Banana Maple Muffins

August 11, 2009

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What a muffin! Soft, moist, unbelievable-smelling, and addictively delicious! I’d seen this recipe over at Anne’s Food and had it tucked away, waiting for a lazy Sunday morning to give them a try. And I’m so, so happy that lazy morning rolled around today!

Me being me, I tinkered with the recipe just a bit–I added some maple extract to boost the maple flavor and added some butter flavoring so that I’d keep the lovely texture that oil gives to baked goods, but add the delicious butter flavor into the mix. Nothing like butter and maple syrup together in the morning, is there?

Here is my take on Anne’s delicious recipe.

Banana Maple Muffins

2 cups Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/2 cup Sugar

1 cup Butermilk

1 Egg

3 Tbsp Vegetable Oil ***

3 Tbsp Maple Syrup

1/2 tsp Maple Extract

1/2 tsp Butter Flavoring

3 Bananas, mashed

Preheat oven to 375 degrees. Line 18 muffin cups with paper liners. (Or 12 if you’re all about high-domed muffins…and yes, of course you can spray instead of using liners, if you prefer.)

Mix all the dry ingredients together. Set aside.

In another bowl, mix the wet ingredients (the rest of the ingredients) together.

Stir the dry ingredients into the wet, just until combined–do not overmix.

Spoon into the prepared muffin cups and bake for 20 minutes, or until a tester comes out clean.

Cool for 5 minutes in the pan before removing to wire rack to cool completely.

***Be sure to measure the oil before you measure the maple syrup–the coating the oil leaves in the measuring spoon will ensure that the syrups comes right out.

Filed Under: Bread/Pastry, Breakfast, Recipe, Sweet, Vegetarian-Friendly

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