Description
These Maple Banana Muffins offer a deliciously moist and flavorful treat, combining the natural sweetness of overripe bananas with rich maple syrup and a hint of warm spices. Perfect for breakfast or a snack, they feature a tender crumb with crunchy walnuts for added texture.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cup unbleached, all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/2 cup vegetable, canola, or melted coconut oil
- 2 large eggs, beaten
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup overripe bananas, mashed
Add-ins
- 1/2 cup walnuts, roughly chopped
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease a 12 cup muffin pan to prevent sticking and ensure easy removal of muffins.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and sea salt until fully combined, ensuring even distribution of spices and leavening agents.
- Combine Wet Ingredients: In a large mixing bowl or stand mixer, whisk the beaten eggs, oil, vanilla extract, maple syrup, and mashed bananas until the mixture is smooth and homogenous.
- Incorporate Dry Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, whisking gently until just combined to avoid overmixing, which can lead to tough muffins.
- Fold in Walnuts: Gently fold the roughly chopped walnuts into the batter to evenly distribute without breaking them down.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake on the center rack for 20-25 minutes, or until the muffin tops are golden brown and spring back to the touch, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool further or serve warm.
Notes
- Use overripe bananas for the best natural sweetness and moisture.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Maple syrup adds both sweetness and a unique flavor; pure maple syrup is recommended.
- Do not overmix the batter to keep muffins tender and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 80g)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: maple banana muffins, banana muffin recipe, maple syrup muffins, easy breakfast muffins, nutty banana muffins
