These Banana Nut Muffins are soft, moist and bursting with banana flavor. Crumbled walnuts inside and on the top give these a nice crunch. Made with kefir and without refined sugar, they are healthy too.
I baked these Banana Nut Muffins last weekend and they made a wonderful quick breakfast during the week. We haven’t even found it boring to have it every single morning. Our son was still asking for one this morning. What I love most about these muffins is that they stay fresh for days and freeze well. Plus, they can keep you full until lunch time.
In addition to cinnamon, nutmeg and banana flavors, there is another ingredient that makes these banana nut muffins so delicious. Instead of refined sugar, I used coconut sugar in this recipe and it gave a very nice aroma as well. I wish I could send you the amazing smell of these muffins filling the house when they are baking.
I am a fan of over-ripe bananas. They are perfect in baking. Although Marbled Chocolate Banana Bread is one of our favorite, I decided to make something for individual serving. I knew they would make a great grab-and-go breakfast or even a yummy snack after school.
If you are following me for a while, you know there is another ingredient that I love to use in baking. Right, I’m talking about kefir. It makes everything perfectly moist, so it’s my number one ingredient these days. Red Velvet Bundt Cake and Kefir Lemon Bread are just two of my latest kefir recipes. You can find the rest using the search box on the top if you are keen on baking moist bread, cake or muffins.
I topped my banana nut muffins with extra walnuts and coconut sugar and they not only give the muffins a nice look but they also help the crunchiness. You can use pecans too if they are what you have on hand or if you love them more.
Just a quick note about baking muffins: Don’t over mix the batter. Otherwise, you can’t get them fluffy.Print
Banana Nut Muffins
Moist and easy to make banana nut muffins with kefir and coconut sugar that make great breakfast and afternoon snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12
- Category: Muffins
- Method: Baking
- Cuisine: American
- 1 and 1/2 cups flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 ripe bananas (1 cup mashed)
- 1 cup coconut sugar
- 1 egg
- 1/4 cup kefir
- 2/3 cup oil
- 1/2 cup walnuts
- Extra walnuts for topping
- Extra coconut sugar for topping
- Preheat oven at 350F.
- Whisk together the flour, baking powder, salt, nutmeg, cinnamon in a medium bowl. Set aside.
- In a large bowl, whisk mashed bananas, coconut sugar and egg well. Add in kefir and oil.
- Gradually add the dry mixture into the wet mixture. Stir just until combined using a spatula.
- Fold in the crumbled walnuts.
- Share the batter into muffin liners, filling 3/4 of them, and sprinkle extra coconut sugar and walnuts on each. Bake for 15-16 minutes or until a toothpick inserted comes out with little crumbs.
- Serving Size: 1 muffin
- Calories: 374
- Sugar: 19.5g
- Sodium: 67.9mg
- Fat: 29.2g
- Carbohydrates: 29g
- Protein: 2.1g
- Cholesterol: 15.5mg