Healthy Whole Wheat Banana Walnut Muffins (Eggless & Easy)
40 minutes
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About Healthy Whole Wheat Banana Walnut Muffins (Eggless & Easy)
Indulge in the irresistible aroma of freshly baked banana walnut muffins, made healthy and delicious without a single egg! These wholesome treats are incredibly easy to whip up with simple pantry staples, making them perfect for satisfying your sweet cravings any time of day.Imagine sinking your teeth into a moist, flavorful muffin bursting with the nutty crunch of walnuts and the sweetness of ripe bananas. Each bite is a delightful balance of textures and flavors, creating a truly satisfying experience.Whether you're packing a lunchbox, searching for an afternoon pick-me-up, or simply craving a guilt-free treat, these whole wheat banana walnut muffins are the perfect solution. Enjoy!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Walnuts chopped, plus more for topping
Wet Ingredients
- 3 Bananas mashed, ripe
- 1/2 cup Butter melted, unsalted
- 1 cup Cane Sugar
- 1/2 cup Buttermilk
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together the whole wheat flour, baking soda, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.
- In a separate bowl, mash the ripe bananas. Add the melted butter and mix until well combined.
- Add the cane sugar, buttermilk, and vanilla extract to the banana mixture. Mix until just combined.
- Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, as this can result in tough muffins. Mix until just combined.
- Fold in the chopped walnuts, reserving some for topping.
- Fill the prepared muffin cups about ¾ full. Sprinkle the reserved walnuts over the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and spring back lightly when touched.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- Use very ripe bananas.
- Taste the batter and adjust the sweetness, as it will vary based on the bananas.
- In place of walnuts, chocolate chips or any other nuts can be used, or they can be omitted entirely.
- To make buttermilk: take 1/2 cup of room-temperature milk and add 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes.
- You can add spices like cinnamon, nutmeg, or allspice.
- For extra texture and flavor, toast the walnuts in a dry skillet for 3-4 minutes before adding them to the batter.
- For a dairy-free version, substitute the butter with an equal amount of coconut oil or a neutral vegetable oil.
- Do not overmix the batter once you combine the wet and dry ingredients; gently fold until just incorporated—some lumps are perfectly fine.
- For an attractive bakery-style top, sprinkle a little extra cane sugar and a few chopped walnuts over each muffin just before baking.
Expert Tips
- For a fun twist, add a swirl of cream cheese or Nutella to each muffin before baking.
- These muffins freeze beautifully. Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months.
- Make a streusel topping by combining flour, butter, sugar, and cinnamon. Sprinkle it over the muffins before baking for added texture and flavor.
Storage Instructions
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 208kcalCarbohydrates: 25gProtein: 2gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 1mgSodium: 24mgSugar: 17g
Vinita Bhatnagar
Articles: 6
3 Comments
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Such a beautiful dish! Can’t wait to try it.
This looks so appealing! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.