Maple Banana Muffins Recipe Irresistibly

These Maple Banana Muffins are a perfect balance of moist, tender crumb and natural sweetness. Bursting with ripe banana flavor and a hint of rich maple syrup, they are an ideal morning treat, snack, or addition to your brunch table. This recipe transforms everyday ingredients into bakery-quality muffins that impress every time.

Ingredients List

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 ripe bananas, mashed
• ½ cup pure maple syrup
• ⅓ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon (optional)
• ½ cup chopped walnuts or pecans (optional)

Step-by-Step Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly with butter.

Step 2: Mix dry ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3: Combine wet ingredients

In a large bowl, mash the bananas thoroughly. Add maple syrup, melted butter, egg, and vanilla extract. Whisk until smooth.

Step 4: Fold wet and dry ingredients

Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a tender crumb. If using nuts, fold them in at this stage.

Step 5: Fill muffin cups

Spoon the batter evenly into the prepared muffin tin, filling each about ¾ full.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Step 7: Serve

Enjoy warm or at room temperature, optionally drizzled with extra maple syrup or a sprinkle of powdered sugar.

Cook Time

22 minutes

Servings

12 muffins

Nutritional Information (approx. per serving)

• Calories: 180 kcal
• Protein: 3 g
• Fat: 7 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Sugar: 12 g

Storage Instructions

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze muffins individually in a zip-lock bag for up to 1 month. Reheat in the oven or microwave before serving.

Suggestions

• Add chocolate chips for an extra indulgent touch.
• Swap walnuts for pecans or almonds depending on your preference.
• Use overripe bananas for maximum sweetness and flavor.
• For a dairy-free version, replace butter with coconut oil or vegan butter.

Seasonal Relevance

These muffins are versatile and enjoyed year-round. Add pumpkin puree in fall or fresh berries in summer to adapt the recipe to seasonal flavors.

Conclusion

Maple Banana Muffins are a simple yet elevated breakfast or snack option. With natural sweetness, tender crumb, and the subtle warmth of maple and cinnamon, they are a treat that will delight both family and guests. Perfect for weekday mornings, brunches, or gifting to friends.

FAQs

Q1: Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend. The texture will remain soft but slightly denser.

Q2: Can I use honey instead of maple syrup?
Absolutely. Honey works well, but reduce other liquids slightly as honey is more liquid than maple syrup.

Q3: Can I prepare the batter in advance?
Yes, store the batter in the refrigerator for up to 24 hours. Bake straight from the fridge, adding 2–3 extra minutes to the cooking time.