Healthy Banana Nut Muffins
These Healthy Banana Nut Muffins are easy to make right in a bowl and are super fluffy and packed with walnuts. They’re a healthy version of boxed banana nut muffins that are dairy-free and refined sugar-free!
Banana walnut muffins
I have a new obsession you guys, and it’s BANANA NUT MUFFINS!
They’re light and fluffy and loaded with banana flavour and crunchy walnuts. If you love banana bread, then these muffins will be your new favourite. Seriously, these muffins have been my go-to for breakfast, snacks, dessert, and beyond. Then again, banana anything is my go-to lately, from Banana Bread Granola to Banana Cream Pie Chia Pudding or even a Banana Bread Smoothie!
If you haven’t tried adding walnuts to your muffins, now is the time! It gives them an extra little crunch that is OH SO YUMMY. Not to mention walnuts are loaded with protein, healthy fats and Omega-3s!
Why you’ll love this recipe
- Healthy. These muffins are healthier than many other muffins. They’re made with coconut sugar and maple syrup and whole-grain flour. These muffins are also dairy-free!
- Easy to make. You only need 2 mixing bowls to make this recipe and a muffin pan!
- Freezer-friendly. These muffins can be stored for 2 months in the freezer so you can have them on hand to enjoy when you like!
- Customizable. Because I know there are some serious chocolate lovers out there, you can customize these muffins and add chocolate chips or anything else you love to them!
Health benefits of these Banana Walnut Muffins
- This recipe is filled with whole grains & fibre sources to keep you feeling fuller for longer
- Walnuts are a great source of protein, healthy fats, and Omega-3, as well as a crunchy texture and added flavour
- The coconut sugar in this recipe keeps these muffins refined-sugar free, to help avoid that sugar crash
Ingredients you’ll need
- Flour-I use whole grain spelt flour to make these muffins extra healthy and packed with some extra fibre, but you can use regular flour if you prefer, or a 1-1 gluten-free flour blend to make these muffins gluten-free!
- Coconut sugar-This type of sugar doesn’t spike your blood sugar as much as white table sugar, which makes it a great option to use in these muffins.
- Baking powder-To help the muffins rise.
- Spices & salt-I like to use a mix of cinnamon, nutmeg and salt in these muffins. This is what truly gives them that “banana bread” flavour.
- Bananas-Ripe ones! The riper they are the sweeter they’ll be and the tastier these muffins will turn out.
- Egg-one large egg
- Maple Syrup-This recipe uses half coconut sugar and half maple syrup to sweeten. The maple syrup also helps to add some moister to the muffins
- Coconut oil-I like to use deodorized coconut oil. (where they remove the coconut scent and flavour) You can also use any other type of neutral-tasting oil or butter.
- Vanilla extract-for flavour.
- Walnuts-Or any type of nut you love!
How to make Healthy Banana Nut Muffins
Mix the flour, coconut sugar, baking powder, spices and salt together in a large mixing bowl.
For the wet ingredients, you’ll want to start with over-ripe bananas. When they get nice and brown and spotty, that’s when you know they’re ready. Mash the bananas in a bowl with the egg, maple syrup, coconut oil and vanilla extract.
Mix the wet and dry ingredients together until combined. Don’t overmix the batter. It’s ok if there are still a few lumps in the batter.
Add the chopped walnuts to the Banana Walnut Muffins, or you can use any other type of nuts you like. Then gently fold in the walnuts.
Divide the batter into a muffin pan lined with muffin liners filling them about 3/4 of the way full. Don’t overfill the muffin moulds otherwise, the muffins will overflow after baking.
Bake the muffins at 375 degrees F for 20-22 minutes, or until a toothpick comes out clean.
the muffins cool completely then enjoy!
- How to make light and fluffy muffins: make sure to use room temperature eggs and oil or butter in this recipe. This will help create a smooth texture in the batter and will trap air and expand when baked, leaving you with fluffy muffins.
