Healthy Banana Nut Muffins (Printer-friendly)

Moist, tender muffins with ripe bananas and crunchy nuts. Naturally sweetened and ready in 35 minutes.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup plain Greek yogurt or unsweetened applesauce
04 - 1/3 cup honey or pure maple syrup
05 - 1/4 cup light olive oil or melted coconut oil
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups whole wheat flour
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Add-ins

12 - 1/2 cup chopped walnuts or pecans
13 - Optional: 1/3 cup dark chocolate chips

# Directions:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, mash the bananas until smooth. Whisk in eggs, Greek yogurt, honey, oil, and vanilla extract until well combined and uniform.
03 - In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredients to the banana mixture and stir with a spatula until just combined—do not overmix to ensure tender muffins.
05 - Gently fold in the chopped nuts and optional chocolate chips until evenly distributed throughout the batter.
06 - Divide batter evenly among the muffin cups, filling each about 3/4 full to allow for proper rising during baking.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Advice:

01 -
  • They taste like a treat but breakfast is totally acceptable
  • The texture is impossibly moist without needing loads of butter
  • My toddler who hates everything eats two every time
02 -
  • Overmixing makes tough muffins so stop as soon as the flour disappears
  • Checking them at 18 minutes prevents overbaking since every oven is different
03 -
  • Toast your nuts in a dry pan for 3 minutes before adding them
  • Let the batter rest 10 minutes before baking for fluffier muffins

Go back