Banana Oat Muffins with Maple Syrup Drizzle

Ripe bananas once again–my bananas seem to ripen more quickly in the summer! I thought I’d try making some muffins this time. I had made some Blueberry Oat Banana Bread before, and thought it would be nice to add oats to these banana muffins. And instead of granulated sugar, I decided to try brown sugar. The Greek yogurt adds to the moistness and the cinnamon and nutmeg give the muffins a lightly spicy flavor. These aren’t super-sweet muffins, so the maple syrup drizzle adds the perfect amount of sweetness on top. And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in that as you’re eating it, which is a yummy thing to do!

These muffins also puff up really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, so you can double the recipe if you’d like to make a bigger batch!

BANANA OAT MUFFINS WITH MAPLE SYRUP DRIZZLE by NancyC

Makes 10 muffins

1 cup unbleached all-purpose flour

1/2 cup quick-cooking oats

1/2 cup packed brown sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup mashed ripe bananas (about 2 medium)

3 Tablespoons non-GMO canola oil (or light olive oil)

1 egg

1/2 cup plain or vanilla Greek yogurt

1/2 teaspoon pure vanilla extract or banana extract

Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Preheat oven to 375˚F. Line a muffin pan with 10 paper liners; set aside.

In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.

Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.

Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.

Right before serving these muffins, lightly drizzle some maple syrup on top (or you can use other flavored syrups).

Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy. I always seem to be in a rush in the mornings–how about you?

Linked to Fiesta Friday/The Novice Gardener, Inspire Me Monday/Create with Joy.

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26 thoughts on “Banana Oat Muffins with Maple Syrup Drizzle”

apuginthekitchen August 1, 2014 at 7:11

Those are really beautiful muffins, I love banana bread or muffins and drizzling maple syrup is a great idea.

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nancyc Post authorAugust 1, 2014 at 7:15

Yes, the maple syrup tastes great with these and it’s a healthy sweetener, too!

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myrecentfavoritebooks August 1, 2014 at 7:21

Yum! These sound delicious! =)

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HintofNutmegg August 1, 2014 at 8:18

Sounds delish!!

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nancyc Post authorAugust 1, 2014 at 9:47

Thanks–I really liked them with the maple syrup!

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Pocketful of Motherhood August 1, 2014 at 8:58

Yum! Muffins are a favorite of mine. I love the Maple syrup drizzle!

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Traditionally Modern Food August 1, 2014 at 10:07

Love maple syrup!! Banana muffin with syrup looks yummy

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Bam's Kitchen August 2, 2014 at 1:08

I know this is a recipe my boys will be begging for later. Just pinned! Have a super weekend.

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Ngan R. August 2, 2014 at 1:25

Hi Nancy, these look wonderful! I like that you said they are not super sweet (without the maple drizzle) since I don’t like my muffins that sweet anyway. Thanks for sharing the recipe!

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nancyc Post authorAugust 2, 2014 at 12:18

You’re welcome! 🙂

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saucygander August 2, 2014 at 2:24

Happy Fiesta Friday!! I have bananas in the freezer too, and maple syrup, this looks like the perfect recipe! Thank you for bringing these to the party!

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