Description
Moist and wholesome banana nut muffins made with ripe bananas, whole wheat flour, and crunchy nuts. Naturally sweetened and perfect for a healthy breakfast or snack.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil or olive oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup plain Greek yogurt
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together whole wheat flour, oats, baking soda, baking powder, salt, and cinnamon.
- In another bowl, mix mashed bananas, honey (or maple syrup), melted oil, eggs, vanilla extract, and Greek yogurt until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Gently stir in the chopped nuts.
- Divide the batter evenly among the muffin cups, filling about 3/4 full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for natural sweetness and better flavor.
- Do not overmix to keep muffins light and tender.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- You can substitute nuts with dark chocolate chips or seeds if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American