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Whole Wheat Maple Banana Nut Muffins - healthy muffins made with NO refined sugar. Great recipe for breakfast! | healthynibblesandbits.com
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Author: Lisa Lin

Whole Wheat Maple Banana Nut Muffins

These whole wheat banana nut muffins that are sweetened with maple syrup. The turbinado sugar and shredded coconut toppings give these muffins an extra crunch that take them out of the park! Makes 11 to 12.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients

  • 3/4 cup (85g) walnut halves, chopped
  • 3 medium bananas, about 1 cup mashed (270g)
  • 1/2 cup (120ml) maple syrup
  • 1/3 cup coconut oil, melted
  • 1 large egg
  • 1/4 cup soy milk, any other milk works also
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon ground all spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups + 1 tablespoon, 200g whole wheat pastry flour
  • turbinado sugar for topping
  • shredded unsweetened coconut for topping
  • cooking spray

Instructions

  • Preheat oven to 300 degrees F (150 degrees C). Place walnuts on a lined baking sheet and bake for 10 to 11 minutes. When the walnuts are done, take them out of the oven and bring the heat up to 350 degrees F (175 degrees C).
  • Mash the bananas until you don't see many large banana chunks. I like to go through the mashed banana with a fork to break up large chunks. Add the other wet ingredients to the mashed bananas (maple syrup, coconut oil, egg, soy milk, and vanilla extract).
  • Add the spices to the wet mixture and stir. Mix in the baking soda and salt. Gradually stir in the flour. I like to add the flour in 3 increments.
  • Fold in the walnuts.
  • Spray a 12-muffin pan. Distribute batter evenly among the tins. You can make either 12 smaller muffins or 11 larger ones. I made 11 muffins this time and the batter went almost to the top in each tin.
  • Sprinkle some turbinado sugar and shredded coconut on top of each muffin.
  • Bake for 25 to 27 minutes or until a toothpick comes out clean.
  • Let muffins cool for 10 minutes before serving.

Notes

  1. If you're pressed for time, you can skip toasting the walnuts. However, that the texture of the muffins are better when you toast the walnuts first.
  2. Another option if you are pressed for time: bake the muffins at 425 degrees F (220 degrees C) for 15 to 18 minutes. The bottoms of the muffins will come out a bit more brown and firm.
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