The Easiest Banana Nut Muffins {Delicious & Nutritious}
Nutritious. Simple. Stress-free. These Banana Nut Muffins are gently sweetened, loaded with walnuts, and capture your favourite banana bread flavours into one delicious breakfast muffin! They are made even better with their contrastingly soft banana muffin base and wonderfully crisp, honey nut and oat topping.
Banana Muffins are one of my favourite recipes to make when I’m looking to relax my mind, whisk away my stress, and bake a tasty treat I know everybody will enjoy. My Banana Nut Muffins take 10 minutes to prepare, make use of common pantry ingredients, and can be made with only one whisk/spatula.
To make Banana Nut Muffins you will need:
Muffin Base
- Flour (whole wheat or All-purpose)
- Sugar (light brown sugar or coconut sugar)
- Bananas
- Eggs
- Oil (Canola or other light, flavourless oil)
- Milk of your choice!
- Walnuts
- Baking essentials: baking soda, baking powder, cinnamon, vanilla extract, salt
Honey Nut Topping
- Walnuts (chopped)
- Rolled Oats
- Honey (or maple syrup)
- Oil
- Other: Cinnamon + Salt
Lets Make some Banana Nut Muffins!
Start by preheating your oven to 350 F (325F convection bake). Line a 12 muffin tin with standard paper liners. Set aside.
Topping: In a small bowl, combine walnuts, oats, honey, butter, and cinnamon. Mix to combine. Set aside.
In a large bowl, combine the eggs, mashed bananas, oil, milk, brown sugar, and vanilla extract. Beat well until all ingredients are incorporated.
Add whole wheat flour, baking soda, salt and cinnamon. Mix until just combined. Fold remaining chopped walnuts into mixture.
Pour the batter into your prepared muffin tin and sprinkle each muffin base with honey nut topping.
Bake for ~20-25 minutes or until a toothpick inserted into the centre comes out clean. Cool completely on top of wire cooling rack.
Also Check out:
- Easy Chocolate Chunk Banana Bread {Quick & Tasty}
- Carrot Cake Muffins *with Cheesecake Filling*
- {Sweet & Juicy} The BEST Lemon Cranberry Muffins
Banana Nut Muffins {Delicious & Nutritious}
Ingredients
Muffin Base
- 1 3/4 cup (210g) Whole Wheat or All-purpose Flour
- 3/4 cup (150g) Light Brown Sugar or coconut sugar
- 2-3 (~1 cup) Large Ripe Bananas mashed
- 2 Large Eggs room temperature
- 1/3 cup (80ml) Vegetable Oil Canola or other light, flavourless oil
- 1/4 cup (60ml) Milk of your choice!
- 1 tsp Baking Soda
- 1 tsp Cinnamon ground
- 1/2 tsp Salt kosher or fine sea salt
- 1 tsp Vanilla Extract
- 3/4 cup (85g) Walnuts roughly chopped
Honey Nut Topping
- 1/2 cup (55g) Walnuts chopped
- 1/2 cup (50g) Rolled Oats
- 2 tbsp Honey
- 1 tbsp Oil or butter salted or unsalted
- 1 tsp Cinnamon ground
- pinch of salt
Instructions
- Start by preheating your oven to 350 F (325F convection bake). Line a 12 muffin tin with standard paper liners. Set aside.
- Topping: In a small bowl, combine walnuts, oats, honey, butter, and cinnamon. Mix to combine. Set aside.
- In a large bowl, combine the eggs, mashed bananas, oil, milk, brown sugar, and vanilla extract. Beat well until all ingredients are incorporated.
- Add flour, baking soda, salt and cinnamon. Mix until just combined. Fold remaining chopped walnuts into mixture.
- Pour the batter into your prepared muffin tin and sprinkle each muffin base with honey nut topping.
- Bake for ~20-25 minutes or until a toothpick inserted into the centre comes out clean. Cool completely on top of wire cooling rack.
- Enjoy!
