A nut muffin is such a versatile baked good. You can have it for breakfast, as a snack, or as a dessert. For these Hearty Banana Nut Muffins you can add it to a bowl of yogurt for a breakfast full of protein, carbs, and fat. Slather them in a spoonful of peanut butter to enjoy as a balanced snack that will keep you full until your next meal. When you’re looking for a dessert try a muffin that won’t make your sweet tooth ache.
A Variety of Nut Muffins
The nuts play a big role in the ‘hearty’ aspect of these muffins. They elevate the texture and add an additional flavor element. The thing is you don’t HAVE to use walnuts. Other nut varieties will still give you your desired result! Try changing it up and use almonds or peanuts!
Baking With Banana’s
If you’ve never baked with bananas before I have a few tips for you.
- Use ripe banana’s!: The more brown spots a banana has the more sweet it will be
- Don’t mash completely: Most recipes will tell you to mash your banana. This can be a bit vague. You don’t have to press it to a pulp. I prefer to leave a bit more lumps in it so that you can get a nice bite of it later!
- Measure after mashing: It may seem self explanatory but if a recipe calls for a quarter cup of mashed banana you need to mash the banana to the consistency you want then measure it out.
Oat Flour For A Nut Muffin
Don’t think you have oat flour? Think again. If you have a classic tub of Quaker quick oats then you have oat flour. All you have to do is pulse in in the blender for a couple seconds!
If you need 2 cups of oat flour that is the amount you need to measure to after blending the whole oats into flour.
While making oat flour is simple you may not be up to it. Regular old all-purpose flour will work in it’s place as well!
If you’re looking for another sweet treat that also passes for breakfast are my White Chocolate Cherry Bagels! They are a super simple bagel base made of greek yogurt and sweetened with dried cherries!
Hearty Banana Nut Muffins
Ingredients
Dry Ingredients
- 2 Cups Oat Flour
- 2 TSP Baking Powder
- 1 TSP Cinnamon
- 1/2 TSP Baking Soda
- 1/2 TSP Nutmeg
- 1/4 TSP Salt
Wet Ingredients
- 2-3 Banana Ripe
- 1 Cup Brown Sugar Packed
- 1/3 Cup Willa's Oat Milk
- 2 Eggs
- 4 TBSP Butter Unsalted and Melted
- 1.5 TSP Vanilla Extract
Walnut Topping
- 1/2 Cup Walnuts Chopped
- 1/4 TSP Cinnamon
Instructions
- Preheat your oven to 350 and spray a muffin tin with non-stick spray
- In a medium bowl combine all dry ingredients then set aside
- In a large bowl use an electric mixer to combine bananas and brown sugar. Blend until it reaches applesauce consistency. Add in the Willa's Oat Milk, eggs, butter (after melting the butter in a bowl in the microwaves the bowl aside), and vanilla. Use electric mixer to combine.
- Slowly fold dry mixture into wet mixture.
- Place the chopped walnuts and cinnamon into the bowl you melted the butter in then mix until nuts are coated in cinnamon. The butter reside will assist in this.
- Fill muffin tin 3/4 full with muffin mixture. Top with coated walnuts.
- Cook in oven for 18 minutes or until you can stick a toothpick in the center of a muffin and have it come out clean. Once cooked immediately remove from muffin tin and place on a cooling rack.
Notes
- If you prefer more nuts, add additional walnuts into the muffin mixture before cooking
- You can replace the 2 cups of Oat flour with 'regular' all-purpose flour
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