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Lamb Family Estate

Naturally Sweetened Maple-Spiced Banana Raisin Muffins

Soft, warmly spiced banana raisin muffins sweetened entirely with pure maple syrup—no refined sugar needed.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 18 Servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3 very ripe bananas mashed
  • 3 large eggs
  • 1 cup pure maple syrup
  • ½ cup avocado oil
  • ½ cup unsweetened applesauce
  • ½ cup plain Greek yogurt
  • 1 tablespoon vanilla bean paste
  • ¾ cup raisins

Method
 

  1. Preheat oven to 350°F. Line a muffin pan with liners or lightly grease the wells.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  3. In a large bowl, mash the bananas until mostly smooth.
  4. Add the eggs, maple syrup, avocado oil, applesauce, Greek yogurt and vanilla bean paste. Whisk until combined.
  5. Add the dry ingredients to the wet ingredients and gently fold together just until no dry flour remains. Don't overmix.
  6. Fold in the raisins.
  7. Divide the batter between the prepared muffin cups, filling each about ¾ full. Sprinkle a few additional raisins over the tops if desired.
  8. Bake at 350°F for 22 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
  9. Let cool in the pan for 5–10 minutes before transferring to a cooling rack.

Notes

Raisins: ¾ cup gives you raisins throughout without overpowering the banana. For more raisins, increase to 1 cup.
Vanilla bean paste: The full tablespoon works beautifully against the banana, maple and warm spices.
Don't overmix: Once the flour goes in, mix only until everything comes together. This helps keep the muffins soft and tender.
Storage: Store completely cooled muffins in an airtight container at room temperature for a couple of days, refrigerate for longer storage, or freeze individually for an easy grab-and-go breakfast.
Yield: This recipe makes approximately 18 standard muffins. I used the same batch of batter to make 12 muffins and 6 baked donuts.
Baked Donut Variation: The batter works beautifully in a baked donut pan, too. Grease the pan well, fill each cavity about ¾ full, and bake alongside the muffins at 350°F. The donut shape makes these especially fun for kids while keeping the same soft, maple-spiced banana flavor.