It was my turn to make muffins for my daughter’s pre-school class. Preschoolers can be pretty picky so I wanted to make sure I made something that wouldn’t go completely to waste. I found a recipe and modified it a little, and the final product tasted amazing. I made extras so I am still eating them three days later, and they taste just as good now as they did out of the oven.
Even though these are sweet (from the bananas) and tasty, they are so nutritious! The combination of fruit, nuts and grains sounds like a pretty healthy snack don’t you think? Well, other than some sugar, which can be replaced with any kind of sweetener you prefer, and some oil, these ARE healthy! And did you know maple syrup is full of maganese and zinc which are important allies in the immune system, helps protect heart health, and may aid in reproductive health? Yup! And bananas are great for all sorts of things too, from morning sickness to PMS to stress to warts!
Here’s to goood health!
Maple Muffins With Coconut Streusel Topping
2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/3 cup brown sugar
1/4 cup maple syrup
2 large over ripe bananas, mashed
2 eggs, lightly beaten
1 cup buttermilk*
1/3 cup sunflower oil
Coconut Streusel Topping
1 Tsbp butter
1 Tbsp maple syrup
2/3 cup coconut
Directions:
Pre-heat oven to 400 degrees. Grease 12 hole muffin pan.
Mix dry ingredients in a large bowl. In a separate bowl, mix maple syrup, bananas, then eggs, buttermilk* and oil. (*Did you know that you can substitute milk or a milk alternative curdled with a little white vinegar? Or milk or milk alternative mixed with some plain yogurt?) Then add wet ingredients to dry and mix thoroughly. Spoon into greased muffin tin, sprinkle with coconut topping. Bake for about 15-17 minutes.
Coconut Streusel Topping: Melt butter in a small pan, add maple syrup and coconut and stir over low heat until coconut smells slightly toasted and is lightly browned.
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- Foodie Friday: My Famous Granola
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- Foodie Fridays: The Best Whole Grain Pancakes Ever!
Tags: breakfast, Foodie Fridays, snack
Oh my word, these sound delicious. Thank you for a top recipe. Will be trying this at the weekend. My daughter is sugar intolerant, so I’ll adapt a little if I may; but it’s still all yours LOL!
Keep up the great work with your lovely blog.
Mrs Green
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I am getting ready to try making these right now! Just trying to decided if I should go to the store and get buttermilk or substitute, hmm…
As soon as I learned you can easily substitite buttermilk for other things I stopped worrying about having it on hand. So don’t rush to the store (or at least don’t do it next time if you’ve already gone and come back). In fact I don’t even know what these taste like with real buttermilk. I followed the Soymilk & vinegar option on these.
Here from twitter…these sound FABULOUS. I can’t wait to try them! I’m on a baking-healthy-things kick….I made some whole-wheat chocolate chip cookies with wheat germ that were *amazing*!
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