When I think breakfast, I like to think French toast and maple syrup. Maybe even with some kind of sliced fruit on top. I also imagine muffins. Usually the muffin part happens if I’m standing in line at the Starbucks, LOL. I guess you could say I have a see-food issue at times. Oh yeah, and then there’s the banana bread.
The other day I noticed a very ripe banana sitting on my counter and I knew it wasn’t going to last much longer. I had to put it to good use, so I decided to attempt to combine my breakfast thoughts all into one. I started with my basic muffin recipe and played around with it a bit to create Maple Banana Muffins.
It’s got banana to give you the banana bread experience. It’s got the muffin moistness and maple flavor to hint at the French toast. It also has cinnamon and mace to give a respectful nod to my donut love. The texture of these little guys turned out really cool, and the flavors screamed breakfast. Not good-for-you breakfast.
I prefer things on the less sweet side so I didn’t add any sugar to the batter. The banana added enough flavor for me. I know some of you may want a bit more sweetness and it can also depend on the ripeness of your banana.
I’ve listed 2 Tbsp of sugar as optional here. I didn’t need it so my nutrition details don’t include it. It will add 15 calories per muffin if you go with the sugar, so still not much. Taste the batter after mixing to see if you feel it needs the sugar. You can also go with baking stevia or other sugar sub if that’s your thing.
Maple Banana Muffins
- 1 medium VERY ripe banana (98g)
- 1/3 cup unsweetened almond milk
- 1/2 tsp vanilla
- 1/4 tsp maple extract
- 1/2 cup + 2 Tbsp (75g) all purpose flour
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp mace OR nutmeg
- 1/4 tsp salt
- 2 Tbsp (30g) sugar, optional
Preheat your oven to 350 degrees and line a 6 hole muffin tin with liners. Place the banana in a bowl and mash/blend well with a fork. Some lumps are OK so don’t worry about it being perfectly smooth.
Add the milk and the extracts and stir to mix. Stir in the wet ingredients and mix well to combine. Fill the muffin liners one half to 2/3rd full. Bake at 350 degrees for 15 minutes. Remove from oven and cool.
Makes 6 muffins at approximately 63 calories each – 2g protein, 13g carbs, and 0g fat.
You can also top the muffins with a sprinkle of granola or whole grain cereal, frost with greek yogurt, or even sprinkle the sugar on top for a crunchy topping. If you don’t have maple extract, you can leave it out or use a different flavoring like almond or coconut. Oh and bonus, they’re dairy and egg free!
Are you trying out one of my recipes? Don’t forget to snap a pic and tag it with #AFQrecipes when you post it. I’d love to see what you’re making!