Healthy Banana Nut Muffins (Printer-Friendly)
Moist, wholesome muffins with ripe bananas and crunchy nuts for a satisfying breakfast or snack.
# 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 tsp pure vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups whole wheat flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Add-ins
12 - 1/2 cup chopped walnuts or pecans
13 - 1/3 cup dark chocolate chips (optional)
# How-To Steps:
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 mixing bowl, mash the bananas until smooth. Add eggs, Greek yogurt, honey, oil, and vanilla extract. Whisk thoroughly until fully incorporated and uniform in texture.
03 - In a separate medium bowl, sift together whole wheat flour, baking soda, baking powder, cinnamon, and salt. Whisk to ensure even distribution of leavening agents and spices.
04 - Gradually pour the dry ingredients into the wet mixture. Fold gently using a spatula just until flour disappears—stop immediately when combined to prevent dense muffins. Small lumps are acceptable.
05 - Sprinkle chopped walnuts or pecans over the batter along with dark chocolate chips if using. Fold in briefly to distribute evenly without overworking the mixture.
06 - Divide the batter equally among the 12 prepared muffin cups. Fill each cup approximately 3/4 full to allow room for rising during baking.
07 - Bake at 350°F for 18–22 minutes until domes form and tops are golden brown. Test doneness by inserting a toothpick into the center—it should emerge clean or with a few moist crumbs.
08 - Let muffins rest in the tin for 5 minutes to set. Carefully transfer to a wire cooling rack and allow to cool completely before storing or serving.
# Expert Advice:
01 -
- They come together in one bowl with ingredients you probably already have, making them perfect for those Oh no, we need something for breakfast tomorrow moments
- The texture is impossibly moist without being heavy, striking that magical balance between treat and something you can feel good about eating
02 -
- Overmixing is the enemy of tender muffins, so stop stirring as soon as the flour disappears
- Every oven is different, so start checking at 18 minutes rather than assuming the full 22
03 -
- Let your bananas get almost completely black before baking for the sweetest, most flavorful result
- Use an ice cream scoop to fill the muffin cups for even portions and less mess