Banana Oat Muffins with Maple Syrup Drizzle

I have had this recipe from nancycreative.com bookmarked to try for a long time. I am always looking for new and tasty ways to enjoy my super-ripe bananas and the maple syrup drizzle in this recipe sounded absolutely delicious.

Ironically, when I assembled the muffins, I decided to top them with turbinado sugar prior to baking instead of using maple syrup. “What!?!?” you say? Well, you are not alone. It was a mistake… My entire family revolted. ๐Ÿ˜‰ We enjoyed them immensely with both the turbinado sugar and the maple syrup!

As well asย the additional sugar topping, I also adapted the original recipe to incorporate whole wheat flour and rolled oats. Great.

Yield: Makes 10 muffins

  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp coarse salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 T canola oil (or light olive oil)
  • 1 large egg
  • 1/2 cup plainย Greek yogurt
  • 1/2 tsp pure vanilla extract
  • turbinado sugar, optional, for topping
  • pure Maple Syrup, optional, for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)
  1. Preheat oven to 375หšF, preferably on convection. Line a muffin pan with 10 (parchment) paper liners; set aside.
  2. In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla extract, blending well.
  4. Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full. Sprinkle the top of each muffin with turbinado sugar, if desired.
  5. Bake at 375หšF for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.
  6. Right before serving, lightly drizzle some maple syrup on top, if desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Banana Oat Muffins with Maple Syrup Drizzle

  1. The revolt of the family, always dreaded! LOL. These look lovely and delicious!

  2. Glad you liked the muffins! ๐Ÿ™‚ I’ll have to try sprinkling some sugar on them, too!

  3. Pingback: Banana Oat Muffins with Maple Syrup Drizzle | homethoughtsfromabroad626

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