Does anyone else have an absurd amount of overripe bananas frozen in their freezer? No, just me?? HA! Well, I can only make so many banana muffins and banana bread. I needdddd to change it up sometimes, so in today’s muffin addition, I channeled some yummy fall flavors (maple and cinnamon) to mix in.
I have to say these muffins might be one of my new favorites! They’re so so good. And, I’m comparing these to a LOT of muffins I’ve made in the past (for both me and the girls). They’re sweet, but not too sweet. They have the perfect texture and bite and they fit perfectly into lunchboxes. Honestly, they’re quite the perfect little muffin!
What’s your favorite muffin? Let me know in the comments below!
Maple Banana Cinnamon Muffins
- 1/3 cup melted coconut oi
- 1/2 cup maple syrup
- 2 eggs, room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- 1/4 cup milk, any kind
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour
- 1/3 cup old-fashioned oats
- Preheat the oven to 325 degrees. Grease a 12-cups muffin tin with cooking spray.
- 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.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with cinnamon.
- Bake muffins for 22 – 25 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack to cool before enjoying!