Maple Banana Bread Muffins

If you love banana bread but want something with more depth and nuance, these Maple Banana Bread Muffins are the answer. They bring all the comfort of classic banana bread but with deeper, richer sweetness that makes every bite feel a little indulgent. Effortless to make, yet feels like a thoughtful upgrade to a classic. Perfect for breakfast, gifting, or a cozy afternoon.

Ingredients you’ll need:

• Browned butter
• Brown sugar
• Over-ripe bananas
• Egg
• Vanilla extract
• Flour
• Salt
• Baking Soda
• Maple Syrup
• Cinnamon
• Ground clove
• Chocolate Chips (Optional)

Tips for making Maple Banana Bread Muffins:

1. Brown your butter. I know this step probably seems tedious, but it is imperative. Brown butter adds a ton of flavor and depth to your muffins; they just won’t taste as good without it.
2. Use over-ripe bananas. I mean, brown, mushy – somewhat gross bananas. The more brown and mushy, the more moisture and rich sweetness.
3. Use a stand mixer. If you have one, using a stand mixer is a great way to ensure everything gets incorporated evenly with this recipe. Bananas can be difficult to fully combine. If you don’t have a stand mixer, no worries. Just be sure to use a sturdy whisk to combine all of your ingredients.

How to store Maple Banana Bread Muffins:

The best way to store them is in an air-tight container, so that they don’t dry out. These can be stored at room temperature for 4-5 days.

For long-term storage, you can store them, wrapped tightly, and placed in a freezer bag for up to 3 months.

Ashley Todaro

Maple Banana Bread Muffins

A cozy twist on classic banana bread. These maple-sweetened muffins are soft, rich, and full of flavor for the season.

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Prep Time 15 minutes mins

Cook Time 31 minutes mins

Servings: 12

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup butter browned
• 1/2 cup brown sugar
• 3 over-ripe bananas
• 1 large egg
• 1 tsp pure maple syrup
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp ground clove
• 1 tsp baking soda

Equipment

• 1 Muffin tin

Method

 

1. Preheat oven to 350 °F. Turn a saucepan over low heat. Add one stick of unsalted butter and melt until golden brown. Allow to cool for a few minutes.
2. Add 1/2 cup of brown sugar to a mixing bowl. After browned butter has cooled, add to the brown sugar, whisk until combined.
3. Add in the three over-ripe bananas, large egg, maple syrup, and vanilla extract. Mix until fully combined. There should be no visible chunks of banana in the mixture.
4. Add in the flour, cinnamon, ground clove, salt, and baking soda until a thick batter comes together.
5. Scoop roughtly 2 tablespoons into each muffin tin until all 12 of them are filled leaving 1/4 inch space on top.
6. Top with mini semi-sweet chocolate chips if desired, and bake for 30 minutes. Be sure to keep an eye as they get closer to the end. If the tops are browning too fast, tent them with some tin foil.
7. Once done, test by inserting a toothpick. If it comes out clean they are done baking.
8. Allow muffins to cool for a moment. Slather on butter and enjoy!

Notes

If you tried this recipe, be sure to tag @homemadebyashley and let me know how they turned out!