Sunday night comes with meal planning, not only for the dinners during the week – but for the lunches. Banana muffins are a favourite around here, but they usually come with the request of at least a cup of white sugar added into the batter. This version uses maple syrup, rather than the sugar, and are just as sweet as other recipes.
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
Preheat the oven to 325 degrees. Grease the muffin tins.
Next, beat the coconut oil, maple syrup and 2 eggs together with a whisk. Mix in the bananas and milk, along with the baking soda, vanilla extract, salt and cinnamon.
Fold the flour and oats into the mix, just until the batter is combined.
If you’re adding mix-ins, like nuts or chocolate chips, add those into the batter.
Divide the batter into muffin cups (makes just under 2 dozen regular sized muffins) and top with your choice of chocolate chips, a banana chip and a sprinkle of oats, before placing in the oven for 23-25 minutes.
Delicious, sweetened with bananas that are ripe and maple syrup, these are the perfect addition to the lunch box to fill those hungry kids with a great big burst of banana flavour. Plus, you can toss them in the freezer if you double batch, and avoid cooking muffins on a Sunday night.