Moist and healthy banana muffins! These delicious whole wheat banana nut muffins are made without refined sugar.
- 2 cups (245g) whole wheat flour (spoon & leveled)
- 1/2 cup (40g) old-fashioned whole rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/4 cups mashed banana (about 3 medium bananas)
- 3 large eggs
- 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
- 1/3 cup (80ml) pure maple syrup*
- 1/4 cup (60ml) milk (any kind)
- 1 teaspoon pure vanilla extract
- 1 heaping cup chopped nuts (any kind– I use 130g walnuts)
- optional: 3 Tablespoons oats and coconut sugar for sprinkling
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan with 3 liners.
- Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside. In a medium bowl or in the bowl of your stand mixer, mash the bananas. Then whisk in the eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
- Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
- Special Tools: Glass Mixing Bowls, Muffin Liners, and Muffin Pan
- Maple Syrup: You can use honey for the maple syrup, but the flavor will be different. Maple works so well with banana!
- Initial High Temperature: The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
- Nutrition Information: Using SparkRecipes calculator and calculated using coconut oil, skim milk, and walnuts, these muffins come out to 205 calories, 10g fat, 22g carbs, 3g fiber, and 5g protein each.
Keywords: whole wheat banana nut muffins, whole wheat banana muffins