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Banana Nut Muffins

Deliciously Healthy Banana Nut Muffins You’ll Crave Daily

These Banana Nut Muffins are fluffy, moist, and naturally sweetened, making them the perfect guilt-free treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups Ripe Bananas Mashed
  • 1/3 cups Coconut Oil Melted
  • 1/4 cups Honey Can substitute with maple syrup
  • 1 large Egg Can substitute with a flax egg for vegan
  • 1 teaspoon Vanilla Extract Or almond extract
  • 1/4 cups Maple Syrup Can reduce for less sweetness
  • 2 cups Whole Wheat Flour Or all-purpose flour; gluten-free option available
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 cups Chopped Walnuts Can replace with pecans or chocolate chips

Equipment

  • Oven
  • Mixing Bowl
  • Muffin Pan
  • Whisk
  • Fork

Method
 

Step-by-Step Instructions for Healthy Banana Nut Muffins
  1. Preheat your oven to 350°F (175°C).
  2. Mash the ripe bananas in a bowl until smooth and slightly lumpy.
  3. Whisk in the melted coconut oil, honey, egg, vanilla extract, and maple syrup into the mashed bananas until well combined.
  4. Sprinkle the whole wheat flour, baking powder, baking soda, ground cinnamon, and chopped walnuts over the wet mixture and gently stir until just combined.
  5. Grease a muffin pan or line it with paper liners, then fill each cup about ¾ full with batter.
  6. Bake for 12-15 minutes or until the tops are golden brown and a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

For best results, avoid over-mixing the batter. Store muffins in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

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