Banana Nut Muffins

These muffins are the perfect bite when you’re craving something sweet but also nutritious. Most muffins are loaded with unwanted saturated fat and artificial sugars and are complete calorie bombs. These muffins are naturally sweetened, moist, and have a nice crunch from the walnuts. They’re perfect for a quick on the go breakfast, an afternoon snack, or a light dessert. They’re simply delicious and unlike most store bought muffins. These Banana Nut Muffins are definitely worth a try and a classic reinvented into something healthier without compromising taste. It’s a favorite of my mom’s and will soon be a favorite of yours. Hope you enjoy!

Happy and healthy eating,




  • 12 muffins


  • 2 very ripe medium sized bananas
  • 1 cup of whole wheat flour
  • ½ cup rolled oats
  • ½ cup walnuts, chopped
  • 1 cup unsweetened almond milk
  • 1 large egg
  • ½ cup applesauce
  • ¼ cup agave nectar
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt


  • Preheat oven to 375 F degrees on convection bake. Line a standard muffin tray with cupcake liners or spray with nonstick cooking spray. In a medium sized bowl combine flour, oats, cinnamon, baking powder, and salt.
  • In a separate, larger bowl mash up the bananas with a fork. Once at a puree-like consistency add in almond milk, egg, applesauce, agave nectar, and vanilla. Whisk to combine.
  • Add the dry ingredients into the wet and whisk until just combined. Fold in the chopped walnuts.
  • Using an ice cream scoop or tablespoon, add equal amounts of batter to muffin tin. Fill each muffin about 2/3 of the way. Bake for about 15 minutes or until golden brown on top and when an inserted toothpick comes out clean.


  • Calories: 136
  • Fat (g): 4.4
  • Saturated Fat (g): 0.7
  • Carbs (g): 21
  • Fiber (g): 3
  • Sugars (g): 9.5
  • Protein (g): 4.2



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