Mini Maple Sweetened Banana Muffins. These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they're healthy muffins. thanks for the mini muffin tip! making them for Stevie's lunch box now-she loves a lil "treat". Maple Sweetened Healthy Banana Muffins recipe (with or without chocolate chips). Banana oatmeal muffins are naturally gluten free and made with no butter, no oil and no refined Cranberry Oatmeal Muffins Oatmeal Breakfast Muffins Muffins Blueberry Breakfast Desayunos Mini Muffins.
You can have Mini Maple Sweetened Banana Muffins using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Mini Maple Sweetened Banana Muffins
- It’s of melted coconut oil.
- You need of maple syrup or honey.
- Prepare of eggs, room temperature.
- You need of packed mashed overripe bananas (about 3 bananas).
- It’s of milk.
- It’s of baking soda.
- You need of vanilla extract.
- It’s of salt.
- You need of cinnamon, plus more for sprinkling.
- Prepare of fine wholemeal flour.
- You need of old fashioned rolled oat.
- You need of turbino or raw sugar for sprinkling on top (i omitted this one).
The majority of people probably don't associate muffins with healthy eating, and they would be right to do so, but these fluffy, moist, naturally flavored whole wheat muffins are definitely an exception. If your mini muffin pan is not nonstick, use mini cupcake liners or lightly grease the pan with coconut oil (or butter). You do not have to use a food processor, you can use a hand mixer or a stand mixer! Once completely cooled, these freeze great in an airtight container!
Mini Maple Sweetened Banana Muffins instructions
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease)..
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the 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 you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now..
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 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. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed)..
Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and healthy enough for Sugar free: These almond flour muffins are honey, maple syrup and any sugar free (minus the chocolate chips). Not even a drop of oil. Healthy maple-sweetened banana nut muffins topped with rolled oats. I've also shared my chocolate banana muffins and my chocolate chip banana muffins in the past so it should come as no surprise that this time, I'm making maple-sweetened banana walnut muffins today. These easy and healthy Baby Muffins are mini in size, soft in texture and naturally sweetened with banana and cinnamon.
