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banana nut Muffins
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Whole Wheat Banana Nut Muffins

Soft, fully, moist textured muffins are wholesome, heart and extremely satisfying
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American-Inspired
Keyword: Banana Muffins, Muffins
Servings: 12 count
Author: Eateries Delightful


  • 2-3 large ripe bananas about 1+1/4 cup mashed
  • 1/3 cup melted coconut oil (add a tbsp extra if you are using butter
  • 1/2 cup milk or non-dairy milk for vegan option
  • 2 tbsp espresso or strong coffee //optional
  • 2/3 cup maple syrup or honey or 1/3 +1/4 brown sugar
  • 1 tbsp flaxseed powder mixed in with 3 tbsp water
  • 1 and 1/2 cups whole wheat flour spoon & leveled
  • 1/2 teaspoon salt
  • 1 + 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground all spice
  • 1/4 tsp nutmeg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 teaspoon pure vanilla extract
  • approximately 1/2 cup of chopped nuts
  • mini chocolate chips optional


  • Pre-heat oven to 375F
  • Mash the bananas thoroughly .
  • Then, add all the wet ingredients together. Milk, oil/butter,Maple syrup & espresso. If you are using instant coffee, then mix it in with water first and then add it. Combine well.
  • Next, add all dry ingredients- whole wheat flour, spices, baking soda, & baking powder. Mix until everything is combined. Do not overmix.
  • Fold in chopped nuts.
  • Place the liners in the muffin pan . Pour the batter onto each liner. Bake at 375F for 22-24 mins. Or until toothpick comes clean.
  • Let the muffins cool down for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • Store the muffins in room temperature for a couple of days and up-to a week in refrigerator.


  • coconut oil and butter induce different levels of moisture to the muffins. Muffins tend to be on the moister side when coconut oil is used. 
  • The type of sweetener will also add a slight change in the texture and flavor of the Muffins.
  • If you are using jaggery, add a little more than what recipe calls for. Finally, adjust the spices and sweetness according to your taste.
  • I used maple syrup and coconut oil while making this recipe
  • Swap 1/2 cup of flour with rolled oats for whole grains and chewy texture in the muffins.