Healthy Banana Nut Muffins (Printable)
Moist, wholesome banana nut muffins with natural sweetness. Ready in 35 minutes.
# 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 - Optional: 1/3 cup dark chocolate chips
# Directions:
01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, mash the bananas until smooth. Whisk in eggs, Greek yogurt, honey, oil, and vanilla extract until well combined and creamy.
03 - In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredients to the banana mixture, stirring gently with a spatula until just combined. Do not overmix—some small lumps are fine.
05 - Gently fold in the chopped walnuts or pecans and dark chocolate chips if using, distributing evenly throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown.
08 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing.
# Expert Tips:
01 -
- The whole wheat flour keeps you satisfied without feeling heavy
- Natural sweetness from bananas means no sugar crash midmorning
02 -
- Overmixing creates tough muffins, stop stirring as soon as the flour disappears
- Muffins are done when they spring back when gently pressed in the center
03 -
- Measure flour by spooning into the measuring cup and leveling off, never scoop directly
- Let the muffins cool completely before storing or they will get soggy