Healthier Roasted Banana Nut Muffins Recipe

I absolutely love this banana muffin recipe because it seamlessly blends wholesome ingredients like ripe bananas and whole wheat flour, making it a healthier treat that doesn’t skimp on flavor. Plus, the option to add Greek yogurt or applesauce gives them a perfect moisture, making each bite irresistibly soft and satisfying, exactly what I need for a cozy brunch or snacking perfection!

These muffins not only taste delicious but are also full of good-for-you ingredients. The base is made from super ripe bananas, melted coconut oil, and a sweetener of your choice (I prefer honey, but maple syrup also works wonderfully).

They’re mixed up in a bowl with whole wheat flour, which gives them fiber, and protein-packed walnuts. A little bit of salt, a touch of cinnamon, and nutmeg make them taste amazing.

Ingredients

Muffins made with bananas are naturally sweet, high in potassium, and moist.

Coconut Oil: Beneficial lipids that assist in holding components together and imparting a feeling of opulence.

Honey or Maple Syrup: A natural sweetener with antioxidants; helps decrease intake of refined sugar.

Whole Wheat Flour: Abundant in fiber and nutrients; provides a delightful nuttiness.

Pecans or walnuts: These are high-protein, good-fat nuts that add a delightful crunch.

Greek Yogurt: If used, adds protein, moisture, and a slight tanginess.

Ingredient Quantities

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 egg, at room temperature
• 1 teaspoon baking soda
• 1 pinch of salt
• 1 1/2 cups whole wheat flour
• 1/4 cup chopped walnuts or pecans
• 1/4 teaspoon cinnamon (optional)
• 1/4 cup Greek yogurt or unsweetened applesauce (optional for moisture)

Instructions

1. Your oven should be set to 350°F (175°C) to heat up while you prepare the muffin batter. Have ready a muffin tin, lined with paper liners or greased with coconut oil; then, just wait a moment while the oven finishes preheating before you pour in the batter.

2. In a large mixing bowl, take the overripe bananas and mash them until smooth.

3. Melted coconut oil, honey or maple syrup, vanilla extract, and egg are the ingredients to be added to a bowl of unmarred bananas. The ideal fruit for this dish, as one should be sure to note, is one that has reached the zenith of its ripeness.

4. Add the baking soda and a pinch of salt, and stir until just incorporated.

5. Slowly incorporate the whole wheat flour, mixing gently until all the flour streaks are gone. It is important to not over-mix since this can lead to having tough muffins.

6. If you are using them, stir the cinnamon and Greek yogurt or applesauce into the mixture for extra moisture.

7. Carefully incorporate the chopped walnuts or pecans, ensuring they are evenly spread throughout.

8. Evenly distribute the batter between the muffin cups you’ve prepared, pouring it in until the cups are about 3/4 full.

9. Preheat oven to 350° F. (Moderate). Place muffin tins in the exact center of the oven. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Let the muffins sit for 5 minutes in the tin before moving them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Equipment Needed

1. Oven
2. Muffin tin
3. Muffin paper liners or coconut oil (for greasing)
4. Large mixing bowl
5. Masher or fork (for mashing bananas)
6. Measuring cups and spoons
7. Mixing spoon or spatula
8. Wire rack
9. Toothpick (for testing doneness)

FAQ

• Q: Can I use different nuts in this recipe?You may opt to use any preferred nuts, such as almonds or hazelnuts, or totally eliminate them for a nut-free version.
• Q: How do I store these muffins?A: Keep them in an airtight container at room temperature for no more than 2 days, or in the refrigerator for up to a week.
• Q: Can I freeze these muffins?B: Yes, wrap each one in plastic wrap, then bag them all together in a freezer bag. You can keep them for up to 3 months in the freezer. To thaw, place them at room temperature or use the microwave.
• Q: What can I substitute for the egg?A: A flaxseed egg can replace chicken eggs in baking—and in this case, it’s a vegan substitute for the chocolate chip cookies in question. To make the flaxseed egg, mix together 1 tablespoon ground flaxseed and 2.5 tablespoons water. Let that mixture sit for approximately 5 minutes before adding it to the batter.
• Q: Can I use regular flour instead of whole wheat?You can use all-purpose flour instead, measuring the same amount, to get a lighter texture.
• Q: How ripe should the bananas be?The brown-spotted bananas must be extremely ripe, assuring the natural sweetness and moist texture.
• Q: Is the Greek yogurt or applesauce necessary?A: Added moisture from these ingredients is not essential if you are using very ripe and soft bananas, but they can make the pudding a bit more luxurious and creamy.

Substitutions and Variations

1/3 cup melted coconut oil: Replace with the same amount of melted butter or olive oil.
1/4 cup honey or maple syrup: The same amount of agave nectar or date syrup can be used in place of honey or maple syrup.
1 egg, at room temperature: Substitute with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, allowed to sit for 5 minutes).
1 1/2 cups whole wheat flour: Use all-purpose flour, a blend of flours, or a starch-based flour if you are using a gluten-free recipe.
1/4 cup chopped walnuts or pecans: Substitute with chopped almonds or sunflower seeds.

Pro Tips

1. For an even richer banana flavor, consider roasting the bananas in their peels at 300°F (150°C) for about 15 minutes before mashing them. This enhances their sweetness and adds depth to the muffins.

2. If you prefer a slightly nutty flavor, gently toast the walnuts or pecans in a dry skillet over medium heat for a few minutes before adding them to the batter. Be sure to let them cool first.

3. For added texture and flavor, sprinkle a mixture of rolled oats, cinnamon, and a bit of brown sugar on top of the muffins before baking.

4. Ensure the coconut oil is fully melted and slightly cooled before mixing, to prevent it from solidifying when combined with the room-temperature ingredients.

5. If you opt to use Greek yogurt, try whisking it with a tablespoon of milk before adding. This will help it incorporate more smoothly into the batter, maintaining a tender crumb in the muffins.