Meet the banana muffins of my dreams. They’re fluffy, whole grain, naturally sweetened, totally delicious banana muffins. They’re also about as healthy as muffins can be. The recipe calls for basic ingredients and you can mix them all together in one bowl. Too much to be true? Nope.
These muffins are a derivative of my super popular banana bread and pumpkin muffin recipes. If you love these, you certainly don’t miss the blueberry muffins in my cookbook.
Muffins aside, can I tell you what else is exciting? I got a new camera! Can you tell? Bueller? Bueller? Well, that’s ok. I can, and I’m thrilled about it. I bought my old camera during my last year of college and it was the best investment I ever made. Eight years and 88,000 (that’s eighty-eight thousand) photographs later, it was time to upgrade.
My new camera and I are still getting acquainted. I haven’t found the best settings or figured out all the fancy-pants features just yet (anyone want video?). We’ll get there. Photographing these banana muffins was a learning experience. A very tasty learning experience.
The Best Banana Muffins
Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!
- These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Please let me know how your muffins turn out in the comments! I love hearing from you, and hope these banana muffins are your new favorite.
Craving more wholesome banana treats? Don’t miss my banana oat pancakes, vegan banana scones, healthy banana bread and banana cake with cream cheese frosting.
Watch How to Make Banana Muffins
Maple-Sweetened Banana Muffins
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 11 muffins 1x
- Category: Baked goods
- Method: By hand
- Cuisine: American
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice or water (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my healthy pumpkin muffins.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (although, I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Change it up: You could really go crazy with add-ins here. Fold in up to ¾ cup chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. With add-ins, your muffins might require the full 25 minutes in the oven. Another idea? You could top your muffins with my maple glaze from my pumpkin scones recipe to make them more decadent.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it vegan: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.
Make it nut free: Use a nut-free milk.
Make it oat free: Simply omit the oats.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
▸ Nutrition Information
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Cassandra C.
Can you use quick oats for this recipe? Thank you!
Kate
This recipe is best as written. If you try it, let me know how it turns out for you.
Dottie
I’ve used quick oats and they turned out well!
Candy Garl
Made these today with pure maple syrup and they are delicious. I didn’t have whole wheat flour so I used white. I added a few mini chocolate chips for a touch of sweetness and a small amount of apple sauce. I will definitely keep this recipe as a base and add different things to it.
Kate
Thank you for your review, Candy!
Audrey
I used white flour too but mine came out with way too much taste of flour and a vrry whitish color.
Kim
These are the best healthy muffins I’ve ever made! I always make them mini and the kids absolutely love them. Plus, they freeze really well.
Kate
Thank you for your review, Kim! I appreciate your review.
Gemma
Just made these with half buckwheat flour and added chia seeds and they were so delicious. Light and soft and just the right amount of sweetness.
Christina
These are sooo good! I was craving banana bread but I’m on a health kick. I used honey, no oats, topped with 3 chocolate chips and sprinkled with cinnamon. They came out fluffy, sweet and without all that sugar. I also made the loaf right after cause I had an overstock of frozen ripe bananas. Ten out of ten Kate!
Alice
Hi, are these US cup measurements? I’m in New Zealand but think our cup size is slightly larger.
Thanks ☺️
Kate
Yes, these are US measurements. I hope you try it!
Amanda Pearson
I made this recipe for my picky 1 and 3 year old and they loved it! I did substitute the wheat flour for cassava flour and they absolutely loooved it! I added a few chocolate chips for the add ins and they surprisingly ate almost two muffins each.
Kate
Hooary! That’s great to hear, Amanda.
Sonja
I made them with whole spelt flower and agave sweetener since I didn’t have any honey left. I also added walnuts and raisins. They turned out delicious!!
Kate
Great to hear, Sonja!
Jerry
I messed up & did 1 3/4 c oat to 1c almond flour. Still great!
Kate
Great to hear, Jerry!
Elizabeth
I’ve made these so many times I could probably make them in my sleep. Recently I took a cue from another blogger and baked them at 425 for the first 5 minutes and then lowered to 350 to finish (about 15 minutes). This gives them a higher rise and less dense texture. Definitely recommend this recipe and the modification to baking temp!
