Maple Banana Muffins

One-bowl maple banana muffin recipe makes moist, flavorful muffins that are ready in under 30 minutes.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 184kcal

Preheat the oven to 375F. Grease or line a standard 12 cup muffin tin. Set aside.
Add the mashed banana and melted butter to a large mixing bowl, and mix until combined.
1 ½ cups mashed ripe banana, ½ cup salted butter
Stir in the egg, maple syrup, and vanilla extract until combined.
1 large egg, ½ cup pure maple syrup, ½ teaspoon vanilla extract
Add the all purpose flour, cinnamon, baking soda and salt. Stir in just until combined.
1 ½ cups sifted all-purpose flour, 1 teaspoon ground cinnamon, 1 ½ teaspoons baking soda, 1/4 teaspoon salt
Divide the batter between the prepared muffin tins, filling about 2/3 full.
Bake for about 15-25 minutes or until a toothpick can be inserted and comes out clean.
Let the muffins cool in the pan for about 5 minutes before moving to a wire cooling rack to cool.

Bananas: I like to use overripe bananas that are part yellow, part brown spots.

Maple syrup: I recommend using pure maple syrup. For stronger maple flavor, you can add up to 1 teaspoon of maple extract along with the vanilla extract.
Nutrition values are estimates.