Healthy Banana Nut Muffins (Printable)

Moist, tender muffins combining ripe bananas and crunchy walnuts for a wholesome breakfast or snack on-the-go.

# 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 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 - 1/3 cup dark chocolate chips (optional)

# How To Make:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with oil.
02 - In a large bowl, mash the bananas until smooth. Whisk in eggs, Greek yogurt, honey, oil, and vanilla extract until well combined.
03 - In a separate 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 and stir until just combined—do not overmix to maintain tender texture.
05 - Gently fold in the chopped nuts and optional chocolate chips until evenly distributed throughout the batter.
06 - Divide batter evenly among the 12 muffin cups, filling each about 3/4 full to allow for proper rising.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.

# Expert Advice:

01 -
  • They stay moist for days without any fancy tricks, unlike other healthy muffins that turn into hockey pucks overnight
  • The sweetness comes entirely from bananas and honey, so you never get that weird artificial aftertase
02 -
  • Overmixing is the enemy, it makes muffins tough and dense instead of tender and light
  • Test for doneness at 18 minutes because ovens vary and dry muffins are sad muffins
03 -
  • Use an ice cream scoop to fill the muffin cups evenly, it keeps things tidy and portioned perfectly
  • Rotate the pan halfway through baking if your oven has hot spots like mine does

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