Rebecca
These muffins are incredible! My family and friends love them and are thrilled when I make a new batch. Honestly all the muffins I’ve made from this website are wonderful. Thanks Kate for these healthy and delicious recipes :)
Kate
You’re welcome, Rebecca!
Donna Chase
Hi, yes I tried your Maple sweetened banana muffins. Definitely the best I’ve tried.froze very well. I did add about 10 mini chocolate chips into each muffin and gently stirred them in. Made a convert of my hubby who usually is not a fan of banana bread or muffins. I use Marquis whole wheat flour or a spring wheat, wonderful in all sorts of baking. This recipe is a keeper! I’m trying your maple sweetened Blueberry muffins today. So nice to have a healthier option for a sweet treat!
Thank you
Maria
Wow, my muffins turned out amazing! Thank you so much for the recipe.
I put some walnuts in the batter, and after about 15 mins in the oven I put a piece of dark chocolate in the middle of each muffin.
I haven’t made many muffins in my life and I was worried they would be a bit dry, but they were just perfect. Thank you!
Denise
Every time I try one of your recipes I’m delighted! Now when I go to look for a specific recipe I look for one by Cookie +Kate. Thank you!
Kate
You’re welcome, Denise!
Elle
Hi – I’d like to use all purpose flour for this recipe. What’s the proper amount to use if I sub this in instead of the whole wheat flour? Thank you (:
Kate
You should be able to substitute the same amount. The texture will vary slightly.
elaine
where is the nutritional information for maple sweetened banana muffins. Trying to add more fiber to my diet
Kate
Hi Elaine, the nutritional information is below the notes section of the recipe.
Kirsten Sanders
Excellent recipe- thank you! I was wondering how much maple syrup you think could be omitted without affecting the muffins too much? Trying to reduce sugar for a 1 year old.
Kate
You’re welcome, Kirsten! I’m delighted you are enjoying it.
Dwight Arthur
These are the best banana muffins I have made! I followed the recipe precisely apart from using 1/2 honey and 1/2 maple syrup instead of one or the other. Just the right sweetness. I topped with Muskovado sugar, which was so beautiful and tasty! I opted to include rolled oats but soaked them in about an 1/8th cup of milk to be sure they were softened, as I find they can be a bit hard if put dry directly into the batter. Thanks for another great recipe!
Kate
You’re welcome, Dwight!
Steph
Hi! Mine did not rise not sure what happened maybe it was the coco oil? They taste delicious though!!
Morganstern
Delicious! I’ve made these a few times now. I also sprinkle them with chia seeds and flaxseed.
Joanne Kalman
Absolutely delicious muffin. Make them for my adult son with 2% dairy milk, olive oil, honey, regular ww flour and 1/2 c. chocolate chips and without the oats or topping and he loves them. Shhhhh..don’t tell him they’re healthier lol. Thank you!
KC
Wonderfully delicious. I used cinnamon apple sauce (and left out the extra cinnamon called for), honey, white all purpose flour, and ground steel cut quick oats (work with what you have I guess!) I folded in dried cranberries and baked in mini loaf molds. Super spongy, the perfect amount of sweet, and slightly addictive when warm….
Kate
Great to hear, KC!
Julia
Fabulous! I needed a lower calorie option – that didn’t feel or taste like a baseball. Added a little sprinkle of coconut on the top (and maybe a few chocolate chips for good measure). Repeater for sure!!
Danielle
I’ve made this recipe many, many times for my family and it never disappoints! I follow the recipe exactly and use banana milk by Mooala, game changer! We love ours with mini chocolate chips added. Thank you for a healthier alternative, and one my toddlers truly live!
Kate
I love to hear that, Danielle!
Camilla S.
My kids family loves these muffins! So easy to whip up. Any idea the approximate calories for one?
Kate
Hi Camilla! The nutrition information is below the notes section of the blog.
Jeanne
Banana muffins are amazing. Hubby really liked them and i have a hard time getting him to eat clean and healthy. Trying your apple ones today
Kate
Great to hear, Jeanne!
Elli
I make this recipe almost weekly at this point, it’s sooo good. It’s also super forgiving – in the past I’ve substituted amounts of flour for spelt flour, almond meal etc and it always seems to work out. I’ve also played with the amount of sweetness and never had a problem! Magic muffins! Worth always having bananas browning on the bench for.
Kate
Thank you for your review, Elli!
