These Healthy Banana Nut Muffins are 100% wholesome, and super delicious! Using ripe bananas keeps them sweet without using much added sweetener. I love using oat bran in muffins to keep them high in protein and fiber, but also light and fluffy.
My son calls these muffins “nana cupcakes.” He adores them. I adore the fact that he eats such healthy muffins.
These start with oat bran, which is my new favorite muffin ingredient – I started using oat bran a while back with these Blueberry Apricot Oat Bran muffins.
By using ripe bananas, only very little added sweetener is necessary. I love relying on fruit for sweetness!
We’ve made these with chocolate chips added (my son’s favorite kind), but since I already have a great Banana Chocolate Chip Muffin recipe, I decided to go with pecans this time — but who am I kidding? We all know that I add chocolate chips to this recipe most of the time! A handful of blueberries would also be a great addition.
These are the perfect make-ahead breakfast. For the past month, I’ve had one of these almost every morning with my coffee. I have a hard time motivating myself to actually cook in the morning when I am trying to start my day, so grab and go is the best option for me!
Tips for Healthy Banana Oat Bran Muffins
- Make it Gluten Free: Be sure to use Certified Gluten Free Oat Bran if necessary. Oats are naturally gluten free, but become contaminated during processing, unless you purchase ones that have been certified. Also purchase a high quality baking powder that states “gluten free” on the label.
- Make it Ahead: These can be made ahead of time and stored in the refrigerator for up to 5 days, or frozen for up to 3 months if wrapped in air tight bags. Simply defrost and eat, or gently warm up to enjoy.
- Make it Your Own: Instead of pecans, try walnuts, chocolate chips, or even 1/2 cup of blueberries. These are a great base to use for many different mix-ins!
Healthy Banana Nut Muffins
Ingredients
- 1 1/2 cups oat bran gluten free, if necessary
- 1/2 cup almond flour
- 2 tablespoons arrowroot flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/3 cup pecans chopped, or sub walnuts
Wet Ingredients
- 3 bananas ripe
- 1/2 cup yogurt plain
- 3 tablespoons coconut oil
- 2 tablespoons honey or sub date syrup
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, mix together all the dry ingredients, leaving out the nuts.
- In a large mixing bowl, add bananas, and mash with a fork. Add the rest of the wet ingredients, and stir to combine, leaving the bananas a bit chunky.
- Add the dry ingredients and the pecans to the wet ingredients, and stir to combine, without over mixing.
- Line a muffin pan with cupcake liners, and then fill each liner with batter. This recipe will make 12 muffins if you fill them 3/4 of the way, or about 9-10 if you slightly overfill them like I do.
- Bake muffins for 18-20 minutes, until the tops are slightly browned and they are fully cooked in the centers.
- Allow to cool. Store at cool room temperature or in the refrigerator.
Notes
Nutrition
Other Healthy Muffin Recipes:
- Favorite Pumpkin Muffins, by Pinch of Yum
- Vegan Carrot Spiced Muffins, by OhSheGlows
- Banana Chocolate Chip Oatmeal Muffins, by Vitamin Sunshine
- Blueberry Apricot Oat Bran Muffins, by Vitamin Sunshine
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Recommended for this Recipe
Oat bran is also a great travel snack. I add 1/3 cup to a snack sized ziplock bag, and add some raisins, sunflower seeds, pumpkin seeds, walnuts, and chia seeds. When I need a healthy snack or meal while I am traveling, I just have to find hot water — which is available in hotel rooms, on flights, and in coffee shops while out and about!
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