Healthy Banana Walnut Oatmeal Muffins (Edit recipe)

If you are looking for some relatively healthy muffins to enjoy for breakfast or an afternoon pick-me-up, make my Banana Walnut Oatmeal Muffins. Main ingredients include Whole wheat flour, Gluten Free Rolled Oats, Eggs, Dairy-free Milk, Overripe Bananas, Coconut Oil and Maple Syrup. You can make a different version each work by customizing pretty much everything in this recipe and as per your dietary preferences (read the Notes section for possible substitutions). These ones are on repeat in my home every 2 weeks and they will be in yours too!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	253
Fat:	9 g
Carbohydrates:	36 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	196 mg
Fiber:	4 g
Sugars:	14 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 12

Ingredients

0.333 cup Coconut Oil
0.5 cups Pure Maple Syrup
2 whole Eggs
3 whole Banana, overripe, peeled and mashed
0.25 cup Unsweetened (Silk) Almond Milk
1 tsp Baking Soda
1 tsp Primal Palate Vanilla Extract
0.5 tsp Salt
0.5 tsp Ground Cinnamon, Primal Palate
1.75 cups Whole Wheat Flour
0.333 cup Gluten Free Rolled Oats
0.5 cup Organic Walnuts, broken into pieces

For the topping

2 Tbsp Gluten Free Rolled Oats
1 Tbsp Brown Sugar
0.5 tsp Ground Cinnamon, Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven at 325F.
Whisk together coconut oil, maple syrup and eggs. Add mashed bananas and mix well.
Add almond milk, baking soda, vanilla extract, salt, ground cinnamon and give it a good mix.
Fold in whole wheat flour and rolled oats until incorporated well.
Add broken walnuts or toppings of your choice. Gently give it a mix and divide the batter into a lined 12-cup muffin pan, filling it 2/3rds full.
Prepare a mixture of rolled oats, brown sugar and ground cinnamon and sprinkle it over the muffins.
Bake the muffins at 325F for 22-25 minutes or until an inserted toothpick comes out clean.
Enjoy them warm. Store at room temperature for 2 days or in the refrigerator for 4 days.

Notes

To make these Vegan, use flax eggs instead of regular eggs. To make these Gluten-free, use gluten-free flour instead of whole wheat flour & make sure you are using gluten-free oats. To make these Nut-free, swap the almond milk with whole milk or another milk of your choice and the walnuts with chocolate chips, dried cranberries, raisins or any other mix-ins you love. To make these refined sugar free, skip the brown sugar in the topping.