Going Bananas (and Nuts) for Breakfast: Maple-Infused Muffins You’ll Brag About
Albert Wood
Picture this: It’s a Tuesday. You’ve already hit snooze twice, your coffee’s lukewarm at best, and your stomach is politely suggesting a full rebellion if it gets another dry granola bar. Enter: Banana Nut Muffins made with Wood’s Vermont Maple Sugar—because breakfast should never feel like punishment.
These golden beauties are soft, moist, and just sweet enough, thanks to the warm hug of real Vermont maple sugar. Unlike that mystery “syrup” in squeeze bottles, Wood’s brings legit maple magic that elevates your muffins from “meh” to “more, please!”
Why These Muffins Deserve Their Own Fan Club
- 🍌 Bananas: Naturally sweet, rich in potassium, and excellent for gut health. Plus, they rescue you from that pile of overripe bananas staring you down.
- 🌰 Walnuts: Brain-boosting omega-3s in every crunchy bite.
- 🧡 Maple Sugar: A lower-glycemic sweetener that adds complex, caramel notes with a touch of Vermont pride.
And did we mention the topping? Crunchy, maple-kissed walnuts that turn your muffin top into the Beyoncé of breakfast.
Baking Notes Worth Highlighting
- ✨ Swap the oil with applesauce for a lighter version.
- ✨ They freeze like a dream—perfect for meal prep heroes.
- ✨ That walnut topping? Don’t clump it. Disperse like fairy dust.
So whether you're hosting brunch or hoarding these for solo snacking, this recipe turns basic breakfast into a full-blown morning moment. Try it once, and even your kitchen will smell like it deserves its own cooking show.
Pro tip: Keep an extra jar of Wood’s Vermont Maple Sugar around. These muffins are only the gateway drug.
Snag the full recipe and prepare to marvel at your muffin-making magnificence. You’ve earned this.
Going Bananas (and Nuts) for Breakfast: Maple-Infused Muffins You’ll Brag About
Rated 5.0 stars by 1 users
Author:
Al Wood
Servings
12
Prep Time
15 minutes
Cook Time
23 minutes
Ingredients
- 3 large ripe bananas
-
¾ cup Wood's Vermont Maple Sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1 ½ cups King Arthur all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (optional)
- ¾ cups chopped walnuts
- ½ cup milk
The Topping —
- ¾ cups chopped walnuts
- 1 tablespoon brown sugar
-
1 tablespoon Wood's Vermont Maple Sugar
- 1 tablespoon melted butter
Directions
- Preheat your oven to 350° F and prepare a 12-cup muffin tin with paper liners (or grease very well with shortening or cooking spray if you prefer not to use paper liners).
- Mash the bananas in a large bowl and mix in the oil, milk, and egg until well blended.
- Add the flour, maple sugar, baking powder, baking soda, salt, cinnamon, and nutmeg, along with ¾ cup of the chopped walnuts. Adding the walnuts to the dry ingredients helps prevent over-mixing.
- Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
- Mix the remaining ¾ cup walnuts, maple sugar, brown sugar, and melted butter in a small bowl until the walnuts are coated.
- Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed (not in one big clump, or it might sink into the muffin as it bakes!).
- Bake for about 20 minutes until the muffins are golden brown on top, and a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
Recipe Note
These muffins can be stored in an airtight container at room temperature for up to 4 days.
These muffins freeze well in an airtight container for up to 2 months.
Replace the vegetable oil with applesauce if desired.