How can I make my muffins lighter and fluffy?

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.

How do I make my muffins moist?

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.

What's the best way to mash bananas?

You can simply use the back of a fork to mash up the bananas or a potato masher.

What's the difference between a banana muffin and a banana cupcake?

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.

Is a banana nut muffin good for breakfast?

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.

Healthy Banana Nut Muffins (BEST recipe!) -Choosing Chia

Description

These Healthy Banana Nut Muffins are the BEST! They’re easy to make, healthy and delicious.

Ingredients

Units Scale

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

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Instructions

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

Notes

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!

Nutrition

Serving Size: 1 muffin
Calories: 191
Sugar: 11g
Fat: 13g
Saturated Fat: 8g
Carbohydrates: 19g
Fiber: 2g
Protein: 3g