Description
This fluffy strawberry banana muffins recipe is naturally sweetened with maple syrup for the perfect morning bite.
Ingredients
Scale
- 4 bananas, mashed
- 1 egg
- 1/2 cup maple syrup
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon cinnamon
- 2 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup of strawberries, finely chopped
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin or two 6-count tins with a cupcake liner in each divot.
- Place bananas into a large bowl. Use a fork to mash them until just very small lumps are left.
- Add maple syrup, egg, coconut oil and vanilla extract and use a fork to combine.
- Add flour, cinnamon, salt and baking soda. Use a spatula to mix until wet and dry ingredients are completely combined.
- Add in the strawberry and gently fold.
- Fill each divot in the muffin tin(s) 3/4 of the way full.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a couple loose crumbs.
- Remove muffins from the oven and let them rest in the pan for 3-5 minutes, then transfer them to a cooling rack. You can enjoy them warm or cool them to room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 181
- Sugar: 13 g
- Sodium: 168 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 16 mg
