Use up those over ripe bananas and make these delicious Maple Banana Muffins sweetened with maple syrup and perfect for breakfast on the go!
Well, hello there strangers!! How have you all been? I hope everyone had a good Summer and is feeling refreshed.
Summer for me was not quite the relaxing few weeks I had in mind. Right at the start of Summer, I injured my knee and the Doctor thought I may have torn a ligament in my knee. It’s been 5 weeks of agony and being stuck on the sofa or on crutches, but I just got my MRI results and my ligaments are in tact. I’ve badly sprained it and have patellar bursitis which explains the horrific pain I’ve been in!
It could still take months to heal, but I’m just so glad that I don’t need surgery and by me starting to move it and do exercises to strengthen it, I’m not damaging it further!
We also had our buyer pull out of purchasing our house after stringing us along for weeks, so we lost the house we were trying to buy. We sold our house again… the day after the house we were trying to buy sold to someone else. So typical of our luck this year.
We were pretty bummed and it was so stressful, but it seems to be going much more smoothly this time around with our buyers. We’ve decided we’re going to sit on the money until we find the perfect house.
We’re also looking into perhaps building our own home. It would be amazing if we could, but I also think it’s good we keep all of our options open. We’re still actively looking at houses and researching building. We’re going to a home renovation show in October, so that should be fun.
A quick note – I’m back this week, but will be off for the next two weeks as it’s the only time my husband could get off work and we’re going away. Then I will be back fully with no more interruptions!
Sooo, can we talk about these Maple Banana Muffins!? They are so easy to whip up, perfect to make ahead and they taste AMAZING!
Maple syrup is the only sweetener in this recipe, it adds this gorgeous depth of flavour with the bananas. These muffins are also the perfect thing to make to use up those overripe bananas you’ve got sitting on the side.
You don’t need a mixer to make these and you end up with 12 large muffins. These are totally addictive, soft and squidgy and full of flavour. Maple Banana may be a new favourite flavour combination here!
I also made a maple glaze for these muffins. Totally optional, but delicious. All you need is icing sugar and maple syrup to make the glaze, but it really adds a little something extra to these muffins.
I’d love to hear what you got up to over Summer, let me know in the comments!
Maple Banana Muffins
Muffins sweetened with maple syrup and perfect for breakfast on the go!
- For the muffins:
- 1 cup (260g) very ripe bananas, this was 2 1/2 bananas for me
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (225ml) maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups (420g) plain/all-purpose flour
- 1/2 tsp bicarbonate of soda/baking soda
- 2 1/2 tsp baking powder
- Pinch of salt
- For the glaze:
- 1/2 cup (60g) icing/powdered sugar
- 2 tbsp maple syrup
- Preheat the oven to 180C/350F and either line a muffin pan with 12 liners, or spray with cooking spray.
- Place the bananas into a large bowl and mash with a fork until there are no large lumps.
- Add in the vegetable oil, maple syrup, eggs and vanilla extract and whisk until sooth and frothy.
- Add in the flour, bicarb, baking powder and salt and whisk until smooth and there are no lumps of flour. Don't beat to death other wise your muffis will be rubbery!
- Place 3tbsp of mixture in each liner/hole in your muffin pan, this should mean each muffin hole is about 3/4 of the way full.
- Place in the oven for 12-15 minutes, until risen, slightly golden and an inserted skewer comes out clean.
- Leave to cool in the pan completely. You can either enjoy the muffins as is or make the glaze. If you're making the glaze, place a kitchen towel underneath a wire rack and transfer the muffins to the rack.
- Place the icing sugar an maply syrup into a small bowl and whisk until smooth. Spoon a little glaze over each muffin and dig in!
- Maple Banana Muffins will keep in an airtight container, at room temperature, for a week unglazed. If you glaze them, the glaze willl eventually be absorbed into the muffin and they won't keep as long. You could store them in the fridge for 5 days and bring them to room temperature to serve.