Healthy Banana Walnut Muffins Recipe

These Healthy Banana Walnut Muffins are so easy to make. I am all about healthy desserts and snacks. Our family is obsessed with these Healthy Banana Walnut Muffins. They are the perfect way to put those ripe bananas to use.

If you are looking for a quick and simple banana recipe, this is one we definitely recommend.

They are perfect for dessert, snacks, breakfasts, or just when you need a little something to munch on or tide you over. We love them. They are also perfect for little hands.

Are Banana Nut Muffins healthy?

These Healthy Banana Walnut muffins are made without butter and oil, which saves you a lot of fat and extra calories.

I replaced the butter and oil in these banana muffins with Greek yogurt and applesauce, and they are just as fluffy and moist as any other banana muffin.

This healthy muffin recipe also has whole wheat flour, so you can feel good about feeding them to your loved ones, or if you happen to eat a few yourself. 😉

RELATED RECIPE: YOU’LL LOVE THIS DELICIOUS OVEN BAKED OMELETTE RECIPE. IT’S SO EASY TO MAKE! 

How to make healthy banana muffins:

These Healthy Banana Walnut Muffins are so easy to make, that all you need are a few ingredients, a bowl, spoon and muffin tin.

Start by mashing your bananas in your mixing bowl with a fork.  You don’t want it to be perfectly smooth, so some lumps are ok.

Next, mix in an egg, Greek yogurt, apple sauce, a little brown sugar, maple syrup and vanilla until well combined.

Add salt, cinnamon, nutmeg and flour and mix until well combined.  I love using McCormick Ground Nutmeg and Ground Cinnamon to add the perfect hint of flavor to these Healthy Banana Walnut Muffins!

Fold in the chopped walnuts, reserving a few to sprinkle on top. If you don’t like walnuts, you could also use:

• raisins
• craisins
• almonds
• pecans
• macadamia nuts
• chocolate chips

Spray a muffin tin with nonstick cooking spray and scoop batter into each muffin tin until 2/3 full.

Bake at 350 degrees F for 20-22 minutes or until the tops are golden brown.

Items needed for this recipe:
Glass Mixing Bowl:  I use this bowl for mixing doughs and batters, but it’s pretty enough to serve from!
Nonstick Muffin Tin: These muffin tins are nonstick, easy to clean and are super sturdy.
Cookie scoop: This scoop measures out the perfect amount of batter for each muffin and is much easier than dealing with batter spilling over the edges of the muffin tin.

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Recipes for Brown Overripe Bananas

If you have brown bananas on your counter, whip up one of these delicious recipes:

• Low Fat Banana Bread
• Banana Crumb Muffins
• Cocoa Banana Bars
• Skinny Banana Cookies
• Frosted Banana Cake

Serves: 20

Healthy Banana Walnut Muffins Recipe

Healthy Banana Walnut Muffins made with overripe bananas, Greek yogurt, whole wheat flour and no oil. Our kids love eating these banana muffins and I love feeling good about the ingredients in them.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Print Pin

Ingredients

• 4 bananas ripe
• 1 egg
• ⅓ cup plain Greek yogurt
• 2 Tablespoons unsweetened applesauce
• ⅓ cup brown sugar
• ¼ cup maple syrup
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 cups whole wheat flour
• 1 cup walnuts chopped

Instructions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mash bananas with a fork.
• Mix in an egg, Greek yogurt, apple sauce, brown sugar, maple syrup and vanilla until well combined.
• Add salt, cinnamon, nutmeg and flour and mix until well combined.
• Fold in chopped walnuts.
• Spray a muffin tin with nonstick cooking spray.
• Scoop batter into each muffin tin until 2/3 full.
• Bake for 20-22 minutes or until golden brown on top

Nutrition

Calories: 132 kcal · Carbohydrates: 22 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 1 g · Cholesterol: 8 mg · Sodium: 120 mg · Potassium: 171 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 27 IU · Vitamin C: 2 mg · Calcium: 25 mg · Iron: 1 mg

Equipment

• Muffin Tin

Recipe Details

Course: Snack

Cuisine: American

Author: Kendra Murdock

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