Maple Banana Muffins (Sugar Free)

Ingredients:

• 1/2 cup virgin olive oil
• 1/2 cup maple syrup or honey (I used “No Sugar Added” syrup)
• 2 eggs, room temperature
• 1 cup of mashed banana (3 medium)
• 1/4 cup milk (I used unsweetened vanilla almond milk)
• 1 tsp baking soda
• 1 tsp maple extract
• 1/2 tsp salt
• 1/2 tsp cinnamon 
• 1 3/4 cups whole wheat flour (plus a bit extra for topping)
• 1/2 cup quick oats
• Optional “add-ins”, chopped walnuts or chocolate chips, etc. (I used walnuts.)

Directions:

1. Preheat oven to 325 C.
2. In a large bowl, beat oil and syrup well with a hand whisk.
3. Add eggs and beat well.
4. In the same bowl, add in the mashed bananas and milk. Whisk to combine.
5. Add baking soda, maple extract, salt and cinnamon and whisk again to combine.
6. In another bowl, combine the whole wheat flour and oats and give a stir to mix together.
7. Add the flour mixture into the wet mixture and mix with a large spoon until just combined. Do not over mix or the muffins will be heavy and dense!
8. At this point, fold in the “add-ins” if you are using (chocolate chips, walnuts, etc.), still taking care to minimize the mixing.
9. Spray each cup of the muffin tin with non-stick cooking spray.
10. Fill each cup approximately 3/4 full. I use a 1/4 cup measuring scoop. This batter makes 12 muffins. If you have a little batter left over, you can add some to the less filled cups to even them out.
11. Bake for 22 to 25 minutes or until a toothpick inserted comes out dry.
12. Remove from oven and set on cooling rack for 5 to 10 minutes before removing from muffin tin.