The BEST Easy Banana Nut Muffins | The perfect solution for overripe bananas!

This is a no-fail recipe for easy and healthy Banana Nut Muffins. The banana muffins come out perfect: soft and dense, filled with banana flavor and nutty goodness and they are perfect as breakfast, snack or dessert.

Healthy Banana Nut Muffins | These healthy banana muffins come out perfect: soft and dense, filled with banana flavor and nutty goodness and they are perfect as breakfast, snack or dessert | A Sweet Pea Chef

During the week, I am a happy camper with any of my make-ahead breakfasts like my frozen breakfast burritos, egg whites scramble with sweet potato hash, breakfast sandwiches or my quick and trusty smoothies. And a big cup of coffee. Duh.  However, there are times when I want something different for breakfast. Something that can easily pass as dessert but it’s still healthy and nutritious. Something like my protein pancakes. Or like these healthy banana nut muffins.

These easy banana muffins are a wonderful use of extra bananas that are too ripe to eat raw but too good to be thrown away. So, in case you wondered what to do with ripe bananas, these banana muffins are your answer.

These little banana nut muffins are great for grab and go breakfast but they are also amazing for a sit down and enjoy with a cup of coffee at breakfast, especially during weekends when mornings are less hectic.

This is a pretty simple banana nut muffins recipe and the muffins come out perfect: soft but dense, filled with banana flavor and, of course, nutty goodness.

Sometimes, I sprinkle some crushed walnut bits on top of a few of them before baking and that adds a nice little touch as well. And a crunchy texture. <- LOVE

This recipe is quite easy to make—you don’t need a mixer or to dirty many dishes either.  It’s an all-around winner for everyone.

If you’re looking for a twist on these tasty muffins that also happens to be healthy too, check out my Healthy Chocolate Chip Muffins recipe, too!  So good!

Healthy Banana Chocolate Chip Muffins | No refined sugar or flour - just simple, clean goodness! | asweetpeachef.com

ARE BANANA NUT MUFFINS HEALTHY?

Generally, banana nut muffins are not very healthy. BUT you can easily make them healthy and without sacrificing all the yumminess.

Initially, this banana nut muffin recipe was not on the healthy side, but I revamped it and now the banana walnut muffins are totally healthy and nutritious. Here’s how I did it:

How to make banana nut muffins healthy:

  • I used spelt flour instead of all-purpose flour. (More on why here)
  • I removed the butter and added one more banana.
  • I used coconut oil to grease the muffin tin instead of butter or vegetable oil.  (More on why here)
  • I sweeten it with ripe bananas instead of added sugar. (More on why here)

The easy banana nut muffins remained easy to make. But now they are also healthy. I’d call that a happy win, wouldn’t you?

Healthy Banana Chocolate Chip Muffins | No refined sugar or flour - just simple, clean goodness! | asweetpeachef.com

HOW TO MAKE BANANA NUT MUFFINS

Alright, so I am saying these banana nut muffins are easy and I mean EASY to make.

How to make banana nut muffins:

  1. Preheat the oven;
  2. Grease the muffin tin;
  3. Mix the bananas with a fork or potato masher;
  4. Add the egg and vanilla over the bananas and stir until combined;
  5. In a separate bowl, combine the flour, cinnamon, baking soda, and sea salt until well mixed;
  6. Add the dry ingredients over the banana mixture.
  7. Stir to combine. Here comes the tricky part – do not over-mix. The less you stir the mixture at this time, the fluffier the muffins will be when baked. It’s not that tricky after all, is it?
  8. Fold in the nuts;
  9. Transfer the mixture to the muffin tin;
  10. Bake.

Woo-hoo! Your healthy banana nut muffins are ready!  So. Easy.

Freshly baked Healthy Banana Nut Muffins in the muffin tin.

HOW LONG TO BAKE BANANA NUT MUFFINS

Bake these healthy banana muffins for just 20-25 minutes. Use a toothpick to check if the muffins are done.  That means you can be up and running with these babies in less than 40 minutes!  Aaaaaaand, go!

If the toothpick comes out clean and tops are golden brown, your banana muffins are ready. The interior of the muffins has to be soft.

Make sure to not over-bake otherwise the muffins will be dry and not as good.

