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

Print

Yield: ~10 muffins

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.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Toggle ingredient group

• 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

1. Preheat oven to 325 degrees. Lightly spray a muffin tin with baking spray.
2. 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.
3. Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean, about 23-25 minutes.
4. Remove muffins from tin and let cool on a cooling rack.
5. 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

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Banana Nut Muffins appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are soft and have the perfect ratio of banana to chocolate chips, so you get melty chips and smooth banana flavor in each bite.

Like many of you, I have zero time to make a healthy breakfast in the mornings. My breakfast is always a grab-and-go between getting the kiddos up, dressed, and fed.

That is one of the many reasons why I live for lazy weekends where I can get in the kitchen and take my time making a yummy and wholesome breakfast for the family.

Hello, Strawberry Ricotta pancakes!! Even though it might not always be the “healthiest” meal by some standards, it’s time we get to slow down and spend our mornings with the kids without rushing out the door.

(more…)

The post Banana Chocolate Chip Muffins appeared first on A Classic Twist.

I am batty for bundt cakes, especially this new chocolate banana bundt cake! If you have been following my baking journey, then you know how many unique and delicious bundt cake recipes are here. Everything from seasonal, to fruity, to decadent. Don’t believe me? Check out my bundt cake archives!

(more…)

The post Chocolate Banana Bundt Cake appeared first on A Classic Twist.

If you love banana muffins, banana bread, or a good smoothie; you’ve come to the right place. I’ve put two of my favorite things together to bring you this Banana Bread Smoothie in just under 5 minutes. Introducing the most delicious and easy Banana Bread Smoothie. This isn’t just a perfect smoothie to start your day off with but, it’s a great after-dinner snack too. My kids are always asking for more. If you do decide to blend this up for breakfast, you can even add in your favorite protein powder or collagen powder to the smoothie. It makes it truly nourishing. You can even make it the night before to have it ready to grab as you head out the door. 

(more…)

The post Banana Bread Smoothie appeared first on A Classic Twist.

Hi friends!! How are you all doing? How’s life in your corner of the planet? I hope this finds you well and hope you are here for a comforting recipe. I’ve been only making recipes that bring me comfort during this time like this new banana bread. 

(more…)

The post Another Banana Bread Recipe appeared first on A Classic Twist.

Hi friends! How are you coping? I hope well. I am not sure how we are all doing this but it does help to think that we are all in this together. I hope we can all hang in there and cope with whatever mechanisms you have. I’ll continue to bring you recipes as I get them done like this banana foster cheesecake. 

Even though I am not baking as much for the blog lately, I am still stress baking, quarantine baking, or pandemic baking. Whatever the name is. I am however not feeling like typing up recipes and writing a blog post, so there is a delay between all the baking I am doing and getting it up here. For example, I made this banana foster cheesecake in week 3 of the lockdown. We are now in week 10. Oh well, it is what it is and I am learning we just need to accept the current reality while feeling all the feelings we have. 

Back to this cheesecake. Indulgence. If I had to use one word to describe this banana foster cheesecake. It is indulgent in every way. From the crunchy graham cracker crust to the creamy silky banana cheesecake filling to the buttery nutty caramelized banana topping. All of it is just a flavor bursting bite. 

Given the lockdown we are in, we are only shopping once every three weeks. We try as much to push our fresh fruits and vegetables to the brink but that is hard with bananas. Inevitably, they get overripe and we need to do something about it. I usually freeze some for smoothies or make good ole trusty banana bread recipe for my husband. However, this time around, I asked the hubs what he would like and he said a cheesecake would be a good idea. He was right. 

A simple banana cream cheesecake was what he had in mind but I thought about this banana foster pie from a few years ago that got me excited. A banana foster cheesecake idea was born!

I started with my go-to cheesecake batter recipe. For the graham cracker crust, I used browned sugar. To the cheesecake filling, I added mashed up bananas, hints of cinnamon and nutmeg, as well as a touch of rum. Because why not. The batter is baked up and chilled overnight. 

Before serving, the caramelized banana topping is made from sliced bananas cooked in brown sugar, spices, and again a little bit of rum, all cooked down to a thick sauce. Once ready to serve, spoon this sauce over the cheesecake. Optional, you can serve with homemade whipped cream. 

My husband greatly enjoyed this banana foster cheesecake and deemed it the best yet. He even preferred it over my pumpkin swirl cheesecake that he adores. So if you are a cheesecake lover like he is, you need to try this one. You will not be disappointed. 

Stay safe and healthy my friends!

Print

Yield: 1 9-inch cheesecake

Banana Foster Cheesecake

Creamy, decadent, and spiced banana cheesecake is topped with a layer of caramelized banana sauce.

Prep Time 45 minutes

Cook Time 2 hours 45 minutes

Chill Time 6 hours

Total Time 9 hours 30 minutes

Ingredients

For Crust:

Toggle ingredient group

• 1 1/2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger

For the Filling:

Toggle ingredient group

• 24 ounces (3 blocks) cream cheese softened at room temperature
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons heavy cream
• 3 medium ripe bananas, mashed (~1 cup)
• 1/2 teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature

For Banana Sauce

Toggle ingredient group

• 3 tablespoons unsalted butter
• 1/4 cup brown sugar
• a dash of cinnamon
• 2 tablespoons rum
• 2 bananas, sliced

Instructions

1. Preheat oven to 350 degrees F. Wrap the entire outside of a 9-inch springform pan with two sheets of foil.
2. Using a food processor, pulse the crumbs and brown sugar together. Add the melted butter, cinnamon, and ginger. Process until combined. Transfer the crumbs to the prepared pan and evenly spread it. Use a flat bottom cup and press down on crust to create an even layer. Bake crust for 10 minutes. Let cool while you prepare the filling.
3. Reduce oven temperature to 325 degrees F.
4. In the bowl of an electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add sugar and mix until combined, another minute, scraping down bowl as needed. Add in flour, heavy cream, mashed banana, cinnamon, salt, ginger, and nutmeg. Mix well on medium-low speed. Reduce speed to low and add eggs in one at a time, mixing until combined. Mix filling until smooth for an additional minute.
5. Spoon the batter into the cooled crust.
6. Place springform pan into a much larger baking pan. Add hot water into the larger baking pan to reach halfway up the side of your spring-form pan.
7. Bake at 325 degrees F for one hour. Then turn off the oven and leave the cheesecake in the oven for an additional 45 minutes. Remove cheesecake from oven and allow to cool at room temperature for at least an hour. Remove foil and refrigerate for at least 6 hours or overnight.
8. To make the sauce, combine add the butter, brown sugar, and cinnamon in a small saucepan set over medium-low heat. Cook until butter is melted and sugar dissolves, stirring occasionally. Remove from heat and add in the rum. Add in the sliced bananas. Let the sauce cool completely before using it.
9. Remove the cheesecake from pan when ready to serve. Top the cheesecake with the banana foster sauce before serving. Top with homemade whipped cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Nordic Ware Leakproof Springform Pan, 9 Inch

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Banana Foster Cheesecake appeared first on A Classic Twist.