Banana Muffins

5 from 1 vote

These banana muffins are light and fluffy and are made with sweet bananas, spicy cinnamon, and whole grains.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Snack

Cuisine: American

Keyword: banana muffin recipe, banana muffins, banana oatmeal muffins, diary free muffins

Servings: muffins

1/3 cup melted coconut oil
1/2 cup maple syrup
2 eggs
3 Organics Unlimited bananas mashed
1/4 cup almond milk
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1¾ cups whole wheat flour
1/3 cup old-fashioned oats plus more for sprinkling on top
1 teaspoon turbinado (raw) sugar or other granulated sugar for sprinkling on top

Preheat your oven to 325℉. Grease your muffin tin with non-stick cooking spray or rub a stick of butter all around the bottom and sides. Be sure to get in the corners as much as possible.
Whisk the coconut oil and maple syrup together in a large bowl. Add the eggs and whisk until they're mixed well with the oil and syrup. Slowly add the mashed bananas (maybe half at a time) and whisk until combined.
Use a tablespoon to fill your muffin cups about two-thirds full. You will probably be able to fit about two heaping tablespoons of batter into each muffin tin.
Sprinkle oats and sugar on top of your muffins and bake for 22-25 minutes.
Place your muffin tin on a cooling rack to cool and enjoy your banana muffins.

You can use paper or silicone liners to easily get your muffins out of the tin.
Use a butter knife to separate your muffins from the tin if you aren’t using liners.
Don’t overmix your batter to avoid a rubbery texture.