why make this recipe
Maple Cinnamon Banana Muffins are a delightful treat perfect for breakfast or a snack. They are easy to make and use simple ingredients. The combination of bananas, maple syrup, and cinnamon makes them sweet and comforting. Plus, they fill your kitchen with a delicious aroma while baking. Enjoying these muffins is a great way to start your day or brighten up any afternoon!
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 (190°C).
- Prepare your 12-count muffin tin by greasing the cups or adding muffin liners.
- In a large bowl, mash the bananas until smooth.
- Add the maple syrup, melted butter, and egg to the mashed bananas, and mix well with a whisk.
- Gently mix in the flour, cinnamon, baking soda, and salt until everything is combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-24 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before transferring them to a cooling rack. Enjoy them warm!
how to serve Maple Cinnamon Banana Muffins
These muffins are delicious served warm or at room temperature. You can enjoy them on their own or spread a little butter on top for extra flavor. They also pair well with a hot cup of coffee or tea for a cozy snack.
how to store Maple Cinnamon Banana Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Wrap each muffin individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months.
tips to make Maple Cinnamon Banana Muffins
- Use overripe bananas for the sweetest flavor.
- Make sure not to overmix the batter; stir just enough to combine.
- For extra flavor, you can add chopped nuts or chocolate chips to the batter.
- Keep an eye on the muffins while they bake, as oven temperatures can vary.
variation
You can easily adjust this recipe by adding ingredients like walnuts or pecans for a crunchy texture. If you prefer a different sweetener, honey or agave syrup can also work instead of maple syrup.
FAQs
1. Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a tiny pinch of salt to the batter to compensate.
2. Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.
3. How can I tell when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, the muffins are ready!
Print
Maple Cinnamon Banana Muffins
- Total Time: 39 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delightful muffins made with ripe bananas, pure maple syrup, and cinnamon, perfect for breakfast or a snack.
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 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 and 1/2 tsp baking soda
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare your 12-count muffin tin by greasing the cups or adding muffin liners.
- In a large bowl, mash the bananas until smooth.
- Add the maple syrup, melted butter, and egg to the mashed bananas, and mix well with a whisk.
- Gently mix in the flour, cinnamon, baking soda, and salt until everything is combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 20-24 minutes until a toothpick inserted in the center comes out clean.
- Let the muffins cool slightly before transferring them to a cooling rack. Enjoy them warm!
Notes
Use overripe bananas for maximum sweetness. Avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg