Are you looking for a healthy and delicious baked good to enjoy for breakfast or as a snack throughout the day? Look no further than these amazing Healthy Banana Walnut Muffins!

I always have ripe bananas in my house & sometimes I prefer a banana muffin over a banana loaf. These come together super quickly and with healthier ingredients. I often use coconut sugar in my baking, it’s a great healthier substitute to granulated sugar. I also decided to use spelt flour. Spelt flour is a type of whole wheat flour made from the entire grain (bran, endosperm, germ, and all). Spelt performs the closest to all-purpose white flour while bringing a lot more flavor. Great 1:1 substitute to all-purpose flour when baking cakes, muffins & cookies.

Enjoy!

xoxo

SiLLibake

Healthy Banana Walnut Muffins

Move over Banana Bread!

Banana Walnut Muffins are a classic baked good that many people enjoy for breakfast or as a snack throughout the day. Unfortunately, many recipes are high in sugar and refined flour, which can make them less than ideal for those looking to maintain a healthy diet. Luckily, there are healthier alternatives out there that are just as delicious. In this blog post, we'll be exploring a recipe for Healthy Banana Walnut Muffins from SiLLibake that will satisfy your cravings while also being good for you.

The resulting muffins are moist, flavorful, and packed with nutrients. Using whole wheat flour instead of refined flour provides more fiber and nutrients, and coconut sugar as a natural sweetener. Coconut sugar is a natural sweetener that is less processed than refined sugar, and has a lower glycemic index. It has a caramel-like flavor that works well in baked goods. The mashed bananas add moisture and flavor, while the eggs help bind everything together. Finally, the walnuts add crunch and heart-healthy omega-3 fatty acids.

These Healthy Banana Walnut Muffins make for a perfect breakfast or snack when you're on the go. They can be stored in an airtight container for up to 2 days, or place in the fridge for up to 5 days or frozen for longer storage. Give this recipe a try and enjoy a delicious and nutritious treat!

Yield 12 Muffins

Prep 10 mins

Cook 15-20 mins

Total 25-35 mins

Ingredients:

2-3 ripe bananas (12-14 ounces)
1 cup spelt flour or white whole wheat flour
1-2 tbsp of Flax meal (optional)
2 tbsp light olive oil or melted coconut oil
3/4 cup coconut sugar
2 eggs
2 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup walnuts, chopped (I prefer them slightly toasted)
12 half or whole walnuts, one for each muffin (not toasted)
Directions:

Preheat oven to 350º Fahrenheit. Line a 12-cup muffin tray with SiLLibake Baking Cups (no greasing required) or liners of your choice.
Place bananas in large bowl and using the back of a fork, mash the bananas until they are broken down. Add in the flour, oil of choice, coconut sugar, eggs, vanilla, cinnamon, baking powder, and salt. Mix everything until combined, then add in walnuts.
Divide the batter evenly into all 12 muffin cups. Top each muffin with an extra walnut half (totally optional).
Pop in the oven for 15-20 minutes, or until fragrant, golden brown, and set through.
TO STORE: Leftover muffins may be kept in an airtight container at room temperature for up to two days or refrigerate up to 5 days
TO FREEZE: Individually wrap and freeze these Healthy Banana Walnut Muffins for up to two months. Defrost overnight in the fridge or at room temperature for several hours before enjoying.
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