0 from 105 votes
Healthy Banana Nut Muffins
Healthy Banana Nut Muffins are made with wholesome ingredients like whole wheat flour and whole grain oats with no butter or refined sugar - moist & fluffy!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 220 kcal
Course:
Breakfast
Cuisine:
American
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 eggs
- 1 cup mashed ripe bananas about 3 bananas
- 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.
Cup of Yum
Notes
- Recipe: This recipe is adapted from Cookie and Kate with over 600 reviews! I didn't make any changes to it aside from the way the instructions are written.
- Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
- Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Substitute the regular milk with any plant-based milk or even water.
- Substitute the egg for a flax egg to make it vegan.
- Substitute the maple syrup with any other liquid sweetener like honey but it will taste different.
- Substitute the coconut oil with another neutral oil or applesauce to keep it lower in fat.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition Information
Calories
220kcal
(11%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
202mg
(8%)
Potassium
163mg
(5%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 220
% 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.