these easy whole grain cinnamon banana walnut muffins offer fiber and fat for a morning meal, snack or dessert that’s as satisfying as it is tasty.
Muffins have been the name of the game for me during this pregnancy. Truth be told, I’ve always loved muffins, but the act of baking them has really been soothing to me since being pregnant.
Not to mention the delicious aromas that fills our entire place. These were especially aromatic – there’s hardly anything better than cinnamon and banana baking in the oven, am I right?
I’m so grateful I haven’t had any food aversions while pregnant. I imagine I would be really sad if I suddenly couldn’t appreciate things that I’ve once loved.
In fact, I think I have what would be considered the opposite of food aversions, I’ve grown to love things on a more intense level than I once did. And one of those things just happens to be muffins.
In part, it’s because I keep buying bananas and end up having at least 2 leftover that have browned and I know will go uneaten unless I bake something with them.
If you remember, that’s what these whole grain banana chocolate chip muffins were born out of.
Not that I’m complaining!
I just happened to have bought a whole bag of walnuts and when I saw those browning bananas, I knew exactly what I was going to do with them!
I love throwing nuts into my baked goods because it adds a little heart healthy fat and protein to the mix. Of course, I also tend to slather these with nut butter when I eat them, but at least this way I can know I’m getting a least a little protein when I grab them on the go!
Of course I’m also getting some whole grains and heart healthy fats! So paired with a little yogurt and some fruit, these make a perfect breakfast as well!
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whole grain cinnamon banana walnut muffins
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: muffins
Description
these easy whole grain cinnamon banana walnut muffins offer fiber and fat for a morning meal, snack or dessert that’s as satisfying as it is tasty.
Ingredients
- 1 1/2 cups white whole wheat flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 tablespoon cinnamon (more or less as desired)
- 1 cup mashed ripe bananas (about 2 large)
- 1 large egg
- 1/2 cup unsalted butter, softened (*see note)
- 1/4 cup soymilk
- 2/3 cup chopped walnuts
- Optional: Cinnamon sugar for topping
Instructions
- Preheat oven to 350°F
- Line or grease a 6-cup muffin tin
- Mix flour, sugar, baking powder, salt and cinnamon in large bowl
- Mix mashed bananas, egg, melted butter and milk in medium bowl
- Gently fold banana mixture into dry ingredients just until blended (do not overmix or muffins will be tough!)
- Fold in walnuts
- Divide batter among prepared muffin cups, filling each about 3/4 full
- Top with cinnamon sugar if desired
- Bake muffins until tops are pale golden and tester inserted into center comes out clean (about 20-30 minutes)
- Transfer muffins to rack; cool
Notes
- If you have not taken butter out to soften ahead of time, you can simply defrost in the microwave until butter is softened but still holds its shape. Do not melt the butter completely.
Keywords: breakfast, muffins, banana, walnut, whole grain
Would it work if I substituted butter with coconut oil instead?
Hmm, I can’t say for certain as I haven’t tried it myself but you should be able to do so. I believe you can substitute 1:1 but you want to make sure that if you’re subbing for chilled butter, that you use it straight from the fridge and similarly if you’re subbing for room temperature butter, that you do the same with the coconut oil.
Can I substitute almond flour for the wheat flour?
So funny you asked that because I ALMOST made these with almond flour! I think you should be able to! If you do, please let me know how they turn out! If not, I will definitely give it a try at some point and let you know!
Softened butter or melted butter?? URGENT, as my 3 3/4 year old is over there drinking the last drops of soy milk from the measuring cup! Guess I’ll go with my gut…aka I hadn’t softened the butter anyway so easier to melt it now. Here’s hoping!
Yes, you can melt as well – just don’t fully melt. I recommend defrosting until butter is soft enough for mixing but not a puddle. Sorry about that – I’ll update the recipe to clarify 🙂 Let me know how it went!