Description
These ultimate healthy banana muffins are moist, dairy-free, and naturally sweetened with ripe bananas and honey. Made in one bowl with whole wheat pastry flour and a touch of cinnamon, they offer a wholesome breakfast or snack option. Featuring optional crunchy walnuts, these muffins are freezer-friendly and ready in just 35 minutes.
Ingredients
Wet Ingredients
- 3 VERY overripe bananas, mashed (about 1 ⅓ cup mashed banana, ensure they are almost fully brown)
- ⅓ cup (111g) honey or pure maple syrup
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- ¼ cup (50g) extra-virgin olive oil
- ¼ cup (60g) milk of choice
Dry Ingredients
- 1 ¾ cup (198g) whole wheat pastry flour or white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Mix-ins
- ½ cup (56g) chopped walnuts, plus ¼ cup (28g) chopped walnuts for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350 degrees F (177 degrees C). Prepare a muffin pan by lining it with muffin liners and spray the inside of the liners lightly with cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, honey, egg, vanilla extract, extra-virgin olive oil, and milk. Stir thoroughly until well combined.
- Add dry ingredients: Add the whole wheat pastry flour, baking soda, cinnamon, and kosher salt to the wet mixture. Use a wooden spoon to gently mix the batter until just combined. Be careful not to overmix to maintain a tender crumb.
- Fold in walnuts: Gently fold in ½ cup of the chopped walnuts into the batter for added texture and flavor.
- Fill muffin liners and top: Evenly distribute the batter into the prepared muffin liners. Sprinkle the remaining ¼ cup chopped walnuts on top of each muffin for a crunchy topping.
- Bake: Place the muffins in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm or the next day.
Notes
- Use very ripe bananas that are almost fully brown for maximum natural sweetness and moisture.
- Whole wheat pastry flour yields a tender crumb, but white whole wheat flour can be used as an alternative.
- To make the muffins dairy-free, use a plant-based milk such as almond, oat, or soy milk.
- These muffins freeze well – cool completely, then store in an airtight container or freezer bag for up to 3 months.
- Do not overmix the batter to avoid tough muffins.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
