Ingredients
This banana nut muffin recipe super easy and you only need a few pantry staples to make the batter. I used all purpose flour but you could swop out half the flour for oat flour or wholewheat flour. Rolled oats add great texture and a bump of nutrition. As does the walnuts and seeds. The seeds are optional but I like the texture they add to the muffin batter. You could also fold in a cup of chocolate chips for added deliciousness (chocolate also brings out the most of the banana flavors) I topped the muffins with a simple oat-crumble mixture but this is also optional.
All purpose flour. Cake flour can also be used. Old fashioned rolled oats. Baking powder. Salt. Brown sugar. Cinnamon. Bananas. For the best flavor, use ripe bananas. Similarly to banana bread, I like to use overly ripe bananas for these muffins. Eggs. Vanilla extract. Oil. I used canola oil but any neutral vegetable oil will work. Walnuts. Pecans an be used instead. Mixed seeds. I used a breakfast seed mix containing pumpkin seeds, sesame seeds, flax seed and sunflower seeds.
How to make banana nut muffins
Are banana nut muffins healthy?
Muffins are for all intent and purposes, cake. So it’s never going to be considered a health-food but that doesn’t mean that they are unhealthy or bad for you. These muffins contain loads of fiber from the bananas, nuts, seeds and oats as well as a host of nutrients from those same ingredients. You could use a sugar-alternative if you’d prefer (coconut sugar would be delicious).
Can I freeze banana nut muffins?
Yes, these muffins freeze very well. Allow baked muffins to cool completely then transfer to a freezer bag and freeze for up to 2 months. Allow to thaw before serving. The muffins can be kept in an airtight container for up to 5 days at room temperature.
Muffin recipes
Muffin recipes