Close up of one of the Healthy Banana Nut Muffins. Other Healthy Banana Nut Muffins can be seen in the background.

WALNUTS VS PECANS IN BANANA NUT MUFFINS

Pecans and walnuts are both healthy and yummy. Some people think they are the same thing, but they are not. There are a few differences between them.

  • The first thing you’ll notice when you analyze walnuts vs pecans is the taste. Pecans are slightly sweet, while walnuts are slightly bitter. That’s why most people prefer roasted walnuts to raw walnuts.
  • And, while both of these nuts bring amazing health benefits, particularly heart health benefits, their nutritional profile is not the same.
    • Pecans have higher levels of vitamin E compared to walnuts. But walnuts are higher in Omega 3 and fatty acids.
    • A cup of walnuts = 765 calories, 18 grams of protein, and 8 grams of fiber while a cup of pecans = 753 calories, 10 grams of protein, and 10 grams of fiber.

Depending on your flavor preferences, you can opt for either pecans or walnuts.  I prefer raw walnuts in my banana nut muffins, but the choice is yours.  Heck, you could even leave them out or replace them with chocolate morsels, if you’d prefer!

Top view of the Healthy Banana Nut Muffins on a cooling rack.

HOW TO STORE YOUR BANANA NUT MUFFINS

You can store these simple banana muffins in 3 different ways:

  • At room temperature.  Wrap in plastic wrap or an airtight container to prevent drying. Stored like this, your banana muffins will last for 1 or 2 days.
  • In the fridge.  Place in an air-tight container and refrigerate the muffins for up to 4-5 days.
  • In the freezer. To store the banana muffins in the freezer, cool them completely, wrap them in foil or place them in Ziploc bags. Banana muffins can be stored in the freezer for up to 3 months.

INGREDIENT SUBSTITUTIONS FOR BANANA NUT MUFFINS

  • For Gluten-Free Diets: Replace spelt flour with almond flour
  • For Vegan Diets: Replace egg with flax egg or an additional mashed banana
  • For Paleo Diets: Replace spelt flour with Almond Flour
  • For Nut-Free Diets: Replace walnuts with dark chocolate chips
  • Don’t Like Coconut Oil? Replace with additional mashed banana

Freshly baked Healthy Banana Nut Muffins on a cooling rack.

More Healthy Muffin Recipes

Want more healthy muffin recipes?  Duh, right?!?  Here are my fave healthy muffin recipes from the blog :

So many tasty muffin recipes to choose from!  You might need another muffin pan!

4.69 from 29 votes
Banana Nut Muffins
Easy Banana Nut Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
This is a no-fail recipe for easy and healthy Banana Nut Muffins. The banana muffins come out perfect: soft and dense, filled with banana flavor and nutty goodness and they are perfect as breakfast, snack or dessert.
Categories: Baking, Bread, Breakfast, Dessert, No Refined Flour, No Refined Sugar, Non-Dairy, Sweet Treat
Difficulty: Easy
Servings: 12 muffins
Calories: 178 kcal
Author: Lacey Baier
Ingredients
  • 5 ripe bananas, mashed
  • 1 egg, beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups spelt flour (can also use whole wheat pastry flour)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1 cup raw walnuts, chopped
  • 1/2 tbsp coconut oil, for greasing muffin pan
Instructions
  1. Preheat oven to 350 degrees F and grease muffin tin with coconut oil. 

  2. In a medium mixing bowl, mash the bananas using a fork or potato masher. Add the egg and vanilla and stir to combine. Set aside.

  3. In a separate mixing bowl, combine the spelt flour, cinnamon, baking soda, and sea salt. Mix well.
  4. Add the dry ingredients to the wet ingredients and stir to combine. Do not over mix.

  5. Fold in the walnuts.  

  6. Pour the mix into the prepared muffin pan, approximately 2/3 of the way full.

  7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean and tops are golden brown.

  8. Allow to cool on a cooling rack.

Recipe Video

Nutrition Facts
Easy Banana Nut Muffins
Amount Per Serving (1 muffin)
Calories 178 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 13mg4%
Sodium 135mg6%
Potassium 224mg6%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 6g7%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 4.4mg5%
Calcium 15mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for the kitchen items I use often and highly recommend.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

163 thoughts on “The BEST Easy Banana Nut Muffins | The perfect solution for overripe bananas!

