Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, mini maple sweetened banana muffins. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mini Maple Sweetened Banana Muffins is one of the most well liked of recent trending meals on earth. It's enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're fine and they look fantastic. Mini Maple Sweetened Banana Muffins is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have mini maple sweetened banana muffins using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mini Maple Sweetened Banana Muffins:

1. {Make ready 1/3 cup of melted coconut oil.
2. {Make ready 1/2 cup of maple syrup or honey.
3. {Get 2 of eggs, room temperature.
4. {Make ready 1 cup of packed mashed overripe bananas (about 3 bananas).
5. {Take 1/4 cup of milk.
6. {Prepare 1 teaspoon of baking soda.
7. {Get 1 teaspoon of vanilla extract.
8. {Prepare 1/2 teaspoon of salt.
9. {Prepare 1/2 teaspoon of cinnamon, plus more for sprinkling.
10. {Get 1 3/4 cup of fine wholemeal flour.
11. {Prepare 1/3 cup of old fashioned rolled oat.
12. {Take 1 teaspoon of turbino or raw sugar for sprinkling on top (i omitted this one).

Instructions to make Mini Maple Sweetened Banana Muffins:

1. 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)..
2. 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.
3. 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..
4. 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..
5. 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)..

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