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You are here: Home / Snacks / Healthy Banana Nut Muffins (Easy One-Bowl Recipe)

Healthy Banana Nut Muffins (Easy One-Bowl Recipe)

September 3, 2019 By Leanne 40 Comments

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Healthy Banana Nut Muffins are soft and hearty, with bananas and walnuts, and wholesome ingredients including steel-cut oats and whole wheat flour. They come together in just one bowl with vegan, gluten-free and nut-free options included.

Overhead view of banana nut muffins arranged on a wire rack.

It’s back-to-school week in many places so I thought it was a good time to share a few of my go-to healthy snacks. First up are these banana nut muffins made with overnight oats. They’re wholesome and filling, and perfect for an afternoon snack or quick breakfast as you’re heading out the door.

And I’ve included a nut-free version in the notes so they can also be packed in school lunches.

Ingredients for making these easy banana nut muffins:

  • Steel-cut oats
  • Nut milk
  • Overripe bananas (mashed)
  • Egg
  • Extra virgin olive oil
  • Honey
  • Whole wheat flour
  • Coconut sugar
  • Baking soda, cinnamon and salt
  • Walnuts

Collage of photos showing how the banana nut muffin batter is made.

How do you make these banana nut muffins with overnight oats?

This is a one-bowl situation so these healthy banana nut muffins come together easily.

  • Start by adding your oats and nut milk to a large bowl and let them soak until the nut milk is fully absorbed (I usually do this overnight).
  • Once the oats are soaked, whisk in your mashed bananas, egg, oil and honey. Next, add the flour, sugar, baking soda, cinnamon and salt. Stir until just combined. Fold in the walnuts.
  • Divide the batter evenly into a 12-cup muffin pan and bake at 425F for 16-18 minutes.
  • Let cool and store in a container. Or slather on some butter or honey and enjoy warm!

Banana nut muffin batter in a muffin pan on a light coloured surface.

How can I make these banana nut muffins nut-free?

To make these muffins nut-free, just substitute dairy milk for the nut milk, and replace the walnuts with pumpkin seeds, raisins or chocolate chips. The nutty texture of the steel-cut oats will still give these banana muffins a nutty vibe.

How can I make these banana nut muffins gluten-free?

If you’d like to make these muffins gluten-free, you can substitute the whole wheat flour for gluten-free flour. You’ll also want to make sure the oats you’re using are certified gluten-free. The muffin texture will be a little different, and the tops will bake up a little crackly instead of dome-shaped. But they will still turn out soft and hearty.

How can I make these banana nut muffins vegan?

For a vegan version of these muffins, replace the honey with maple syrup and use a flax egg instead of an egg. I always refer to this How to Make a Flax Egg tutorial.

Banana nut muffins baked up in a muffin pan and cooling on a wire rack.

Some more tips and substitutions for making these healthy banana nut muffins:

  • If you’re pressed for time, or don’t have steel-cut oats, you can use quick cooking rolled oats and soak them for 30-60 minutes. They won’t create the same nutty texture, but they still work well in this recipe.
  • I usually make muffins with whole wheat flour, but if you only have all-purpose white, it will work in this recipe too.
  • If you don’t have coconut sugar, you can substitute brown sugar.
  • I always find that dark coloured pans brown the muffins faster, especially on the bottom. So if you’re using a dark pan, just keep an eye on the muffins as they near the end of their bake time.
Gluten-free version of banana muffins with chocolate chips cooling on a wire rack.

Gluten-free version with chocolate chips

If you like easy muffin recipes that use overnight oats as their base, you may also enjoy these recipes:

  • Cranberry Orange Overnight Oatmeal Muffins (with video) are perfect for the fall and holiday season. They’re bursting with cranberries, a hint of orange and dark chocolate chunks.
  • Blueberry Vanilla Almond Overnight Oatmeal Muffins are filled with juicy blueberries, almond slices and the warm flavour of vanilla. For a fun twist, omit the almonds and substitute white chocolate chips.
  • Blackberry Lemon Overnight Oatmeal Muffins are packed with berries and fresh lemon flavour. Feel free to change it up and use blueberries or raspberries instead of blackberries.
  • Partridgeberry (Lingonberry) Muffins are made with partridgeberries, whole wheat flour and white chocolate. They’re sweet and tart, and perfect for an on-the-go breakfast.

Pin this Healthy Banana Nut Muffin recipe to make for breakfast tomorrow!

Up-close overhead view of healthy banana nut muffins arranged on a wire rack.

If you make these banana nut muffins, or any of the variations included in the recipe, I would love to hear what you think in the comments below!

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Print

Healthy Banana Nut Muffins (Easy One-Bowl Recipe)

Overhead view of banana nut muffins arranged on a wire rack.

