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–+ servings
Melany

Moist Whole Wheat Banana Nut Muffins

Start your day with the wholesome goodness of Moist Whole Wheat Banana Nut Muffins. These muffins are packed with ripe bananas, crunchy nuts, and whole wheat flour for a healthy yet indulgent treat. Perfect for breakfast, snacks, or dessert, they’re naturally sweetened and irresistibly moist, making them a must-try for any home baker.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 2 cups whole wheat flour
  • 1/2 cup old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients:
  • 2 ripe bananas mashed
  • 2 large eggs
  • 1/3 cup unsweetened applesauce
  • 1/3 cup milk
  • 1/3 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
Optional Add-ins:
  • 1 cup chopped walnuts or pecans
  •  

Method
 

Preheat Your Oven:
  1. Preheat the oven to 425°F (220°C) and line a muffin pan with cupcake liners or grease it with nonstick cooking spray.
Mix the Dry Ingredients:
  1. In a medium bowl, combine the whole wheat flour, rolled oats, ground cinnamon, baking soda, baking powder, and salt. Stir well and set aside.
Mash the Bananas:
  1. In a large bowl, mash the bananas until smooth.
Combine the Wet Ingredients:
  1. To the mashed bananas, add the eggs, applesauce, milk, Greek yogurt, maple syrup, and vanilla extract. Mix until well combined.
Mix Wet and Dry Ingredients:
  1. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
  2. If using, fold in the chopped walnuts or pecans.
Fill the Muffin Pan:
  1. Divide the batter evenly among the muffin cups, filling each one to the top.
  2. Sprinkle a few oats on top for a decorative touch if desired.
Bake the Muffins:
  1. Place the muffin pan in the oven and bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool and Serve:
  1. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
  2.  

Notes

  • Use ripe bananas with plenty of brown spots for maximum sweetness and moisture.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • For a vegan version, substitute flaxseed eggs, plant-based yogurt, and non-dairy milk.

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