Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, mini maple sweetened banana muffins. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mini Maple Sweetened Banana Muffins is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Mini Maple Sweetened Banana Muffins is something which I’ve loved my whole life.
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. Add the flour and oats to the bowl and mix with a large spoon, just until combined.
To get started with this particular recipe, we have to prepare a few components. You can have mini maple sweetened banana muffins using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mini Maple Sweetened Banana Muffins:
- Get 1/3 cup melted coconut oil
- Get 1/2 cup maple syrup or honey
- Prepare 2 eggs, room temperature
- Get 1 cup packed mashed overripe bananas (about 3 bananas)
- Get 1/4 cup milk
- Get 1 teaspoon baking soda
- Get 1 teaspoon vanilla extract
- Take 1/2 teaspoon salt
- Make ready 1/2 teaspoon cinnamon, plus more for sprinkling
- Make ready 1 3/4 cup fine wholemeal flour
- Prepare 1/3 cup old fashioned rolled oat
- Make ready 1 teaspoon turbino or raw sugar for sprinkling on top (i omitted this one)
Sweetened with maple syrup, lots of banana, made with nutritious oats and almond flour these simple, healthy banana mini muffins are something to enjoy with breakfast, snack or any time of day. In a small bowl add the coconut oil and maple syrup and mix well. Add the eggs and mix to combine. Add the mashed banana, milk, and vanilla and stir to combine.
Steps to make Mini Maple Sweetened Banana Muffins:
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- 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
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- 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 (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Add the eggs and mix to combine. Add the mashed banana, milk, and vanilla and stir to combine. Grease or line a muffin pan. In a large bowl, whisk the wet ingredients together: melted butter, maple syrup, mashed bananas, eggs, cinnamon, nutmeg, and vanilla extract. Add the sifted einkorn flour, baking powder, baking soda, and salt.
So that is going to wrap it up for this exceptional food mini maple sweetened banana muffins recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
