These whole wheat banana muffins are sweetened with maple syrup and baked in a single bowl, delivering a moist, fluffy crumb that masks their wholesome ingredients. They're customizable with mix-ins like chocolate chips or nuts.
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Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Store baked muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months; thaw at room temperature before serving.
Yes, but the texture will be lighter and less dense. Whole wheat flour adds nutty flavor and density that pairs well with maple and banana.
Yes, use equal amounts. The flavor will shift slightly—honey is milder and more floral, while maple has a deeper, woodsy sweetness.
Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Overbaking will dry them out.
Yes, store baked muffins in an airtight container for up to 4 days at room temperature, or freeze for up to 3 months. Thaw at room temperature before serving.
Chocolate chips, chopped toasted walnuts, pecans, or dried cranberries are all excellent. Fold in up to ½ cup without adjusting other ingredients.
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