Healthy Whole Wheat Banana Walnut Muffins Recipe
These Healthy Whole Wheat Banana Walnut Muffins are a delicious and wholesome treat perfect for breakfast or snack time. Made with whole wheat flour, mashed ripe bananas, and crunchy walnuts, they offer a balanced combination of fiber, natural sweetness, and healthy fats. Sweetened naturally with pure maple syrup and lightly spiced with cinnamon, these muffins are moist, tender, and packed with nutrients, making them an ideal guilt-free indulgence for the whole family.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 31 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups (260g) whole wheat flour (spooned & leveled)
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 and 1/3 cups (306g) mashed banana (about 3 medium or 2 large ripe bananas)
- 2 large eggs
- 1/3 cup (70g) coconut oil, melted (or vegetable oil or melted butter)
- 1/3 cup (80ml) pure maple syrup
- 1/3 cup (80ml) milk (any kind)
- 1 teaspoon pure vanilla extract
Add-ins & Toppings
- 1 cup chopped nuts (any kind—I use 120g walnuts)
- Optional: 3 Tablespoons oats and/or coconut sugar for sprinkling
Instructions
- Preheat and prepare pan: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners to ensure easy removal and cleanup.
- Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt until well combined. Set this mixture aside for now.
- Combine wet ingredients: In a medium bowl or the bowl of a stand mixer, mash the ripe bananas thoroughly. Then whisk in the eggs, melted coconut oil, pure maple syrup, milk, and vanilla extract until the mixture is uniform and smooth.
- Combine wet and dry ingredients: Pour the wet banana mixture into the bowl with the dry ingredients. Stir the mixture a few times, then add the chopped nuts. Gently fold everything together until just combined, making sure there are no pockets of dry flour, but taking care not to overmix to keep muffins tender.
- Fill muffin pan and add toppings: Spoon the batter evenly into the prepared muffin liners, filling each one to the top. If desired, sprinkle additional oats and a light dusting of coconut sugar on the tops for added texture and sweetness.
- Bake the muffins: Place the muffin pan in the preheated oven and bake for 5 minutes at 425°F (218°C). Then reduce the oven temperature to 350°F (177°C) without removing the muffins and continue baking for another 15-16 minutes. The muffins are done when a toothpick inserted into the center comes out clean. For mini muffins, bake at 350°F (177°C) for 11-13 minutes total.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely. This prevents sogginess and keeps the texture perfect.
- Storage: Store the muffins covered at room temperature for a few days, then move them to the refrigerator to keep fresh for up to one week.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- You can substitute the nuts with any favorite variety or omit for a nut-free version.
- Maple syrup can be replaced with honey or agave nectar if preferred.
- For a dairy-free version, use plant-based milk such as almond or oat milk.
- Do not overmix the batter to avoid dense muffins; mix until just combined for the best texture.
- These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
