Maple Banana Muffins Recipe

Four golden-brown banana muffins sit on a white, decorative plate. The plate is placed on a white surface with a striped cloth nearby. These freshly baked delights have a crumbly texture on top, perfect for those seeking the ultimate banana muffin recipe.

Maple Banana Muffins Recipe

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.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 290kcal

Author: Stephanie Wilson

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

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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, yogurt, brown sugar, maple syrup, eggs, and vanilla extract. Add the whisked dry ingredients to 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.

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:

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