  1. 4 stars
    Lacey, I’m trying to substitute a paleo flour blend (mix of almond flour, coconut flour, arrowroot)… I did everything exactly and they were rising nicely, looked great but then completely fell when I took them out of the oven… they caved in.. as in CONCAVED, and also didn’t cook through, I baked them for 25 minutes. Should I add more of my paleo flour blend? I can’t eat spelt or wheat flour. Really wanting these to work! Please help, thanks!!

  2. a great recipe for overripe bananas, I have followed the instructions and combined the flour, cinnamon, baking soda, and sea salt until well mixed in a separate bowl.

  3. 5 stars
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  4. Love this site! These were the easiest AND tastiest banana muffins I have ever made. I didn’t have butter…I ran out of a staple 😉 …but I used canola oil instead and they came out great. Thank you!

  5. Lacey, I made the muffins following your instructions, but they did not rise really at all in the tin. They were very dense and did not come out well. The only variance was I did not have Baking Soda but used Baking Powder in place. I looked up that this was possible, but not the other way around.

    Any idea why they would have not gotten cakey (sp)!? You said not to mix too much and I didn’t, so not sure. Thanks for the recipe, will try again! Bananas get ripe quickly for us!

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  8. 2 stars
    Hi! Trying to make this recipe and the video shows butter and sugar, but the ingredients don’t show those as part of the recipe.

    We’re just guessing here, but we used 1/2 cup of butter and 1/3 cup of sugar.

    What are the proper measurements for these ingredients?

    Thanks!

  9. Hi Lacey!! I made these muffins way back when you posted the first recipe. I don’t know how i lost the recipe but I haven’t been able to find your page again until now! I’ve been bragging about the original recipe for years to my loved ones telling them when I found it I would make them right away lol. I’m so happy you made a clean recipe but I was wondering if you still have it and it isn’t too much trouble if you could post the original recipe or is there anywhere to find it? You’re so talented with your cooking! Wishing you a happy and healthy new year <3

  10. I made the muffins as specified even though I had my doubts….. they baked up beautifully. Nice and dense smelled great while baking…. problem is they have no flavor! totally bland My grandchildren aren’t hard to please but I knew they thought the same when they asked for jam to put on them!

  11. I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.

  12. If I wanted to make this recipe as a banana bread loaf, can you suggest the best cooking time/temperature to do so? Thanks so much!

  13. 5 stars
    Made these with half sprouted whole wheat flour and half white flour, skipped the nuts, and added chocolate chips. PERFECTION! This is an easy and delicious recipe. My daughter was the chef, and I was her helper. 🙂

  14. 5 stars
    This has been my go-to banana nut muffin recipe for a couple of years now. I use pecans instead of walnuts, as that’s what we have on hand more often. And I often add chocolate chips to entice my husband, who isn’t the biggest banana fan. Such a delicious treat!

  15. 5 stars
    No egg? -No worries! I just used a bit over a quarter cup of plain Greek yogurt, worked like a charm! I also used cupcake papers to make cleanup easier. I was left with a weird amount of batter that just ended up being enough for 3 more after the initial 12. This was maybe partly because of the yogurt instead of egg, but either way, it’s okay with me to have some extra yummies!

  16. 5 stars
    Excellent recipe…we added some dark chocolate chips as my daughter is experiencing some anemia and low potassium…so all in all these are not only delicious but a super food for her issues 😘

  17. 5 stars
    I made these today as a change from my regular banana nut wheat germ muffins. They are so easy they don’t require an electric mixer, just a large bowl and a wooden spoon. These muffins are so light and full of banana flavor! I used about a third cup sugar and substituted Splenda for the rest of the sugar called for. I used 1/3 cup chopped honey roasted peanuts instead of the walnuts and sprinkled a few chopped peanuts on the tops before baking. The results were heavenly. I will definitely make these again!

  18. 4 stars
    My friend gave me a bunch of ready bananas. I made one batch from a difft. recipe last night. They were easy, look great, taste great, and have a good texture.
    I made these this morning, with the same toasted oats and sunflower seeds I used yesterday; these had toasted coconut instead of pecans.
    The batter easily made 18; yesterday’s made 15.
    When they came out, they didn’t look as good to me. But they pull apart beautifully. I’m amazed they can be so moist and have such a light texture. They are delicious as well. They taste a lot saltier tan the first batch even with just 1/8 tsp in this one.
    Thanks!

