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Whole Grain Banana Walnut Muffins

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If you’re looking for a hands-down delicious banana nut muffin recipe, do I have one for you! Plus, it has all of the benefits of whole grain and less sugar than store-bought muffins.

These muffins are tender and sweet with the delightful crunch of toasted walnuts, and they are quickly becoming a family favorite. I honestly have never been a huge fan of banana nut muffins, maybe because my experiences weren’t great, but these are in a league of their own! I hope you enjoy them!

The benefits of whole grains

I think for the most part, we all know we should include more whole foods in our diet, and whole grains are a part of that. Eating whole grains provides essential nutrients like fiber, vitamins, and minerals, which support digestive health and contribute to overall well-being.

Whole grains are also linked to a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Incorporating whole grains into your diet can help maintain a healthy weight and promote longevity.

But whole grains, while often getting a bad rap for being unappetizing or tough to eat, are actually delicious, especially when they’re freshly ground (in the case of baking) and make with quality ingredients at home. To learn more about how to get started baking, check out my post on How to Get Started with Whole Grain Baking.

Ingredients for Whole Grain Banana Nut Muffins

Here’s what you’ll need to make these delicious and healthy muffins.

  • 1 3/4 cups soft whole wheat flour (whole wheat pastry flour)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 bananas, ripened
  • 4 tbsp unsalted butter, melted
  • 1 egg
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2-3/4 cup walnuts, toasted

Here are the supplies you’ll need for the whole grain banana walnut muffins:

  • large mixing bowl
  • medium mixing bowl
  • rubber spatula
  • 12 cup muffin pan
  • Small skillet

Whole Grain Banana Walnut Muffins Recipe

  1. Preheat oven to 350 degrees, and spray muffin pan with nonstick spray. While oven is preheating, heat small skillet over medium high heat. Add walnuts to pan and don’t walk away. Hold the skillet handle and occasionally shake the walnuts, flipping them. Toast for several minutes on each side. Then remove from heat.
  1. Chop walnuts into smaller pieces and set aside.
  2. In a large mixing bowl, combine flour, baking soda, and salt. Whisk together well. Set aside.
  3. In the medium mixing bowl, mash the ripe bananas until no large chunks remain. Add in melted butter, sugar, egg, and vanilla extract. Mix well.
  4. Add wet ingredients to the dry and mix gently, only until there are no pockets of flour left.
  1. Add chopped walnuts, stirring just a few times until incorporated.
  2. Using a spoon or scoop, fill muffins cups up 3/4 of the way up with batter. There should be enough for 12 with none left over.
  1. Place muffins in the oven and bake for 18-20 minutes or until lightly brown on the tops.
  2. Allow to cool for 5 minutes in the pan, then remove muffins to a wire baking rack to finish cooling.
  3. Serve warm or cooled.

How to Store Banana Walnut Muffins

These banana walnut muffins store quite well, and you have several options:

  • Store on the counter or in the pantry in an airtight container for 2-3 days.
  • For longer storage, place cooled muffins in a freezer bag and place in the freezer. Muffins can be removed as needed and warmed for 30 seconds in the microwave.

Substitutions for Whole Grain Banana Walnut Muffins

If you don’t have some of the ingredients or have dietary restrictions, consider some of these substitutions or additions to your muffins:

  • To make this recipe gluten-free, use your favorite gluten-free flour blend or consider substituting a whole grain flour such as amaranth or quinoa, though I haven’t tested this myself.
  • Only have 2 brown bananas? Add 1/4 cup of applesauce to offset this and still have delicious muffins.
  • Swap out sugar for coconut sugar or maple syrup.
  • Switch up the nuts that are used. Toasted pecans would be a delicious addition.
  • Add a handful of mini chocolate chips to the recipe for a sweet surprise.

More Whole Grain Recipes

Need more whole grain inspiration? Try these other recipes to help boost the amount of whole grains in your baked goods:

  • No Knead Whole Wheat Baguettes: Yes, you can have baguettes at home with absolutely no kneading. This makes two loaves, so one can always be frozen for later!
  • Whole Grain Pear Cake: Use fresh pears to make this delicious spice cake studded with juicy pears, and as a bonus, it’s made with whole grain flour.
  • Whole Wheat Cinnamon Rolls Recipe: Yes, you can make fluffy, sweet cinnamon rolls with whole grain flour, and they are the perfect Saturday morning breakfast.
Yield: 12

Whole Grain Banana Walnut Muffins

whole grain banana walnut muffins

Make these delicious whole grain banana walnut muffins in just minutes! Easy to freeze for later, they're family favorite recipe!

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 3/4 cups soft whole wheat flour (whole wheat pastry flour)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 bananas, ripened
  • 4 tbsp unsalted butter, melted
  • 1 egg
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2-3/4 cup walnuts, toasted

Instructions

    1. Preheat oven to 350 degrees, and spray muffin pan with nonstick spray. While oven is preheating, heat small skillet over medium high heat. Add walnuts to pan and don't walk away. Hold the skillet handle and occasionally shake the walnuts, flipping them. Toast for several minutes on each side. Then remove from heat.
    2. Chop walnuts into smaller pieces and set aside.
    3. In a large mixing bowl, combine flour, baking soda, and salt. Whisk together well. Set aside.
    4. In the medium mixing bowl, mash the ripe bananas until no large chunks remain. Add in melted butter, sugar, egg, and vanilla extract. Mix well.
    5. Add wet ingredients to the dry and mix gently, only until there are no pockets of flour left.
    6. Add chopped walnuts, stirring just a few times until incorporated.
    7. Using a spoon or scoop, fill muffins cups up 3/4 of the way up with batter. There should be enough for 12 with none left over.
    8. Place muffins in the oven and bake for 18-20 minutes or until lightly brown on the tops.
    9. Allow to cool for 5 minutes in the pan, then remove muffins to a wire baking rack to finish cooling.
    10. Serve warm or cooled.

Notes

How to store Whole Grain Banana Walnut Muffins:

  • Store on the counter or in the pantry in an airtight container for 2-3 days.
  • For longer storage, place cooled muffins in a freezer bag and place in the freezer. Muffins can be removed as needed and warmed for 30 seconds in the microwave.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 108mgCarbohydrates: 29gFiber: 3gSugar: 12gProtein: 5g

Darcy

Thursday 16th of May 2024

I'm confused: the receipe says "whole wheat flour (whole wheat pastry flour)." Which is it: whole wheat flour or whole wheat pastry flour? They are not the same type of flour.

Courtney

Thursday 16th of May 2024

Hi Darcy, you're correct; they're not the same. It should read soft whole wheat flour (whole wheat pastry flour). Hope this helps!

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