Healthy Banana Nut Muffins
Healthy Banana Nut Muffins
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
Description
Healthy Banana Nut Muffins are one of my most popular recipes! They are filled with flavor and potassium to keep you full and satisfy your sweet tooth.
Ingredients
Scale
- 1/2 cup Oat flour
- 1/2 cup Wheat flour
- 1/2 cup All-purpose flour
- 1/4 cup Flaxseed
- 1 tsp Cinnamon
- 1 tsp Baking soda
- 1/2 tsp Kosher Salt
- 2 Over Ripe Bananas
- 1/2 cup Honey
- 1 Egg
- 1/4 cup Olive Oil
- 1/4 cup Almond milk
- 1/2 tbsp Vanilla Extract
- 1/2 cup Pecans (chopped)
Instructions
- Set out all in Ingredients and equipment for healthy baking!
- Preheat your oven to 350° F. Line a muffin tray with paper liners or spray with nonstick spray.
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In a large bowl add the flours, flaxseed, baking soda, cinnamon and salt and whisk together. Set aside.
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In a medium bowl whisk together the mashed bananas, olive oil, honey, egg, milk, and vanilla.
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Slowly add the dry ingredients to the wet ingredients.
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Set 2 tbsp of pecans aside. Add the remaining pecans to the batter, mixing with a spatula, Be sure not to over mix! (This produces tough muffins.)
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Spoon the batter evenly into 12 muffin cups.
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Sprinkle remaining 2 tbsp chopped pecans over top of each muffin batter.
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Place muffin tray into the oven and bake for 20-25 minutes until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
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Allow muffins to cool on a wire rack for 10 minutes.
Notes
*Muffins will last up to 5 days in the refrigerator and up to 3 months in the freezer.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack, Dessert
- Method: Bake
Nutrition
- Serving Size: 1 Muffin
- Calories: 205
- Sugar: 15g
- Sodium: 235mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 76mg
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