Healthy Banana Nut Muffins (Printer-friendly)

Moist, tender muffins combining ripe bananas and crunchy nuts for a wholesome 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 - Optional: 1/3 cup dark chocolate chips

# How To Make It:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, mash the bananas until smooth. Whisk in eggs, Greek yogurt, honey, oil, and vanilla until well combined.
03 - In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
04 - Gradually add the dry ingredients to the banana mixture and stir until just combined—do not overmix.
05 - Gently fold in the chopped nuts and optional chocolate chips.
06 - Divide batter evenly among the muffin cups, filling about 3/4 full.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The whole wheat flour adds nutty depth while keeping things wholesome
  • They freeze beautifully so you can bake once and eat breakfast all week
02 -
  • Overmixing is the enemy of tender muffins, stir until just combined and trust the process
  • Letting the batter rest for 10 minutes before baking can improve texture and flavor
03 -
  • Use really ripe bananas, almost black is perfect for maximum sweetness and moisture
  • Let the muffins cool completely before storing to prevent soggy bottoms

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