Healthy Banana Nut Muffins (Print View)

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

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • These muffins stay moist for days thanks to the Greek yogurt and ripe bananas working together
  • They strike that perfect balance between wholesome enough for breakfast and sweet enough to feel like a treat
02 -
  • Overmixing is the enemy of tender muffins—stop as soon as the flour disappears
  • The muffin cups should be about three quarters full for the perfect dome without overflow
03 -
  • Use an ice cream scoop to fill muffin cups evenly and cleanly
  • Let the batter rest for 10 minutes before baking for taller muffins

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