Healthy Banana Nut Muffins (Printable)

Moist, tender muffins combining ripe bananas and crunchy nuts for a wholesome breakfast or snack.

# 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 ripe 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 evenly distributed.
04 - Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix as this can result in dense muffins.
05 - Gently fold in the chopped walnuts or pecans and optional dark chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising during baking.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
08 - Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • Whole wheat flour keeps them satisfyingly hearty without feeling heavy or dense like some healthy muffins can be
  • The natural sweetness from really ripe bananas means you can use half the honey other recipes demand
  • My toddler eats two every morning before school and I never feel guilty about it
02 -
  • The first time I made these, I used underripe bananas and they turned out bland and barely sweet—now I always wait for that spotted brown skin
  • Letting the batter rest for 10 minutes before baking makes them rise taller and more evenly
03 -
  • If your bananas arent quite ripe enough, place them in a paper bag with an apple for 24 hours to speed up the process
  • Use an ice cream scoop to portion the batter—its faster and makes every muffin exactly the same size

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