Healthy Banana Nut Muffins
User Reviews
5
Healthy Banana Nut Muffins
Description
The Healthy Banana Nut Muffins recipe features white whole wheat flour and rolled oats as the base, with mashed ripe bananas lending natural sweetness and moisture. The addition of baking soda and cinnamon helps the muffins rise and gives a gentle spiced flavor. Coconut oil and maple syrup provide a subtle sweetness and fat that keep the muffins soft. Chopped walnuts add a crunchy contrast throughout the tender crumb. The batter is mixed just until combined to avoid toughness. Baking at 325°F yields muffins with a soft interior and lightly crisp tops, especially if topped with oats and a sprinkling of sugar.
These muffins work well for breakfast, a portable snack, or a light dessert. Their modest sweetness and wholesome ingredients make them a practical choice for those seeking a more natural baked good. They are best enjoyed fresh but can be refrigerated or frozen for later use.
The recipe notes suggest storing leftovers in an airtight container with a paper towel to manage moisture for 4-5 days in the refrigerator. Freezing is also possible for up to three months. Substitutions like plant-based milk, flax eggs, and various oils are possible but may alter the texture and flavor slightly. For gluten-free versions, a full gluten-free flour mix is recommended instead of almond or coconut flour alone.
Ingredients
- 1 ¾ cups white whole wheat flour
- ⅓ cup rolled oats plus more for sprinkling on top
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup coconut oil melted
- ½ cup maple syrup
- 2 egg
- 1 cup banana about 3 bananas, mashed ripe
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup walnuts chopped
- 1 teaspoon granulated sugar for sprinkling on top
Instructions
- Preheat the oven to 325°F and grease a muffin tin or line with muffins cups.
- In a medium bowl, combine the dry ingredients: whole wheat flour, oats, baking soda, salt and cinnamon.
- 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, milk, and vanilla extract.
- Stir the dry ingredients with the wet ingredients using a wooden spoon, just until combined. Fold in the nuts.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with oats and sugar, if desired.
- Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Allow them to cool in the muffin tin for 5 minutes. Then transfer from the tin to a wire rack for 10 minutes.
Notes
- Store leftover muffins in an airtight container with a paper towel underneath to absorb moisture; keep refrigerated for up to 4-5 days.
- Freeze muffins up to three months in a sealed container for longer storage.
- Plant-based milks or water can replace regular milk, but expect some flavor changes.
- To make vegan muffins, substitute eggs with flax eggs.
- Maple syrup can be swapped for another liquid sweetener like honey, altering taste.
- Coconut oil can be replaced with neutral oil or applesauce for lower fat.
- For gluten-free muffins, use an all-purpose gluten-free flour mix rather than almond or coconut flour alone.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 202mg | 8% |
| Potassium | 163mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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