Healthy Banana Nut Muffins (Printable)

Moist, wholesome muffins with ripe bananas and crunchy nuts for an easy breakfast or snack.

# Ingredient List:

→ 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 tsp pure vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups whole wheat flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt

→ Add-ins

12 - 1/2 cup chopped walnuts or pecans
13 - Optional: 1/3 cup dark chocolate chips

# Directions:

01 - Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large bowl, mash the bananas until completely smooth. Whisk in eggs, Greek yogurt, honey, oil, and vanilla extract until fully incorporated and creamy.
03 - In a separate medium 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, folding gently with a spatula until just combined. Be careful not to overmix—the batter should remain slightly lumpy.
05 - Gently fold in the chopped nuts and optional dark chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
08 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • These muffins stay incredibly moist for days thanks to the Greek yogurt and ripe bananas working together
  • The whole wheat flour adds nutty depth without making them taste heavy or dense like some healthy muffins do
02 -
  • Overmixing the batter makes muffins tough and dense so stop mixing as soon as the flour disappears
  • The muffins are done when they spring back lightly when touched in the center
03 -
  • Let the bananas sit at room temperature for a few days until theyre nearly black for the sweetest most intense banana flavor
  • Scoop the batter using an ice cream scoop for evenly sized muffins that all bake at the same rate

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