  19. 5 stars
    I made these muffins and they were so delicious. Probably the best recipe I have made for banana nut mufind ever. Awesome recipe. Thank you for sharing it

  20. Just made these muffins. Super easy and super super delicious. The only thing I did differently was use pecans instead of walnuts. My family loved them. Thank you Lacey, I am sure I will be making them very very often.

  21. Love these muffins! The kids see black bananas and know what’s coming. Lol. Thanks for sharing the recipe. Just fyi, I reduce the temp to 325 since I have a dark pan, like it asks you to do for box blueberry muffins. They come out perfect. 5 stars!

  22. 5 stars
    My mom and I baked these together for Mother’s Day, they are in my oven right now 🙂

    What is the calorie count for 1 muffin?
    Also, did you make a “healthier” version? Can you please let email me that one?

    Thanks for making my day special with my mom!

  23. 5 stars
    Oh I just wanted to let you know, Lacey, that I used your recipe as a basic outline for baking these little bad boys…. however, I am a mad scientist in the kitchen and I literally CAN’T just simply follow a recipe, I’ve got the need to put my own spin on things….. so instead of the full 1/3 cup butter, I used 3tbs melted butter and 2 1/2tbs unsweetened applesauce.I also used 1/2 cup brown sugar and only 1/4 cup granulated and increased the vanilla to 2tsp. I used 1/2 tsp kosher salt just to bring out the sweetness a bit more, added a pinch of cinnamon and then here’s where things got WILD ?after adding the walnuts, I added a half cup milk chocolate chips and then poured the batter into a loafpan (the raw batter was delicious, btw…lol… I definitely love me some raw batter/dough even with the raw egg) and set the timer for 30 min. Checked it at 30 min (still a little under baked) and then reset the timer for another 5 min…. I believe it was a total of 50 min until I got it baked perfectly and Lord Almighty was this DELICIOUS!!! When my 16 year old daughter was little, I used to make “Chunky Monkey” pancakes for her (buckwheat pancakes w banana, walnut, and choc chips) one bite of this bread brought her right back to those memories! Love it! So this is now known in our house as “Chunky Monkey Bread ” lol ?. Thank you so so much!

  24. Hello Lacey –

    Im not sure what size bananas you meant here, i have 3-4 ripe ones with me and want to try this out….do you have the measure in weight/gms instead?

  25. 5 stars
    I just made these and am eating my first one piping hot from the oven. They are perfect!! I didn’t change anything. Very simple to make. Filled 12 muffin cups exactly. Mine look just like your pictures. They are tender and full of flavor. I will be keeping this recipe! Thank you!!!

  26. Hi there. Planning on making these today. Just wondering if I am using dark or non-stick muffin pans if that necessitates a change in time or temp? Thanks.

    1. A non stickpin your ill still want to grease the pan just in case.
      The dark pan I’d do 7 minutes less time and add two minutes until they are done. Or they will come out darker than they should.

  27. I used white beans instead of the butter, and substituted 1/3 of the flour with coconut four.

    They are delicious! Tested them out on my kids, and they think so, too. Thanks for the easy recipe–Easy is good!

  28. Mine are in the oven right now, and I can’t wait to try them. I used white beans instead of the butter, and substituted 1/3 of the flour with coconut four. I will let you know!

  29. This recipe is easy and delicious! I made a few changes to make it healthier: substituted butter with coconut oil, omitted the sugar altogether (4 bananas is sweet enough!) and used whole wheat flour. Great for breakfast on the go!

    1. Awesome! Yes, I actually have a clean, updated version of this recipe that I’ll be sharing very shortly (been wanting to healthy it up for years now lol) so stay tuned for that, too. I used spelt flour, no oil, and no added sweetener and they’re amazeballs good 🙂 Can’t wait to share it!

  30. 5 stars
    This was my first time making muffins and these where absolutely delicious! Trust me, I’m not a baker. The recipe was very easy to follow. The muffins are sweet and moist. I make them only once in a few months. I feel very guilty eating them. They are so good I make them small so I can eat at least 3 while drinking my coffee and don’t feel to bad. They will forever be my favorite!!! Thank you soo much for this recipe Lacey!!!:) You Rock!!

