Whole Wheat Banana Nut Muffins

Delicious and Healthy Recipe for Breakfast Muffins

Muffins are a quick and easy breakfast food, but homemade muffins are even better. This recipe for banana nut muffins is healthy, moist, dairy-free, and most importantly easy to make. Banana nut muffins are a great way to use up ripened bananas to avoid putting them in the trash. It’s a great way to escape from the routine of banana bread or smoothies.

These banana muffins use healthier ingredients compared to conventional muffin recipes, while still delivering a quality indulgence. Whole chunks of banana and crunch from the nuts add texture that will delight. 

Below, I explain the functionality and purpose of each ingredient used in this recipe as well as any variations you can try. Learn basic food science skills while you bake a healthy recipe and reduce your food waste. 

Tip: You can save the banana peels and soak them in water for a few days to give to house plants or just compost them. 

Watch the full video here!
IngredientImperial UnitWeight (g)Percent
Whole Wheat Flour2 cups25021.26
Bananas, ripened4 bananas40034.01
Brown Sugar1 cup12510.63
Vanilla extract1 tsp40.34
Vegetable oil3/4 cup16413.95
Cinnamon1 tsp60.51
Baking soda1.5 tsp90.77
salt.5 tsp30.26
Eggs2 eggs14011.90
Walnuts.5 cup756.38

Recipe Makes 12 Muffins


  • Standing mixer – Hand mixer or mixing by hand will also work
  • Muffin trays
  • Wooden spoon or rubber spatula
  • Ice cream scoop (optional)

Ingredient Highlights

  • Whole Wheat Flour
    • Less Refined that All-purpose flour
    • More nutrition in whole wheat flour including fiber, protein, iron, 
    • Provides earthy flavor
    • Whole wheat flour has a shorter shelf life than all-purpose flour, you can make this recipe over and over again!
  • Brown Sugar
    • Dark Brown Sugar vs Light Brown Sugar
      • Dependent on the content of molasses in the sugar
      • Dark Brown sugar has more molasses while light brown sugar has less
      • Molasses is the syrup made as a by-product of sugar extraction
    • Not as refined as granulated sugar, and contains trace minerals
    • Don’t recommend as a source for nutrition because we should limit our refined sugar intake
  • Bananas
    • Bananas are high in sugar, and have high glycemic load
    • Bananas add sweetness without adding refined sugar 
    • Green bananas have more fiber in them than regular bananas
    • Ripened bananas (older bananas) are best for cooking as they release the most water and have higher sugar content
  • Eggs
    • Eggs serve three purposes
      • Leavening
      • Emulsifying
      • Texture
    • Can use a vegan alternative such as aquafaba (also known as chickpea broth) or flax-meal, but disclaimer we haven’t tested the recipes. 
  • Walnuts
    • Add texture as well as protein
    • Whole walnuts can be expensive, buy them in “pieces” from stores like Trader Joe’s or Imperfect Foods. This saves on your cost, and prevents food waste
    • If you have whole nuts of any variety, chop them up into bite-size pieces
    • Variations
      • Can also use pecans or Brazilian nuts
      • If you have a nut allergen, you can remove this ingredient without consequence
      • If you’re a fan of chocolate chips, you can sub 1:1 with chocolate chips to make banana chocolate chip muffins
  • Vegetable oil
    • In the US, vegetable oil is very sustainable due to its small food miles footprint
    • Most times made from corn or soybean oil
    • Grown domestically and processed domestically
    • Avocado oils and coconut oils have much larger carbon footprints and coconut can impart a coconut flavor to the finished product.
    • These oils are also very expensive
    • You can sub for olive oil but it may impart some flavor 
    • Soybean oil and corn oil both have very neutral flavors. 


  1. Pre-heat oven to 375ºF
  2. Spray muffin tray with a non-stick spray like PAM® 
  3. Take two bananas from the set and place them in a standing mixer with the paddle attachment
  4. Mix on low speed until mashed
  5. Cream together bananas and brown sugar until smooth and homogenous (about 2 minutes)
  6. Add eggs one at a time while the mixer is going
  7. Then add vegetable oil slowly while mixing.
  8. In a separate bowl, mix dry ingredients including whole wheat flour, salt, baking soda, and cinnamon
  9. Blend or Whisk dry ingredients together until homogenous
  10. Combine dry ingredients 1 cup at a time while blending, adding when fully incorporated
  11. Add Vanilla extract, mix, and turn off the mixer
  12. In a separate bowl, mash bananas with a fork and add walnut pieces
  13. Fold in the mashed bananas and walnuts into the mixture with a rubber spatula
  14. Then with ice cream scoop, scoop into pre-sprayed muffin tins
    1. Tip – using cooking spray means you don’t need a muffin liner
  1. Bake at 375ºF for 12-16 minutes, or until it comes out clean with a fork or toothpick
  2. Enjoy!
Photo credit: @things_ive_seen__

Leave a comment below if you like this recipe, or if you made it, share it on instagram and @madetosustain. Enjoy!

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