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    Home » Breads

    Whole Wheat Banana Nut Muffins Recipe

    Published: Mar 13, 2015 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 21 Comments

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    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.
    Whole Wheat Banana Nut Muffins Recipe...Great for breakfast or healthy snacking! 158 calories and 4 Weight Watcher PP | cookincanuck.com

    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.

    Whole Wheat Banana Nut Muffins Recipe...Great for breakfast or healthy snacking! 158 calories and 4 Weight Watcher PP | cookincanuck.com

    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.

    Whole Wheat Banana Nut Muffins Recipe...Great for breakfast or healthy snacking! 158 calories and 4 Weight Watcher PP | cookincanuck.com

    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.

    Whole Wheat Banana Nut Muffins Recipe...Great for breakfast or healthy snacking! 158 calories and 4 Weight Watcher PP | cookincanuck.com

    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 Muffin Recipes | cookincanuck.com
    Whole Wheat Carrot Muffins
    Whole Wheat Pumpkin Spice Latte Muffins

    Whole Wheat Banana Nut Muffins Recipe

    These 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.
    5 from 2 votes
    Print Pin Share by Text Rate
    Course: Breads, Breakfast
    Cuisine: American
    Keyword: Vegetarian, Whole Wheat Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 12 Muffins
    Calories: 141kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 3 ripe bananas mashed
    • ½ cup coconut palm sugar or brown sugar
    • ⅓ cup unsweetened applesauce
    • 1 egg whisked
    • 1 teaspoon vanilla extract
    • 1 ½ cups whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon salt
    • ½ cup chopped pecans
    Prevent your screen from going dark

    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

    Weight Watchers Points: 4 (Points+), 3 (Old Points)

    Nutrition

    Serving: 1Muffin | Calories: 141kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 207mg | Potassium: 222mg | Fiber: 3g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 2.6mg | Calcium: 28mg | Iron: 0.8mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    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!

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      Reader Interactions

      Comments

      1. Mari F Wolf

        January 21, 2021 at 5:14 pm

        5 stars
        This was a very good recipe. I used swerve brown sugar and it was delicious Ty

        Reply
      2. Hanna

        July 15, 2017 at 9:23 pm

        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.

        Reply
        • Dara

          July 19, 2017 at 9:30 am

          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!

          Reply
      3. Rania

        March 14, 2017 at 12:18 pm

        Do you think it will be just as good if I make it into banana bread instead?

        Reply
        • Dara

          March 14, 2017 at 1:26 pm

          I've never tried it as banana bread, but I'd imagine it would be good. Just be sure to increase the baking time. 🙂

          Reply
      4. Caroline Kaufman Nutrition (@sweetfoodie)

        April 23, 2015 at 10:05 am

        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 🙂

        Reply
      5. Erin @ Texanerin Baking

        March 25, 2015 at 4:42 am

        Despite actually reading the post, I hadn't realized you linked to my muffins until now. Embarrassing! Thanks for the link. 🙂

        Reply
      6. Sarah

        March 18, 2015 at 4:19 pm

        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 🙂

        Reply
      7. Liz @ The Lemon Bowl

        March 17, 2015 at 7:29 am

        We make a similar recipe with walnuts - why don't I ever use pecans?? These look amazing my friend! My boys would devour them!

        Reply
      8. Lauren @ Healthy Delicious

        March 16, 2015 at 10:58 am

        I agree- classic flavors are classic for a reason! I love these muffins though. Whole wheat pastry flour is really an amazing thing. 🙂

        Reply
      9. Kari

        March 15, 2015 at 1:22 pm

        Looks so healthy!
        Kari
        http://www.sweetteasweetie.com

        Reply
      10. kellie | The Suburban Soapbox

        March 15, 2015 at 7:51 am

        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!

        Reply
      11. Heather | girlichef

        March 14, 2015 at 6:07 pm

        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.

        Reply
      12. Angie | Big Bear's Wife

        March 14, 2015 at 5:46 pm

        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!

        Reply
      13. Erin @ Texanerin Baking

        March 14, 2015 at 11:49 am

        Love love love this post! You know I love my whole wheat goodies. And muffins that actually taste like muffins and not cupcakes. 🙂

        Reply
      14. The Food hunter

        March 13, 2015 at 5:44 pm

        These are a great grab and go breakfast

        Reply
      15. Alice @ Hip Foodie Mom

        March 13, 2015 at 1:40 pm

        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!

        Reply
      16. Lana | Never Enough Thyme

        March 13, 2015 at 1:05 pm

        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?

        Reply
      17. sue|theviewfromgreatisland

        March 13, 2015 at 12:09 pm

        These look fantastic, and I am obsessed with that whole wheat pastry flour --- it makes everything taste better!

        Reply
      18. Angie

        March 13, 2015 at 12:04 pm

        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!

        Reply
      19. Nutmeg Nanny

        March 13, 2015 at 7:30 am

        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.

        Reply

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