Banana Oat Muffins With Maple Syrup

10 Muffins
25 min

I always seem to have ripe bananas in the kitchen and these muffins are a wonderful way to use them! These aren’t super-sweet muffins, but they’re sweetened with some brown sugar in the batter and a drizzle of maple syrup on top after baking, which makes them a great muffin for fall!

The batter has some healthy ingredients mixed in, like Greek yogurt to make them moist, canola oil or light olive oil, and quick-cooking oats. Cinnamon and nutmeg give these muffins a light spice flavor and the maple syrup drizzle adds the perfect amount of sweetness on top! 

And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in it as you’re eating it, which is a yummy thing to do!

Banana Oat Muffins With Maple Syrup

Recipe details

  • 10  Muffins
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 1 cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 Tablespoons canola oil
  • 1 egg
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon pure vanilla extract or banana extract
  • Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Instructions


Preheat oven to 375˚F. Line a muffin pan with 10 paper liners; set aside.
In large bowl, whisk together the flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.
Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.
Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and serve warm with a drizzle of maple syrup on top.

NancyC | nancy-c.com
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