Banana nut muffins are really just the best. They’re so warm and cozy. They taste like home and happiness.
Making banana muffins is one of my favorite things to do, because there are so many ways to make a really good, healthier muffin. Long gone are the days of eating muffins that are really like cupcakes in disguise. These muffins are made with nutrient-dense almond and oat flours, extra virgin olive oil, some maple syrup and coconut sugar, and of course bananas!
These healthy banana muffins are the perfect breakfast or snack. They’re also gluten free and dairy free .. woohoo!
Eat them as is or drizzle with nut butter. I like to keep half of the batch out on my counter in an airtight container for a few days to enjoy for the week and then the rest I freeze! They are so easy to defrost and taste just as good as freshly baked. I hope you enjoy!
Healthy Banana Nut Muffins
Ingredients
Dry Ingredients
- 1 cup oat flour don't try to sub with another flour
- 1 cup almond flour don't try to sub with another flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 2/3 cup walnuts
Wet Ingredients
- 1 cup mashed banana about 2 large or 3 small bananas
- 2 eggs
- 1/3 cup extra virgin olive oil
- 1/4 cup maple syrup could sub honey
- 1/4 cup coconut sugar could probably sub regular cane sugar here!
- 1 tsp vanilla extract
Instructions
- Pre-heat oven to 350 degrees and line a muffin tin or grease well.
- In a medium bowl, combine the dry ingredients (minus the walnuts).
- In a large bowl, mash your bananas. I oftentimes like to mash my bananas with a fork on a cutting board first and then adding to the bowl. I find it easier!
- Add the rest of your wet ingredients to the large bowl and stir to combine.
- Add the bowl of dry ingredients to the wet ingredients and stir to combine.
- Fold in most of the walnuts, reserving some to sprinkle on top at the end!
- Portion out the batter equally into the 12 muffin tins. They should be about 3/4 of the way full. Add your remaining walnut pieces to the tops of the muffins.
- Bake for 20-25 minutes, checking for lightly golden edges and using the "toothpick" test! Let cool in the muffin tin for a few minutes and then transfer to a cooling rack. Don't wait too long to transfer or the bottoms might get soggy. Enjoy!
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