I just HAD to reinvent my mom’s classic recipe to make these Healthy Banana Bread Muffins with Walnuts.
My mama bakes the best banana bread muffins… they are perfectly moist with LOTS of banana flavor and made with walnuts. Wanna know her secret to the best banana bread muffins? Keep reading to find out!
What are Healthy Banana Bread Muffins with Walnuts made with?
whole wheat flour
and yes, that extra banana! (mama’s secret weapon).
Also subbed in maple syrup instead of white sugar into this recipe. Oh, yes!
How to make healthy banana bread muffins?
I’ve worked on making the best ever healthy banana bread muffins with walnuts for a while! This recipe has been tested over and over and over and over to perfect it. These Healthy Banana Bread Muffins with Walnuts are perfectly moist with LOTS of banana flavor. You’re going to LOVE these!
These banana bread muffins have the right balance of walnuts: not too many walnuts, but enough to give that yummy crunchy texture and warm nutty flavor.
How to make banana bread more moist?
That extra banana! It’s mama’s secret weapon for making banana bread more flavorful and moist. Another tip for making banana bread more moist is using the extra ripe bananas that are practically black because they are even sweeter.
Also, don’t overwork the batter by over-mixing. When you mix the batter too much (especially when working with whole wheat wheat or all purpose flour), it over develops the gluten network in the bread and makes a tougher muffin.
So you want to make chocolate banana bread muffins?
Ummm, that sounds amazing. I do have these chocolate almond butter banana oat muffins you could make or you could totally just add 1/3 to 1/2 cup semi sweet chocolate chips to this recipe.
Looking for more muffin recipes?
These Healthy Banana Bread Muffins with Walnuts are made with less sugar, whole wheat flour, and yes, that extra banana! We even subbed in maple syrup instead of white sugar into this recipe.
- 4 bananas, pureed (1 1/2 cups pureed bananas)
- 1 egg
- 1/3 cup walnut oil
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts
- Preheat oven to 350 degrees F. Prepare 24 count mini muffin tin with cooking spray or butter.
- In a large mixing bowl, whisk together bananas, egg, walnut oil, maple syrup and vanilla extract until combined.
- Add flour, baking powder, baking soda, salt and cinnamon to bowl and mix together just until combined taking care not to over mix.
- Fold in walnuts.
- Spoon batter into muffin tins and bake in 350 degree F oven for 14-15 minutes, or until muffins spring back on the top and toothpick inserted into the muffins is done.
- Category: Bakery
- Method: Oven
- Cuisine: American
- Serving Size: 1 mini muffin
- Calories: 100
- Sugar: 7g
- Sodium: 59mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
Keywords: banana bread, walnuts, banana
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Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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