Healthy Banana Nut Muffins (Printable)

Moist, wholesome muffins combining ripe bananas and crunchy nuts for a nutritious breakfast or snack on-the-go.

# 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 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 - 1/3 cup dark chocolate chips, optional

# 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 thoroughly combined.
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 and stir gently until just combined. Be careful not to overmix as this can make the muffins tough.
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.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They use up those sad brown bananas that otherwise feel like kitchen failures
  • The whole wheat flour makes them feel substantial without being heavy or dry
  • My kids gobble them up thinking theyre eating cake while I know theyre getting fruit and nuts
02 -
  • Whole wheat flour absorbs more liquid than white, so your batter might look thicker than expected
  • These keep beautifully at room temperature for three days, longer than most baked goods
  • Freeze them individually wrapped and they become the perfect emergency breakfast
03 -
  • Mash your bananas in the measuring cup first to see how much extra you might need
  • Let the batter rest 10 minutes before baking for taller, more tender muffins

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