Banana Nut Muffins
I have an easy breakfast recipe for you today. These banana nut muffins are healthier with a good dose of whole grain and fiber, no processed sugar, and are dairy-free and can be made gluten-free. It makes for a great breakfast or mid-afternoon snack.
Hey there, and welcome back, friends.
You are in for a healthy treat!
This blog post was first published on Jan 17, 2017, and has been updated with new information.
In my busy working mom day, breakfast is the most challenging meal when I am trying to stay healthy. It is so tempting to just pick up something on the drive as I rush out of the house.
So I’ve been taking time on Sundays to prep breakfast and lunch. It only takes an hour to make a batch of these healthy banana nut muffins, coconut chocolate chip granola, and pesto chicken for lunch. This has helped me stay healthier with my meals on the go.
These banana nut muffins are made hearty with whole wheat flour, sweetened with maple syrup, and made crunchy with coconut flakes and walnuts. You can also use gluten-free flour that is cup-for-cup.
They are perfect for grab-and-go breakfasts and snacks during a busy work day. They freeze really well and can be taken out the night before. Add these muffins to your weekly rotations. I promise you will love them and they will make your life easier.
Ingredients
- almond milk
- baking soda
- vanilla extract
- ground cinnamon
- kosher salt
- GF all-purpose flour or white whole-wheat flour
- old fashioned oats
- walnuts
- unsweetened coconut flakes
- coconut oil
- pure maple syrup
- a few eggs
- overripe bananas
How to Make Healthy Banana Nut Muffins
Preheat the oven and lightly spray a muffin tin with baking spray.
In a large bowl, whisk together the coconut oil, maple syrup, eggs, bananas, milk, baking soda, extract cinnamon, and salt until well combined.
Add in the flour, oats, walnuts, and coconut flakes and mix until just combined.
Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean.
Remove the muffins from the muffin tin and let them cool on a cooling rack.
How to Store
Store leftover banana nut muffins in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These muffins can be frozen for up to 3 months. Thaw the muffins at room temperature.
More Muffin Recipes
- Banana Chocolate Chip Muffins
- Raspberry White Chocolate Muffins
- Lemon Blueberry Muffins
- Lemon Poppy Seed Muffins
- Apple Muffins with Oatmeal Topping
What do you think of this amazing banana nut muffin recipe? What would you serve with these muffins? Let me know in the comment section below.
If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!
Happy baking, friends!
Banana Nut Muffin Recipe
Banana Nut Muffins
These banana nut muffins are healthier with a good dose of whole grain and fiber, no processed sugar, and are dairy-free and gluten-free.
Ingredients
- 1/4 cup almond milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 3/4 cup GF all-purpose flour (I used bob’s red mill) - substitute with white whole wheat flour if gluten is not a concern
- 1/3 cup old fashioned oats
- 1/3 cup chopped walnuts
- 1/4 cup unsweetened coconut flakes
- 1/3 cup melted coconut oil
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 cup mashed bananas (about 3 bananas)
Instructions
- Preheat oven to 325 degrees. Lightly spray a muffin tin with baking spray.
- In a large bowl, whisk together the coconut oil, maple syrup, eggs, bananas, milk, baking soda, extract cinnamon and salt until well combined. Add in the flour, oats, walnuts and coconut flakes and mix until just combined.
- Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean, about 23-25 minutes.
- Remove muffins from tin and let cool on a cooling rack.
- Store leftovers in an airtight container. Freeze if desired and thaw muffins at room temperature.
Notes
Adapted from Cookie and Kate
Nutrition Information:
Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g