Maple Banana Muffin Recipe
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This Maple Banana Muffin recipe is soft and delicious, with an enticing hint of fall. Maple and cinnamon warm up this perennial favorite banana muffin.
While banana bread is amazing, muffins are quicker to make. They’re portion-controlled and perfect to grab and go.
Perfect for breakfast with coffee… or a snack later in the day.
They’re quick and easy to make, especially when you have a few spotty bananas that need to be used. Or you want to fill the freezer with delicious, make-ahead goodies.
How to Make a Banana Muffin Recipe Moist
Did you know that in order to make muffins moist, there is a ratio that will deliver moist muffins, every time? They call it the 2:2:1:1 ratio. This means, you can make any flavor of muffin moist by sticking to a ratio of “2 parts flour to 2 parts liquid to 1 part eggs to 1 part fat.”
In this recipe, we’ve added plain yogurt to bring a light, moist texture to the muffin. Along with a little fat, brown sugar, and bananas for loads of flavor.
How to Mash Bananas for this Banana Muffin Recipe
It’s easy to mash bananas with a fork in a bowl. But honestly, it’s so incredibly easy to mash bananas with a mixer that it is my go-to banana masher.
I break the bananas into chunk and simply beat until mashed. I then add the rest of the wet ingredients into the bowl and mix until combined. Finally, I spoon in the dry ingredients… and the muffin batter is done!
More Muffin Recipes
These easy banana muffins have been a favorite in our house, but muffins, in general, are super popular breakfast choices with the family. Here are a few more muffin recipes we love.
Peanut Butter Banana Muffins
Best Berry Muffins: Mixed Berry Yogurt Muffins
Healthy Banana Oat Muffins
Whole Wheat Cinnamon Blueberry Muffins
Pumpkin Muffins
I would love to know if you try them!
Maple Banana Muffins Recipe
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup neutral oil like vegetable, canola, etc.
- 1/2 cup plain yogurt
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
Instructions
- Preheat the oven to 350 degrees F and line or spray a standard 12-cup muffin tin. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a bowl and set aside. In a separate bowl, or in the bowl of your stand mixer, mash the bananas. Then mix in the oil, brown sugar, maple syrup, eggs, and vanilla extract. Add the whisked dry ingredients into the wet ingredients; mix until combined.
- Spoon or scoop the batter into lined muffin tins, filling them to the top. Bake for 20-25 minutes or until a toothpick inserted in the oven comes out mostly clean. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool.
- To store, muffins will stay fresh in a container at room temperature of a couple of days. For longer storage, refrigerate up to 1 week.
Video
Notes
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Banana Bread:
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Could I substitute cream cheese for yogurt?
Hi Lindsey, that’s a good question. I’ve not tried making these muffins with cream cheese instead of yogurt. Generally,, cream cheese isn’t a good substitute for yogurt in baking.
These are the best bananas muffins! I altered the recipe by reducing the brown sugar to 1/3. Cup and because I am lactose intolerant, I used lactose free cottage cheese and whipped it first and then replaced the yogurt with cottage cheese.
I also put 1/3 cups of dark chocolate chips and dried cranberries in with the flour mixture.
My mouth is watering. I love the adaptations you made, Joyce!
Love these