will last that long....)
Notes
Feel free to sprinkle brown sugar on top of the muffins before baking for a little added sweetness. This is totally optional, but usually is well appreciated by those enjoying the muffins!
Melted butter can be substituted with melted coconut oil, but know that the flavor may change slightly.
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Could I add nuts or chocolate chips? If so how much would you recommend to add for this recipe?
Absolutely! I’d say 1/2 cup to 3/4 cup would be lovely!