Picture this: It’s a Tuesday. You’ve already hit snooze twice, your coffee’s lukewarm at best, and your stomach is politely suggesting a full rebellion if it gets another dry granola bar. Enter: Banana Nut Muffins made with Wood’s Vermont Maple Sugar—because breakfast should never feel like punishment.
These golden beauties are soft, moist, and just sweet enough, thanks to the warm hug of real Vermont maple sugar. Unlike that mystery “syrup” in squeeze bottles, Wood’s brings legit maple magic that elevates your muffins from “meh” to “more, please!”
Why These Muffins Deserve Their Own Fan Club
- 🍌 Bananas: Naturally sweet, rich in potassium, and excellent for gut health. Plus, they rescue you from that pile of overripe bananas staring you down.
- 🌰 Walnuts: Brain-boosting omega-3s in every crunchy bite.
- 🧡 Maple Sugar: A lower-glycemic sweetener that adds complex, caramel notes with a touch of Vermont pride.
And did we mention the topping? Crunchy, maple-kissed walnuts that turn your muffin top into the Beyoncé of breakfast.
Baking Notes Worth Highlighting
- ✨ Swap the oil with applesauce for a lighter version.
- ✨ They freeze like a dream—perfect for meal prep heroes.
- ✨ That walnut topping? Don’t clump it. Disperse like fairy dust.
So whether you're hosting brunch or hoarding these for solo snacking, this recipe turns basic breakfast into a full-blown morning moment. Try it once, and even your kitchen will smell like it deserves its own cooking show.
Pro tip: Keep an extra jar of Wood’s Vermont Maple Sugar around. These muffins are only the gateway drug.
Snag the full recipe and prepare to marvel at your muffin-making magnificence. You’ve earned this.
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