Description
At its heart, this recipe is a smart reimagining of the classic quick bread, scaled down into convenient, individually portioned treats. By utilizing mindful ingredient swaps, we create a nutrient-dense option known as whole wheat honey banana nut muffins. Instead of relying on highly processed white flour and refined granulated sugars, this batter uses whole grain flour to establish a robust, fiber-rich foundation.
Ingredients
Scale
For the Muffins
- 1½ cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 3 ripe bananas, mashed
- ⅓ cup honey
- 2 large eggs
- ⅓ cup plain Greek yogurt or milk
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¾ cup chopped walnuts or pecans
Optional Topping
- Extra chopped nuts
- Banana slices
- Light sprinkle of cinnamon
Instructions
1. Prepare the Batter
- Preheat oven to 180°C (350°F).
- Line a 12-cup muffin tin with liners or lightly grease it.
- In a bowl, whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mash bananas until smooth.
- Mix in honey, eggs, yogurt, melted oil, and vanilla.
- Add the wet ingredients to the dry ingredients and stir gently until just combined.
- Fold in chopped nuts. Avoid overmixing to keep the muffins soft.
2. Bake the Muffins
- Divide the batter evenly into muffin cups, filling about ¾ full.
- Sprinkle extra nuts on top if desired.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5–10 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
Keywords: Healthy honey banana muffins, whole grain banana walnut muffins, wholesome banana nut breakfast bakes