Maple Sweetened Banana Muffins Recipes
MAPLE BANANA BREAD
This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version.
Provided by STARFLOWER
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
- In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 32.9 g, Cholesterol 36.1 mg, Fat 10.1 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 183.6 mg, Sugar 13.7 g
BANANA AND MAPLE MUFFINS
Make and share this Banana and Maple Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix all dry ingredients in one bowl. In another bowl, mix bananas and other wet ingredients, except for the maple butter and walnut halves.
- Add the wet ingredients to the dry. Stir until just moistened.
- Pour batter into muffin cups. Bake for 15 to 20 minutes at 350°F Cool slightly, remove from cups, and glaze with maple butter. Garnish with walnut halves.
Nutrition Facts : Calories 222.9, Fat 11.8, SaturatedFat 1.1, Cholesterol 17.6, Sodium 124.6, Carbohydrate 27.1, Fiber 3.5, Sugar 8.1, Protein 4.9
MAPLE SWEETENED BANANA MUFFINS
Steps:
- 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 didnât require any grease). 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. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If youâd like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now. 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. 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.
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- 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.
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