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Maple Banana Nut Muffins Recipe

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4.1 from 3 reviews

These Maple Banana Nut Muffins combine the natural sweetness of ripe bananas and maple syrup with the rich flavors of walnuts and chocolate chunks. Made with whole wheat pastry flour for a wholesome twist, they are perfectly moist and tender. The muffins are finished with a luscious, whipped salty maple butter that adds a delightful contrast, making them an irresistible breakfast or snack treat.

Ingredients

Muffins

  • 4 medium overly ripe bananas, mashed (about 1 1/4 cups mashed)
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup semi-sweet or dark chocolate chunks
  • 1 cup walnuts, chopped

Salty Maple Butter

  • 1 stick (1/2 cup) salted butter, at room temperature
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • flaky sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make cleanup easier.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract. Mix well until the ingredients are fully incorporated and smooth.
  3. Add Dry Ingredients and Mix: To the wet mixture, add the whole wheat pastry flour, baking soda, ground cinnamon, and salt. Stir gently until just combined; be careful not to overmix to keep the muffins tender. Fold in the chocolate chunks or chopped walnuts evenly.
  4. Fill Muffin Cups and Bake: Divide the batter evenly among the 12 muffin cups, filling them about three-quarters full. Place them in the oven and bake for 18 to 20 minutes, or until the muffins are set and a toothpick inserted in the center comes out clean.
  5. Prepare Salty Maple Butter: While the muffins are baking, beat the softened salted butter, maple syrup, and vanilla extract together in a small bowl until the mixture is light and fluffy, forming a whipped butter.
  6. Serve: Once the muffins are baked, let them cool slightly. Serve warm with a generous dollop of the salty maple butter on top, sprinkled with flaky sea salt for a perfect sweet and salty balance.

Notes

  • Overripe bananas are key for natural sweetness and moisture in the muffins.
  • For a nut-free version, omit the walnuts or substitute with additional chocolate chunks.
  • Ensure eggs are at room temperature to blend smoothly with other ingredients.
  • Do not overmix the batter to avoid dense muffins.
  • The salty maple butter can be refrigerated and whipped again before serving.
  • Use paper liners for easy muffin removal and cleaner presentation.

Find it online: https://cozyplatter.com/maple-banana-nut-muffins-recipe/