Kiley
Would this work with a jumbo muffin tin? Thanks!
Kate
It should, but will likely need more baking time.
Renee
I made these it was very easy, I will try again I didn’t have oats but they were still good. I added pecan and dark chocolate bits, mmmm good,
Kate
Thank you for sharing, Renee!
Emily
These are so moist and ever so yummy!!!
I added chocolate chips and walnuts :)
What is most exciting about this recipe is that there’s enough batter to generously fill every muffin slot :)
Carly F
Probably the best banana muffins I have ever made! My toddler had a lot of fun helping too. He didn’t mash the bananas as much as I normally do which I think made them taste even better with little pockets of sweetness. I used oat milk, honey and organic all purpose flour because that is what I had on hand. I also used 3 medium sized eggs instead of 2. I followed Sally’s Baking Addiction method to get big muffin tops- fill muffin cups to the top (so only 8 instead of 12), bake at 425 F for 3 minutes then drop to 325F for the rest of the time (28 minutes)
Sheri jonker
I love these muffins. Just wondering how many calories a muffin would be?
Kate
Hi Sheri, The nutritional information is below the note section of the recipe.
Abbie
These were delicious!! Followed recipe to the tee and then made an addition of pumpkin seeds throughout the mixture and on top with the oats! Highly recommend using this recipe for the fluffiest and most moist muffins! 10/10
Kate
Great to hear, Abbie! Thank you for your review.
Emily
Made these with whole wheat flour, soy milk because I don’t drink dairy, chopped walnuts, and added a half cup applesauce since I only had two small bananas. Put them in every other muffin spot and they got a nice rise. Will try vegan with a flax egg next time. Easy, forgiving, and delicious.
Kate
My 8 yr old son said this is the best recipe ever! Thank you for sharing! We used honey for sweetener, and no oats or sugar because didn’t have any. I increased the flour just a little bit to make up for missing oats. And he opted for no extras… great recipe for anyone
Melissa MANZO
Could you substitute olive oil with avocado oil?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Bex
Does anyone know how many calories these are per muffin please?
Kate
Hi Bex, The nutrition information is below the notes section of the blog.
Molly
Made these for the first time today and they are delicious! Cannot wait for my toddler to try them. Thanks for an easy, healthy, and delicious recipe!
Amanda
These muffins are THE BEST. I’ve made them very many times now. We’re very spoiled as our maple syrup is local and homemade by my brother seasonally ♥️ . I have made them exactly as the recipe calls, but by now I’ve modified the recipe to suit our personal preferences: I use gf flour and I omit the oats (I’ve used both quick and traditional previously) and sugar on top. When adding the topping, it had almost a chewy kind of texture which we don’t prefer, and also the extra sugar/sweetness/calories aren’t necessary. With these edits, the last batch from two weeks ago has been BY FAR the best. Exceptionally moist and outright delicious. They freeze well and are an excellent treat to share. They definitely go fast! Off to make another batch now… :)
Bew
Hi there! Could I use a white all purpose flour instead of the whole wheat flour? Would it be the same amount please? Thanks!
Kate
Hi Bew, It should be the same amount.
Dominique
I made these to share with my one year old and replaced the maple syrup with apple sauce and added a little extra milk. Came out great!
Kate
That’s great to hear, Dominique!
Chelsea Mills
These were amazing! I’ve made them multiple times already, and have even subbed the maple syrup with coconut sugar once when it was all I had and they were still great!
JB
Made these today, they were delicious!
Kate
Great to hear, JB!
Lenora
They are delicious. How many calories are there in each muffin please?
Kate
Hi Lenora! The nutrition information is below the notes section of the recipe.
Alec Bandy
Brilliant recipe.
Michelle
Hi, excited to try but pantry options are either regular white flour or walnut flour…never used walnut flour before so I hesitate. Which option do you recommend and are measurements the same? Thanks a bunch!
Kate
I haven’t used walnut flour so I can’t say for sure, sorry!
Jackie
Do you have the nutrition facts?
Kate
Hi Jackie, The nutrition information is below the notes section of the recipe.
Rosanna Bozzo Fielding
Absolutely delicious! I’m a stroke patient with limited abilities, it was no problem for me…and no problem to devour, too! I added pumpkin seeds. Wholesome ingredients, easy clean up and they look good too! It will be one of my favourites.
