Nutty Banana Bread Muffins
These Nutty Banana Bread Muffins are a delightful and healthy dessert option that combines the classic flavors of banana bread with the indulgence of chocolate chips. Made with whole food ingredients and no oil, these muffins are perfect for breakfast, snacks, or dessert.
Equipment
- Muffin Pan
- Mixing bowl
Ingredients
- 2 ripe bananas mashed (can leave some chunks)
- 1 cup whole wheat flour or gluten-free flour
- ½ cup rolled oats
- ¼ cup maple syrup or agave syrup
- ¼ cup unsweetened almond milk or any plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup of chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly spray with non-stick spray.
- In a mixing bowl, combine the mashed bananas, maple syrup, almond milk, and vanilla extract. Stir until well combined.
- In another bowl, whisk together the whole wheat flour, rolled oats, chopped nuts, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients into the wet ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Nutritional Values (per muffin)-
Calories: 150 | Protein: 3g | Carbs: 28g | Fiber: 3g | Sugar: 6g
Tips & Tricks-
Add dairy free Chocolate Chips: For added chewiness, consider folding in chocolate chips.
Store Leftovers: Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Make Mini Muffins: This recipe can also be used to make mini muffins; just reduce the baking time to about 10-12 minutes.
Vegan, Oil-Free, Oil-Free, Whole Food Plant-Based
Nutrition
Calories: 150kcal
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