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5.0 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

    Cup of Yum
  1. Preheat the oven to 325°F and grease a muffin tin or line with muffins cups.
  2. In a medium bowl, combine the dry ingredients: whole wheat flour, oats, baking soda, salt and cinnamon.
  3. 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.
  4. Stir the dry ingredients with the wet ingredients using a wooden spoon, just until combined. Fold in the nuts.
  5. 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.
  6. 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

  • 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.