why make this recipe
Maple Cinnamon Banana Muffins are a delicious treat that combines the sweetness of ripe bananas with the warm flavors of maple syrup and cinnamon. These muffins are perfect for breakfast or as a snack. They’re easy to make and require simple ingredients that you probably already have at home. Plus, they fill your kitchen with a wonderful aroma while baking, making them a favorite for both kids and adults.
how to make Maple Cinnamon Banana Muffins
Ingredients:
- 3 medium ripe bananas
- 1/2 cup (8 tbsp) melted salted butter
- 1 large egg
- 1/2 cup pure maple syrup
- 1 and 1/2 cup all-purpose flour
- 2 tsp ground cinnamon
- 1 and 1/2 tsp baking soda
- 1/4 tsp kosher salt
Directions:
- Preheat the oven to 375°F. Prepare your 12-count muffin tin by greasing the cups or adding muffin liners. Set aside for now.
- In a large bowl, add the bananas and mash them with a fork until smooth with minimal lumps left.
- Add the maple syrup, melted butter, and egg to the mashed bananas. Mix everything together well with a whisk.
- Next, add the all-purpose flour, cinnamon, baking soda, and salt to the banana mixture. Gently mix with a wooden spoon until all ingredients are combined, making sure there are no streaks of flour.
- Grab your prepared muffin pan and fill each muffin cup until they are about 2/3 full.
- Bake for 20-24 minutes, or until a toothpick inserted into a muffin comes out clean.
- Once done, let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.
- When ready, enjoy them warm with a little maple butter!
how to serve Maple Cinnamon Banana Muffins
These muffins can be enjoyed warm or at room temperature. For an extra touch of sweetness, you can serve them with a smear of maple butter. They also pair nicely with a cup of coffee or tea for breakfast or an afternoon snack.
how to store Maple Cinnamon Banana Muffins
To store the muffins, let them cool completely and then place them in an airtight container. They can be kept at room temperature for up to 2 days. If you want to keep them for longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to wrap them well if freezing.
tips to make Maple Cinnamon Banana Muffins
- Make sure your bananas are very ripe for the best flavor and sweetness.
- Don’t overmix the batter. Mixing gently helps keep the muffins fluffy.
- If you like nuts or chocolate chips, feel free to add up to 1 cup to the batter for extra texture and flavor.
variation (if any)
You can customize these muffins by adding nuts like walnuts or pecans, or even chocolate chips for a sweeter treat. You can also try substituting half of the all-purpose flour with whole wheat flour for a healthier option.
FAQs
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them and drain any excess liquid before mashing.
2. How can I tell when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are done.
3. Can I make mini muffins instead?
Absolutely! Just adjust the baking time to about 10-12 minutes for mini muffins, checking for doneness with a toothpick.
Maple Cinnamon Banana Muffins
Ingredients
Muffin Ingredients
- 3 medium ripe bananas Ensure they are very ripe for best flavor.
- 1/2 cup melted salted butter 8 tablespoons.
- 1 large egg
- 1/2 cup pure maple syrup
- 1 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1/4 tsp kosher salt
Method
Preparation
- Preheat the oven to 375°F. Grease the 12-count muffin tin or add muffin liners.
- In a large bowl, mash the ripe bananas with a fork until smooth with minimal lumps.
- Add the maple syrup, melted butter, and egg to the mashed bananas. Mix well with a whisk.
- Gently add the all-purpose flour, cinnamon, baking soda, and salt to the banana mixture. Mix with a wooden spoon until all ingredients are combined, ensuring no streaks of flour remain.
- Fill each muffin cup about 2/3 full with the batter.
Baking
- Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.