My daughter and I made these amazing healthy banana muffins this weekend, and I had to share the recipe as they were such a hit in our house!
When we started looking at what kind of muffins we could make today with the ingredients we had on hand, we knew that we had ripe bananas and oats. I simply googled banana oat muffin recipes and I’m so thrilled that we found this recipe from Cookie+Kate (@cookieandkate). The founder and curator, Kate, believes in whole foods and the fundamental principle that cooking should be fun. Cookie is the fun-loving, spotted mutt that Kate adopted in 2009. Make sure to check out more of Cookie and Kate’s amazing vegetarian recipes.
If you have a few ripe bananas and oats in your pantry then I would definitely recommend this recipe. The muffins are light, fluffy yet still feel substantial, and have just the right amount of sweetness.
We made the following modifications:
Swapped honey for the maple syrup
Added 1 extra banana (only because we needed to get rid of it)
Substituted soy milk for milk
Added raisins to the mix
Used brown sugar for the sprinkle of sugar on the top of the muffins
Normally, my baking attempts taste good, but never look quite as good as the pictures from the recipes. However, this time around I’m feeling pretty good with our result…pretty and delicious!
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.
Ingredients
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 or water (I used almond milk)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon, plus more for sprinkling on top
1 ¾ cups white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats, plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
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).
The Cookie+Kate website has more great modifications and comments regarding this recipe, check out the full recipe Maple-Sweetened Banana Muffins.
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When we started looking at what kind of muffins we could make today with the ingredients we had on hand, we knew that we had ripe bananas and oats. I simply googled banana oat muffin recipes and I’m so thrilled that we found this recipe from Cookie+Kate (@cookieandkate). The founder and curator, Kate, believes in whole foods and the fundamental principle that cooking should be fun. Cookie is the fun-loving, spotted mutt that Kate adopted in 2009. Make sure to check out more of Cookie and Kate’s amazing vegetarian recipes.
