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    Home » Recipes » Bakery Recipes

    Published: Apr 9, 2019 · Modified: May 14, 2022 by Paula Montenegro · Income from ads and affiliate links 6 Comments

    Banana nut muffins (healthier version)

    Jump to Recipe
    Long pin with whole brownie muffin and hand holding half
    Half banana muffin on table, more muffins in background, paper liners

    We all need a healthier banana nut muffin and these are the best! Made with coconut oil, they are moist, delicious and out of the oven in less than 40 minutes.

    Half banana muffins on table, walnut pieces, red paper liners

    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 good reason. Or reasons really. 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's time for another banana muffin or 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 healthy today, because that's part of the reason why this is my favorite banana muffin recipe. It's a very versatile recipe. Very.

    Healthier banana muffins in pan, polka dot red paper liners, light brown background

    Table of Contents Hide
    So, are banana muffins healthy?
    Freezing banana muffins
    Tips & tricks for this recipe:
    Healthier banana muffins

    So, are banana muffins healthy?

    I think it depends on what you consider healthy. For starters, eating bananas is pretty good for you.

    My regular banana muffin recipe is an all-butter, white sugar, refined flour situation. So this recipe today definitely qualifies as healthy. Or healthier, hence the wording in the title.

    But, I'm no nutritionist or specialist. So,

    How can I make banana muffins healthy?

    Well, in comes this fabulous, and oh so easy, recipe. So easy.

    Turns out that butter can be substituted for coconut oil just like that, equal volumes - that is cups or spoons, not grams -, and white sugar for muscovado, and a part of the refined white flour for whole wheat and a few tablespoons of wheat germ (or seeds or chopped nuts) can be thrown into the batter. And that makes them even more nutritious.

    Healthy banana muffins batter in the pan with paper liners

    By the way, the oil makes them super moist!

    So yes, it's easy to turn your regular favorite ones into healthier banana muffins.

    This is a particularly versatile and amazing recipe. I've tried many through the years. I always do with traditional, loved-by-all recipes (like brownies, or birthday chocolate cake).

    Freezing banana muffins

    In theory, any muffin can be frozen. What I find to be tricky is getting a good texture after defrosting them.

    So, you can freeze banana muffins, well wrapped (first in plastic wrap, then in foil is my suggestion) and then defrost them, unwrapped, at room t°.

    I highly suggest you wrap them again just in the aluminum foil and warm them in a medium/low oven for a few minutes before eating. Amazing! Why wrapped in aluminum? So they don't dry out while warming. This way they will be soft and warm. Make sure you do this when you intend to eat them, otherwise they will not be as good.

    My favorite healthier banana muffins

    Tips & tricks for this recipe:

    • Bananas: use very ripen, dark-spotted bananas, they are sweeter and the flavor will be superior. If they did not ripen enough you can always roast them, which is the best hack ever in the history of banana bread making!
    • Nuts: I love walnuts because they go so well with the rest of the ingredients, but most nuts will do especially pecans.
    • Oil: I use coconut oil because I wanted a healthier recipe, but canola and sunflower can be used too. And olive oil, which might sound weird but makes for a fabulous muffin!
    • Freezing: they can be frozen, well wrapped. Defrost them at room t°, unwrapped. And I suggest you warm them slightly in the oven before eating.
    • Pan variations: this recipe is adaptable to loaf pans and layer cakes, such as the fantastic Banana Muffin Cake with Dulce de Leche.

    Healthier banana muffins on cake stand, half on table, red paper liners

    Other recipes you might like:
    Healthier Banana Chocolate Chip Loaf Cake
    Banana Chocolate Quinoa Muffins gluten-free
    Roasted Banana Bread (no more waiting for bananas to ripen!)
    Banana Muffin Cake with Dulce de Leche and Cream (pure heaven)
    Banana Cake with Chocolate Bourbon Glaze

    Let me know if you make this recipe! I’d love to hear what you think about it.
    Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

     

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    Easy and healthy banana muffins

    Healthier banana muffins

    ★★★★★

    5 from 4 reviews

    Print Recipe
    Save Recipe Recipe Saved

    Easy to make and delicious, you will love this healthier version. Perfect for a brunch, breakfast or as a snack, this muffin recipe will become a favorite.

    • Total Time: 35 minutes
    • Yield: 8 muffins

    Ingredients

    • ⅔ cup (170g) mashed ripe bananas
    • ⅓ cup (80g) coconut oil
    • 1 egg, room temperature
    • ½ cup fine muscovado sugar or organic sugar
    • ½ cup white whole wheat flour
    • ½ cup whole wheat flour (finely ground)
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ cup (45g) chopped walnuts or pecans
    • 2 tablespoons wheat germ (optional)

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Have ready a muffin mold lined with 8 paper cups.
    3. In a bowl put mashed bananas and beat while adding coconut oil and sugar. There will be some chunks of banana still.
    4. Add egg and vanilla and beat to mix.
    5. Over this batter sift flour, baking powder, soda, and salt.
    6. Mix just until combined but be careful to not over mix (as this will make your muffins tougher).
    7. Divide batter among paper cups and bake for 20-25 minutes, until a tester inserted in center comes out clean, Be careful not to overcook as they will dry more than necessary.
    8. Let cool on wire rack some minutes and eat warm or on the same day.
    9. For freezing instructions go to post above.

    Notes

    • Bananas: use very ripen, dark-spotted bananas, they are sweeter and the flavor will be superior. If they did not ripen enough you can always roast them, which is the best hack ever in the history of banana bread making!
    • Nuts: I love walnuts because they go so well with the rest of the ingredients, but most nuts will do especially pecans.
    • Oil: I use coconut oil because I wanted a healthier recipe, but canola and sunflower can be used too. And olive oil, which might sound weird but makes for a fabulous muffin!
    • Freezing: they can be frozen, well wrapped. Defrost them at room t°, unwrapped. And I suggest you warm them slightly in the oven before eating.
    • Pan variations: this recipe is adaptable to be made as mini muffins (yielding about 3 dozen), loaf pans and layer cakes, such as the fantastic Banana Muffin Cake with Dulce de Leche.
    • Author: Paula Montenegro
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: Muffins & Quick bread
    • Method: Baking
    • Cuisine: American

    Keywords: healthy banana muffins

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Bakery Recipes

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    • Chocolate Chip Oatmeal Bars
    • Peanut Butter Bread
    • Apple Blueberry Muffins

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Heidy L. McCallum says

      October 03, 2019 at 2:46 pm

      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.

      ★★★★★

      Reply
    2. Michelle says

      October 03, 2019 at 2:46 pm

      Even though this is a healthier version, it's still fantastic. A breakfast favorite for sure!

      ★★★★★

      Reply
    3. Emmelilne says

      October 03, 2019 at 2:30 pm

      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!

      ★★★★★

      Reply
    4. Natalie says

      October 03, 2019 at 1:50 pm

      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.

      ★★★★★

      Reply
    5. angiesrecipes says

      April 09, 2019 at 10:47 am

      I love to bake banana ANYTHING! These muffins would make a perfect breakfast on the go.

      Reply
      • Paula Montenegro says

        April 09, 2019 at 10:08 pm

        I completely agree Angie!

        Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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