Anna
This recipe kills. I made it exactly as is except I added two scoops of unflavored protein powder to make it a more complete breakfast. Just the right balance of sweetness and healthfulness. Easy peasy with one bowl. Perfection. Will be making these again!
Lynda
Followed the recipe, except added a few chocolate chips and used a mini muffin pan. Easy and delicious! New favourite muffin recipe!
Kate
I love to hear that, Lynda! Thank you for your review.
Jen
I omitted the oats due to personal preference but otherwise made exactly as written. I normally skip the cinnamon in banana bread, but it blended into the background here. Another perfect recipe, Kate!
Kate
Thank you for sharing, Jen!
Sarah
I have made your banana bread recipe countless times and shared with friends, it’s my favourite! I just use white flour, and have made with either olive oil or coconut oil and honey or maple syrup or a mix of both. This time I wanted to try muffins and they were great. I didn’t have any mix-ins this time like chocolate or oats, but they were still delicious. Will definitely make again :)
Kate
Great to hear, Sarah! Thank you for your review.
Amy
Your banana nut bread is my go to recipe. Have it memorized!
Kate
I love to hear that, Amy!
Meghan
These muffins are a delight! I followed a comment and started at 425 for the first 5 min then 350 for 15 minutes. I added in DF mini chocolate chips and walnuts.
Amber
Just made these tonight and they’re fantastic! Not too sweet, perfectly crusted top, and fluffy inside! I only had 2 bananas and white flour. I added crushed pecans and some hemp seeds to up the protein. Incredible recipe!!
Kerry
These are perfect. Even better the next day. I made with all Whole Wheat flour and it was fabulous. I also added pumpkin seeds tot eh good just press in lightly so they don’t fall off. Delicious,healthy and filling.
Kate
Great to hear, Kerry! I appreciate your review.
Maria
Followed the recipe exactly as it’s written but added a cup of crushed walnuts. Can say with certainty that these were the best banana muffins I’ve EVER made. Thank you for this recipe!
Kate
Thank you for your review, Maria!
Maryam
I’ve been making this muffin recipe for a few years now when I wanted something sugar free for my kids. Now we all love them. I usually take out a bit of the wheat flour and replace with more oats, and add in ½ cup dark chocolate chips and ¼ cup blueberries, bake for 25 mins and immediately take out of the pan and let cool on baking rack. Perfectly moist and delicious!
Shelley Brower
These were delicious! Thank you for sharing!
Kate
Great to hear, Shelley!
Denise
By far the most delicious, healthy muffin I have ever tried and tasted. Wow!!!
Kate
I love to hear that, Denise! I appreciate your review.
Pamela Luksa
Seriously these Muffins are incredible! I baked some last night, I add choc bits. They are gone today. I have baked another two batches today but changed up the flavours a bit, orange and poppyseed and raspberry white chocolate. They are delicious. I just didn’t add the banana and I added 1/2 an orange zest with its juice at the milk stage and the 1 tbs poppyseed with the flour and oats. For the raspberry white choc I used the recipe without banana and folded through 1 punnet halved fresh raspberries and 1/3 white choc bits.
Thanks for the amazing recipe
Kate
Great to hear, Pamela! I appreciate your review.
Sophie
We love these and add choc chips my kids have one for breakkie with greek yogurt on
How many calories roughly per muffin?
Kate
Hi Sophie, the nutritional information is below the notes section of the recipe.
Carly F
My favourite banana muffin recipe! What sets this one apart from the dozens of others I have tried is the decadent fluffy texture that is achieved WITHOUT REFINED SUGAR! I think the reason why it works so well is the oats which add a little structure to the batter, kinda like aggregate in concrete. We have tried all kinds of mix-ins with success, perhaps a less conventional one is hemp hearts to further boost the nutritional value.
K
Do you also have this recipe in grams and millilitres? I have made it before and kids liked them, but find it hard estimating cups!
Kate
I don’t, sorry! I know others have used online conversion calculators.
Nicola
I make these all the time and they are fab! My whole family loves them, including my 5 year old. I was just wondering if you have any information regarding the calories, grams of carbs, etc., basically the nutritional information for these? Sorry if I missed it somewhere! Thank you ☺️
Kate
Hi Nicola, The nutritional information is below the notes section of the blog.
