If you’re like me, you don’t like to bananas with any spots.
I like to eat them when they are almost green. Except for baking.
This is a great occasion to use those almost-black bananas.
I even freeze peeled, black bananas and use them for baking.
I was short a banana for this recipe, so I quickly heated and smashed a frozen banana I had in the freezer. It works like a charm.
This muffin is so so tender and moist. I love using olive oil for baking because it feels healthier, but it also creates a nice crumb to the muffin.
Whole wheat pastry flour is also my go-to flour for baking these days. It doesn’t taste “wheat-y” like other whole wheat flours. Make sure you get “whole wheat pastry flour.”
I hope you enjoy these muffins as much as I did.
You can even top them with peanut butter or other nut butter for a protein-filled snack or breakfast.
Why you’ll love these muffins:
- Easy to make
- With walnuts and flax, they make for a healthy breakfast
- They are super fluffy and moist
- Works great with frozen bananas, too
- Sweetened with just banana and honey
Honey Nut Banana Muffins (Dairy-free)
Ingredients (makes 12 muffins):
Wet ingredients:
- 3 overripe bananas, smashed (about 1 ⅓ cup mashed banana)
- ⅓ cup honey
- 1 large egg
- ½ Tbsp. vanilla extract
- ¼ cup olive oil (I used extra virgin)
- ¼ cup unsweetened almond milk (or milk of choice)
Dry ingredients:
- 1 ¾ cup whole wheat pastry flour*
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
Mix ins:
- ½ cup chopped walnuts
- 1 Tbsp. whole flax seeds, to sprinkle on top
*You can use all-purpose flour if you don’t have whole wheat pastry flour
Directions:
- Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
- In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
- In another large bowl, mix the wet ingredients.
- Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
- When the batter just comes together, stir in the walnuts add mix briefly.
- Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
- Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Honey Nut Banana Muffins (Dairy-free)
Ingredients
Ingredients (makes 12 muffins):
Wet ingredients:
- 3 overripe bananas smashed (about 1 ⅓ cup mashed banana)
- ⅓ cup honey
- 1 large egg
- ½ Tbsp. vanilla extract
- ¼ cup olive oil I used extra virgin
- ¼ cup unsweetened almond milk or milk of choice
Dry ingredients:
- 1 ¾ cup whole wheat pastry flour*
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
Mix ins:
- ½ cup chopped walnuts
- 1 Tbsp. whole flax seeds to sprinkle on top
Instructions
Directions:
- Preheat oven to 400 F. Grease a muffin tray. Or, line with paper liners.
- In a medium bowl, mix the dry ingredients and stir with a whisk to distribute the ingredients evenly.
- In another large bowl, mix the wet ingredients.
- Sprinkle the dry ingredients into the wet ingredients. Mix just to combine. DO NOT overmix.
- When the batter just comes together, stir in the walnuts add mix briefly.
- Divide batter evenly into muffin liners and sprinkle each muffin with flax seeds.
- Put in the oven and immediately turn the oven temperature DOWN to 350 F. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
