Healthy Banana Nut Muffins

Healthy Banana Nut Muffins are the perfect make-ahead snack the entire family will love. These muffins are moist, delicious, and gluten-free. This easy banana muffin recipe comes together in under 30 minutes and uses only one bowl. Make a batch to freeze for a quick healthy breakfast or after school snack.

Print Pin

Course: Baked Goods, Breakfast, breakfast recipe

Cuisine: American

Keyword: easy banana nut muffin recipe, gluten free banana muffins, healthy banana nut muffin recipe, healthy banana nut muffins

Prep Time: 10

Cook Time: 18

Resting Time: 5

Total Time: 33

Servings:

Calories: 223kcal

Author: Organize Yourself Skinny

Equipment

Large mixing bowl
Whisk
Spatula
Muffin pan
Cooling rack

Ingredients

1 1/2 cups cups mashed banana 3 medium bananas
5 tablespoons unsalted butter melted
2 large eggs
1 teaspoon vanilla
1/2 cup coconut palm sugar can substitute brown sugar
1 3/4 cup oat flour can substitute white whole wheat or wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts save 2 tablespoons to sprinkle on top of the muffins.

Instructions

Preheat the oven to 350 degrees
If you haven't already mashed the bananas then add the whole bananas into a large bowl and mash until it forms into a pudding-like consistency. Then whisk together the mashed banana, eggs, vanilla, and coconut palm sugar until blended and smooth.
Slowly stir in the melted butter.
In the same bowl, on top of the wet ingredients, add the oat flour, baking soda, salt, and cinnamon.
Slowly stir just until all of the ingredients are combined, don't over mix.
Add the walnuts and stir 2-3 times until the nuts are evenly distributed. Don't forget to save a couple of tablespoons of the walnuts to sprinkle on top.
Spray a 12-cup muffin pan with cooking spray. Then divide the batter among the 12 muffin cups. Sprinkle the saved walnuts on top of the muffins.
Bake for 17-18 minutes. The muffins are done when you can insert a toothpick and there's no batter but only crumbs that stick to it.
Let the muffins cool in the pan for about 3 minutes.
Remove the muffins from the pan and place them onto a wire rack to finish cooling. Enjoy!

Notes

Meal Prep and Storing Instructions

These healthy banana nut muffins can be made ahead of time and stored in an airtight container in the fridge for up to 5 days.

To freeze the muffins, after they cool wrap individually in plastic wrap and then place them together into a large labeled freezer bag.

If you don't want to use plastic wrap then flash freeze the muffins and once they are frozen place them into a large labeled freezer bag and freeze.

Frozen muffins take about 15-20 minutes to thaw on the counter. You can also heat them up in the microwave for 1-2 minutes or until heated through.

Nutrition