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Banana Maple Muffins

Banana Maple Muffins

Thanks to a suggestion from Two Pigs Farm customer, Victoria Francis, we’ve come up with this delicious muffin recipe. The maple flavor becomes more pronounced as the muffins cool to room temperature. They’re moist, fluffy and a hearty way to start a crisp fall day. In the unlikely event you have some left-over after breakfast, enjoy them as a snack later on, with maple syrup sweetened hot tea.

Yield: 12 flavorful muffins

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon Kosher salt (or ½ teaspoon table-salt)
3/4 teaspoon freshly grated nutmeg
¾ cup Two Pigs Farm, pure Vermont maple syrup (we prefer dark, the darker the better, oink!)
1 ½ cups plain yogurt (while we prefer whole milk over low-fat, both work)
2 large eggs, beaten together
8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature
1 ½ cups ripe* bananas (approximately 3-whole bananas), mashed with a fork, until only pea-sized pieces remain, the rest should be a thick, creamy texture

Optional: ½ cup chopped walnuts or pecans

Note: By ‘ripe’ we mean bananas with skins that are easy to peel, & speckled with brown spots, absent any hint of green on them. The fruit should be soft enough to mash easily and have an intense banana scent.


1. Set oven rack to middle position, and pre-heat oven to 375˚F. Grease a 12-cup (or 2 6-cup) muffin tin(s). When doing so, grease not just the cups, but also the top of the tin(s), so the muffin tops don’t stick as they spill over during baking.

2. Whisk together the dry ingredients (flour, baking powder, baking soda, salt & nutmeg) in a large mixing bowl.

3. Whisk together the wet ingredients (syrup, yogurt, beaten eggs, room temperature melted butter & banana mash) in 4-cup glass measuring cup with a pour spout.

4. Pour the wet ingredients into the flour mixture, and fold gently with a rubber spatula, until almost combined. Then add the optional nuts, continuing to mix until all of the ingredients are ‘just’ combined.

5. Use a regular size ice cream scoop to portion the batter into the muffin cups, making sure all cups have equal amounts of batter. Bake in pre-heated oven for 25-30 minutes, rotating the tin(s) at 15 minutes. Continue to bake until the muffins are golden brown, and a cake-tester, wooden skewer or toothpick, inserted into the center of the muffins, comes out clean, or with only a couple of crumbs attached. There should be no sign of raw batter on the tester.

6. Remove the tin(s) from the oven, and place on a wire rack, to cool for 5 minutes before removing the muffins. Gently cut the muffin tops apart from neighboring muffin tops, along the visible ‘seam’, if the tops bake into one another. Once that’s done, and assuming you greased the top surface of the tin, the muffins should pop out easily.

7. Let the muffins cool on a wire rack at least 10 minutes before serving. We found the maple flavor becomes more pronounced as the muffins cool, and is at its peak when they’re at room temperature.

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