Healthy Banana Nut Muffins (Printable version)
Moist wholesome muffins combining ripe bananas and crunchy nuts for a perfect on-the-go breakfast or snack.
# What you 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 tsp pure vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups whole wheat flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - Optional: 1/3 cup dark chocolate chips
# How to make it:
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 fully incorporated.
03 - In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt until well blended.
04 - Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix as this can result in dense muffins.
05 - Gently fold in the chopped nuts and optional dark chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert tips:
01 -
- They taste indulgent but are packed with whole grains and natural fruit sweetness
- The texture is incredibly moist without being heavy or dense
02 -
- Overmixing is the enemy of tender muffins—stop as soon as the flour disappears
- Let the muffins cool completely before storing or theyll get soggy from trapped steam
03 -
- Toast your nuts at 350°F for 5 minutes before adding them to the batter
- If using frozen bananas, thaw them completely and drain any excess liquid