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Healthy Banana Muffins Recipe

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4.3 from 5 reviews

These healthy banana muffins are made with wholesome ingredients like whole wheat flour and maple syrup, delivering a soft, moist texture and a sweet, spiced banana flavor. Perfect for a nutritious breakfast or anytime snack, they balance indulgence with health-conscious choices.

Ingredients

Wet Ingredients

  • 2 cups mashed very ripe banana (about 4 large bananas)
  • ½ cup maple syrup
  • ½ cup melted coconut oil, plus more for greasing the pan
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • ¾ cup whole wheat flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ¼ teaspoon nutmeg

Toppings and Mix-Ins

  • ½ cup chopped walnuts
  • 2 tablespoons whole rolled oats

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with muffin liners to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined and smooth.
  3. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, sea salt, and nutmeg to evenly distribute the spices and leavening agents.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients into the wet ingredients and gently stir until just combined; avoid overmixing to keep the muffins tender. Then fold in the chopped walnuts evenly.
  5. Fill Muffin Cups and Add Toppings: Evenly divide the batter among the 12 muffin cups, filling each about heaping ⅓ cup. Sprinkle the top of each muffin with whole rolled oats for added texture and appearance.
  6. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set properly and maintain their moist texture.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix the batter to prevent tough muffins.
  • You can substitute walnuts with other nuts or seeds if desired.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
  • For a nut-free version, omit walnuts and increase oats on top or add seeds like pumpkin or sunflower.

Find it online: https://recipesbyliza.com/healthy-banana-muffins-recipe/