Recently, I have been buying a lot of bananas (something I really like to have on hand as a snack before working out, thanks to my pregnancy hunger lol). But each week I keep finding myself with a couple of over-ripened bananas. I got the whole “weekly batch of banana bread” out of my system in April during hardcore quarantine COVID19 times, so I’ve been trying to think of healthier ways to use these bananas. Then I remembered my mom’s banana nut muffins…. seriously soooooo good (but definitely not good for you). I used to beg my mom to make banana nut muffins on a weekly basis! I could devour an entire batch of them within a couple of days lol. So, I decided to try to recreate the muffins using much healthier ingredients, and came up with these bad boys.
These muffins are a great make-ahead breakfast for busy mornings! My husband loves muffins before work, so these are ideal for him. But I personally love them as a mid afternoon snack (topped with a little almond butter, you can’t go wrong).
This recipe is a healthier spin by using oats and wheat bran as the grain (instead of white flour), making them hardy and fiber packed! There’s no butter, but they are super moist by using greek yogurt and one egg (hello protein). Also almond milk is used (instead of whole milk) to help keep them moist. Lastly, we’re also only using ripe bananas, no sugar, for the sweetness factor. In the recipe I make a note about how to make them sweeter if that’s what you need. Something I’ve realized over the years is that people have different tolerances for sugar based upon how much added sugar they are used to in their diet. Gradually over time, as I have shifted to a healthier diet with low added sugars, I am really sensitive to sugar now. I don’t like things very sweet at all. But if you are someone who is still in the beginning of this journey, no worries, you may need a little extra sweetness and I give you some healthier options to do that.
I also love that this recipe is super versatile! Today I’m giving you my walnut + dark chocolate chip recipe, but you can add-in a variety of nuts, berries, apples, etc. Really whatever you want in your muffins! I also love to top these with almond butter, but that’s another thing you can change up based on your preference!
Two items that will make this recipe easier for you (and other baking recipes as well):
These are both optional, but truly make these muffins (and a lot of baking recipes for that matter) easier to make.
The first are THESE rainbow silicone muffin tins. I have shared them before on the blog, because they make baking SO much easier. Nothing sticks to them, and provide easy clean up. I also love that you can use them for more than baking, they are great for egg bites!
I also had trouble finding wheat bran in my new hometown, so I ordered organic Wheat Bran. HERE is the 16 oz version, and HERE is the 32 ounce version (I got the 32 ounce since I use it often). I chose to get the large size because wheat bran can be used in almost any recipe requiring flour or grains to make it healthier. I use it in pancakes and oatmeal in particular. It’s a great whole grain option that is packed with fiber (only 1g net carb per serving).
Healthy Banana Nut Muffins
Servings: 13 muffins
- 2 ripened bananas*
- 1 egg
- 3 oz plain 0% fat greek yogurt (I prefer Fage)
- 1 teaspoon vanilla extract
- 1 cup almond milk
- 1 cup wheat bran
- 1 cup whole grain rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- optional add-ins: nuts, dark chocolate chips, berries, apples, etc.
- optional topping: nut butter (I love almond butter with these)
*the more ripe the bananas, the more sweet your muffins will taste!
**Sweetness note: if you find that these muffins aren’t sweet enough for you, try adding honey to taste. I would start with 1 tablespoon (or less). You can also up the level of sweetness by choosing sweeter add ins like dark chocolate chips, apples, or raisins.
- Preheat oven to 350 degrees
- In a medium sized bowl, mash the bananas until very smooth (you can use a fork or whisk for this). Try to get as many chunks out as possible.
- Next, add the rest of the wet ingredients: egg, greek yogurt, vanilla, and almond milk. Whisk until well combined.
- Next, add in the dry ingredients: wheat bran, oats, baking powder, and baking soda. Whisk until evenly combined.
- Now is the fun part: add-ins! I added in 1/2 cup chopped walnuts and 1/4 cup dark chocolate chunks. But remember you can really add whatever here. Gently fold in the add-ins.
- In a muffin/cupcake pan lined with silicone liners, add the mixture so each tin is about 3/4 full. I usually get 13 regular sized muffins.
- Bake in preheated oven for 20-22 minutes.
- Take muffins out and let them rest in the pan for at least 20 minutes. See note below about letting these set!* Top with almond butter and enjoy!
*These are super moist, which is fab, but will fall a part if you don’t give them time to set. I personally prefer to move these to the fridge after 20 minutes of resting and let them finish setting up in the fridge. When I’m ready to eat one, I pop it in the microwave for a few seconds (or I just eat it cold).
Nutrition: This will change based upon add-ins, but with 1/2 cup walnuts and 4 tablespoons dark chocolate chips, each muffin is roughly:
- 144 calories
- 9g fat
- 15g carb (4g fiber, so only 11g net carbs)
- 4g protein
I hope these are a fun healthy option for you to add to your breakfast or snack routine! Let me know what you guys think! I want to try these with blueberries next!
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I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.