I swear, it’s almost like I subconsciously buy bananas with no intentions on eating them but instead to let them sit on the counter till they’re ready to be turned into a dessert. Anyone else?!?!
I’ve been all about maple the last few weeks. It give so much depth and flavor to things while being a natural sweetener. These muffins are by far the best Banana Muffins I’ve had. They are moist and flavorful and oh so tasty. Sienna absolutely LOVED them too.
Another thing I have been obsessed with recently is browning butter. I’ve been doing it a lot in dinner dishes but a friend said it’s great in baking so these were the perfect opportunity to try it out. You can easily just used melted butter for these but I will continue to brown butter in All. The. Things. Try it out at least once!
These are delicious as is but also fantastic with a glaze drizzled on top. Check out the Pumpkin Maple loaf for an easy glaze!
Banana Maple Muffins
Ingredients
- 1 1/3 cup almond flour
- 1/2 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup dark brown sugar
- 6 tbsp butter browned
- 1 tsp vanilla
- 1/2 cup maple syrup
- 3 bananas very ripe
Instructions
- Preheat oven to 375 degrees.
- In a small bowl mix all dry ingredients and set aside.
- Over medium-high heat, melt butter till it starts to bubble and froth. Stir consistently till it starts to brown. remove from heat and set aside in small bowl.
- In medium bowl, mash bananas. Add eggs, brown sugar, maple syrup and vanilla. Mix.
- When butter has cooled slightly, add into banana mixture slowly stirring quickly the whole time. If butter is too hot, it will scramble the eggs so do this carefully.
- Add dry ingredients to wet ingredients and mix.
- Pour evenly in muffin/cupcake tin to make 12 muffins.
- Bake at 375 degrees for 20 minutes.
- Enjoy as is or add a cinnamon glaze – see pumpkin loaf for a quick glaze!
