Banana Maple Muffins

banana-maple-muffins-web

I should probably call this website Boiled Eggs & Soldiers & Muffins as we make them so often! But you know life with small kids and lunch boxes calls for them don’t you think?

As you know I’m always on a constant search for ways to use up bananas and when I was going through old recipe books the other day a Banana Maple Muffin recipe jumped out at me.  It was an old Marie Claire recipe book called “Cooking”,  back in the day before Donna Hay had her own brand.  Do you remember then? 1997!

I’ve tweaked the recipe a little bit to reduce the sugar and I’ve also Thermomixed them to bring them into 2015 tastes!  I used a gluten free flour too which totally worked.  Here you go conventional recipe up first then the Thermomix one.

Banana Maple Muffins

What you need:

2 C SR flour

1 tsp ground cinnamon

1/4 C sugar

300g sour cream

1 egg

3 Tbsp maple syrup

3 Tbsp grapeseed oil

3 ripe bananas chopped

What you do:

Preheat the oven to 200 C and line or grease a 12 hole muffin tin.

Put sour cream, egg, maple syrup, oil and bananas in a bowl and whisk to combine.

Add flour, cinnamon and sugar and mix until just combined.

Spoon the mixture into the prepared muffin tins and bake for 25 – 30 minutes or until an inserted skewer comes out clean.

Cool on a cooling rack and then enjoy with some extra maple syrup drizzled on top if you like

Banana Maple Muffins

Ingredients

  • 280 g SR Flour
  • 1 tsp ground cinnamon
  • 55 g sugar
  • 300 g sour cream
  • 1 egg
  • 60 g maple syrup
  • 3 Tbsp grapeseed oil
  • 3 bananas

Instructions

  1. Preheat oven to 200 C and line or grease a 12 hole muffin tin
  2. Put sour cream, banana, egg, maple syrup, oil and bananas in the TM and combine Speed 4 / 4 seconds
  3. Add the flour, cinnamon and sugar and combine Speed 4 / Reverse / 5 seconds
  4. Spoon the mixture into the prepared muffins tins and bake in the oven for 25 - 30 minutes or until an inserted skewer comes out clean.
  5. Cool on a cooling rack and enjoy with some extra maple syrup drizzled if you like.
http://www.boiledeggsandsoldiers.com/2015/09/banana-maple-muffins/
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14 comments on “Banana Maple Muffins

  1. Kat - The Organised Housewife
    September 10, 2015 at 10:09 am

    Ooh yum! These sound great! And a perfect lunchbox snack for the kids too.:)

    • Vicki
      September 11, 2015 at 1:18 am

      Thanks Kat – they are a lunch box winner here.

  2. Malinda @mybrownpaperpackages
    September 10, 2015 at 7:55 pm

    I love a good muffin so keep them coming. I think these would be a hit in the lunch box.

    • Vicki
      September 11, 2015 at 1:20 am

      They go down a treat in the lunch boxes here hope yours like them too! x

  3. Sammie @ The Annoyed Thyroid
    September 10, 2015 at 9:50 pm

    I’m a-loving the sound of these muffins – banana and maple syrup is such a yummy combination! I love cooking with sour cream, it makes for such a moist muffin! “moist! LOL!

    • Vicki
      September 11, 2015 at 1:20 am

      I’ve got a post I’m working on with that “m” word but it does describe these muffins! x

  4. Krissy @ Pretty Wee Things
    September 11, 2015 at 2:30 pm

    These look yummy. I’ve never seen sour cream used in muffins before – interested to try! x

    • Vicki
      September 11, 2015 at 10:41 pm

      It keeps them “moist”! x

  5. Lauren @ Create Bake Make
    September 11, 2015 at 5:08 pm

    Ha, we make muffins her ALL OF THE TIME too! They are just so easy and make an easy morning tea treat. thanks for linking up with us for Fabulous Foodie Fridays, have a great weekend 🙂

    • Vicki
      September 11, 2015 at 10:41 pm

      Hope yo have a great weekend too x

  6. Lucy @ Bake Play Smile
    September 12, 2015 at 6:47 pm

    You really are the muffin queen!!! Thanks for the Thermie instructions too!

    • Vicki
      September 13, 2015 at 8:35 pm

      Love the Thermie! x

  7. Sandy
    February 17, 2017 at 1:15 pm

    Hello what could I use instead of dairy any ideas🙄

    • Vicki
      February 20, 2017 at 8:27 pm

      The sour cream is a key ingredient of these muffins but you could try with coconut yoghurt – will give it a different flavour but worth trying perhaps.

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