Maple Strawberry Banana Muffins
I kept promising my husband I would make him some banana muffins. My first attempt was a total recipe fail. The muffins tasted good, but were heavy like bricks. Then my husband suggested I make strawberry banana muffins (he wanted to make sure he got credit for that idea), so I researched some recipes I could adapt. I knew I wanted to add some maple and cinnamon flavor in there. Hubby was quite pleased with the results.
I totally forgot to take pictures of the ingredients like I normally do. I was in a rush to get the house clean before our open house this past weekend.
Well, good thing is, the house has never been so clean. My husband even dusted all the trims and doors, while I cleaned bathroom and put away stacks of laundry. I even straightened up the closets in case anyone dared take a peek. Now if it could only stay like that for more than a day.
I read somewhere that if you fold your strawberries into the flour, they won’t sink to the bottom of the muffins, so I tried it. And it worked.
I couldn’t wait to get these babies into the oven. The recipe makes 12 muffins, so it’s a one pan deal.
I love warm muffins straight out of the oven. Plus I am always too eager to find out if they came out good.
These came out beautifully. So light, like a feather. Not like the banana bricks I made previously. They were moist, full of banana and strawberry flavor. The maple flavor was very light, not overly sweet. Perfect for breakfast or a snack. You can feel good about yourself after eating these because they have not just one, but two healthy fruits in them.
Maple Strawberry Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast dessert snack banana strawberry maple syrup cinnamon muffins American spring summer
Ingredients (12 muffins)
- 2/3 cups light brown sugar
- 1/4 cup oil
- 2 eggs
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 2 medium bananas, mashed
- 1 2/3 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped fresh strawberries
Instructions
Preheat oven to 375ºF.
In a large bowl add sugar, oil, eggs, maple syrup and vanilla. Mix on low speed with hand mixer until completely blended. Then add mashed bananas and mix until smooth.
In a medium bowl, combine flour, cinnamon, baking soda, and salt. Mix with a spoon until well blended, then add strawberries and gently mix until strawberries are covered with the flour mixture.
Next, add the flour/strawberry mixture to banana mixture and mix with spoon until completely incorporated.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later. Either way, enjoy!
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Maple Ginger Banana Muffins
I hope everyone had a fun-filled Valentine’s weekend. My husband and I spent the weekend with the kids at Legoland. Not very romantic, but it was fun. At least the parts where my four year old didn’t take off on us or throw a fit when he didn’t get his way. Such is life with kids. I am happy to be home in my own bed and cooking fresh meals again. We had a lot of fast food at the park and on the road, but now it’s back to healthy eating, like these Maple Ginger Banana Muffins. I kept wanting to try making these during the holidays, but never got around to it. I figured now was as good a time as any.
I just tweaked my usual muffin recipe to include molasses, spices, and crystallized ginger chips.
The smell of ginger and molasses as these muffins were baking was truly intoxicating. I couldn’t wait to eat one.
They came out perfectly spiced, moist, and light. The banana flavor actually took a backseat in these muffins. They are more of a spiced gingerbread muffin with secret healthy ingredients. The crystallized ginger chips are what give these Maple Ginger Banana Muffins their distinct flavor. I bought mine at World Market, but you can find them online also. They are made by The Ginger People. I highly recommend them.
These muffins are definitely are “Yum”. I think I may have eaten three already. Just for quality assurance, of course. I think it’s time to go test another one.
Maple Ginger Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Keywords: bake breakfast bread snack healthy banana maple syrup ginger chips molasses muffins bread American
Ingredients (20 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup molasses
- 2 medium ripe bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup crystallized ginger chips
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and molasses. Mix on low speed until well blended.
Then add the flours and mix on low until smooth.
In a small bowl or measuring cup, combine all the spices, salt, and baking soda. Add mixture to the mixer bowl and mix until completely incorporated.
Next, add the rolled oats and ginger chips, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and allow to cool for a few minutes in the pan , then transfer muffins to a cooling rack to cool completely.
Notes
If you don’t have any ripe bananas available, simply place them in the oven while it is preheating and wait for them to turn brown/black, then remove, cool and use.
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