These Whole Wheat Banana Walnut Muffins are a delicious and wholesome way to start your day. You’ll love how easy they are to make, offering a satisfying and healthy breakfast option.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture.
- Whole Wheat Flour: Provides a hearty texture. You can use half all-purpose and half whole wheat if you prefer a lighter muffin.
- Walnuts: Adds a delightful crunch and nutty flavor. Pecans are a great substitute.
- Maple Syrup: Natural sweetener. Honey or brown sugar can also be used.
- Non-Dairy Milk: For moisture. Any milk works well here.
Ingredients:
- 1 ¾ cups whole wheat flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup non-dairy milk
- ¼ cup maple syrup
- ¼ cup neutral oil (like canola or vegetable)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (plus extra for topping, optional)
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 Healthy Breakfast Muffins
- Tools Needed: Muffin tin, paper liners or non-stick spray, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray. This step ensures your healthy breakfast muffins won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps for an even bake.
3. Mix Wet Ingredients
In a separate medium bowl, mash the ripe bananas until smooth. Add the non-dairy milk, maple syrup, oil, egg, and vanilla extract. Whisk until well combined.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fold in Walnuts
Gently fold in the chopped walnuts. Distribute them evenly throughout the batter. These Healthy Breakfast Muffins get their great texture from the nuts.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can sprinkle a few extra walnuts on top of each muffin for an extra touch.
7. Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown.
8. Cool and Enjoy
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious healthy breakfast muffins warm or at room temperature.
Variation Ideas:
- Chocolate Chip: Add ½ cup of chocolate chips with the walnuts.
- Berry Burst: Fold in ½ cup of fresh or frozen blueberries or raspberries.
- Cinnamon Swirl: Add 1 teaspoon of cinnamon to the dry ingredients and a swirl of cinnamon sugar on top before baking.
- Seed Power: Add a tablespoon of chia seeds or flax seeds for extra nutrition.
Storage Instructions:
Store your Whole Wheat Banana Walnut Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Thaw individual muffins overnight in the refrigerator or microwave for a quick treat.
Frequently Asked Questions (FAQ):
Q: Can I use overripe bananas?
A: Yes, very ripe bananas with brown spots are perfect as they are sweeter and more flavorful for these healthy breakfast muffins.
Q: Can I make these gluten-free?
A: You can try using a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture.
Q: How do I know if my muffins are cooked through?
A: Insert a toothpick into the center of a muffin; if it comes out clean, they are ready.
Q: Can I reduce the sugar?
A: You can reduce the granulated sugar by a quarter, but the overall sweetness and moisture might be affected.
Q: Are these suitable for meal prepping?
A: Absolutely! These healthy breakfast muffins are perfect for meal prepping and make an easy grab-and-go breakfast.
Q: Why are my muffins dense?
A: Overmixing the batter is a common cause of dense muffins. Stir only until the ingredients are just combined.