Whole-Grain Banana Nut Muffins

Moist and fluffy banana muffins studded with chunks of walnuts. This recipe is simple & easy to make!

These Banana Nut Muffins are my new favorite breakfast item. They are perfectly sweet, but not too sweet, so fluffy and moist, and deliciously flavored.

My favorite muffin flavor is hands down “banana nut.” It’s a classic and for a good reason. Unlike bakery-style banana nut muffins, this recipe contains whole grains, less sugar, and simpler ingredients.

The texture is perfectly moist and fluffy and will leave you wanting the whole batch.

Why You’ll Love These Banana Nut Muffins:

Moist and fluffy. The combination of banana, flax egg, and maple syrup makes for a deliciously moist muffin. The addition of whole wheat flour to baked goods can often yield a dryer texture, but the combination of those three wet ingredients and the ratio of wet-to-dry will ensure these muffins are moist and fluffy.

Lower in sugar and high in whole grains. 1 muffin contains 14g sugar, which is significantly less than the typical bakery-style banana nut muffin that contains approx. 25g added sugar. Feel free to omit the 2 tbsp of brown sugar for a slightly less sweet version.

Additionally, these muffins are packed with whole grains from the whole wheat flour and rolled oats. 1 muffin contains 4g of fiber.

Simple and easy to make. This recipe contains simple, easy-to-find ingredients and is ready in approx. 30 minutes.

Egg and dairy-free. Instead of eggs, these muffins contain a flax egg and non-dairy milk is used instead of dairy.

How to Make Banana Nut Muffins:

This is a simple, no fuss recipe.

1. Preheat oven to 350°F. Line a muffin tin with muffin liners. In a small bowl, whisk together flaxseed meal and water. Set aside for 5 minutes to thicken. 
2. In a large mixing bowl, whisk together the flax egg, mashed banana, non-dairy milk, maple syrup, vinegar, and vanilla until smooth. Add flour, oats, brown sugar, baking soda, salt, and spices. Use a wooden spoon or spatula to combine until a smooth batter forms. Fold in chopped walnuts. 
3. Fill each muffin liner until almost full. Sprinkle over rolled oats. Bake for 20 min. or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling in the muffin tin for 5 minutes before transferring to a wire cooling rack to cool completely. 
4. While the muffins are cooling, prepare the frosting. In a large mixing bowl, use a handheld mixer to cream butter until light and fluffy. Add powdered sugar and non-dairy milk. Beat on low until smooth and creamy. Top muffins with frosting and garnish with chopped walnuts. 

If you’re looking for more delicious muffin recipes, you’ll also love these Vegan Double Chocolate Chip Muffins, these Fluffy Vegan Toffee Muffins, and these Apple Pie Streusel Muffins.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations.

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