Nutty Banana Bread Muffins: A Wholesome Treat
If you’re looking for a nutritious yet indulgent treat, these Nutty Banana Bread Muffins are exactly what you need. Packed with real, whole-food ingredients, these muffins are perfect for breakfast, snack time, or dessert. Not only are they delicious, but they’re also made with thoughtful ingredients that nourish your body.
Why These Muffins are a Whole Foods Choice
Whole foods are ingredients that are minimally processed and as close to their natural state as possible. Every ingredient in these muffins reflects that principle:
1. Bananas – Naturally sweet and loaded with fiber, potassium, and vitamins, bananas provide the natural sweetness in these muffins, reducing the need for refined sugar.
2. Whole Wheat or Gluten-Free Flour – Using whole-grain or gluten-free flour ensures you’re getting more nutrients and fiber compared to refined flour.
3. Rolled Oats – A powerhouse of fiber, oats add texture and slow-digesting carbs that keep you full longer.
4. Maple Syrup – A natural sweetener that avoids the spikes of refined sugars while adding a hint of richness.
5. Plant-Based Milk – Unsweetened almond milk or any dairy-free alternative keeps the recipe inclusive for those avoiding dairy.
6. Nuts (Walnuts or Pecans) – Rich in healthy fats and protein, nuts bring a satisfying crunch and heart-healthy benefits.
7. Cinnamon and Vanilla – These natural flavor enhancers add sweetness and depth without relying on artificial additives.
Every ingredient here serves a purpose, both for flavor and health. No oils, no refined sugars, and no preservatives—just wholesome goodness.
What Makes These Muffins Special?
These muffins are incredibly versatile:
• Quick to Make: With just 30 minutes from start to finish, they’re ideal for busy mornings or meal prep.
• Kid-Friendly: Packed with natural sweetness and a soft texture, even picky eaters will love them.
• Freezer-Friendly: Make a double batch and store extras in the freezer for a quick snack or breakfast option.
How to Enjoy Them
• Pair them with a cup of coffee or tea for a relaxed breakfast.
• Pack one in your lunchbox for a midday pick-me-up.
• Add a dollop of almond butter on top for an extra protein boost.
Time-Saving Tips
1. Prep Ahead: Mash bananas and measure your dry ingredients the night before to save time.
2. Batch Bake: Double or triple the recipe and freeze the extras for a convenient, grab-and-go option.
3. Customizable Add-Ins: Mix in dark chocolate chips, dried fruit, or seeds to switch up the flavors.
Get Baking Today!
Nutty Banana Bread Muffins
Equipment
- Muffin Pan
- Mixing bowl
- Paper Muffin liners
Ingredients
- 2 ripe bananas mashed (can leave some chunks)
- 1 cup Gluten Free Flour (I like to use 1/2 Almond flour and 1/2 chickpea flour
- ½ cup rolled oats
- ¼ cup maple 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 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
Step 2: Baking Day • Preheat oven and gather prepped ingredients. • Mix wet ingredients and combine with dry ingredients. • Pour into muffin tin and bake.
Tip: Double the batch and freeze muffins for grab-and-go breakfasts or snacks. Grocery List for Nutty Banana Bread Muffins Baking supplies: Parchment paper liners for muffin tin pan. Produce: • 2 ripe bananas Dry Goods: • 1 cup whole wheat flour or gluten-free flour • ½ cup rolled oats • ¼ cup maple syrup or agave syrup • ½ cup chopped walnuts or pecans • 1 tsp baking powder • ½ tsp baking soda • ½ tsp cinnamon • ¼ tsp salt Pantry: • ¼ cup unsweetened almond milk (or any plant-based milk) • 1 tsp vanilla extract
