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Cookie + Kate’s Maple-Sweetened Banana Muffins

September 16, 2015 By Liza Cannata Leave a Comment

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Since we are in the age of “healthy, homemade, and nut-free” treats for classroom birthday celebrations, this recipe is perfect for all you moms.  It is quick, easy (one mixing bowl!) and most importantly, HEALTHY.  I used butter and milk, but you can easily substitute coconut oil and coconut milk to make it dairy free. You can also use a gluten-free flour alternative.  I added chocolate chips to make it a little more exciting for my baby’s three year old birthday tomorrow!

Maple-Sweetened Banana Muffins
 
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Author: Cookie + Kate
Serves: 11
Ingredients
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Instructions
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 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 or honey together with a whisk. Add 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 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 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. Enjoy muffins as is or with a spread of nut butter or regular butter.
3.3.3077

 

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Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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