New England Banana Muffins
Elevate your breakfast or snack game with these delightful New England Banana Muffins, a cozy fusion of classic banana bread flavors and rich New England tradition. Made with sweet, ripe bananas, a touch of pure maple syrup, and a sprinkle of cinnamon, these muffins are irresistibly moist and flavorful with just the right amount of sweetness. Optional chopped walnuts add a satisfying crunch, making them perfect for enjoying with your morning coffee or as an on-the-go treat. Quick and easy to make in under 40 minutes, this recipe is ideal for meal prep or sharing with family and friends. Whether served warm out of the oven or enjoyed at room temperature, these homemade banana muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 3 whole ripe bananas
- 0.5 cup granulated sugar
- 0.25 cup maple syrup
- 0.5 cup unsalted butter, melted
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly with nonstick spray.
Peel the bananas, place them in a large mixing bowl, and mash them with a fork or potato masher until smooth.
Add the granulated sugar, maple syrup, and melted butter to the mashed bananas, stirring until well combined.
Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon until evenly blended.
Gradually combine the dry ingredients with the wet banana mixture by folding them in gently. Do not overmix; the batter should be slightly lumpy.
If desired, fold in the chopped walnuts to add a crunchy texture to the muffins.
Using a spoon or ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 407.0 g | 148% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 199.3 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 181 mg | 14% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1919 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