★★★★★

5 from 20 reviews

Healthy Banana Nut Muffins are soft and hearty, with bananas and walnuts, and wholesome ingredients including steel-cut oats and whole wheat flour. They come together in just one bowl with vegan, gluten-free and nut-free options included.

  • Author: Leanne
  • Prep Time: 4 hours (includes time for oats to soak)
  • Cook Time: 18 minutes
  • Total Time: 4 hours 18 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks
  • Method: Bake
  • Cuisine: Canadian, American
Scale

Ingredients

  • 1 cup steel-cut oats
  • 1 cup unsweetened nut milk
  • 2 large overripe bananas, mashed (about 3/4 cup)
  • 1 large egg
  • 1/4 cup extra virgin olive oil
  • 1/4 cup honey
  • 1 1/4 cup whole wheat flour
  • 3 tablespoons coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup raw chopped walnuts

Instructions

  1. In a large bowl, add the oats and milk and let soak overnight (or for at least 4-5 hours).
  2. Pre-heat oven to 425F and grease a 12-cup muffin pan.
  3. To the bowl of soaked oats, add the mashed bananas, egg, oil and honey. Whisk until combined. Add in the flour, sugar, baking soda, cinnamon and salt and stir until the dry ingredients are well incorporated. Fold in the walnuts.
  4. Divide batter evenly into the cups of the muffin pan. The cups will almost be full. Bake for 16-18 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Store in an airtight container on the counter or freeze for later enjoyment.

Notes

  1. Nut-free version – substitute dairy milk for nut milk, and replace the walnuts with pumpkin seeds, raisins or chocolate chips.
  2. Gluten-free version – substitute the whole wheat flour for gluten-free flour and make sure your oats are certified gluten-free. The texture will be a little different, and the muffin tops will turn out a little crackly instead of dome-shaped.
  3. Vegan version – replace the honey with maple syrup and use a flax egg instead of an egg.
  4. If you’re pressed for time, or don’t have steel-cut oats, you can use quick cooking rolled oats and soak them for 30-60 minutes. They won’t create the same nutty texture, but they still work well in this recipe.
  5. If you don’t have coconut sugar, you can substitute brown sugar. And if you don’t have whole wheat flour, you can use all-purpose white flour. Just note that these substitutions will make the muffins a little less healthy.
  6. Dark coloured muffin pans tend to brown the muffins faster, especially on the bottom. So if you’re using a dark pan, just keep an eye on the muffins as they near the end of their bake time.

Keywords: oatmeal muffins, banana muffins, healthy muffins

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Filed Under: All Recipes, Breakfast and Brunch, Snacks

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Reader Interactions

Comments

  1. Michele says

    September 8, 2019 at 8:53 pm

    Love that these muffins are healthy because I’ve really been trying to eat better as of late. Would love to have one of these for breakfast or an afternoon snack. Yum!

    ★★★★★

    Reply
    • Leanne says

      September 18, 2019 at 12:12 am

      Thanks Michele!

      Reply
  2. Donna says

    September 8, 2019 at 5:50 pm

    I love that these are made with overnight oats, I often make a big batch at the start of the week and by midweek everyone is ready for something different, this is a great way to make sure there is no waste!

    ★★★★★

    Reply
    • Leanne says

      September 18, 2019 at 12:13 am

      That’s a great idea! Thanks Donna!

      Reply
  3. Jess says

    September 8, 2019 at 5:16 pm

    You had me at the crossroads of healthy and easy. Plus… these muffins look legit delicious!

    ★★★★★

    Reply
    • Leanne says

      September 18, 2019 at 12:13 am

      Thanks Jess!

      Reply
  4. Aline says

    September 8, 2019 at 3:33 pm

    You had me a one bowl!!! Love this recipe!!

    ★★★★★

    Reply
    • Leanne says

      September 18, 2019 at 12:14 am

      Thanks!

      Reply
  5. Marisa F. Stewart says

    September 8, 2019 at 1:14 pm

    This recipe for banana nut muffins is just what I’ve been wanting. I like making nutritious muffins for hectic mornings when I don’t have time to sit and eat a healthy breakfast. I’m making up two batches and giving some to my daughter and family.

    ★★★★★

    Reply
    • Leanne says

      September 18, 2019 at 12:14 am

      I hope your daughter and her family enjoy them! Thanks Marisa!

      Reply
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Hey there! I'm Leanne - the author, recipe creator and food photographer behind Crumb Top Baking. If you're looking for clean eating recipes, but still love the occasional decadent treat, you're in the right place! And if you have special diet needs, you will also find a mix of dairy-free, vegan, grain-free and gluten-free recipes on Crumb Top Baking. Learn more about me and what you'll find on Crumb Top Baking....

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