Banana Nut Muffins
Ready in 30 minutes, made with whole wheat flour and sweetened with maple syrup, these healthy banana nut muffins are light and fluffy and the perfect baking treat!
If you love banana bread, you’re going to love these banana nut muffins. Essentially the handheld version of classic banana bread, these banana muffins are made with pantry staples and are a great way to use ripe bananas. This recipe calls for whole wheat flour to help provide a touch of extra fibre, however, if you don’t have any on hand an unbleached all-purpose flour would work equally well. I used brown sugar in my recipe (and sprinkled a little on top!) but you could easily use maple syrup or honey if you prefer because regardless of what sweetener you choose, the key to a moist and flavourful healthy banana muffin is ripe bananas. For the best results, be sure to use very ripe bananas (lots of brown spots!) so that your muffins are filled with rich banana flavour and natural sweetness.
Once cooked the banana nut muffins store incredibly well in the fridge or freezer, so be sure to make a double batch so you have healthy breakfast and snacks for days, weeks and months to come.
Banana Nut Muffins
Made with whole wheat flour, rolled oats and maple syrup, these light and fluffy Banana Nut Muffins are a healthy breakfast or snack the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snacks
- Cuisine: Vegetarian, Dairy-Free
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 3 very ripe bananas
- 2 eggs
- 1/3 cup olive oil or melted butter
- 1/2 cup maple syrup or brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk or almond milk
- 1/2 cup walnuts, chopped
- Preheat oven to 350°F.
- In a large mixing bowl, combine the dry ingredients; flour, rolled oats, baking soda, salt, cinnamon and nutmeg. Stir with a wooden spoon or spatula to ensure everything is combined. (If you are using brown sugar instead of maple syrup add it here.)
- In a separate mixing bowl, combine all of the wet ingredients. Add banana and mash with a fork, crack eggs into the bowl and whisk together, add melted butter or oil, maple syrup (omit if using brown sugar), vanilla extract and milk and stir to combine.
- Add wet ingredients to the dry ingredients, and using a wooden spoon or spatula and stir well to combine. Add chopped walnuts and stir gently into mixture.
- Grease muffin tins with extra olive oil or butter, or add muffin liners, and divide the batter evenly between the 12 muffin cups. (Feel free to add an additional sprinkle of brown sugar and/or chopped walnuts on top.)
- Transfer muffin tray to the oven and bake for 22-25 minutes or until a toothpick comes out clean.
- Once cooked, place the muffin tin on a cooling rack to cool and run a butter knife along the outer edge of the muffins to loosen them from the pan. Allow muffins to cool slightly, about 5 minutes, and then remove from muffin tin to cool further.
- These healthy banana nut muffins can be stored at room temperature for 2 days, in the refrigerator for up to 5 days, or frozen for up to 3 months.
- Serving Size: 1 muffin
- Calories: 227 calories
- Sugar: 13 grams
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 5 grams