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If you have some overripe bananas on your counter, these Healthy Banana Nut Muffins are such an amazing use for them! They’re made with whole wheat flour and whole grain oats with no butter and no refined sugar. So they’re nutritious, wholesome and so satisfying for breakfast, a snack or even for dessert!
I love stocking up on bananas because my kids enjoy them all week long. And when they start to go ripe and I’m in a baking mood, these banana nut muffins are the perfect healthy treat to make! I also love using them to make banana bread and or freezing the bananas for smoothies later.
How to make banana nut muffins
- Start by whisking together the dry ingredients: whole wheat flour, rolled oats, baking soda, salt and cinnamon.
- In another bowl, start mixing together the wet ingredients. You’ll start by creaming the melted coconut oil with the maple syrup; then adding the eggs, bananas, milk and vanilla extract.
- Use a whisk, electric mixer or a fork to mix everything together but some lumps are totally ok.
- Now combine the dry and wet ingredients together.
- Next, add some chopped nuts of your choice. I like using walnuts or pecans.
- And finally fold in those nuts into the banana muffin batter, and you’re ready to transfer it to a muffin tin.
I recommend using parchment paper muffin liners. The muffins peel right off that way and clean up is a cinch! If you have a very good non-stick muffin tin, you can get away with just greasing it with some cooking spray. This part is optional, but I love sprinkling some granulated sugar on top along with rolled oats.
When these healthy banana nut muffins come out of the oven, they will be puffed, golden in color and utterly moist and irresistible. Make sure to allow them to cool in the muffin tin for 5 minutes, and then cool in a wire rack afterwards.
Tips for making banana nut muffins
- Use spotty black bananas for best results. You’re looking for that squashy flesh that’s totally unappealing to eat. That’s because the soft texture and broken down starch allows you to mix the banana much more easily. And that means banana nut muffins with more banana flavor and more sweetness throughout.
- Start with the oven temperature at 425°F and then lower to help the muffins rise. I learned this tip from Sally’s Baking Addiction and it’s totally optional. But that initial burst of hot air springs up the top of the muffins quickly, making them rise nicely.
- Don’t over work the batter. After you whisk the dry ingredient and beat together the wet ingredients, be careful to not over mix the wet and dry ingredients together. Just mix until you don’t see any more flour streaks.
- Don’t leave these muffins in the muffin pan for too long. The steam inside the muffins can’t escape then, which might create a wet base. Just leave them for 5 minutes, then move to a wire rack. Cooling on a wire rack allows air to circulate around them.
Frequently asked questions
Once the muffins have cooled to room temperature, transfer them to an airtight container. If stored at room temperature, they will last for a couple of days and if stored in the fridge they will keep well for up to a week.
Yes, these muffins freeze beautifully, and you can freeze them for up to 3 months. Just place them in a freezer safe bag or container then remove individual muffins as needed to enjoy. You can defrost them in the microwave for 30-60 seconds until lightly warmed through.
We are obsessed with these banana nut muffins that are healthy, wholesome, so moist and fluffy. I love that they are made with feel good ingredients like whole wheat flour, oats and bananas, and sweetened naturally with maple syrup. They make the perfect portable breakfast and can double up as a snack or even dessert!
More muffin recipes
- Sweet Potato Muffins
- Healthy Muffins for Kids
- Blueberry Banana Muffins
- Chai Spiced Vegan Muffins
- Chocolate Banana Muffins
- Double Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
- Cranberry Lemon Muffins
If you’ve tried this healthy-ish feel good Healthy Banana Nut Muffins recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Healthy Banana Nut Muffins
- 1 ¾ cups white whole wheat flour
- ⅓ cup old-fashioned oats plus more for sprinkling on top
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 2 eggs
- 1 cup packed mashed ripe bananas about 3 bananas
- ¼ cup milk
- 1 teaspoon vanilla extract
- ½ cup walnuts chopped
- 1 teaspoon granulated sugar for sprinkling on top
- Preheat the oven to 325°F and grease a muffin tin or line with muffins cups.
- In a medium bowl, combine the dry ingredients: whole wheat flour, oats, baking soda, salt and cinnamon.
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas, milk, and vanilla extract.
- Stir the dry ingredients with the wet ingredients using a wooden spoon, just until combined. Fold in the nuts.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with oats and sugar, if desired.
- Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean. Allow them to cool in the muffin tin for 5 minutes. Then transfer from the tin to a wire rack for 10 minutes.
- Substitute the regular milk with any plant-based milk or even water.
- Substitute the egg for a flax egg to make it vegan.
- Substitute the maple syrup with any other liquid sweetener like honey but it will taste different.
- Substitute the coconut oil with another neutral oil or applesauce to keep it lower in fat.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.