Banana Nut Breakfast Muffins
20min
25min
2
320
Chef's Note
For the best flavor, use bananas that are very ripe with plenty of brown spots. The riper the banana, the sweeter and more flavorful your muffins will be. You can freeze overripe bananas and defrost them for this recipe - they'll be perfect for mashing!
Tags
Ingredients
2 medium ripe bananas
1 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 cup unsalted butter
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup Greek yogurt
1/3 cup walnuts
2 tablespoons rolled oats
1 tablespoon honey
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 6-cup muffin tin with paper liners or grease well.
- 2
In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- 3
In a separate large bowl, mash the ripe bananas until smooth with just a few small chunks remaining.
- 4
Melt the butter and let it cool slightly. Add it to the mashed bananas along with the brown sugar, egg, vanilla extract, and Greek yogurt. Whisk until well combined.
- 5
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix - a few lumps are okay.
- 6
Roughly chop the walnuts, reserving 2 tablespoons for topping. Fold the remaining walnuts into the batter.
- 7
Divide the batter evenly among the 6 muffin cups, filling each about 3/4 full.
- 8
For the topping, mix the reserved walnuts with the rolled oats. Drizzle with honey and sprinkle over the muffin batter.
- 9
Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- 10
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Information (per serving)
320
7g
42g
15g
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