- Muffin substitutions and add-ins: if you’re not a fan of walnuts, you can try these muffins with pecans, chopped almonds or any type of nuts you like. You can also add in some chocolate chips or chopped dried fruit to the batter.
- Make this recipe into banana bread: These banana muffins can be made into a banana bread loaf, but you will need to adjust the baking time if you make this recipe in a loaf pan. Generally, I bake a banana bread loaf for 45-55 minutes. I also have a Vegan Banana Bread recipe, as a reference for loaf baking instructions!
How to store
- Counter/Fridge: Make sure the muffins are cooled completely before storing. Store leftovers in a sealed container on the countertop or in the fridge for 5 days. If you like your muffins slightly warmed, pop them in the oven for a couple of minutes before eating.
- Freezer: Store leftover muffins in a freezer-safe ziplock bag for up to 2 months. Defrost naturally on the countertop or in the microwave on the defrost setting. I find it’s best to warm up the muffins in the oven for a few minutes before eating if they have been frozen.
Baking powder is used in these muffins to help them rise and make them fluffy. If your baking powder is stale, it won’t work as well so make sure to use fresh baking powder. You also want to make sure you don’t overmix the muffin batter. This will lead to dense muffins.
Banana nut muffins require the right dry to liquid ingredient ratio to ensure they are moist and not dry. Make sure to use medium-sized bananas and not small bananas in this recipe. The addition of oil in a muffin will also help keep the muffins moist and prevent them from drying out.
You can simply use the back of a fork to mash up the bananas or a potato masher.
Cupcakes generally have more fat and sugar in them and are lighter and fluffier than a muffin with a finer crumb. Muffins tend to be slightly denser than cupcakes and have less sugar.
Yes! These muffins are perfect to enjoy for breakfast. They’re packed with whole grains, bananas and nuts for a healthy balanced breakfast that will help energize you for your day.
More muffin recipes to try
- Chocolate Chip Banana Muffins
- Blueberry Muffins
- Lemon Poppyseed Muffins
- Healthy Gingerbread Muffins
- Pumpkin Chocolate Chip Muffins
- Vegan Apple Crumb Muffins
If you tried these Healthy Banana Nut Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
These Healthy Banana Nut Muffins are the BEST! They’re easy to make, healthy and delicious.
- 1 1/2 cups whole grain Spelt flour (can sub 1-1 gluten-free flour or whole wheat flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 3 medium overripe bananas, mashed
- 1 egg
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 cup walnuts, chopped
- Preheat the oven to 375 F and line a muffin pan with muffin liners.
- Mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a bowl. Set aside.
- Mix the mashed bananas and egg together until well combined,then add the coconut oil, maple syrup, coconut sugar and vanilla extract and mix together until well combined.
- Mix the dry and wet ingredients together just until everything is incorporated, then fold in the walnuts.
- Spoon the mixture into each muffin liner about 3/4 of the way full.
- Bake for 20-22 minutes or until a toothpick comes out clean
Store leftovers in an air-tight container on the counter or in the fridge for 5 days.
How to make light and fluffy muffins: make sure to use room tempature eggs and oil or butter in this recipe. This will help create a smooth texture in the batter and will trap air and expand when baked, leaving you with fluffy muffins.
Muffin substitutions and add-ins: if you’re not a fan of walnuts, you can try these muffins with pecans, chopped almonds or any type of nuts you like. You can also add in some chocolate chips or chopped dried fruit to the batter.
Make this recipe into a banana bread: These banana muffins can be made into a banana bread loaf, but you will need to adjust the baking time if you make this recipe in a loaf pan. Generally, I bake a banana bread loaf for 45-55 minutes. I also have a Vegan Banana Bread recipe, as a reference for loaf baking instructions!
- Serving Size: 1 muffin
- Calories: 191
- Sugar: 11g
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
Keywords: healthy banana nut muffins, easy banana nut muffins