Description
Moist, wholesome banana nut muffins made with whole wheat flour, ripe bananas, and cinnamon. These easy-to-make breakfast muffins are perfect for busy mornings, freeze well, and offer a healthier alternative to store-bought options.
Ingredients
Scale
- 3 large overripe bananas (about 350g peeled, yields approx. 1 ½ cups mashed)
- 1 ½ cups all-purpose flour (190g)
- ½ cup whole wheat flour (60g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar (50g)
- ⅓ cup vegetable oil (80ml)
- 1 large egg (room temperature)
- ½ cup plain yogurt (120g)
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecans, chopped (120g)
- Optional: ½ cup semi-sweet chocolate chips (85g)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash the ripe bananas with a fork or potato masher until smooth but with a few small chunks.
- To the mashed bananas, add the vegetable oil, egg, yogurt, and vanilla extract. Whisk until well combined and emulsified.
- In a separate medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined; do not overmix. The batter should be thick and lumpy.
- Stir in the chopped nuts (and chocolate chips if using) until distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden brown.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas with black peels for maximum sweetness and moisture. Do not overmix the batter to avoid dense muffins. Toasting nuts before adding enhances flavor. These muffins freeze well for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and coconut yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
Keywords: banana nut muffins, cinnamon muffins, breakfast muffins, healthy muffins, easy baking, whole wheat muffins, make ahead breakfast