Description
Soft, moist Maple Cinnamon Banana Muffins naturally sweetened with ripe bananas and pure maple syrup. A cozy, wholesome treat made in one bowl—perfect for breakfast, snacks, or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 large egg
1/3 cup melted salted butter
1 teaspoon ground cinnamon
1/2 cup pure maple syrup
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 medium ripe bananas
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mash ripe bananas until mostly smooth.
- Add melted butter, egg, and maple syrup; whisk to combine.
- Stir in flour, baking soda, salt, and cinnamon until just combined. Do not overmix.
- Grease or line a 12-cup muffin tin. Fill each cup 2/3 full with batter.
- Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the pan briefly, then transfer to a wire rack to cool completely.
Notes
Add nuts or chocolate chips for variation.
Substitute honey for maple syrup if desired.
Sprinkle cinnamon sugar on top before baking for a crunchy finish.
Store in an airtight container for 3 days at room temperature or freeze up to 2 months.
To reheat, microwave muffins for 10–20 seconds.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
