Whole Wheat Banana Walnut Muffins

Hey there! Have you ever wanted a sweet treat that’s yummy and good for you? Well, these Whole Wheat Banana Walnut Muffins are just that. Trust me, they’re super tasty and you won’t feel bad eating them!

I made these the other day, and oh wow—they were so soft and full of banana flavor with little crunchy bits of walnuts. Plus, using whole wheat flour makes them extra healthy, but you’d never know ‘cause they taste amazing. And guess what? They’re super easy to bake!

Imagine biting into a warm, fluffy muffin with just the right hint of sweetness and a nutty crunch in every bite. These muffins are not only delicious but also packed with fiber and nutrients to keep you energized. You’ll want to make them again and again!

So, what do you say? Let’s grab those bananas, heat up the oven, and bake some muffins together! Your kitchen is gonna smell sooo good.

Why You’ll Love This Recipe

• Naturally Sweetened – Uses maple syrup instead of refined sugar.
• Moist and Tender – The perfect balance of banana, coconut oil, and oats keeps these muffins soft and flavorful.
• Easy to Make – Simple ingredients, quick mixing, and ready in just 30 minutes.
• Great for Meal Prep – Bake a batch for the week and grab them on the go!
• Kid-Friendly – A healthy treat that even picky eaters will enjoy.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 10 minutes
• Bake Time: 18-22 minutes
• Total Time: ~30 minutes

Servings

This recipe makes 12 muffins—perfect for sharing or meal prepping for the week!

Difficulty

Super easy! A great recipe for beginners and fun for experienced bakers, too.

Required Kitchen Tools

• Muffin tin (12-cup)
• Paper liners (or grease the tin)
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Fork or potato masher (for bananas)
• Spatula

Ingredients for Whole Wheat Banana Walnut Muffins

Here’s what you’ll need (exact measurements in the recipe card below):

• Whole wheat flour – Adds fiber and a hearty texture.
• Old-fashioned rolled oats – A wholesome addition for extra chewiness.
• Ground cinnamon – Warm, cozy spice that pairs perfectly with banana and walnuts.
• Baking soda & baking powder – Helps the muffins rise beautifully.
• Salt – Enhances all the flavors.
• Mashed banana – Ripe bananas add natural sweetness and moisture.
• Eggs – Provide structure and a light texture.
• Coconut oil – Keeps the muffins moist (can substitute with vegetable oil or butter).
• Pure maple syrup – A natural sweetener with a rich flavor.
• Milk – Any kind works (dairy or non-dairy).
• Vanilla extract – Adds depth of flavor.
• Chopped walnuts – For crunch and nuttiness.

Optional: Sprinkle extra oats or coconut sugar on top before baking for a pretty finish!

Variations for Whole Wheat Banana Walnut Muffins

Want to switch things up? Here are some fun ways to make these muffins your own:

• Add Chocolate Chips: Toss in ½ cup of dark or semi-sweet chocolate chips for a sweeter treat.
• Swap the Nuts: Use pecans, almonds, or hazelnuts instead of walnuts for a different flavor and crunch.
• Make It Vegan: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and use a plant-based milk.
• Boost the Protein: Add a scoop of your favorite vanilla protein powder and adjust the liquid slightly.
• Fruit Twist: Mix in blueberries, raspberries, or chopped apples for a fruity burst.
• Spice It Up: Add a pinch of nutmeg or ginger for extra warmth.

How to Make Whole Wheat Banana Walnut Muffins: Step-by-Step Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Whole wheat flour
• Rolled oats
• Ground cinnamon
• Baking soda
• Baking powder
• Salt

Set aside.

3. Combine the Wet Ingredients

In another bowl, mash the ripe bananas with a fork or potato masher until smooth. Add in:

• Eggs
• Melted coconut oil
• Maple syrup
• Milk
• Vanilla extract

Whisk until everything is well combined.

4. Combine Wet & Dry Ingredients

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—don’t overmix, or your muffins might turn out dense!

5. Fold in Walnuts

Gently fold in the chopped walnuts.

Baking and Serving Whole Wheat Banana Walnut Muffins

6. Fill the Muffin Tin

Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. For an extra touch, sprinkle a few oats or a little coconut sugar on top for a pretty, slightly crunchy finish.

7. Bake

Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

How to Serve Whole Wheat Banana Walnut Muffins

These muffins are versatile and perfect for any time of the day:

• Breakfast On-the-Go: Pair with a cup of coffee or tea.
• Snack Time: Enjoy with a smear of nut butter for extra protein.
• Dessert: Warm one up and drizzle with a little honey or maple syrup.
• Brunch Table: Serve alongside fresh fruit and yogurt for a balanced meal.

Storing Whole Wheat Banana Walnut Muffins

• At Room Temperature: Store in an airtight container for up to 3 days.
• In the Fridge: Keep them fresh for up to a week.
• Freeze for Later: Wrap muffins individually in plastic wrap, then place them in a freezer-safe bag. They’ll last up to 3 months. To reheat, just pop one in the microwave for 20-30 seconds!

Tips and Tricks for Perfect Whole Wheat Banana Walnut Muffins

• Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots!
• Don’t Overmix: Stir the batter until just combined to keep the muffins light and fluffy. Overmixing can make them dense.
• Check for Doneness Early: Start checking the muffins at 18 minutes. Ovens vary, and you don’t want to overbake them.
• Add a Crunchy Topping: Sprinkling oats or coconut sugar on top before baking gives a beautiful, bakery-style finish.
• Make Mini Muffins: Use a mini muffin tin for bite-sized treats. Just reduce the baking time to about 10-12 minutes.

Nutrition Information

Here’s a quick look at what you’re getting in each muffin (approximate values):

Nutrient	Per Muffin
Calories	210 kcal
Carbohydrates	28g
Protein	5g
Fat	9g
Fiber	4g
Sugar	8g (natural from bananas & maple syrup)

Note: Nutritional values may vary based on the exact ingredients used.

Conclusion

These Whole Wheat Banana Walnut Muffins are everything you want in a healthy treat—moist, flavorful, and easy to make. They’re perfect for busy mornings, snack breaks, or even a light dessert. Plus, with wholesome ingredients and natural sweetness, you can feel good about every bite.

Whole Wheat Banana Walnut Muffins FAQs

1. Can I freeze these muffins?
Yes! Wrap them individually and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.

2. Can I make these muffins gluten-free?
Absolutely! Swap the whole wheat flour for a gluten-free all-purpose flour blend.

3. What can I use instead of coconut oil?
You can substitute with vegetable oil or melted butter.

4. Can I make these muffins without nuts?
Yes, just leave the walnuts out or replace them with chocolate chips or dried fruit.