Whole Wheat Banana Nut Muffins
Hearty and satisfying whole wheat muffins filled with bananas and tons of cinnamon!
Ingredients
- 2 and ½ cups whole wheat flour, sifted
- 2 and ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 cups mashed banana (about 5 regular bananas)
- 2 large eggs
- ⅓ cup unrefined coconut oil
- ¾ cup unsweetened applesauce
- ½ 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!
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