Description

These banana muffins are a great way to use up those ripe bananas. My kids love them and they are healthy.

Ingredients

Scale

1 1/2 cup unbleached all-purpose flour
1 cup quick oats
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup ground flax meal
2 large eggs
2/3 cup maple sugar, you can substitute 1/3 cup granulated sugar and 1/3 cup brown sugar
1/2 cup whole milk
3 large ripe bananas, mashed
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla
2 tablespoons pure maple syrup
1/2 cup walnuts, chopped

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Instructions

Preheat oven to 400 degrees. Spray a muffin tin with cooking spray or line with muffin liners.
In a large bowl, sift together flour, quick oats, baking powder, baking soda, sea salt, cinnamon and flax meal. Set aside.
In a stand mixer blend the eggs, one at a time, with a paddle attachment. Add the sugar, milk, bananas, melted butter, vanilla and maple syrup and blend until well mixed.
Gradually add the dry ingredients to the wet ingredients and blend until well mixed, scraping the sides of the bowl as needed. Add the walnuts, if desired, and stir by hand until evenly distributed.
Using a 1/4 cup measuring cup, scoop batter into already greased, or lined, muffin tin.
Bake muffins at 400 degrees for 7 minutes, then turn temperature down to 350 degrees and bake another 14 minutes. Make sure not to forget to turn the temperature down.
Let cool in the pan for 3 to 5 minutes, then remove from pan and let them cool completely on a wire cooling rack.

Notes

To Freeze: Cool completely, then put into a gallon freezer bag, remove as much air as possible and freeze.

When you are ready to eat: Thaw on the counter overnight for a quick breakfast in the morning, or, from frozen, wrap in a paper towel and thaw in the microwave on defrost for about 1 minute.

Prep Time: 15 minutes
Cook Time: 21 minutes
Category: Baked goods