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Whole Wheat Banana Nut Muffins

September 10, 2018 by Christina 11 Comments

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Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon!

Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon! Find the recipe at runlifteatrepeat.com.

Today will be a FUN day. Filled with a mountain of muffins. Look at ’em.

After last weeks recipe (which is now a top recipe!), I figure now is a good time to introduce you to my newest muffin obsession. Plus, we all might need a healthy option as we ease into that time of year where candy corn takes over. These are (1) easy to make, (2) quick to pull together, (3) on-the-go, (4) can be eaten no matter the time of day, (5) no refined sugar !!! and (6) perfect for freezing.

Today’s muffins are an upgrade from this. I made 2 trial batches last week for my trusty taste testers (even kid approved!) and then another 2 batches this weekend to use up the rest of the bananas, photograph, and stash in the freezer.

Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon!

These are made from real ingredients– nothing you can’t pronounce. What most people don’t realize is that simple and healthier ingredients can produce a delicious tasting baked goods if used the right way. For example: whole wheat flour has a tendency to dry baked goods out because it needs more moisture. But if we pair it with key ingredients like bananas, eggs, coconut oil, and applesauce we get a winner.

Bananas naturally sweeten the muffins. That’s why we’re using a whopping 2 cups in this recipe. Make sure that you’re using super brown speckled bananas– the riper, the better the muffins will taste. In addition, we’re using a small amount of pure maple syrup and honey to replace the refined sugar. These aren’t super sweet muffins but I’m OK with it when they taste this good. ♥♥

Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon! Find the recipe at runlifteatrepeat.com.

Make these muffins this week. I won’t take no for an answer! And make a double batch because no doubt they’ll be gone in a matter of days!

Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon! Find the recipe at runlifteatrepeat.com.

Whole Wheat Banana Nut Muffins

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Yield: 18 muffins
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Description

Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon!

Ingredients

  • 2 and 1/2 cups whole wheat flour, sifted
  • 2 and 1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups mashed banana (about 5 regular bananas)
  • 2 large eggs
  • 1/3 cup unrefined coconut oil
  • 3/4 cup unsweetened applesauce
  • 1/2 cup + 2 Tablespoons pure maple syrup
  • 2 Tablespoons honey
  • 2 teaspoons vanilla extract
  • 1 heaping cup chopped nuts (I used walnuts)

Instructions

  • Preheat the oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe make 20 muffins, so prepare a second muffin pan with 8 liners.
  • Sift together the flour, cinnamon, and baking soda together in a large bowl. Set aside. In a medium bowl, mash the bananas— I find it's easiest to either use a pastry cutter or a stand mixer for this. Then, whisk in the eggs, oil, applesauce, maple syrup, honey, and vanilla until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts1. Fold together gently until just combined. 
  • Spoon the batter into the liners, filling them all the way to the top. If desired, sprinkle some chopped nuts on top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the temperature to 350°F. Bake for an additional 11-12 minutes or until a toothpick inserted in the center comes out clean. The total time for these muffins take 16-18 minutes, give or take. Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
  • Muffins stay fresh covered at room temperature for a few days or in the fridge for up to 1 week.

Notes

Make ahead tip: These muffins can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator.
1Don't like walnuts? Use what you like or don't use any nuts at all. It's completely optional!
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!

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Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon! Find the recipe at runlifteatrepeat.com.

Filed Under: Muffins, Breakfast, Dairy-Free Tagged With: birthday, Easter & Spring, Fall & Thanksgiving, summer

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Reader Interactions

Comments

  1. Elizabeth

    September 10, 2018 at 8:18 am

    Gosh, those look so tasty! I ought to make a batch for my family today – a nice after school/work surprise. 🙂

    Reply
    • Christina

      September 10, 2018 at 10:59 am

      Yum! That’ll be a sweet surprise!

      Reply
  2. E’laine Gallagher

    September 10, 2018 at 9:17 am

    Going to try this recipe. Thanks for sharing. I look forward to seeing your other recipes as well.

    Reply
    • Christina

      September 10, 2018 at 10:58 am

      Thanks! Let me know what you think of them!

      Reply
  3. joy

    September 10, 2018 at 3:07 pm

    yum yum! will def be adding this to my list of must have recipes.

    Joy at The Joyous Living

    Reply
  4. Kathryn

    September 10, 2018 at 8:28 pm

    Yum.! sounds like a delicious muffin recipe, will definitely be making these over the weekend for the family. Thanks so much for sharing.!

    Reply
  5. Heather @ A Life In Labor

    September 10, 2018 at 11:39 pm

    Yum! I can’t wait to try these!

    Reply
  6. Yolanda

    September 11, 2018 at 8:56 am

    I love making muffins and am always looking for new recipes. These look REALLY good! I’m a big fan of using whole wheat flour and I like that there is no refined sugar in these. I pinned to make soon!

    Reply
    • Christina

      September 11, 2018 at 10:17 am

      Thank you! I’m a huge fan of making things I eat daily with no refined sugar and for these, it worked perfect! Let me know what you think!

      Reply
  7. Gemma

    September 12, 2018 at 2:17 am

    Yum, the ingredient list looks great. I can’t wait to try them. I am pinning this.

    Reply
    • Christina

      September 13, 2018 at 1:24 pm

      Thanks for pinning! Let me know what you think when you make them!

      Reply

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About Christina

I’m Christina. I’m a cook, baker, photographer, and fitness enthusiast. I started this space to share the truth, the fails, the struggles, and the triumphs about my weight loss journey. It later turned into a way to also share healthier recipes. more about Christina

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I'm Christina. I'm a mother, baker, blogger, photographer, and fitness enthusiast. I've been in the kitchen for most of my life, as my mother and grandma taught me most of what I know. Being in the kitchen has always been a way for me to get creative and relieve stress— the treats at the end are always nice too! more about Christina..

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