Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mini maple sweetened banana muffins. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mini Maple Sweetened Banana Muffins is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mini Maple Sweetened Banana Muffins is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have mini maple sweetened banana muffins using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mini Maple Sweetened Banana Muffins:

1. Make ready 1/3 cup melted coconut oil
2. Get 1/2 cup maple syrup or honey
3. Make ready 2 eggs, room temperature
4. Get 1 cup packed mashed overripe bananas (about 3 bananas)
5. Get 1/4 cup milk
6. Prepare 1 teaspoon baking soda
7. Get 1 teaspoon vanilla extract
8. Prepare 1/2 teaspoon salt
9. Get 1/2 teaspoon cinnamon, plus more for sprinkling
10. Make ready 1 3/4 cup fine wholemeal flour
11. Prepare 1/3 cup old fashioned rolled oat
12. Prepare 1 teaspoon turbino or raw sugar for sprinkling on top (i omitted this one)

Instructions to make Mini Maple Sweetened Banana Muffins:

1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon
3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

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