Banana Nut Muffins
User Reviews
4.8
12 reviews
Excellent
Banana Nut Muffins
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These Healthy Banana Nut Muffins are moist, fluffy and speckled with walnuts for extra crunch. Sweetened with maple syrup and moistened with yogurt, serve warm for breakfast, brunch or meal prep for a grab-and-go snack!
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Ingredients
Dry Ingredients
- 1 ⅔ cups whole wheat pastry flour see notes
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Wet Ingredients
- 1 cup well-mashed extra-ripe bananas (about 2 medium-large bananas)
- 1/3 cup pure maple syrup
- 1/4 cup granulated sugar optional, if you want a sweeter muffin
- 2/3 cup plain greek yogurt or skyr dairy free works too
- 2 large eggs
- 1/3 cup avocado oil or light olive oil, see notes
- 1/2 tablespoon vanilla extract
- 2 tablespoons milk of choice
- 1/2 cup crushed walnuts
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Instructions
- Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
- Mix dry ingredients: In a medium bowl whisk together dry ingredients; set aside.
- Mix wet ingredients: In large bowl combine well-mashed banana with maple syrup and granulated sugar, if using. Whisk in yogurt, then add eggs, oil and vanilla, whisking until smooth.
- Combine: Slowly add in half of the flour, gently stir a few times then add milk, remaining flour and fold in walnuts. Careful not to over-mix or you’ll end up with tough muffins.
- Bake: Evenly distribute batter into prepared pan, filling about 2/3 way full. Top with more walnuts if you want some to show in the muffin tops. Bake muffins at 425ºF for 5 minutes. Then drop oven temp down to 350ºF and continue baking for 10-12 minutes, or until tops are lightly golden and inserted toothpick comes out clean. Check muffins at 10 minutes with inserted toothpick. Muffins are done when no wet batter is present on the toothpick.
- Cool: Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely. Best served warm.
Notes
- FLOUR - Feel free to sub half all purpose flour, half whole wheat flour. A gluten-free 1:1 Baking Flour will also work.
- OIL – If you would like to reduce the oil in this recipe, you could add in an equal amount of mashed banana, applesauce or yogurt. I would still keep at least 3 tablespoons for softness.
- STORAGE - Store extra banana muffins in a paper-towel lined airtight container at room temperature for 3-4 days.
- FREEZE - Freeze in a zip top freezer bag or freezer-safe container for up to 3 months. Thaw to room temperature or rewarm in the microwave for 30-45 seconds.
- LINERS - I always use these exact liners and they do not stick once muffins have cooled. If using traditional paper liners, you should spray with oil to avoid sticking. Or use silicone liners.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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