A Healthier Kid Approved Banana Muffin

I'm always looking for healthier ways to make some of our family favorites!

I'm also pretty frugal, so when I noticed a bunch of bananas had turned black I went on the search for a healthier banana muffin recipe. What I found didn't dissapoint!!

All three of us LOVE these muffins, maybe a little too much, so I had to share with all of you!


Banana Muffins Sweetened With Maple Syrup

Original recipe from Cookie and Kate

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Total Time: 35 Minutes

Servings: 12 Muffins (That is what the original author said but I found it made more)

Serving size: 1 muffin

Ingredients: 

• ⅓ cup melted coconut oil or extra-virgin olive oil (I used extra-virgin olive oil)
• ½ cup maple syrup or honey (I used maple syrup)
• 2 eggs, preferably at room temperature
• 1 cup packed mashed ripe bananas (about 3 bananas)
• ¼ cup milk of choice or water (I used water)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon, plus more for sprinkling on top
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top if you'd like
• 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top (I used raw coconut sugar)

Directions:

1.  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 (I chose to use paper and silicone baking cups instead).
2. In a large bowl, beat the oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk/water, followed by the baking soda, vanilla extract, salt and cinnamon.
3. 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. I added chocolate chips!
4. 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.
5. 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 if you didn't use the paper liners or silicone cups like I did. 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).

This recipe is easily doubled, I found it made around 30 muffins this way with the added chocolate chips.

I hope you enjoy and please let us know if you tried it and if you'll be making them again :-)

Filled with HOPE,