Get ready to transform your breakfast game with these irresistible Maple Banana Nut Muffins that are about to become your new morning obsession! Imagine biting into a warm, fluffy muffin that perfectly balances the natural sweetness of ripe bananas, the rich depth of maple syrup, and the satisfying crunch of toasted walnuts. These muffins aren't just a recipe; they're a morning revelation that will have your entire family racing to the kitchen. Whether you're a busy professional looking for a quick breakfast or a baking enthusiast seeking a delightful treat, these muffins promise to elevate your culinary experience with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Baking
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or a potato masher until smooth. Make sure there are no large lumps remaining.
- Add the 1/2 cup of maple syrup, 1/3 cup of melted coconut oil, and 1 teaspoon of vanilla extract to the mashed bananas. Stir until all the wet ingredients are well combined.
- In a separate bowl, whisk together the 1 cup of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the 1/2 cup of chopped walnuts, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your delicious Maple Banana Nut Muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- • Use overripe bananas for maximum natural sweetness and moisture • Make sure your coconut oil is melted but not hot when mixing • Don't overmix the batter - a few lumps are perfectly fine and will ensure tender muffins • For extra flavor, lightly toast the walnuts before adding them to the batter • Check muffins a minute or two early to prevent overbaking • Let muffins cool slightly in the pan to help them set and prevent crumbling • For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend • Store muffins in an airtight container and warm briefly before serving for the best texture and taste
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 0mg
