We all need a more wholesome banana nut muffin, and these are fantastic for breakfast, brunch, or as a snack! Made with coconut oil, coconut sugar, and whole wheat flour, they are rustic but moist, delicious, and out of the oven in less than 40 minutes. They can also be frozen.
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These are amazing!
There are a million (probably an accurate number) banana muffin recipes out there. Maybe even more than brownies? Mmm... no, I don't think so, but still. A lot of them.
And for a good reason.
They are amazing and, let's be honest, we buy more bananas than we eat, and they turn brown quickly. And fruit flies invade our kitchen. So before we realize it, it's time for another banana bread recipe.
And I bet you have a favorite, don't you? I do and it's this one.
Don't be fooled by the word whole wheat today because that's part of why this is one of my favorite banana muffin recipes. It's a very versatile recipe. Very.
- Cost-effective: you can use readily available ingredients that are often less expensive than pre-packaged or store-bought options. You can also make a large batch of muffins and freeze them for later, which can help save money and time.
- Control over ingredients: you can choose what goes into your muffins and avoid preservatives and other additives often found in store-bought ones.
- Customization: you can adjust the recipe to your preferences or dietary restrictions. You can also experiment with different flavors and toppings to make your muffins more exciting and flavorful.
Ingredient list
- Bananas: choose very ripe ones that are soft, with spotted skins. They have the best flavor.
- Coconut oil.
- Coconut sugar: it's similar to dark brown sugar in appearance.
- Whole wheat flour: ensure it's very finely ground to get a soft texture.
- White whole wheat flour: it's white with dark specks and comes from a different type of kernel than the whole wheat.
- Egg: fresh, large.
- Runny honey. Maple syrup also works.
- Vanilla extract.
- Salt.
- Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Nuts: use pecans or almonds.
- Spiced: add a warm spice, like ground cinnamon, to the batter, about ½ teaspoon.
- Flour: use all-purpose flour instead of white whole wheat flour for a fluffier muffin.
- Wheat germ or seeds: add up to 2 tablespoons of either or a mix. Seeds might include poppy seeds, chia, flaxseed or sesame seeds.
- Regular banana muffins: substitute both flours for all-purpose flour, coconut for brown sugar, and coconut oil for sunflower oil; omit the honey, and you have fantastic old-fashioned banana walnut muffins.
Steps to make banana muffins
- Bananas: use very ripened, dark-spotted bananas. They are sweeter and have a superior flavor. You can always roast them if they're not ripened enough (see the roasted banana bread post for instructions), which is a good hack.
- Mixing: don't use an electric mixer. A spatula is fine. Don't overmix the batter to avoid tough muffins.
- Pan variations: this recipe is adaptable to mini muffins, loaf pans and layer cakes, such as the fantastic Banana Muffin Cake with Dulce de Leche.
- Combine the wet ingredients, including the mashed bananas. It won't be a smooth mixture as the bananas are not completely smooth.
- Always sift the dry ingredients, especially the baking soda, which can clump during storage. If the whole wheat flour won't filter, add it directly or use a sifter with a coarser mesh.
- Use a cookie scoop or two spoons to divide the batter between the muffin liners.
- This is a thick batter that will be irregular going into the oven.
Baking muffins
- Muffin tin: I like to use paper liners (paper cups or muffin liners) because they're easier to clean afterward. They also keep the muffins moist and are great if you want to transport them. Alternatively, you can butter or use baking spray for the muffin pan.
- Crunchier topping: sprinkle coconut sugar into each muffin top before baking.
- When are these banana nut muffins done? When a cake tester or toothpick comes out clean, remove the pan from the oven and let it cool on a wire rack.
Storing muffins
- Allow the muffins to cool completely before storing them. This will prevent moisture from building up inside the container making the muffins soggy.
- Choose your container: use a plastic container with a tight-fitting lid, a resealable plastic bag, or plastic wrap.
- Don't squish them: if using a plastic container or resealable plastic bag, place the muffins in a single layer, and put a sheet of parchment or wax paper between each layer to prevent them from sticking together.
- Seal the container or bag tightly, removing as much air as possible. This will help keep the muffins fresh for longer.
- Choose a cool, dry place: like your pantry or cupboard.
- Refrigerating muffins: I don't recommend this as this can cause the muffins to dry out.
- Freezing: they can be frozen for a month, always well-wrapped or in an airtight container. Defrost them at room temperature, unwrapped. And I suggest you warm them slightly in the oven before eating. For softer muffins, freeze them while still warm; they'll retain moisture.
Related recipes you might like:
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Whole Wheat Banana Muffins
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We all need a more wholesome banana nut muffin, and these are fantastic! Made with coconut oil and coconut sugar, they are rustic but moist, delicious, and out of the oven in less than 40 minutes. They can also be frozen.
Ingredients
- ⅔ cup mashed ripe bananas
- ⅓ cup coconut oil
- ½ cup coconut sugar, fine muscovado sugar or organic sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- ½ cup white whole wheat flour, for fluffier muffins, substitute all-purpose flour
- ½ cup whole wheat flour, finely ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped walnuts
- 2 tablespoons wheat germ, optional
Instructions
- Preheat the oven to 350ºF (180ºC).
- Have ready a muffin mold lined with 8 paper cups.
- In a large bowl, put ⅔ cup mashed ripe bananas and beat while adding ⅓ cup coconut oil and ½ cup coconut sugar. There will be some chunks of banana still. You can use an electric mixer or a whisk.
- Add 1 egg, 1 teaspoon vanilla extract and 1 tablespoon honey and beat to mix.
- Sift ½ cup white whole wheat flour, ½ cup whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Add 2 tablespoons wheat germ (if using) and stir *just* until combined with a whisk or spatula (don't use the electric mixer) but don't overmix, as this will make your muffins tougher and denser.
- Divide batter among paper cups and sprinkle ½ cup chopped walnuts on top.
- Bake for 20-25 minutes, until a cake tester or toothpick inserted in the center comes out clean, Be careful not to overcook as they will dry more than necessary.
- Let cool on a wire rack for some minutes, and eat warm or on the same day.
- See Notes below for storage and freezing.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Bananas: use very ripened, dark-spotted bananas, they are sweeter, and the flavor will be superior. You can always roast them if they do not ripen enough, which is a great hack.
Storing: they are best eaten the day they're baked, but you can keep them at room temperature for a couple of days, in an airtight container or sealed plastic bag, or under a cake dome. Make sure they're not squished together.
Freezing: they can be frozen for a month, always well wrapped. I use plastic wrap and then aluminum foil or a sealable plastic bag. Defrost them at room temperature. And I suggest you warm them slightly in the oven before eating.
Nutrition
Calories: 246kcalCarbohydrates: 28gProtein: 4gFat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 295mgPotassium: 157mgFiber: 3gSugar: 11gVitamin A: 44IUVitamin C: 2mg
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Heidy L. McCallum says
I really am so excited to try a much healthier version of Banana Nut Muffins. I love them but don't like the children having all the sugar all the time.
Michelle says
Even though this is a healthier version, it's still fantastic. A breakfast favorite for sure!
Emmelilne says
These look delicious! I never made banan muffins before but I have some over-ripe ones lying around so I think I'll just try it out already tonight!
Natalie says
These muffins look delicious. And I love the fact that they are so healthy made with all the good stuff. I will definitely make these for my kids... and myself. It will be perfect addition with my morning coffee.