We all need a healthier 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.
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 healthy today because that's part of why this is one of my favorite banana muffin recipes. It's a very versatile recipe. Very.
Why make banana muffins at home
- 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: if you don't already use it, you can buy organic coconut oil online.
- Coconut sugar: it's similar to dark brown sugar in appearance. You can buy organic coconut sugar online.
- Whole wheat flour: ensure it's very finely ground to get a soft texture. Pastry whole wheat flour is usually finely milled.
- White whole wheat flour: it's white with dark specks and comes from a different type of kernel than the whole wheat. King Arthur white whole wheat flour is a popular one.
- Egg: fresh, large.
- Runny honey. Maple syrup also works.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired.
See the recipe card towards the end of this post for quantities.
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 but still somewhat healthy muffin.
- Wheat germ or seeds: add up to 2 tablespoons of either or a mix.
- Regular banana muffins: substitute both flours for all-purpose flour, coconut for brown sugar, coconut oil for sunflower oil, omit the honey, and you have fantastic old-fashioned banana walnut muffins.
How to make banana muffins
Combine the wet ingredients, including the mashed bananas. It won't be a smooth mixture.
Always sift the dry ingredients, especially the baking soda that can clump during storage. Add whole wheat flour directly if it won't filter, 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
- Muffin tin: I like to use paper liners (paper cups or muffin liners) because it's easier to clean afterward; they 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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- 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(like the OXO oven 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're not ripened enough (see the roasted banana bread post for instructions), which is a good hack.
- 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.
Related recipes you might like:
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Healthy Banana Muffins
We all need a healthier banana nut muffin, and these are fantastic! 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.
- Total Time: 35 minutes
- Yield: 8 muffins
Ingredients
- ⅔ cup mashed ripe bananas
- ⅓ cup coconut oil
- 1 egg, room temperature
- 1 tablespoon honey
- ½ cup coconut sugar, fine muscovado sugar or organic sugar
- 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
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- 2 tablespoons wheat germ or seeds (optional)
Instructions
- Preheat the oven to 350ºF / 180ºC.
- Have ready a muffin mold lined with 8 paper cups.
- In a large bowl, put mashed bananas and beat while adding coconut oil and sugar. There will be some chunks of banana still. You can use an electric mixer or a whisk.
- Add egg and vanilla and beat to mix.
- Add honey and mix.
- Over this batter, sift flour, baking powder, soda, and salt.
- Stir just until combined but be careful not to overmix (as this will make your muffins tougher).
- Divide batter among paper cups and sprinkle the chopped nuts 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(like the OXO oven 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Muffins & Quick bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 216
- Sugar: 4.8 g
- Sodium: 234.8 mg
- Fat: 14.8 g
- Carbohydrates: 18.9 g
- Fiber: 2.6 g
- Protein: 4.1 g
- Cholesterol: 23.3 mg
Keywords: healthy banana muffins
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.
★★★★★
angiesrecipes says
I love to bake banana ANYTHING! These muffins would make a perfect breakfast on the go.
Paula Montenegro says
I completely agree Angie!