Muffins for breakfast? They can be a healthy choice when they are packed with nutrients like the banana nut muffins in this recipe.
Bananas are powerhouse when it comes to nutrition. They’re packed with potassium (great for your heart, blood pressure, and muscle health) and soluble fiber (amazing for keeping cholesterol and blood pressure regulated). Did you know that a banana can actually help to lower your blood sugar?!
Add in some nuts or nut butter of your choice to sneak in some protein, and you’re all set! Who’s hungry? Let’s get these going.
Banana Nut Muffins
- ⅓ cup gluten-free rolled oats
- 4 large ripe bananas, mashed
- 3 large eggs
- 3 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- ⅓ cup nut butter of your choice
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp each baking soda and baking powder
- ¼ tsp salt
- 1 cup chopped walnuts or pecans
Preheat the oven to 350 degrees, and line cups of a muffin tin with paper liners.
In a blender, spice mill, or food processor, grind the oats until they turn into a flour-like consistency. Set aside.
In a large bowl, blend bananas, eggs, coconut, vanilla, and nut butter until combined. Add the oat flour, spices, baking soda, baking powder, and salt. Continue to mix.
Fold in the nuts.
Divide the batter evenly among the muffin cups. Bake about 15-18 minutes. You will know they are done when a toothpick inserted in the center of a muffin comes out clean.
Remove the banana nut muffins from the oven and allow to cool on a wire rack for about 10 minutes. Remove from the tin to continue cooling.
Enjoy your warm, delicious banana nut muffins with a glass of cold milk (any variety you choose)!
I’d love to help you look at your health and nutrition. Drop me a line, and let’s connect!