These Banana Nut Muffins are really all about the taste, but you can’t beat a muffin that’s also healthier, thanks to whole wheat flour and less sugar.
Over the past (almost) six years of writing this blog, I’ve learned an important lesson when it comes to recipe development. As much fun as it is to come up with new flavor combinations and crazy original ideas, more often then not, it’s the simplest flavors that resonate with you, the readers, and even my family.
Years ago (pre-food blog), I made some banana muffins that my husband and I immediately fell in love with. The texture, the flavor…they had it all. But when I made the muffins again several years later, I was surprised by how sweet they were. My tastebuds had changed, and muffins that resembled cupcakes, rather than healthy snacks, just didn’t do it for me anymore.
If you visit here often, you already know that I like to lighten things up. It was time to put our old standby banana muffin recipe under the microscope.
First came the flour. I rarely use all-purpose flour anymore, as I’ve discovered that whole wheat pastry flour (my favorite is the one by Bob’s Red Mill) produces a really tender texture, with the benefit of added fiber.
The next victim was the sugar, which I slashed by half. That sounds rather drastic but, to me, the muffins have just the right amount of sweetness, veering away from the cloyingly rich taste of many store-bought muffins (or our banana muffins of the past). In previous muffin recipes, such as my Whole Wheat Carrot Muffins, I’ve used brown sugar. That would certainly work in this recipe, but I decided to try something new this time. I picked up some organic coconut palm sugar at one of the local supermarkets. Coconut palm sugar has a lower glycemic index than regular sugar (that being said, remember that is still sugar, and should be used sparingly in your diet) and can be substituted in a 1:1 ratio for granulated or brown sugars.
What if you’re not a nut lover? That’s okay, just leave them out. No harm, no foul.
The result? These muffins got rave reviews from everyone in my family. In fact, both kids and my husband put one in their lunches for the next day. I’d say that’s a good day at the office!
Other whole wheat muffin recipes:
Whole Wheat Carrot Muffins
Whole Wheat Pumpkin Spice Latte Muffins
Whole Wheat Banana Nut Muffins Recipe
Ingredients
- 3 ripe bananas mashed
- 1/2 cup coconut palm sugar or brown sugar
- 1/3 cup unsweetened applesauce
- 1 egg whisked
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
- In a large bowl, stir together the bananas, coconut palm sugar (or brown sugar), applesauce, egg and vanilla extract.
- In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Stir the flour mixture into the banana mixture until combined. Stir in the pecans.
- Spoon the muffin batter into the prepared muffin cups.
- Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes.
- Remove muffins from the pan and allow to cool. Serve.
Notes
Nutrition
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Mari F Wolf
This was a very good recipe. I used swerve brown sugar and it was delicious Ty
Hanna
What ingredients are causing the 27.9 grams of cholesterol as stated in the nutritional information. Is it the egg? I’m assuming it was supposed to be milligrams and not grams? I need a no cholesterol recipe for my mum. What can be substituted for this egg? Is it just the egg causing the cholesterol?
Also, would it come out good with brown sugar rather than honey? Further, would I be able to use paper cups without the muffins sticking?
Looking forward to hearing from you.
Dara
Yes, that’s supposed to read mg. Sorry about that! I haven’t tested this recipe with brown sugar, so can’t speak to that. However, agave nectar or maple syrup would be good substitutes. I never have much luck with paper cups and usually end up coating them with cooking spray to stop them from sticking.
For the egg, many people have luck making a vegan flax egg, which is 1 tbsp flaxseed meal + 3 tablespoons water for one egg. I hope that helps!
Rania
Do you think it will be just as good if I make it into banana bread instead?
Dara
I’ve never tried it as banana bread, but I’d imagine it would be good. Just be sure to increase the baking time. 🙂
Caroline Kaufman Nutrition (@sweetfoodie)
These are my new favorite banana nut muffins. I just sent the recipe to a friend, and I know I’ll be sending it along to more! I love that there’s only 1/2 cup of sugar and the only sources of fat are from the nuts and one egg, yet they’re sweet, rich, and moist from the bananas. Awesome job. Thanks so much 🙂
Erin @ Texanerin Baking
Despite actually reading the post, I hadn’t realized you linked to my muffins until now. Embarrassing! Thanks for the link. 🙂
Sarah
These are in my oven right now! I just had a moment of panic thinking I forgot to add butter, but there’s not any! My kitchen smells awesome 🙂
Liz @ The Lemon Bowl
We make a similar recipe with walnuts – why don’t I ever use pecans?? These look amazing my friend! My boys would devour them!
Lauren @ Healthy Delicious
I agree- classic flavors are classic for a reason! I love these muffins though. Whole wheat pastry flour is really an amazing thing. 🙂
Kari
Looks so healthy!
Kari
http://www.sweetteasweetie.com
kellie | The Suburban Soapbox
These are spectacular. I love banana nut muffins but really like how you used whole wheat flour. I just happen to have everything I need to make these today. Thanks!
Heather | girlichef
These sound really fantastic, and I really do love the soft, tender texture that ww pastry flour brings to muffins and quick breads. These sound like they need to make an appearance in my house.
Angie | Big Bear's Wife
We normally always use all-purpose flour but I have a feeling that I need to check on that whole wheat pastry flour. It would make a world of a difference for us! Love the muffins!
Erin @ Texanerin Baking
Love love love this post! You know I love my whole wheat goodies. And muffins that actually taste like muffins and not cupcakes. 🙂
The Food hunter
These are a great grab and go breakfast
Alice @ Hip Foodie Mom
I love these healthified muffins!!! and I always use unsweetened applesauce in my muffins . . helps with a moist muffin and so much better for you!! love!
Lana | Never Enough Thyme
I really love the way you lightened up this recipe, Dara. I have greatly reduced the sugar in many of my regular recipes, many by half or more and we now prefer less sweetness. Funny how our tastes change, huh?
sue|theviewfromgreatisland
These look fantastic, and I am obsessed with that whole wheat pastry flour — it makes everything taste better!
Angie
I completely get how you say your taste buds have changed. I was just talking to my husband yesterday about how even some fruits just taste too sweet, like they need salt. And I can taste sugar in so many things I didn’t before. Anyway these muffins look fantastic!
Nutmeg Nanny
I love when muffins actually taste healthy vs. tasting like a cupcake without frosting. These little muffins look great and it’s the perfect use for brown bananas.