From neglected, over-ripe bananas to maple-infused delights, these maple banana muffins are fluffy, moist, and super easy to make. Great for a quick breakfast or snack on the go!

Even before I had a toddler running around, I never managed to eat the bananas in the fruit bowl before they got "icky". IMO, the perfect banana still has a green tinge to it, so it doesn't take much for me to throw one in the compost. But what a waste right?? Now add a child into the mix who loves "nanas" one day and would rather throw them all over the wall the next day 🤦🏼♀️. Ergo, I'm constantly coming with fresh ideas for leftover bananas. This week's iteration? Maple banana muffins!
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Why You'll Love This Recipe
My favorite reason: these maple banana muffins only take 30 minutes to make. Yep! From start to finish, just 30 minutes.
Second, as stated previously, they're a wonderful way to use up leftover bananas and who doesn't love that??
Third, they freeze well. Whip up a batch, freeze them, and voila! Snacks and breakfast on the go.
Fourth and final, they're super family friendly. Healthy, tasty, and no more overripe bananas on the counter!

Freezing and Storage
After cooling completely on a wire rack, place the muffins in an airtight container. Keep in a cool, dry place up to 2 days or in the refrigerator up to 5 days.
To freeze these maple banana muffins, first let them cool completely on a wire rack. Then either place them in a ziploc bag (removing as much air as possible) or wrap each one tightly with plastic wrap. They can last up to three months in the freezer if stored properly. When you're ready to enjoy them, simply take out the desired number of muffins and thaw them overnight in the refrigerator. If you're in a hurry, you can also heat them in the microwave!

Frequently Asked Questions
Technically yes, but I have not made these muffins with gluten free flour so I'm not sure how they would turn out.
For this particular recipe, yes. Otherwise, they aren't maple banana muffins. If you're looking for something more traditional, check out my classic banana bread recipe.
Yup! Check the freezing and storage section for more info.
More questions? Drop me a line below in the comments section 👍🏻.


Maple Banana Muffins
- Total Time: 30 minutes
- Yield: Makes 12 Muffins 1x
- Diet: Vegetarian
Description
From neglected, over-ripe bananas to maple-infused delights, these maple banana muffins are fluffy, moist, and super easy to make. Great for a quick breakfast or snack on the go!
Ingredients
- 1 ¾ cup unbleached, all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon sea salt
- ½ cup vegetable, canola, or melted coconut oil
- 2 large eggs, beaten
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup overripe bananas, mashed
- ½ cup walnuts, roughly chopped
Instructions
- Preheat oven to 350°F. Grease a 12 cup muffin pan.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and sea salt until completely combined.
- In a large mixing bowl or in a stand mixer, whisk together eggs, oil, vanilla, maple syrup, and bananas until completely combined.
- Add the dry flour mixture into the wet egg mixture and whisk until just combined.
- Gently fold in walnuts.
- Divide the batter evenly between each muffin cup, filling each one about ¾ of the way full.
- Bake on a center rack for 20-25 minutes, until tops are golden and bounce back when touched.
- Let cool in pan for 5 minutes and then transfer the muffins to a wire rack. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Dan Langholff says
Maple banana, mmmmm. Hubby and daughter approved!