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Easy Banana Nut Muffins
Lacey Baier
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.
4.71
from
31
votes
Print Recipe
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
Bread, Breakfast, Dessert
Cuisine
American
Servings
12
muffins
Calories
178
kcal
Equipment
mixing bowl
muffin tin
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Ingredients
1x
2x
3x
5
ripe bananas,
mashed
1
egg,
beaten
1
teaspoon
vanilla extract
1 ½
cups
spelt flour
(can also use whole wheat pastry flour)
1
teaspoon
baking soda
½
tsp
ground cinnamon
⅛
teaspoon
sea salt
1
cup
raw walnuts,
chopped
½
tablespoon
coconut oil,
for greasing muffin pan
Instructions
Preheat oven to 350 degrees F and grease
muffin tin
with coconut oil.
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.
In a separate
mixing bowl
, combine the spelt flour, cinnamon, baking soda, and sea salt. Mix well.
Add the dry ingredients to the wet ingredients and stir to combine. Do not over mix.
Fold in the walnuts.
Pour the mix into the prepared
muffin pan
, approximately ⅔ of the way full.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean and tops are golden brown.
Allow to cool on a
cooling rack
.
Nutrition
Serving:
1
muffin
Calories:
178
kcal
Carbohydrates:
23
g
Protein:
4
g
Fat:
7
g
Saturated Fat:
1
g
Cholesterol:
13
mg
Sodium:
135
mg
Potassium:
224
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
50
IU
Vitamin C:
4.4
mg
Calcium:
15
mg
Iron:
1.2
mg
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