Imagine biting into a warm, fluffy muffin that perfectly balances the natural sweetness of ripe bananas with the rich, golden warmth of maple syrup. These aren't just ordinary muffins – they're a morning miracle that will transform your breakfast routine from mundane to magical! Whether you're a busy professional looking for a quick breakfast or a baking enthusiast searching for the ultimate comfort food, these Banana and Maple Syrup Muffins are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 ripe bananas
- 1/3 cup maple syrup
- 1/2 cup yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, mash the 2 ripe bananas with a fork or potato masher until smooth. Ensure there are no large lumps for a better texture in the muffins.
- Add 1/3 cup of maple syrup, 1/2 cup of yogurt, and 1 teaspoon of vanilla extract to the mashed bananas. Stir the mixture until well combined and smooth.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full to allow room for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Banana and Maple Syrup Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Choose overripe bananas for maximum natural sweetness and moisture. The darker and spottier, the better!
- Don't overmix the batter – mix just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Use room temperature ingredients to ensure even mixing and better rise.
- For extra moisture, you can add a tablespoon of Greek yogurt or sour cream to the batter.
- To check if muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they're ready!
- Let muffins cool slightly in the pan before transferring to a wire rack to prevent soggy bottoms.
- For a gourmet touch, sprinkle some chopped nuts or a light dusting of cinnamon on top before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 4g
Fat: 2g
Saturated Fat: 1g
Cholesterol: 5mg
