I always have maple syrup in my kitchen for topping waffles and pancakes, but it is a great sweetener to bake with, too. It has a lot of flavor – especially if you have dark maple syrup or grade B (as opposed to the light grade A syrups) – and can add a lot of moisture to baked goods. Maple also compliments many flavors, and one of my favorite combinations is banana and maple. This pair works very well in pancakes and it works just as well in these Banana Maple Muffins.
The muffins are moist and soft, with a great banana flavor to them. The maple syrup is a little more subtle, when compared to the banana flavor, but it does add a caramel note to the muffins. I really recommend using a dark maple syrup or grade B maple syrup to get the most maple flavor into the muffins. If you have maple sugar, you can substitute it for the regular sugar in the recipe, as well, but I like to sprinkle a little on top instead to really draw attention to the maple notes in the muffins.
When cooled, the muffins will keep well for a few days when stored in an airtight container. I like these muffins slightly warm and fresh from the oven, either plain or spread with a little bit of butter. To amp up the maple flavor – or to turn these into a more decadent breakfast treat – place the muffins in an bowl and drizzle them with a generous splash maple syrup before serving.
Banana Maple Muffins
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup mashed banana (2 med-large)
3 tbsp vegetable oil
1 large egg
1/4 cup sugar
1/2 cup maple syrup (dark or grade B)
1/2 tsp vanilla extract
maple sugar, for topping (optional)
Preheat oven to 375F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, whisk together mashed banana, vegetable oil, egg, sugar, maple syrup and vanilla. Stir in flour mixture, mixing just until no streaks of dry ingredients remain. Divide batter evenly into prepared pan. Sprinkle with maple sugar or coarse sugar.
Bake for 16-19 minutes, until the muffins spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Turn muffins out onto a wire rack to cool before serving.