Recipe: Whole Wheat Banana Walnut Muffins

If you love muffins but want a healthier twist without sacrificing flavor, you’re in the right place! These Whole Wheat Banana Walnut Muffins are everything you want in a breakfast treat—soft, fluffy, and naturally sweetened. Plus, they’re packed with wholesome ingredients like whole wheat flour, hearty oats, and ripe bananas.

The best part? No butter or oil! Instead, we’re using unsweetened applesauce to keep them deliciously moist while cutting back on unnecessary fats. It’s a simple swap that makes these muffins not only better for you but just as satisfying.

Whether you’re meal-prepping for the week, looking for a grab-and-go snack, or just trying to use up those overripe bananas on your counter, this recipe has you covered. And with a hint of cinnamon and crunchy walnuts, every bite is pure comfort!

So, preheat your oven, grab your mixing bowls, and let’s bake up a batch of muffins that will make your kitchen smell amazing. Trust me—once you try these, you’ll never go back to store-bought muffins again! 😉

Ingredients

• 2 cups (260g) whole wheat flour (spooned & leveled)

• 1/2 cup (43g) old-fashioned whole rolled oats

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 and 1/3 cups (306g) mashed banana (about 3 medium or 2 large ripe bananas)

• 2 large eggs (or 2 flax eggs)

• 1/3 cup (70g) unsweetened applesauce (instead of oil/butter)

• 1/3 cup (80ml) pure maple syrup*

• 1/3 cup (80ml) plant-based milk (unsweetened)

• 1 teaspoon pure vanilla extract

• 1 cup chopped nuts (any kind—I use 120g walnuts)

• Optional: 3 Tablespoons oats for sprinkling

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.

2. Whisk the flour, oats, cinnamon, baking soda, baking powder, and salt together in a large bowl until combined. Set aside.

3. In a medium bowl or in the bowl of your stand mixer, mash the bananas. Then whisk in the eggs, applesauce, maple syrup, milk, and vanilla until combined.

4. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.

5. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired.

6. Bake for 5 minutes at 425°F (218°C), then—keeping the muffins in the oven—reduce the temperature to 350°F (177°C) and bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean.

7. Let muffins cool for 5 minutes in the pan, then transfer to a wire cooling rack.

Storage:

• Keep covered at room temperature for a few days, then store in the fridge for up to a week.

• Freeze for up to 3 months; thaw overnight in the fridge and warm up if desired.