Healthy Banana Nut Muffins (Printable)

Moist, wholesome muffins combining ripe bananas and crunchy nuts. Naturally sweetened and ready in 35 minutes.

# What You 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.
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 and stir until just combined—do not overmix to avoid dense muffins.
05 - Gently fold in the chopped nuts and optional chocolate chips until evenly distributed throughout the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each cup 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.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The whole wheat flour gives them a nutty depth that somehow still tastes like a treat
  • They freeze beautifully so you can bake once and have breakfast for weeks
  • My kids actually ask for these instead of the sugary ones from the bakery
02 -
  • Overmixing makes muffins tough and chewy instead of tender
  • Muffin cups that are too full will overflow and stick to the pan
  • Letting them cool completely before storing prevents soggy bottoms
03 -
  • Use an ice cream scoop for perfectly portioned batter and less mess
  • Rotate the pan halfway through baking if your oven has hot spots

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