Healthy Banana Nut Muffins Recipe

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Healthy Banana Nut Muffins

I was inspired by Betty Crocker and wanted to make this into a healthy version. So I decided to share this Healthy Banana Nut Muffin recipe for how I made it. One of the different methods I used is, I mashed my bananas, froze them overnight, and thawed them the next day. Freezing the bananas provides a softer texture to the muffins. Also, I used xylitol as the main sweetener instead of sugar.

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Prep time:     10 min                   Cook time:   17 – 21 min                   Servings: 12 muffins

Skill level:     Easy                           Method: Baking

Ingredients:

2/3 cup xylitol

1 TBSP sugar

½ cup vegetable oil

2 eggs

2 cup mashed very ripe bananas (frozen & thawed)

1 teaspoon vanilla

1 2/3 cups Bob’s Red Mill Whole Wheat pastry flour

1 teaspoon baking soda

½ teaspoon salt

½ cup of crushed nuts (almonds, pecans or walnuts)

How to make Healthy Banana Nut Muffins:

Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.

In a medium bowl, beat 2/3 cup xylitol, 1 TBSP sugar, the oil, and eggs with wire whisk until well mixed.

Stir in bananas and vanilla very well.

Stir in remaining muffin ingredients just until moistened.

Divide batter evenly among the 12 muffin cups.

Bake 17 to 21 minutes or until a toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

Note: Before freezing the bananas, make sure to mush it first. Also, as mentioned this is a recommended step because it will give the muffins a softer texture.

Copyright © 2017 LessSimpleCarbs.com ©

Healthy Banana Nut Muffins Recipe

Print Recipe

These are delicious no guilt muffins because of healthy ingredients.

• Author: AM
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 min
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2/3 cup xylitol
• 1 TBSP sugar
• ½ cup vegetable oil
• 2 eggs
• 2 cup mashed very ripe bananas (frozen & thawed)
• 1 teaspoon vanilla
• 1 2/3 cups Bob’s Red Mill Whole Wheat pastry flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup of crushed nuts (almonds, pecans or walnuts)

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Instructions

1. Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray, or line with paper baking cups.
2. In a medium bowl, beat xylitol, sugar, the oil, and eggs with wire whisk until well mixed.
3. Stir in bananas and vanilla very well.
4. Stir in remaining muffin ingredients just until moistened.
5. Divide batter evenly among the muffin cups.
6. Bake 17 to 21 minutes or until a toothpick inserted in center comes out clean.
7. Immediately remove from pan to cooling rack.

Notes

Note: Before freezing the bananas, make sure to mush it first. Also, as mentioned this is a recommended step because it will give the muffins a softer texture.

Prep/Cook/bake time may change when changing portions of ingredients

Copyright © 2017

 

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