When you have bananas that are getting a little too ripe, they are perfect for baking a fresh batch of healthy muffins. These wholesome muffins are made with whole wheat flour, chopped walnuts, mashed bananas, and chia seeds.
They are perfect for breakfast with a little softened butter and, of course, a cup of coffee. They keep well for a couple of days when wrapped in plastic wrap and are also freezer-friendly.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Preheat the oven to 350°F. Spray a mini cupcake or mini muffin pan with nonstick cooking spray.
- Step 2
In a mixing bowl, whisk together the whole wheat flour, salt, baking powder, optional cinnamon, and chia seeds.
- Step 3
In a separate mixing bowl, whisk together the brown sugar and egg.
- Step 4
Add the mashed bananas, vanilla extract, avocado oil, and yogurt to the egg mixture. Whisk until well combined.
- Step 5
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Step 6
Fold in the chopped walnuts.
- Step 7
Divide the batter evenly among the prepared mini muffin cups.
If desired, sprinkle additional chopped nuts and oatmeal over the tops.
- Step 8
Bake for 12–13 minutes, or until the muffins are cooked through.
- Step 9
Allow the muffins to cool completely.
Dust with powdered sugar before serving, if desired.
- Calories:122 kcal6%
- Protein:3 g6%
- Carbohydrates:19 g7%
- Sugar:8 g16%
- Salt:0.1 g2%
- Energy:510 kJ6%
- Fat:5 g7%
Whole Wheat Banana Nut Mini Muffins is a Delights of Culinaria recipe built around Whole Wheat Flour, Chia Seeds, Brown Sugar. This import keeps the source ingredient measurements and turns the preparation into clear Platea recipe steps. It is filed as breakfast and yields about 24 servings.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
