Banana Nut Bread Muffins
These banana nut bread muffins are the ultimate vibe—moist, fluffy, and packed with real banana flavor and crunchy nuts in every bite. Made with whole ingredients, they’re a soulful, grab-and-go breakfast or snack that feels homemade and hits just right every time.
Banana Nut Bread Muffins
These banana nut bread muffins are the ultimate vibe—moist, fluffy, and packed with real banana flavor and crunchy nuts in every bite.
prep time: 20 min | cook time: 1 1/2 hour
Ingredients
2 cups whole wheat flour
1 cup raw sugar cane
1 1/2 teaspoons baking soda
Pinch of salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4 medium ripe bananas, mashed
1/2 cup melted coconut oil
1 teaspoon vanilla extract
1 cup chopped walnuts
1 cup dark chocolate chips
2 teaspoons chia seeds (optional)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, salt, nutmeg, and cinnamon.
Prepare Wet Ingredients: In another bowl, combine the mashed bananas, raw sugar cane, melted coconut oil, and vanilla extract.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Add Nuts and Chocolate: Fold in the chopped walnuts, dark chocolate chips, and chia seeds (if using).
Scoop Batter: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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