I’ve always considered banana bread to be comfort food and the smell of it cooking is both amazing and homey.
This Healthy Banana Nut Muffin recipe takes your traditional banana bread and puts a healthy twist on it, with less oil.
These Healthy Banana Nut Muffins are easy to grab for a quick breakfast.
They are delicious as an after-school snack for the kids and perfect for a pre or post-workout snack for you.
This recipe gives you an easy and convenient way to eat and feed your family healthy food.
- Muffins – By making muffins rather than your typical loaf of Banana bread, portion control is easily attained.
- Muffin Liners – By using paper muffin liners, the need for additional oil is reduced and the muffins are convenient and easy to grab for a quick breakfast or snack.
- Whole Wheat Flour – By using a mix of whole wheat flour and all-purpose flour, you are increasing both nutrition (high in vitamin B and minerals) and fibre.
- Less oil – While olive oil is healthy and high in beneficial fatty acids, too much of a good thing is not good for your waistline.
- Bananas – While not a modification, bananas are high in potassium, vitamin B6 as well as other vitamins and minerals.
Also, by using very ripe bananas, the amount of sugar in the recipe can be reduced.
I always prefer using the natural sugars from ingredients in my dishes over added sweeteners.
- Walnuts – Walnuts nutritional benefits include copper, folic acid, phosphorus, vitamin B6, manganese, and vitamin E.
And if that’s not enough, they taste great too.
Muffin Storage Tips:
- These muffins can be stored in an airtight container for 3 days or refrigerated for up to a week.
- If you’re not planning to eat them right away, freeze your muffins for up to 3 months and defrost as they are needed.
Notes from my experience using Patti's recipe
I often shy away from baked banana or carrot recipes for one reason: the post-bake oily residue, but I loved how Patti’s recipe used just a smidgeon.
And, her muffins looked delicious!
So, I had a spare hour before picking the dogs up from daycare and decided to give Patti’s recipe a test run!
Here’s what I learned and would love to share with you.
Using frozen bananas
You may discover your creamy-yellow bananas have turned a deep brown while in the freezer. Still, use them!
They may not look gorgeous but they sure are delicious and won’t affect the end taste at all.
I had a time constraint and needed to mash mine in a hurry so used my potato masher instead of a fork.
The result was surprisingly quick and easy with creamy-smooth bananas in no time.
Sorry I can’t show you as brown mashed bananas are not photogenic.
What I loved about this recipe was the perfect mix of walnuts – just enough in every bite.
That’s my kind of muffin!
I only had Culinary Parchment Lotus Cup liners which make bigger muffins.
So, instead of making 12, my recipe made 8.
TIP: Make sure to only fill your liners to 3/4 because these muffins are excellent at rising!
Once I found the brown sugar in my pantry, I discovered a bag of solid lumps.
If you are facing this right now, here’s what you do – toss a few smaller lumps into the blender and hey presto!
I was back in business with brown sugar for the tops of my muffins.
The toothpick test
My banana walnut muffins were baked in exactly 20 minutes, so keep an eye on the time when you bake yours. Even better, set the alarm!
Next, I followed Patti’s quick toothpick test.
Insert a toothpick into the centre and if it comes out clean, your muffins are baked to perfection.
How to pack freshly baked, hot muffins for travelling
In less than one hour, I had baked and packed fresh, hot muffins, ready to run out of the house!
My bamboo steamer was the perfect travel solution.
Vented top and bottom, these muffins cooled along the way and did not turn soggy.
Wait a minute . . .
Did I not say the recipe made ‘8’?
And the next day . . .
Nothing beats sitting out on the patio first thing in the morning with a fresh brew of coffee and a missing banana walnut muffin made from scratch.
Each bite was delicious!
Some of the equipment you need to make muffins
Healthy Banana Nut Muffins
Muffins are ideal for a convenient, nutritious breakfast for anyone who needs to dash out the door, or as an after-school snack for hungry kids.
Pop one in your lunch box and that 3 o'clock afternoon energy slump will be a distant memory.
This recipe uses less oil for a healthier twist on an already traditional and timeless flavour. Combine that with muffins that don't crumble or aren't as sweet and I hope you feel this recipe is a keeper.
- 3 bananas
As ripe as possible, and either fresh or frozen.
- 1 egg At room temperature
- 2 tbsp olive oil
- 1/3 c milk 2%
- 1/2 c sugar raw or refined
- 1 tsp sea salt
- 1 tsp baking powder
- 3/4 c whole wheat flour
- 3/4 c all-purpose flour
- 1 1/4 c walnuts raw, chopped
- 1 tbsp brown sugar
· Preheat oven to 350 degrees F.
· Line cupcake pans with 12 cupcake liners and set aside.
If you prefer to not use cupcake liners, grease the cupcake pans well with butter or cooking spray.
· Place peeled bananas on a plate or cutting board and mash with a fork, then place the mashed bananas in a medium mixing bowl.
· Add egg, olive oil, milk, and sugar to the bananas and mix well.
· Add the salt, baking soda, baking powder, flours and 1 cup of the walnuts (reserve 1/4 cup for topping).
Mix until ingredients are just combined, being careful not to over mix at this stage.
· Pour the batter evenly into cupcake pans to make 12 muffins.
· Sprinkle the reserved 1/4 cup of walnuts and 1 Tablespoon of brown sugar over the top of the muffins.
· Bake muffins until golden brown, or until a toothpick inserted into a muffin comes out clean.
This will take about 20 minutes.
· Cool muffins on a wire rack for about 5 minutes before removing them from the pan.
Cool completely before storing.
- The use of cupcake liners reduces the need for additional oil and makes the muffins convenient to grab when short on time.
- Using very ripe bananas in this recipe reduces the need for added sugar in this recipe.
- These muffins can be stored in an airtight container for 3 days or refrigerated for up to a week. If you’re not planning to eat them that soon, they can also be frozen for up to 3 months, and defrosted as they are needed.
- This recipe uses much less oil than a typical banana bread recipe.
You can catch more great recipes from Patti at her blog, Cooks Recipe Collection