Caramelizing banana brings out its delicious natural sweetness in these irresistible, low sugar banana muffins.
Recipe type: Snacks, Breakfast
Serves: 12 muffins
  • 1½ cups all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 4 over ripe medium bananas, mashed (about 1½ cups)
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil or unsalted butter (cut into tablespoon size pieces)
  • ½ cup plain whole milk Greek yogurt
  • 1 egg plus 1 yolk, beaten
  • 1 tablespoon vanilla extract
  • ⅓ cup chopped walnuts, optional
  1. Preheat the oven to 350℉. Line muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Combine the mashed banana with the maple syrup in a medium saucepan over medium heat. Cook, stirring frequently until slightly darkened and caramelized, 5 to 7 minutes. Add butter and continue to cook, whisking constantly, until melted and fully incorporated, about 3 minutes more. Transfer to large bowl and let cool completely, 15 minutes.
  4. Add the yogurt, egg, egg yolk, and vanilla to the cooled banana mixture and whisk vigorously to combine.
  5. Add the flour mixture to the banana mixture and stir gently to combine. Avoid over mixing. The batter will be thick.
  6. Divide batter evenly between prepared muffin tins. Bake until a toothpick inserted into the center comes out clean, 23-27 minutes. Let cool in the pan for 15 minutes, then transfer the muffins to a baking rack to cool completely. Muffins will keep tightly wrapped in your refrigerator for 2 to 3 days, and in your freezer for up to a month.
Recipe by Jennifer Tyler Lee at