Are banana nut muffins healthy?

Banana nut muffins are healthier than most muffin recipes because they are mostly sweetened with ripe bananas and walnuts which have many health benefits. To cut down on the sugar in this recipe and make these muffins even healthier, use 1/2 cup brown sugar and 1/4 cup honey or pure maple syrup. You can also try using coconut sugar instead of brown sugar if you prefer to bake with coconut sugar.

Can you freeze banana nut muffins?

Yes, you can freeze banana nut muffins. Wrap cooled muffins in plastic wrap and place them in an airtight container or freezer bag. Freeze muffins for up to 2 months and thaw to enjoy. Muffins are best enjoyed when freshly baked and freezing may alter the texture and taste.

How long do you bake banana nut muffins?

Baking time may vary based on the recipe and your oven. However, this banana nut muffin recipe calls for a baking time of 20 to 25 minutes.

Banana Nut Muffins

Banana walnut muffin on parchment paper.

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5 from 3 reviews

These banana nut muffins are super moist, made with 5 extra-ripe bananas, and are better than boxed mix! This one-bowl recipe is easy to make and will become one of your favorite muffin recipes. Healthy walnuts are mixed into the muffin batter and the muffins are topped with even more chopped walnuts and turbinado sugar for some added crunch!

Author: Marley Braunlich
Prep Time: 10
Cook Time: 20-25
Total Time: 35
Yield: 15 1x
Category: Muffins, Breakfast
Method: Bake
Cuisine: American

Ingredients

Units Scale

5 medium ripe bananas (about 2 to 2 1/4 cups mashed banana)
2 large eggs
1/2 cup salted butter, melted
3/4 cup brown sugar, lightly packed
2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
Walnuts for topping
Turbinado sugar for topping

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Instructions

Preheat your oven to 350°F (176°C). Line a muffin tin with muffin liners and grease the cups with non-stick cooking spray.
In a large glass mixing bowl, add a stick of butter and heat in the microwave for about 30 seconds. Once butter is melted, add brown sugar and whisk or beat to combine.
Peel the ripe bananas and add them to the bowl with the butter and sugar. Beat until mostly smooth, leaving some chunks of banana is okay.
Add in the eggs and beat together until fully combined.
In another mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix as this can result in tough muffins.
Fold in the chopped walnuts using a rubber spatula and stir gently until they are evenly distributed throughout the batter.
Line a 12-cup muffin tin with 6 muffin liners. Baking a muffin in every other space creates a taller, domed muffin. Fill each muffin liner almost to the top with batter. Sprinkle some extra chopped walnuts and turbinado sugar on top.
Bake the muffins in the preheated oven for about 20-25 minutes or until a toothpick inserted in the center comes out clean or with little crumbs. The muffins should look golden brown when baked.
Take the muffins from the oven and let them cool in the muffin tin completely before removing them from the tin. Store covered at room temperature for a few days or in the fridge for up to a week.

Notes

See the blog post for more baking tips and details on how to customize this recipe.

Find it online: https://bakedabundance.com/banana-nut-muffins/