Made with oatmeal and whole wheat pastry flour, these Banana Maple Walnut Muffins are healthy, moist and tender. They're perfect for breakfast or a quick snack on the go.Jump to Recipe Print Recipe
My favourite way to make use of overripe bananas is to make banana muffins or quick breads with them. Muffins are great because they're already individually portioned, stay fresh for a few days and can easily be frozen for consumption later on.
I love to treat myself to a muffin still warm from the oven with a dab of butter on it, yum!
How to Make Maple Banana Muffins
This recipe makes incredibly moist and tender muffins. To make healthier muffins, I used whole wheat pastry flour, quick-cooking oats and maple syrup which is an unrefined sweetener.
You can use all-purpose flour, but whole wheat flour is more nutritious. Do make sure to use whole wheat pastry flour and not regular whole wheat flour which causes baked goods to be heavier.
Since maple syrup season is upon us, I decided to use pure maple syrup as a sweetener in this recipe. The flavours of maple syrup, bananas and walnuts go perfectly together.
I love adding nuts to muffins for their taste and added texture but also because of their nutritional benefits. I used walnuts in this recipe but you can substitute with pecans.
I spiced these maple banana muffins with a touch of cinnamon and nutmeg which makes them even more delicious!
How to Store:
These muffins will keep in an airtight container on the counter for up to 4 days. After that store them in the refrigerator or freeze them in an airtight bag for up to three months. Defrost muffins in the refrigerator and warm slightly in the microwave or low oven.
Banana Maple Walnut Muffins
- 1-½ cup whole wheat pastry flour
- ¾ cup quick oats
- ¼ teaspoon cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 1-½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup light-tasting oil
- ½ cup plain yogurt I use Balkan style
- ½ cup pure maple syrup
- ½ cup brown sugar packed
- 2 eggs lightly whisked
- 1 teaspoon pure vanilla extract
- 1-½ cups mashed bananas from 3-4 ripe bananas
- ¾ cup toasted walnut pieces plus 16 toasted walnut halves to place on top of muffins
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- In a large bowl, whisk together flour, oats, cinnamon, nutmeg, baking powder, baking soda and salt.
- In a separate bowl, whisk together the oil, yogurt, brown sugar, maple syrup, eggs, vanilla and mashed bananas.
- Add the wet mixture to the dry ingredients and mix until just combined.
- Add in the walnuts and give it a quick stir. Do not over-mix the batter or you will have tough muffins.
- Spoon the batter into the greased or paper-lined muffin cups filling almost to the edge of the muffin cup.
- Bake until a toothpick inserted in the centre of the muffin comes out clean about 18 to 20 minutes.
- Let the muffins cool in the pan on a rack for 5 minutes.
- Remove the muffins from the muffin pan and place onto a wire rack to cool.
- Toasting the [eafl id="20411" name="Walnuts" text="walnuts"] will add to the texture and the flavour of your baked goods. You can toast walnuts in a 350ºF oven for about 8-10 minutes or until they are lightly browned and fragrant, let cool and chop coarsely.
- Muffins can be stored in an airtight container for up to 4 days or frozen for up to three months.