Name: Easy Banana Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 18
Ingredients: 3 medium overripe bananas; 1/2 C butter, melted; 3/4 C maple syrup; 1 egg; 1 tsp vanilla; 1 tsp cinnamon; 2 tsp baking powder; 1 tsp baking soda; 1.5 C flour; 1 C old fashioned oats

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These banana muffins are not only easy to make, but they are also free of refined sugar and oil. Made with real butter and sweetened with maple syrup, this is the perfect way to use those over-ripe bananas.

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Why you’ll love these easy banana muffins

I love a good banana muffin. But I don’t love always choosing muffins with loads of sugar and oils.

While I will definitely eat those more “traditional” muffins (who am I to turn down a perfectly delicious muffin?), I do like making more nourishing swaps when I can. Especially when I’m making things for my kids.

These banana muffins are perfectly sweetened with maple syrup and don’t contain oil. I prefer to use real butter in the majority of my cooking and baking.

Ingredients

Here are the ingredients you will need to make these banana muffins:

Overripe bananas
Butter
Maple syrup (or honey)
Eggs
Cinnamon
Vanilla
Flour
Old fashioned oats
Salt
Baking Powder
Baking Soda

How to make easy banana muffins

To make these muffins, you first want to mash the bananas in a medium-sized bowl. Next, add the vanilla, egg, melted butter, and maple syrup. Stir until thoroughly combined.

Next, add the oats, flour, salt, cinnamon, baking powder, and baking soda to the bowl. Stir until just combined (you don’t want to over-stir the batter).

Use cupcake liners or spray the muffin tin with non-stick spray (I like these liners). Divide the batter into a muffin tin. I like to use a cookie scoop to scoop the batter into the muffin tin.

Bake at 350°F for 12-15 minutes, or until the muffins begin to brown. Remove from the oven and allow the muffins to cool before removing them from the muffin tin.

Enjoy plain or add butter.

FAQ

How should I store these muffins?

I like to store the muffins in a ziplock bag or airtight container. They typically last 3-5 days at room temperature. If you wanted to extend their shelf-life, you could place in the freezer and thaw them as you are ready to eat them.

Can I use oil instead of butter?

You can definitely use oil instead of butter. I have tested this recipe with olive oil, but any cooking oil should work.

Can I use quick oats?

While you could probably use quick oats instead of old fashioned, I have not tried this. I prefer the texture of old fashioned oats. Quick oats may change the texture and consistency of the muffins. If you do try it, let me know how it turns out!