Made with or without chocolate chips, this wonderful Maple Sweetened Banana Muffin recipe is both tasty and healthy. It can be made using either coconut oil or traditional butter, depending on your needs.
Maple Sweetened Banana Muffin
This is the last recipe that I have for whole food dessert weeks and it’s less of a dessert and more of a make-it-any-time-you-want recipe. You can’t go wrong with delicious classic but healthy banana muffins. This recipe was the most like it’s traditional counterpart. It was light, moist, and perfectly sweet. I was shocked at just how delicious these healthy banana muffins were. How you go from 1 1/2 cups of sugar to just a 1/2 cup of maple syrup and they still taste perfect is beyond me, but it worked!
I took them to a few friends and everyone was over the moon about them. This recipe is going to be replacing my go-to banana bread recipe because it was so good even with its healthy changes. You can use coconut oil or butter, I swap maple syrup (use the real stuff here) for sugar , and oats and whole wheat flour in place of traditional white flour. I can’t wait for you to try these because they are awesome.
Muffins are my favorite because you can serve them pretty much all the time. I like to make a batch while the kids are at school with the younger boys and then they munch on them after school for a snack. We love muffins along with scrambled eggs for a super easy dinner, and they make for a really easy dessert.
Muffins are one of my favorite things to make with kids. When it comes to making these banana muffins the kids can peel the bananas (because it doesn’t matter when they bruise or mush them a bit), and then they can use a fork, butter knife, or pastry blender to mash and cut the bananas up. This is a favorite activity of my kids and they just can’t really ruin anything!
What is the best way to store muffins?
Make sure the muffins are cool before storing them. Simply put them in a freezer safe container or bag and then pull out however many you want to thaw before you’d like to enjoy them. You could also warm them just a bit in the microwave or a warm oven too. These store very well in the freezer, make a double batch if you like!
How do you keep muffins from sticking to paper cups?
These muffins are really moist, but if you are finding that your muffins are sticking to the paper cups, here’s a tip. Use a little bit of non-stick cooking spray in each cup to avoid sticking. Usually if you let them cool a bit, they will naturally pull away from the paper wrappers on their own.
How long do homemade muffins last?
Homemade muffins are typically best if eaten within 1 to 2 days.
Made with or without chocolate chips, this wonderful maple sweetened banana muffin recipe is both tasty and healthy. It can be made using either coconut oil or traditional butter, depending on your needs.
- 1/3 cup melted coconut oil or butter
- 1/2 cup maple syrup
- 2 eggs
- 1 cup packed mashed ripe bananas (about 3 bananas)
- 1/4 cup milk (I used dairy milk. almond would work too)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 3/4 cups whole wheat flour
- 1/3 cup old-fashioned oats, plus more for sprinkling on top
- 1/2 cup chocolate chips, plus more for sprinkling on top (optional)
- Preheat the oven to 325 degree and grease a 12-cup muffin tin well with butter or cooking spray.
- In a small bowl add the coconut oil and maple syrup and mix well. Add the eggs and mix to combine. Add the mashed banana, milk, and vanilla and stir to combine. Add the soda, salt, cinnamon, whole wheat flour, and oats. Stir until the mixture just comes together, it’s ok if it’s still a little lumpy, do not over mix. Add the chocolate chips if you are using them and stir until just incorporated.
- Divide the batter between the 12 muffin cups. Sprinkle the tops with a few more chocolate chips and some raw oats if desired. Bake for 23-25 minutes until a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5-10 minutes in the pan. Run a butter knife along the edge of the muffin to help release it from the pan, remove the muffins from the pan and place them on a wire rack to finish cooling.
These store very well in the freezer, make a double batch if you like!
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Calories: 198
- Sugar: 12g
- Sodium: 218.3mg
- Fat: 7.4g
- Carbohydrates: 30.2g
- Protein: 4.1g
- Cholesterol: 31.4mg
Keywords: Muffins, Breakfast, Healthy Snack, Meal Prep
Want To Save This Recipe?
Feel free to check out the other healthy dessert recipes post in my archives:
- Whole Wheat Chocolate Chip Cookies (sweetened with honey)
- Healthy No-Bake Cookies
- Chickpea Cookies
- Blueberry Muffin Date Bites
- Whole Wheat Honey Cake
- Lower Calorie Brownies (no beans here!)
- Hempseed Breakfast Cookies
- Healthy Carrot Cake Muffins
- Healthy Vegan Breakfast Cookies
- Blueberry Muffin Date Balls (healthy, no-bake treat)
- Healthy Key Lime Pie Smoothie
- Healthy Pumpkin Pie Recipe
- Healthy Applesauce Cookies
Enjoy these Maple Sweetened Banana Muffin recipe that is both tasty and healthy from my kitchen to yours.