Danielle
I made these tonight for my kids lunches and had the sudden urge ti experiment a bit with toppings. I did the crumb topping, did some with just a sprinkle of oats and cinnamon, and some with toasted coconut!
But then I had a stroke of genius!
Banana and MARSHMALLOW.
It look a few times to get the timing right. But the third pan turned out AMAZING! I wish I could post photos – they are GORGEOUS!
For anyone who wants to try:
Only fill the cups about halfway full. When there’s about 5 minutes remaining, take out the pan and top them with mini marshmallows. Put them back in for the remaining 5 minutes.
If you like your marshmallows a little crispier, 7 minutes will do the trick!
I haven’t tried them yet, but like I said, they look just heavenly!
Lo
The muffins looked great, smelled divine, had a mild banana flavor, but were a little dry. I used butter, a generous 1/3 cup of honey & paper liners. They were sweet enough, but not too sweet. It made 14 & baked in 17 minutes I will make again & add chopped dates for moisture & more flavor.
Laura
Never Fail Recipe – have made these at least a dozen times, and despite modifications to allow for variety (and to use whatever ingredients I have on hand) these always turn out great!
Callie
These are yummy and not dense for whole wheat! I only used a 1/4 cup oats in batter. No oats or sugar on top. And used avocado oil. I followed another reviewers instructions and cooked 5 min at 425 and then 15 min at 350. They rose really nice and are fluffy. Thanks!
Kate
Thank you for sharing how you made this, Callie! I appreciate your review.
Camille letten
Does anyone know how many calories are in one muffin?
Kate
Hi Camille! The nutritional information is below the notes section.
Stephanie
So delicious, fluffy and healthy! my kids and I love them for breakfast or a snack :)
Paris Colton
delightful, just follow the recipe and thank yourself later. i used whole wheat flour and it turned out delish!!
Rachel Passow
Ever heard of marry-me-chicken? Well these are marry-me-banana-muffins. They are so moist & full of flavor. I added extra cinnamon, vanilla, & chocolate chips & they are fan-freaken-tastic! This is the best banana-muffin recipe I have ever tried!
Kate
I love to hear that, Rachel! I appreciate your review.
MariaTeresa
Thank you so much for sharing this recipe !! So good and moist. Can’t wait to bring some to work for my staff to enjoy them like I did thanks again !!
Juliane
By far my favorite banana muffin recipe. I think the flavors got even better after a day or two on the counter. Will definitely be making these again.
Kate
Great to hear, Juliane!
Jaclyn from Western Australia
I made a 3x batch of these using 9 defrosted bananas. Midway I ran out of coconut oil so replaced 1/3 with veg oil. Also ran out of wholemeal flour so did half white flour. I used a mix of golden syrup/honey/maple syrup. I put half the batter in the muffin trays and put some frozen mixed berries (coated in flour to help them float) in some (my favourite), a chunk of chocolate in some others, and topped the last few plain ones with dessicated coconut and rolled oats (which mostly fell off after baking) all turned out delicious. A testament to you Kate for a forgiving, versatile recipe! So fun and easy to make as well, will definitely use the recipe again.
Kate
Thank you for sharing how you made this, Jaclyn! I appreciate your review.
Sadie
Made this today and they turned out great! I used regular whole wheat flour. I accidentally added too many oats (oops) but they were delicious.
Gilda G
Love making these yummy banana muffins. They are easy and healthy. I follow the recipe. Thank you.
Kate
YOu’re welcome, Gilda! I appreciate your review.
Tammy
Best healthy muffin recipe, I’ve made. Used unsweetened blueberry apple sauce instead of oil. They were very moist and tasty. Ran out of large flake oats for the topping so sprinkled with steel cut oats. Thanks for this lovely recipe.
Kate
You’re welcome, Tammy! I appreciate your review.
Cat
My family loves these. I make with a mix of oat and almond flour.
Thea Beckhelling
Hi Kate,
Do you know how many calories it is per muffin with the original recipe as written please?
Kate
Hi Thea, the nutrition information is below the notes section of the recipe.
Kate P.
This is my second time making these. I use olive oil, 1/3 cup agave nectar instead of maple syrup, and use her chia seed egg replacement. They always turn out so delicious!!! Definitely my favorite way to use up frozen bananas.
Kate
Thank you for your review, Kate!