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.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 2gSugar: 8g
Notes
Serve warm or at room temperature, optionally with maple butter. Muffins can be stored in an airtight container at room temperature for 2 days, in the fridge for a week, or frozen for 3 months. Wrap well if freezing.
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