Healthy Banana Nut Muffins
Healthy Banana Nut Muffins are made with wholesome ingredients like whole wheat flour and whole grain oats with no butter or refined sugar - moist & fluffy!
Servings 12 muffins
Calories 220kcal
Ingredients
- 1 ¾ cups white whole wheat flour
- ⅓ cup rolled oats plus more for sprinkling on top
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup coconut oil melted
- ½ cup maple syrup
- 2 eggs
- 1 cup 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
Instructions
- 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.
Video
Notes
Recipe: This recipe is adapted from Cookie and Kate with over 600 reviews! I didn't make any changes to it aside from the way the instructions are written.
Storage: Store any leftovers in an airtight container with a paper towel under them to absorb any moisture. They will last about 4-5 days in the fridge. You can also freeze the muffins for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- 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
Calories: 220kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 163mg | Fiber: 3g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg