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Healthy Banana Muffins Recipe

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3.8 from 7 reviews

These healthy banana muffins are a wholesome treat made with ripe bananas, whole wheat and all-purpose flours, and sweetened naturally with maple syrup. Soft, moist, and bursting with warm banana and spice flavors, they make a perfect breakfast or snack option that feels indulgent yet nutritious.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 2 cups mashed very ripe banana (about 4 large bananas)
  • ½ cup maple syrup
  • ½ cup melted coconut oil, plus extra for greasing the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup whole wheat flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg

Add-ins and Toppings

  • ½ cup chopped walnuts
  • 2 tablespoons whole rolled oats

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with coconut oil or line it with muffin liners to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, sea salt, and nutmeg thoroughly to ensure even distribution of the leavening agent and spices.
  4. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients. Gently stir until just combined; avoid overmixing to keep the muffins tender. Carefully fold in the chopped walnuts to evenly distribute them.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full (approximately a heaping ⅓ cup). Sprinkle the tops with the whole rolled oats to add texture and a rustic finish.
  6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. The muffins are done when the tops spring back lightly to the touch and a toothpick inserted in the center comes out with moist crumbs but no wet batter.
  7. Cool: Allow the muffins to cool in the pan for about 10 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • Do not overmix the batter; stir until just combined to keep muffins tender and fluffy.
  • You can substitute walnuts with pecans or omit nuts for a nut-free version.
  • These muffins keep well stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.
  • For a vegan version, substitute eggs with flax eggs and use a maple syrup or other plant-based sweetener.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/healthy-banana-muffins-recipe/