These are by far my favourite healthy muffins. They are moist and flavourful without any refined sugar. I love having snacks like this on hand during the week.
My grandma taught me to always make my muffin batter by hand so that the muffins don’t get tough. This is especially important since whole wheat flour has a tendency to make dry and tough baked goods. If you do decide to use a mixed be careful to mix just until combined.
Sometimes I will make these with chocolate chips instead of nuts or a combination of both. I also just use whatever nuts I have in the house, walnuts, pecans, almonds and cashews are all great options.
Whats your favourite type of muffin?
Servings: 15 muffins
- 1 and 1/2 Cups Whole Wheat Flour
- 1 Cup Old-Fashioned Oats
- 2 Teaspoons Ground Cinnamon
- 1 and 1/2 Teaspoons Baking Soda
- 1/2 Teaspoon Salt
- 3 Bananas, mashed
- 3 Large Eggs
- 1/3 Cup Coconut Oil, melted (or your favourite baking oil)
- 1/3 Cup Honey (maple syrup can also be used)
- 1/4 Cup Greek Yogurt (plain, vanilla or honey are best)
- 1/4 Cup Almond Milk (or your preferred milk)
- 1 Teaspoon Vanilla Extract
- 1 Cup Chopped Nuts (any kind)
- optional: Additional chopped nuts for topping
Preheat oven to 350°F. Spray muffin pan with non stick spray or line with cupcake liners.
Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, mash the bananas. Then whisk in the eggs, oil, honey, yogurt, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into pan, filling them 3/4 of the way full. Top with chopped nuts, if desired. Bake for 20-25 minutes until a tooth pick comes out clean. Allow to cool in the muffin pan for 5 minutes. Then remove from the pan and allow to fully cool in a cooling rack.
Adapted from Sally’s Baking Addiction