Healthy Banana Nut Muffins (Printable Version)
Moist, wholesome muffins combining ripe bananas and crunchy nuts for a perfect breakfast or snack.
# 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 - 1/3 cup dark chocolate chips (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - Mash bananas in a large bowl until smooth. Whisk in eggs, Greek yogurt, honey, oil, and vanilla extract until thoroughly combined.
03 - In a separate medium bowl, whisk together whole wheat flour, baking soda, baking powder, cinnamon, and salt until well blended.
04 - Gradually fold dry ingredients into the banana mixture. Stir gently until just combined—batter may remain slightly lumpy. Do not overmix.
05 - Gently fold in chopped walnuts or pecans. Add dark chocolate chips if using.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
08 - Let muffins cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before storing or serving.
# Expert Tips:
01 -
- These muffins stay moist for days thanks to the Greek yogurt and bananas
- Theyre naturally sweetened with honey and fruit so no sugar crash later
- Perfect for meal prep and freeze beautifully for busy weeks
02 -
- Overmixing the batter will make these tough and rubbery so stop as soon as the flour disappears
- Letting them cool completely before storing prevents condensation which makes the bottoms soggy
- Room temperature ingredients blend better so pull everything out about 20 minutes before baking
03 -
- Use the ice cream scoop method for perfectly portioned and uniform muffins every time
- Rotate the pan halfway through baking if your oven has hot spots for even browning