  31. My daughter and I just made these and we LOVED them! This is the easiest muffin recipe ever! We will be making them again. Thank you.

  32. 5 stars
    Hi I made these today and while they were truly easy, I manage to somehow end up with good and edible but slightly undercooked muffins even though I had them in for 30mins. Had to take them out because they were getting burnt. Can’t think of where I could have gone wrong because I followed the recipe to a T, only possible variations:
    I used 85g butter, melted
    4 bananas, total weight of mashed about 460,g.

    Any idea why? I am definitely trying this again!

    1. Strange! It’s possible your oven just is a little differently heated than mine. I’d recommend checking them earlier and, if a toothpick or knife comes out clean earlier, take them out before they burn. Because no one wants burnt muffins 😉

  33. 5 stars
    I came across your recipe in my Pinterest feed last night and I just so happened to have exactly FOUR overly ripe bananas sitting in my fruit bowl so it was fate, obviously. Made these muffins this morning and they are DELISH! Bringing them into work to share – I’m sure they’ll go quick!

  34. These are by far the best banana muffins I have ever made! I swear I have tried at least 20 recipes over the past 3 years, these take the gold.

    My husband couldn’t get enough and my 7 month old thought they were delicious too! I used coconut sugar instead of regular sugar and whole wheat flour. They turned out very moist yet dense, sweet, flavourful and nutty. I got 24 minis and 9 standard sized muffins out of the batch. I am forever making these, I’m going to try some chocolate chips next!

    Thanks for having such amazing recipes 🙂

  35. 5 stars
    I made these the other day because I had bananas sitting on my counter that were almost completely black! It still worked and they were super yummy. I increased the salt to 1/4 teaspoon because it didn’t seem like enough… I am very glad I did because I think they could even use a little more. We live in Denver so next time I’ll try some high altitude changes and see if they’re even fluffier. Thanks for the recipe!

  36. I am trying to come up with something I can make for a breakfast at work tomorrow. Could I make mini-muffins with this recipe? Would that change the cook time?

    Also, I have 4 bananas, but they’re not overripe. Will that still be okay?

    1. As long as the bananas are sweet and ripe enough to mash, they should be good to go, Amber. Yes, you can totally make them as mini muffins, but they will cook for less time. I’d start checking about 5-10 minutes sooner to see if they’re cooked. 🙂

    1. I was looking for a simple yet healthy banana muffin recipe to make for my four busy boys who always love to snack throughout the day, and after reading recipe after recipe that was filled with tons of sugar and butter, I finally came across this one. I was pleasantly surprised but I put my own little twist on it and used 1/2 cup sugar instead of 3/4 cup, since I’m not big on using sugar, then added cinnamon, nutmeg and clove. I just took it out of the oven and tried a small piece and it tastes AMAZING! Instead of using muffin tins I put it in an 8×8 baking dish and after they were done I cut them into squares. I had to bake them for 40 min, but that expected sick I used a baking dish. I highly recommend this recipe and will use it over and over again. Thanks so much!

        1. Sorry about the typos in my last comment box. I was using my phone when I was writing it, and sometimes my phone tends to have a mind if it’s own. Lol… Making the muffins again for snack today. The kids can’t wait! : )

  37. 5 stars
    Made these awesome muffins when I saw them posted under $5 Dinners. Holy cow. SO GOOD. My kids helped and they were gone in a day. My hubby is still talking about them. Yum!

  38. I made these Banana Nut Muffins last night and the were sooo good AND soooo easy! I hate to throw anything away and I had 4 banana’s there I really needed to do something with. I received your email with the muffin recipe and knew I was going to use them for that. I will be making this recipe many times over. Thanks for sharing!!!

  39. This is a great recipe. Thanks for sharing. Tried a few others but this is the best and is a hit! I used 5 medium bananas.

    1. 5 stars
      I’ve tried other recipes and found this to be the best so far.
      I used a 50/50 mix of white and whole wheat flour.
      I used macadamia nuts instead.
      Best results yet 🙂

  40. I made these this morning with brown sugar/splenda blend. I added a whole cup of that. Oh my goodness! Heavenly. Thanks for sharing.

