Description
Enjoy these delicious and wholesome Whole Wheat Banana Nut Muffins, perfect for a healthy breakfast or snack. They’re easy to make and packed with flavor!
Ingredients
Scale
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- 1/2 cup milk
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin, or line with paper liners.
- In a medium bowl, whisk together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the mashed bananas and milk, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the chopped nuts.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using very ripe bananas will give your muffins the best flavor and sweetness.
- You can substitute pecans for walnuts if you prefer.
- For an extra touch, sprinkle a few extra chopped nuts on top of the batter before baking.
- These muffins freeze well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A