Easy Banana Nut Muffins

Banana Nut Muffins are an easy breakfast recipe the whole family will love. They’re a mix of baked oatmeal and banana bread, and can be prepped ahead to make it a quick breakfast! This will be a recipe your family will be begging you to make every week.

What do you get when you combine breakfast muffins and banana bread? Banana Nut Muffins! I’m always on the search for new healthy breakfast options and I decided to try combining two of my favorite things and, well, it ended up coming out amazing!

These banana nut muffins are incredibly easy to make and come out perfectly fluffy and moist every time. They’re great as a grab and go breakfast or snack.

Why You’ll Love These Banana Nut Muffins

There’s nothing cozier in the morning than a bowl of oatmeal. This recipe combines oatmeal with banana bread, making it the ultimate breakfast.

The combination of oatmeal and banana bread is a match made in breakfast heaven. Not only does it provide a hearty and filling start to your day, but it also satisfies any sweet cravings you may have.

I love this recipe because it’s a kid friendly recipe. Some mornings are very busy in our house and I don’t have time to clean up after a big messy breakfast. These banana muffins are easy to cleanup and my kids gobble them up in seconds!

Ingredients

To make this recipe you’ll need:

• 4 tbsp maple syrup
• 2 bananas
• 1 cup unsweetened vanilla almond milk (or milk of your choice)
• 1 3/4 cups old fashioned oats
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp coconut palm sugar
• 4 tbsp walnuts (optional)

How to Make Muffins

1. Preheat oven to 350 degrees. Line a cookie tin with muffin liners or spray with non stick cooking spray.
2. In a medium bowl, mash the 2 bananas (a little chunky is ok!).
3. Mix in the maple syrup and vanilla almond milk together.
4. In a separate bowl, combine the old fashioned oats, pumpkin pie spice, baking powder, salt, coconut palm sugar, and walnuts. Mix together.
5. Slowly pour the banana mixture into the oat mix, and stir until combined. Fold in the walnuts.
6. Pour the batter evenly into 12 cupcake tins.
7. Bake for 20-25 minutes, or until a toothpick can come out clean

Recipe Tips and Variations

To make this recipe nut free, simply skip adding in the walnuts! I’ll often do this when I’m baking this recipe for my kids. If you still want to add in a mix in, another great one would be raisins.

This recipe could also be used to make a loaf. If making a loaf of bread, increase baking time to 35-40 minutes, or until baked through.

How to Store Leftover Muffins

Leftover muffins should be stored in an airtight container in the refrigerator for up to 5 days.

To freeze muffins, wrap in saran wrap and then place in a freezer bag and freeze for up to 6 months. To defrost, take out 24 hours before serving and defrost in the refrigerator.

To reheat, place in microwave in 30 second increments until the muffin reaches the desired temperature. I usually find they’re perfect in about 90 seconds.

How to Meal Prep Banana Nut Muffins

Banana Nut Muffins are great for a meal prep breakfast. I like to make a double batch for the week and freeze them individually.

When I’m ready to eat, I’ll take one out the night before to defrost in the fridge and then reheat in the microwave before eating.

More Easy Muffin Recipes

Looking for even more muffin recipes? Here are my favorite ones:

Banana Blueberry Muffins

Chocolate Chip Oatmeal Muffins

Pineapple Coconut Muffins

Cranberry Orange Muffins

Apple Cinnamon Muffins

Healthy Banana Nut Muffins

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Banana nut muffins are incredibly moist and rich in flavor. They're a perfect grab and go healthy breakfast or snack!

Ali

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Equipment

• Mixing Bowl Set with Lids
• Muffin Tin

Ingredients

• 2 bananas
• 4 tbsp maple syrup
• 1 cup unsweetened vanilla almond milk or milk of your choice
• 1 3/4 cups old fashioned oats
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp coconut palm sugar
• 4 tbsp walnuts

Get Recipe Ingredients

Instructions

• Preheat oven to 350 degrees. Line a cookie tin with muffin liners or spray with non stick cooking spray.
• In a medium bowl, mash the 2 bananas (a little chunky is ok!).
• Mix in the maple syrup and vanilla almond milk together.
• In a separate bowl, combine the old fashioned oats, pumpkin pie spice, baking powder, salt, coconut palm sugar, and walnuts. Mix together.
• Slowly pour the banana mixture into the oat mix, and stir until combined. Fold in the walnuts.
• Pour the batter evenly into 12 cupcake tins.
• Bake for 20-25 minutes, or until a toothpick can come out clean

Notes

To make these nut-free, simply omit the walnuts

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