  41. Love this site! These were the easiest AND tastiest banana muffins I have ever made. I didn’t have butter…I ran out of a staple 😉 …but I used canola oil instead and they came out great. Thank you!

  42. I made these today for fathers day because my whole family loves them. I only had a little more than half a cup of walnuts but they were still really good:) I love how much healthier they are then a bunch of Other recipes I tried looking at!

  43. I knew it was a good idea to hang onto to nasty bananas. Haven’t made Banana bread in more years than I can remember so I decided to make muffins so I could share. I added some walnuts to the top before cooking with a smidge of brown sugar and I added Cinnamon to the batter which I mixed with a fork. Thanks for the recipe.

  44. Hi Lacey! I bought about 1 cup of pureed bananas to try with this recipe, so do you think I could leave out the butter and bananas without compromising the muffins?

  45. I ended up making a loaf, because I couldn’t find the my muffin papers. I also used 1 cup whole what flour and 1/2 cup white flour and they were simply fantastic.Great recipe for sure!

  46. I made these muffins today, but with chocolate chips and they are delicious! I know that I will be asked to make them again and again and again. Thanks for a great recipe.

  47. I went on a Disney Cruise a few years back and they had the best Bran Muffins on board. They always ran out. They were the best I’ve tasted and would love a nice moist yummy recipe for those. Please and Thanks. 😉

  48. Absolutely love this recipe! Made them just now, followed the recipe to a T and they look just like the picture you posted. I tried a recipe from a food network chef and the muffins were too sweet and too moist. These have the perfect sweetness and texture and I’m so happy I’ve redeemed myself! lol
    Great recipe, thank you for sharing!

  49. YUMMY!!! Love this recipe so much, I added a 1/2 cup semi sweet chocolate chips, because well everything is better with a bit of chocolate:-)
    Have added your site to my favorites.

  50. Most excellent recipe! Midway through, I realized I didn’t have enough flour or white sugar, so I substituted half the flour measurement with rye flour and the white sugar with brown, and they turned out wonderfully! Thanks for the awesome recipe!

  51. Turned out super yummy!!!!! Whole family loved it.
    I did tweak the recipe alittle. I used only 3 bananas that were overripe. And no nuts due to family allergy but they are fantastic . Very moist, full of flavor, and not to sweet.

  52. I just made these this morning and they are fantastic! Wonderful recipe Lacey. I can’t wait to try more of them! I might make your garlic pizza sauce for lunch today as well! So glad i came across your page.

  53. I made these last weekend and they were a hit! Anything with banana nut is my husband’s favorite! They weren’t too sweet…just the right amount of sweetness to them. Thanks for the recipe!

  54. I have a recipe for Pumpkin chocolate chip muffins. My little boy loves them for breakfast but they have so much fat from the oil and eggs. That doesn’t include all the sugar and flour. Any ideas on how to make them taste as good as your muffins without all the extra fat.

    Here are the ingredients:
    4 eggs
    2 cups sugar
    1 (16 oz.) can pureed pumpkin
    1 1/2 cups oil
    3 cups flour
    2 teaspoons baking soda
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    1 teaspoon salt
    1 package chocolate chips

    it makes 30 regular size muffins.

    1. Hi Katrina! Very good question. I normally don’t make those types of substitutions, but I did some research and found a pretty awesome website that goes into very good detail about low-fat and fat-free substitutions for oil, butter and eggs. I would recommend checking it out and maybe trying mashed bananas, applesauce or something else to make your muffins more healthy. The website is http://www.suite101.com/content/lowfat-and-fatfree-baking-substitutes-a95153. I’d love to know if you try something out and how it turns out for you. Good luck!

  55. I made this recipe today. I’ve been trying to get ripe banana’s for over a month and every time I turn around my husband has thrown them away. I only had 3, but the recipe turned out great. I loved that it has less butter and flour than other recipes.

  56. I have the opposite problem with my husband – he only eats Special K and a cheese omelet on an english muffin every day. Every day! If I want pancakes or french toast I’m usually making them just for myself.

    This recipe looks great. Wonderful blog, Lacey! Hi to Dustin and Jordan, too.

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