Maple-Sweetened Banana Muffins (Serves 11)
• ⅓ cup melted coconut oil or extra-virgin olive 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 (I used almond milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1¾ cups white whole wheat flour or regular whole wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top
• 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
1. Preheat oven to 325 degrees Fahrenheit. If necessary, grease 11 cups of your muffin tin with some butter or non-stick cooking spray.
2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, then add the baking soda, vanilla extract, cinnamon, and salt.
3. Add the flour, and oats to the bowl and mix using a large spoon, until just combined. If you wish to add any additional mix-ins such as nuts, chocolate, or dried fruit, now is the time to do so.
4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats, followed by a very light sprinkling of sugar. Bake the muffins for around 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffins on a cooling rack to cool. You might need to use a butter knife to loosen the muffins from the pan.
Note: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4. However, if you freeze them in a freezer-safe bag, they can last for up to 3 months.