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One close up of a banana walnut muffin with others in the background

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.

Course Breakfast, Brunch, Snack
Cuisine American
Keyword easy, heart-healthy, plant-based, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 people
Calories 226 kcal


  • 3 bananas

    As ripe as possible, and either fresh or frozen.
  • 1 egg At room temperature
  • 2 tbsp olive oil
    Extra virgin
  • 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


  1. ·      Preheat oven to 350 degrees F.

  2. ·      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.

  3. ·      Place peeled bananas on a plate or cutting board and mash with a fork, then place the mashed bananas in a medium mixing bowl.

  4. ·      Add egg, olive oil, milk, and sugar to the bananas and mix well.

  5. ·      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.

  6. ·      Pour the batter evenly into cupcake pans to make 12 muffins.

  7. ·      Sprinkle the reserved 1/4 cup of walnuts and 1 Tablespoon of brown sugar over the top of the muffins.

  8. ·      Bake muffins until golden brown, or until a toothpick inserted into a muffin comes out clean.

    This will take about 20 minutes.

  9. ·      Cool muffins on a wire rack for about 5 minutes before removing them from the pan.

    6 banana nut muffins baked in pan on cooling rack
  10.   Cool completely before storing.

Recipe Notes

  • 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

Nutrition Facts
Healthy Banana Nut Muffins
Amount Per Serving
Calories 226 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 14mg5%
Sodium 204mg9%
Potassium 251mg7%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 14g16%
Protein 5g10%
Vitamin A 50IU1%
Vitamin C 2.7mg3%
Calcium 45mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.