Your new favorite banana muffins are here! These healthy banana nut muffins are made with whole grain oats, sweet ripe bananas, and warming cozy cinnamon. They are so delicious, easy to make, and the perfect healthy snack or breakfast.
The classic, OG muffin! Banana Nut Muffins! Did anyone else grow up eating those banana nut muffin snack packs? They were some of my favorites.
My twist on the classic muffin combo is made completely gluten free and uses simple, healthy whole food ingredients.
Whole grain oat flour, Greek yogurt, and sweet mashed banana all come together with plenty of warming cinnamon for the perfect moist and tender muffin.
YOU NEED THESE! The best part? These muffins could not be more simple and easy to make.
Ingredients You’ll Need for These Healthy Muffins
Oat Flour: to keep the muffins gluten free, this recipe uses finely ground oat flour. You can make your own oat flour by blending old-fashioned oats until they become a fine powder or you may be able to buy it from the baking aisle of your local store.
Brown Sugar: I love the flavor that dark brown sugar gives these muffins.
Mashed Banana: you’ll need two to three ripe bananas for these muffins. Be sure to use bananas that have plenty of brown spots for the sweetest flavor.
Greek Yogurt: this helps to keep the muffins tender and moist while also adding a little extra protein.
Vanilla Extract: the flavor of the brown sugar, vanilla, and banana is so good! Feel free to add a little extra if you like!
Cinnamon: a must-have spice in these muffins to help you get that classic banana nut flavor.
Chopped Walnuts: the OG nut choice for banana nut muffins! I like to make sure the nuts are chopped small but not too fine so that there’s the perfect amount in each bite.
Oat Flour – you can substitute the oat flour for all purpose flour or gluten free all purpose flour if you like. You can not substitute coconut flour or almond flour for oat flour in this recipe.
Brown Sugar – feel free to swap the brown sugar for coconut sugar or another granulated sugar substitute if you prefer. A liquid sweetener like maple syrup or honey will change the texture of the muffins.
Eggs – I have not tried it but you can likely substitute them with flax eggs or your favorite egg replacement.
Greek Yogurt – if you want to keep this recipe dairy free feel free to use favorite dairy-free Greek yogurt instead.
Additional Mix-Ins You Can Add
dark chocolate chips: if you want to go for the classic banana chocolate chip muffin vibe, add a handful of your favorite dark chocolate chips or chunks to the muffin batter before baking. You can add a few extra chocolate chips to the top of the muffins before baking, too.
blueberries: half a cup of fresh blueberries would be delicious!
dried fruit: try adding a few raisins, dried cranberries, or even chopped dates to your batter for a fun twist.
How to Make Gluten Free Banana Nut Muffins
Step One: Start by preheating your oven to 350 degrees.
Step Two: Add the oat flour, brown sugar, cinnamon, baking soda, baking powder, and sea salt to a mixing bowl. Use a fork or whisk to mix all of the dry ingredients together until well combined.
Step Three: To a separate bowl, add the mashed banana, Greek yogurt, eggs, and vanilla extract to a bowl. Whisk the wet ingredients together until well combined.
Step Four: Fold the dry ingredients into the wet ingredients, and stir everything together until well combined.
Step Five: Fold the chopped walnuts, and any other mix-ins, into the muffin batter.
Step Six: Transfer the batter to a muffin tin that has been lined with muffin/cupcake liners. Fill each muffin well two-thirds of the way full. Sprinkle a few chopped walnuts on top of each muffins.
Step Seven: Bake the muffins at 350 degrees for 15-20 minutes or until a toothpick comes out clean when inserted. Let the muffins cool a bit before serving.
Tips for Perfectly Moist and Delicious Banana Muffins
Use ripe bananas – for the best results you want to use spotty bananas that are starting to brown. Ripe bananas have more natural sweetness and they are also easier to mash.
Mix the wet and dry ingredients separately – this helps to ensure that all of the ingredients in the batter are well incorporated.
Use a muffin liner or grease the muffin pan well – doing this will help to ensure that muffins do not stick to the pan. If you do not have muffin liners then you can use a neutral oil like avocado or coconut oil.
How to Store
Fridge: because these muffins are made without preservatives you’ll need to store them in the fridge to help them remain fresh. Store them in an air-tight container in the fridge for 4-5 days.
Freezer: if you need the muffins to last a bit longer, then you can freeze them instead! Let them come to a complete cool before transferring them to a freezer safe storage bag to freeze. They should last for up to three months in the freezer.
Reheating: If the muffins are frozen, take them out of the freezer and let them come to room temperature on the kitchen counter. To reheat, wrap the muffin in foil and then place in the oven at 300 degrees for ten to twelve minutes until warmed through.
I hope you give this Healthy Banana Nut Muffins a try!
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