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Maple Banana Muffins


For 12 muffins:

  • ⅓ cup melted coconut oil, extra-virgin olive oil or vegetable 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 (or 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 whole wheat flour

  • ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top

  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top


  • Preheat the oven to 325°F (165°C).

  • If necessary, grease all 12 cups of your muffin tin with butter or non-stick 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. 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).

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