Healthy Banana Nut Muffins

Healthy Banana Nut Muffins via @alisonlewis

If you read my blog on a regular basis, you can tell that we have been into making muffins lately at my house. Over the weekend my daughter, Leigh and I made these Healthy Banana Nut Muffins for the week for breakfast, lunches and afternoon snacks. We made regular size and mini muffins so the directions for the different baking times are below. These are really light and filled with flavor, and you won’t even believe they are whole wheat. No mixer is needed, so these are so easy and fun to make with the kids. If you make mini muffins, each muffin has 140 calories, 2.2 grams of fat, 26 grams of carbohydrates and 3.7 grams of protein per serving, so enjoy!

Healthy Banana Nut Muffins

Cook Time:

25 minutes

Prep Times:

20 minutes


24 large minis or 48 mini muffins


21/2 cups whole wheat flour
1 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup chopped pecans
3/4 cup chopped walnuts
2 egg whites, lightly beaten
1 egg, lightly beaten
4 ripe bananas, mashed
3/4 cup nonfat plain Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract


1. Preheat oven to 350F.

3. In a large bowl, combine flour, brown sugar, baking soda, baking powder and salt, stirring well. Add cinnamon, pecans and walnuts, stirring gently. Add eggs, mashed bananas, yogurt, oil and vanilla, stirring well.

4. Place mixture in lightly greased muffins pans and full a little over halfway-full. Bake 22 to 25 minutes for regular size muffins and 17 to 20 minutes for mini muffins or until a toothpick inserted in center comes out clean. Let cool and enjoy.

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