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Banana muffins have gained immense popularity across various cultures and occasions. They are often served at breakfast tables, packed into lunchboxes, or enjoyed as a snack during afternoon breaks. The global love for these muffins stems from their comforting flavors and the ease with which they can be made. In many households, they are a go-to recipe, often passed down through generations.

Maple Cinnamon Banana Muffins

Try these Maple Cinnamon Banana Muffins for a delicious spin on a classic favorite! With ripe bananas, natural sweeteners like maple syrup, and a hint of cinnamon, these muffins offer a guilt-free indulgence that's perfect for breakfast, snacks, or desserts. Packed with nutrients, they're great for busy lifestyles too. Easy to make and wholesome, they’ll become a staple in your kitchen. Bake a batch today! #BananaMuffins #HealthyBaking #MapleCinnamon #SnackTime #HomemadeTreats #CleanEating

Ingredients
  

2 ripe bananas, mashed

1/4 cup maple syrup

1/2 cup unsweetened applesauce

1/4 cup brown sugar

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups whole wheat flour

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

    In a large mixing bowl, combine the mashed bananas, maple syrup, applesauce, brown sugar, melted coconut oil, and vanilla extract. Mix until well blended.

      In another bowl, whisk together the baking soda, ground cinnamon, and salt with the whole wheat flour.

        Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

          If using, fold in the chopped walnuts gently.

            Divide the batter evenly into the prepared muffin tin, filling each liner about 2/3 full.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

                Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 12 muffins