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Parve
Easy
6 Servings
Allergens 
20 Minutes
Diets
These muffins are soft and moist – thanks to the banana and maple syrup. Any milk can be used, though I like oat milk for its richness. Feel free to swap out the nuts for chocolate chips or granola.
3 medium bananas
1/4 cup brown sugar (or coconut sugar)
1/2 cup Gefen Maple Syrup
2 tablespoons oil
1/2 cup Gefen Oat Milk
2 teaspoons cinnamon
1 tablespoon baking powder
1/2 teaspoon salt
1 and 3/4 cups Shibolim White Whole Wheat Flour
1/3 cup chopped walnuts (optional)
Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well with cooking spray.
In a large mixing bowl, mash the bananas until smooth. Add the brown sugar, maple syrup, oil, oat milk and cinnamon and mix until incorporated.
Add in the flour, baking powder, and salt and stir until combined. Scoop the batter into prepared muffin cups.
Bake for 15-18 minutes or until muffins spring back to the touch. Allow to cool before removing from the pan.
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