Maple-Sweetened Banana Muffins



  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 eggs
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice or water (I used 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, plus more for sprinkling on top


  1. Preheat the oven to 325 degrees F. If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
  2. 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.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
  4. 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. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.


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