Healthy Banana Nut Muffins (Printable version)
Moist, wholesome muffins combining ripe bananas and crunchy nuts for a nutritious 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)
# 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 thoroughly combined.
03 - In a separate medium bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt until well blended.
04 - Gradually add the dry ingredients to the banana mixture, folding gently with a spatula until just combined. Do not overmix as this will result in dense muffins.
05 - Gently fold in the chopped walnuts or pecans along with the optional dark chocolate chips until evenly distributed.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
08 - Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
# Expert Tips:
01 -
- They stay incredibly moist for days thanks to the Greek yogurt and honey combination
- The whole wheat flour gives them substance without making them dense or heavy
02 -
- Overmixing is the enemy of tender muffins stop folding as soon as the flour streaks disappear
- Room temperature ingredients blend more smoothly creating a better texture so set everything out about 20 minutes before you start
03 -
- Let the muffins cool completely before storing or they will steam in the container and get soggy bottoms
- Use an ice cream scoop to portion the batter evenly and get those beautiful domed tops