Soft Maple Cinnamon Banana Muffins
Discover the perfect blend of maple and cinnamon in these soft banana muffins. A delicious treat for any occasion.
Equipment
- 1 12-cup muffin tin lined with paper liners or greased
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup pure maple syrup
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 ripe bananas mashed
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
- Add the melted butter, maple syrup, eggs, and vanilla extract to the mashed bananas. Whisk until all ingredients are well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Serving
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Storage
- Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze for up to three months.
Notes
Pro Tips: Ensure bananas are very ripe for the best sweetness and flavor. Avoid overmixing the batter to keep muffins tender.
Ingredient Substitutions: Substitute honey for maple syrup if preferred. Use whole wheat flour for a denser texture.
How to Serve: Enjoy muffins warm with a pat of butter or a drizzle of maple syrup. Pair with coffee or tea for a delightful snack.
Storage & Freshness: Keep muffins in an airtight container for up to three days, or freeze for longer storage.
Make-Ahead Tips: Prepare batter a day in advance and store in the refrigerator overnight for quick baking the next day.
Ingredient Substitutions: Substitute honey for maple syrup if preferred. Use whole wheat flour for a denser texture.
How to Serve: Enjoy muffins warm with a pat of butter or a drizzle of maple syrup. Pair with coffee or tea for a delightful snack.
Storage & Freshness: Keep muffins in an airtight container for up to three days, or freeze for longer storage.
Make-Ahead Tips: Prepare batter a day in advance and store in the refrigerator overnight for quick baking the next day.