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Healthy banana nut muffins on. a wire wrack

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!
5 from 12 votes
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Course: Breakfast
Cuisine: American
Prep Time: 15 mins
Cook Time: 25 mins
0 mins
Total Time: 40 mins
Servings: 12 muffins
Calories: 220kcal
Author: Yumna Jawad

Ingredients

  • 1 ¾ cups white whole wheat flour
  • cup old-fashioned oats plus more for sprinkling on top
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 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

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: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

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