Whole Wheat Banana Nut Muffins
Start your morning with these wholesome and delicious Whole Wheat Banana Nut Muffins, a nutritious twist on a classic treat. Made with 100% whole wheat flour, naturally sweetened with honey, and loaded with the goodness of ripe bananas and crunchy walnuts (or pecans), these muffins strike the perfect balance between health and indulgence. The addition of Greek yogurt keeps them moist, while a touch of cinnamon adds a warm, aromatic flavor that pairs beautifully with the bananas. Quick to prepare and ready in less than 30 minutes, these muffins are ideal for a busy morning, mid-day snack, or even a wholesome dessert. With simple ingredients and no refined sugar, they’re a guilt-free bake that you can feel good about. Bake a batch today and enjoy these tender, nutty delights fresh out of the oven or freeze them for a grab-and-go breakfast anytime!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 large Ripe bananas (mashed)
- 0.5 cups Honey
- 0.5 cups Greek yogurt (plain, unsweetened)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts (or pecans)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the wells with a bit of oil or non-stick spray.
In a medium-sized bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large bowl, mash the ripe bananas until smooth. Stir in the honey, Greek yogurt, egg, and vanilla extract until everything is well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just mixed. Be careful not to overmix; it's okay if there are a few lumps.
Fold the chopped walnuts (or pecans) into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 74% | |
| Sodium | 1836 mg | 80% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 155.3 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 287 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2835 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
