Healthy Maple Banana Nut Muffins
Maple Banana Nut Muffins are the perfect treat for breakfast or for a snack! These muffins are just lightly sweetened and are so tender and moist! These are sure to be a hit with your family!
Servings: 12 muffins
Ingredients
- 3 large ripe bananas
- 5 tablespoons olive oil butter works too!
- 2 large eggs room temperature
- ¼ cup EACH: milk brown sugar, AND maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon EACH: kosher salt AND ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon EACH: baking soda AND baking powder
- 1 3/4 cups white whole wheat flour or regular WW
- ½ cup chopped walnuts
- 3 tablespoons rolled oats for topping
Instructions
- PREP: Place a rack in the center of the oven and preheat the oven to 425ºF. Spray a muffin pan with nonstick cooking spray or line it with paper liners.
- MAKE: In a large bowl, mash the bananas. Then, add the oil, maple syrup, brown sugar, eggs, milk, and vanilla and continue to mix until everything is combined. Add the salt, cinnamon, nutmeg, baking soda, and baking powder. Then add in the flour and fold using a rubber spatula until *just combined.* Add the walnuts (or other add-ins) and fold.
- BAKE: Divide the batter out into the prepared muffin cups, filling each muffin cup almost all the way full, right below the rim. Sprinkle with rolled oats on top and with additional chopped walnuts, if desired. Bake for 4 minutes then drop the oven temperature to 350ºF and continue to bake the muffins for 18-22 minutes or until a toothpick inserted in the middle comes out with just a few crumbs. Allow the muffin pan to cool on a wire rack for a few minutes before serving.
Notes
- Muffins remain fresh and moist stored at room temperature for up to 3 days or in the refrigerator for 5 days. You can also freeze them for up to 3 months.
