In keeping with my experimenting theme, I decided to make some banana muffins to take with me to camp. That wasn't the experiment. The experiment was switching out the white sugar for maple syrup! I researched a bit online and decided to use 1 cup of maple syrup in exchange for 1 1/4 cups white sugar. I also added an extra 1/4 tsp baking soda and another 1/3 cup flour. Oh, I also only used 2 tbsp of canola oil instead of 1/3 of a cup and I have a sneaky suspicion that I may be able to omit the oil altogether!
Here's the recipe....and FYI, I'm not sure these guys will actually make it out of the house and to camp...they are just that tasty!
Maple Syrup Banana Muffins - printable recipe here
2 Tbsp canola oil
1 cup maple syrup
5 over ripe bananas
2 1/3 cups flour
2 1/4 tsp baking soda
1 tsp salt (or less if you prefer)
1 cup chocolate chips
Pre heat oven to 325
Whisk together the oil, maple syrup, and the eggs until the eggs are thoroughly mixed in.
Mash the bananas, add them to the liquids and mix it all up.
Add on top, but don't mix yet the flour, baking soda, and salt. Use a fork to quickly stir the dry ingredients before mixing them into the wet....this just saves dirtying another bowl!
Mix the dry and wet ingredients together until almost combined, add the chocolate chips and finish stirring until just combined.
Scoop into lined muffin tins (This made 24 muffins) and bake for 20 to 25 minutes...these ones took 25 minutes but always check at the earliest time.
Try to allow these little gems to cool first but try one if you must. (Remember, they are tasty warm but the flavours will have time to meld and these will taste even better the next day!)
|Not too shabby!|
Wish me luck at camp!
Until next time, stay warm and eat well!