My taste buds have always had a soft spot for sweet treats. Nowadays, bananas and Banana Nut Muffins are staples in my kitchen. Though the weekend got away from me, and my to-do list piled up, my banana stash didn’t take kindly to the neglect. As you know, bananas go from perfectly ripe to overly ripe in the blink of an eye. But here’s the silver lining: those overripe bananas are the perfect excuse to try out my Banana Nut Muffins recipe!
A Quick Backstory:
I used to despise bananas. My mom always claimed they were her pregnancy cravings when she was expecting me, and I suspect she went a little overboard. For years, I avoided bananas entirely. But recently, something shifted, and I discovered a newfound love for them. Now, they’re my go-to snack whenever I need a quick hunger fix.
I may not be a scientist, but something finally clicked for my taste buds. Naturally, I had to create a Banana Nut Muffin recipe to celebrate this newfound appreciation for bananas!
Before we dive into the recipe, let’s take a moment to talk about the health benefits of bananas. You’ve probably seen me mention them in past posts, both for food and skincare. If you missed those, you’re definitely missing out.
Check out more banana-based recipes here!
Health Benefits of Bananas
The reason I incorporate bananas so frequently in my cooking is because of their amazing health benefits. They’re packed with essential vitamins and minerals and serve as a great pre-workout snack, packed with antioxidants. There’s even some research suggesting that eating a banana before a workout can help reduce muscle soreness and boost endurance.
Making It Vegan
The original recipe for this muffin was actually for banana nut bread. I came across it a while back (though I can’t quite remember where), and I’ve since reworked it into a vegan version. I kept the sugar levels as they are in traditional recipes—because honestly, the nutritional benefits of bananas outweigh the sugar content. However, I used coconut sugar instead of regular sugar for a slightly healthier spin. Keep in mind, though, that sugar is still sugar, even if it’s wrapped in eco-friendly packaging.
The original recipe also called for eggs, which I replaced with a vegan-friendly alternative (you’ll find the full substitution tip in the recipe below).
Here’s a quick tip:
3 tablespoons of water + 1 tablespoon of ground flax seeds = 1 egg.
Bonus: Flax seeds are packed with omega fats, which are fantastic for your skin!
To make this recipe even better, I swapped butter for coconut oil and added unsweetened coconut, dark chocolate, and macadamia nuts. Trust me, the added ingredients take this recipe to a whole new level!
Mashing Secrets
When I was growing up, my Granny always insisted that we use a fork to mash bananas for banana nut bread. It’s not a requirement, but if you want to get a taste of Southern tradition, that’s how it’s done. Granny would hover over me, telling me I wasn’t mashing hard enough—until she’d take over and do it herself.
It’s a fond memory, and while Granny wasn’t exactly a culinary expert, her tips always made sense in the end. So, I recommend you take a page from her book: use a fork when mashing bananas. Trust me, it makes a difference!
Add-Ins
I’m all about adding chocolate to anything, so I used a vegan Hazelnut Butter Dark Chocolate bar from Hu, my go-to chocolate brand. I also tossed in ⅓ cup of coconut flakes and ⅓ cup of macadamia nuts for a little extra texture and flavor. But don’t hesitate to get creative! Try different fruits, chocolates, or nuts and let me know how it goes by tagging your creations with @johnpalmerpayne. I’d love to see what you come up with!
Possible Add-ins:
- Coconut
- Macadamia Nuts
- Dark Chocolate
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Banana Nut Bread Muffins
Equipment
- Oven To bake the muffins at 350°F (175°C).
- Muffin Pan Standard 12-cup muffin tin to bake your muffins.
- Mixing Bowls At least one large bowl for combining ingredients and a smaller bowl for the flaxseed mixture.
- Fork To mash the bananas and mix the ingredients.
- Measuring Cups and Spoons For accurately measuring flour, coconut sugar, flaxseed, coconut oil, and other ingredients.
- Whisk or Spoon To mix the wet and dry ingredients together.
- Parchment Paper or Muffin Liners (Optional) – To line the muffin pan for easy cleanup, though you can also coat the pan with oil or spray.
- Rubber Spatula For gently folding in the nuts, coconut flakes, and optional chocolate.
Ingredients
- 1 ½ tablespoons ground flax seed
- 1 ½ cups flour
- ⅓ cup coconut sugar
- 1 ½ tablespoons baking soda
- ⅓ cup melted coconut oil
- 1 ½ teaspoons pure vanilla extract
- 3 whole overripened bananas
- ⅓ cup unsweetened coconut flakes
- ⅓ cup macadamia nuts
- 1 Bar Hazelnut Butter Dark Chocolate Hu brand
Instructions
- Preheat the oven to 350°F (175°C) while you prepare the batter.
- In a large bowl, combine the ground flaxseed and 3 tablespoons of water. Let it rest for 10 minutes to form a paste-like texture that helps hold everything together.
- After the flaxseed mixture has rested, use a fork to mash the bananas in the same bowl until smooth.
- Add the vanilla, coconut oil, and coconut sugar, and mix everything with the fork until well blended.
- Stir in the baking soda and flour. Mix until just combined—don’t over-mix. It’s okay if the batter isn’t completely smooth due to the bananas.
- If you’re adding extras (chocolate, coconut, nuts), fold them in gently until evenly distributed throughout the batter.
- Coat your muffin pan with the oil of your choice, and fill each muffin cup about ⅔ of the way full with batter.
- Bake for 20 minutes or until golden brown. Let the muffins rest for 15 minutes before enjoying!
