Are you looking for a somewhat healthy breakfast muffin that you can eat in the mornings and feel good about all day long? Let me introduce you to my very favorite (like -I have made 4 times this month omg good -favorite) recipe for Banana Muffins.
Banana Nut Muffins
I had to tweak the recipe because I did not have any wheat germ and my local IGA didn’t have any. So a quick google later I learned that ground or milled flax seed would be a good substitute and boy it was!
These delicious darlings are not uber-sweet, but instead super satisfying. I love all the texture and the banana-nut flavor. Sometimes I switch out the vanilla extract with my very favorite almond extract and it takes the flavor to a whole new level.
This recipe makes a hearty dozen but could easily be made into 18 servings with a tad less heft. They are also freezer friendly if I could ever get a batch in the freezer before Miss Add and I eat them all!
I know the ingredient list looks like a lot but I promise I whip these up and throw them in the oven in less than 10 minutes.
Banana Nut Muffins
Ingredients
- 3 Ripe Bananas- Mashed
- 2 Eggs- Beaten
- 1/2 Cup Oil
- 1/2 Oats I use old fashioned
- 1/2 Cup Sugar plus additional to sprinkle on top
- 2 tsp Vanilla Extract I use Almond
- 1/2 Cup Ground Flax Seed
- 1/2 Cup Whole Wheat Flour I use White Whole Wheat
- 1/2 Cup All Purpose Flour
- 1/2 tsp Baking Sods
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 Cup Chopped Walnuts
Instructions
- Mix together bananas, sugar, eggs oil and extract.
- In a separate bowl, combine remaining ingredients and mix well.
- Combine wet and dry ingredients until just combined.
- Scoop evenly into 12 (or 18) lined muffin tins.
- Sprinkle with sugar.
- Bake at 350 for 20-30 minutes or until set and golden on top.
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