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