Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mini maple sweetened banana muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mini Maple Sweetened Banana Muffins is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Mini Maple Sweetened Banana Muffins is something which I have loved my entire life.
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. I used my mini muffin tins. Keywords: banana bread muffins, banana maple muffins, banana muffin recipe, banana muffins with maple Really good!
To get started with this recipe, we must first prepare a few ingredients. You can have mini maple sweetened banana muffins using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mini Maple Sweetened Banana Muffins:
- Take 1/3 cup melted coconut oil
- Make ready 1/2 cup maple syrup or honey
- Get 2 eggs, room temperature
- Take 1 cup packed mashed overripe bananas (about 3 bananas)
- Take 1/4 cup milk
- Prepare 1 teaspoon baking soda
- Get 1 teaspoon vanilla extract
- Take 1/2 teaspoon salt
- Prepare 1/2 teaspoon cinnamon, plus more for sprinkling
- Make ready 1 3/4 cup fine wholemeal flour
- Make ready 1/3 cup old fashioned rolled oat
- Make ready 1 teaspoon turbino or raw sugar for sprinkling on top (i omitted this one)
This healthy banana muffins recipe is easy to make with everyday ingredients, lightly sweetened with maple syrup, naturally gluten-free, and so tasty. I substituted the maple syrup for raw honey. I found I had to cook my normal size. These gems are like little banana pancakes baked into muffin shapes, which makes them easy to pop into your mouth.
Steps to make Mini Maple Sweetened Banana Muffins:
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 1/2 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- 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, chocolate 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 (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. 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).
Directions for: Fruit-Sweetened Mini Banana Muffins. This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Print Recipe Show ❤ & Comment Jump to RecipeGet. These paleo banana muffins have no sugar added and are sweetened just with ripe bananas!
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