Whole Wheat Banana Walnut Muffins (healthyish, refined sugar free)

Whole Wheat Banana Walnut Muffins recipe is the perfect start to your day with a cup of tea/coffee. Wholesome, nutritious, and delicious muffins that are good for you.

What Substitutions can I make in these Whole Wheat Banana Walnut Muffins?

• honey: You can skip the honey and replace it with pure maple syrup which is healthy too. Alternately, you can use sugar or brown sugar for a more tender muffin, however these Banana Walnut Muffins would no longer be refined sugar free.
• whole wheat: For this recipe, I used sprouted whole wheat, feel free to use regular whole wheat flour, whole wheat pastry flour, or even Indian atta (durum flour). You can also use all-purpose white flour, however they will no longer be nutritious.
• gluten-free: For gluten-free muffins, replace the whole wheat sprouted flour with gluten-free flour.
• dairy-free: For dairy-free muffins, replace whole milk with dairy-free milk, such as cashew milk or almond milk.
• eggless: You can replace the egg with 1 tablespoon of vinegar + 1 teaspoon baking soda. I haven’t tried this so I’m not sure how the results will be.
• vegan: For vegan muffins, replace the honey, milk, and egg with the substitutes mentioned above.

How to Serve these Banana Walnut Muffins?

• These muffins taste best warm. Split them in half and toast them in a toaster oven.
• Add peanut butter or any nut butter. 
• Add grass-fed butter, it’s delicious.
• You can also serve these with jam.

Whole Wheat Banana Walnut Muffins are:

Healthy-ish
Dairy-Free
Whole Wheat
Delicious
Nutritious
Wholesome
Not too sweet
Refined Sugar Free
Perfect for Breakfast

How to make Whole Wheat Banana Walnut Muffins recipe step by step?

1. Preheat the oven at 400 degrees.
2. Chop the walnuts. Set aside.
3. In a large bowl, combine the dry ingredients… whole wheat flour, baking powder, baking soda, cinnamon, and salt.
4. In a mixing bowl, combine all the wet ingredients… oil, mashed bananas, vanilla extract, honey, egg, and milk.

5. Add the wet ingredients to the dry.
6. Mix until all the ingredients are well combined. Do not over mix.
7. Add the walnuts and fold them in.

8. Spray a cupcake tray with coconut oil or any other oil. Using an ice-cream scoop, scoop the batter into the muffin holder. Top each muffin with some more chopped walnuts and coconut sugar.
9. Bake in the oven for 18 minutes exactly at 400 degrees.

Pin Recipe Print Recipe

Whole Wheat Banana Walnut Muffins

Whole Wheat Banana Walnut Muffins recipe is the perfect start to your day with a cup of tea/coffee. Wholesome, nutritious, and delicious muffins that are good for you.

4.88 from 8 votes

Prep Time20 mins

Cook Time18 mins

Course Dessert

Cuisine American

Diet Healthy-ish, Refined Sugar Free, Dairy-Free option

Servings: 9 muffins

Calories: 280kcal

Author: Nisha

Ingredients

• 1 1/2 cups sprouted wheat flour whole wheat works too
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/3 cup organic sunflower oil any flavorless oil works
• 1 egg
• 1 cup mashed bananas about 3 bananas
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 1/2 cup honey maple syrup works too
• 1/2 cup walnuts chopped

for garnish on top

• few walnuts chopped
• sprinkle of coconut sugar

Instructions

• Preheat the oven at 400 degrees.
• Chop the walnuts. Set aside.
• In a large bowl, combine the dry ingredients... whole wheat flour, baking powder, baking soda, cinnamon, and salt.
• In a mixing bowl, combine all the wet ingredients... oil, mashed bananas, vanilla extract, honey, egg, and milk.
• Add the wet ingredients to the dry.
• Mix until all the ingredients are well combined. Do not over mix.
• Add the walnuts and fold them in.
• Spray a cupcake tray with coconut oil or any other oil. Using an ice-cream scoop, scoop the batter into the muffin holder. Top each muffin with some more chopped walnuts and coconut sugar.
• Bake in the oven for 18 minutes exactly at 400 degrees.

Nutrition

Serving: 1muffin | Calories: 280kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 241mg | Potassium: 258mg | Fiber: 4g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 400mg | Iron: 1mg

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!