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Healthy Banana Nut Muffins

Banana Nut Muffins

Author: Stephanie Kay

Made with whole wheat flour, rolled oats and maple syrup, these light and fluffy healthy banana muffins are a healthy breakfast or snack the whole family will love!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Mains, Snacks
  • Cuisine: Vegetarian
  • Diet: Vegetarian
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Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. 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.)
  3. 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.
  4. 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 the mixture.
  5. 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.)
  6. Transfer muffin tray to the oven and bake for 22-25 minutes or until a toothpick comes out clean.
  7. 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.
  8. 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.

Nutrition

Find it online: https://kaynutrition.com/banana-nut-muffins/