Banana Nut Muffins Recipe

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4.50 from 2 votes

Classic muffins made a little bit healthier with white wheat flour, these banana nut muffins are a keeper.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: banana walnut muffins, healthy banana muffins, low calorie banana nut muffins

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1-1/2 cups all-purpose flour
1/2 cup whole-wheat pastry flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coarsely chopped walnuts
3/4 cup firmly packed light brown sugar
1/3 cup canola oil, or melted butter
2 eggs
1-1/3 cups mashed, very ripe bananas (about 2 to 3 medium)
1 teaspoon vanilla extract

Instructions

Preheat the oven to 375F degrees. Coat a 12-cup muffin pan with cooking spray or line with paper cupcake liners.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and nuts.
In a large bowl, stir with a whisk or beat with an electric mixer until well combined the light brown sugar, canola oil or melted butter, eggs, bananas and teaspoon vanilla extract.
Stir the flour mixture into the banana mixture until just combined. Do not over mix; the batter shouldn't be smooth.
Divide the batter equally among the muffin cups. I like to use an ice cream scoop for this.
Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18 to 20 minutes.
Cool the muffins in the pan for a few minutes and serve warm, or remove them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 days.

Notes

Serving size: 1 banana walnut muffin

WW Points: 9

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

8 SmartPoints (Green plan)

8 SmartPoints (Blue plan)

8 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Recipe Variations:

Chocolate Chip Coconut Banana Muffins: Add 1/2 semi-sweet chocolate chips and 1/2 cup coconut instead of the nuts.

Banana Pineapple Nut Muffins: Add 1/2 cup well-drained crushed pineapple into the banana mixture and replace the walnuts with pecans or macadamia nuts.

Banana Bread: This banana nut muffin recipe can easily be made into banana nut bread. Just pour the batter into a greased and floured 8-1/2×4-1/2-inch loaf pan and bake at 350F degrees for about 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan, lower the temperature to 325F degrees and bake about ten minutes less, since glass is a better heat conductor than metal and the bread will bake faster.

Nutrition