Monday, May 29, 2017

Banana-Oat Muffins with Walnuts

Healthy, whole wheat banana muffins with oats and walnuts, sweetened only with maple syrup. 

I can't believe I haven't shared this recipe yet!!! I first made and photographed these muffins a YEAR ago, and have made them so many times since, but somehow the post sat as a draft for a quite some time. So there's no time like now to finally share these muffins with you.

Over the past year I have made several types of muffins using whole wheat flour instead of all-purpose flour and pure maple syrup instead of white sugar - Healthy Apple-Walnut-Raisin MuffinsCarrot Muffins with Walnuts and RaisinsWhole Grain Blueberry Muffins, and some Banana Chocolate Muffins that I still need to photograph and blog! All of these muffins are so yummy and healthy (you won't miss the sugar!), and are a great choice for breakfast on the go or a mid-morning snack.

One of the best things about these muffins is that it uses up those over-ripe bananas you probably have sitting on your counter. And if you are like me, you also have a bag of over-ripe bananas in your freezer. My second favorite thing is that you don't need to use a mixer at all - just your hand, a whisk, and a spoon. Super simple!

Breakfast on the go or mid-morning snack

Finally, they freeze so well! I wrap each one individually in plastic wrap followed by foil, and then put them all in a freezer bag. I pull one out of the freezer at night and let it defrost in the fridge overnight, and by the time I'm going to work it is perfect to eat with my cup of tea.

Healthy, whole wheat banana muffins with oats and walnuts, sweetened only with maple syrup

Banana-Oat Muffins with Walnuts
Adapted from: Cookie and Kate


  • 1/3 cup extra-virgin olive oil
  • 1/2 cup pure maple syrup 
  • 2 large eggs at room temperature
  • 3 bananas, mashed
  • 1/4 cup skim milk
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 3/4 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup chopped walnuts
  • 1 tsp granulated sugar for sprinkling on top (optional)


  • Preheat your oven to 325 degrees and fill your muffin tins with cupcake liners (12)
  • In a large bowl, beat the oil and syrup together with a whisk. 
  • Add in the eggs and beat well. 
  • Stir in the mashed bananas, milk, baking soda, vanilla extract, and cinnamon.
  • Add the flour, most of the oats (save some for topping) and the walnuts; mix with a spoon until just combined. 
  • Divide the batter evenly between the muffin tins. Sprinkle the tops with the remaining oats and a pinch of sugar.
  • Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. Remove the muffins from the tin after 5 minutes and let them cool completely before storing. Muffins will store for 2 days at room temp or 4 days in the fridge. If you plan on freezing any, freeze them on the first day for best results. 

Healthy, whole wheat banana muffins with oats and walnuts, sweetened only with maple syrup

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