Greatest plates · Breakfast

Healthy Banana Muffins

Name: Healthy Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 500 g mashed very ripe banana, about 4 large; 125 ml maple syrup; 125 ml coconut oil, melted, plus more for the pan; 2 eggs, large; 1 tsp vanilla extract; 125 g plain flour, spooned and leveled; 95 g whole wheat flour, spooned and leveled; 1 tsp baking soda; 1 tsp cinnamon; ½ tsp sea salt; ¼ tsp nutmeg; 60 g walnuts, chopped; 2 tbsp whole rolled oats

Wholemeal flour and maple syrup in place of sugar, with walnuts and oats through the batter. Soft, lightly spiced banana muffins, sturdy enough for a lunchbox.

Serves 12Prep 10 minCook 20 minBreakfast

Containsegg · gluten · nuts

Inspired by a recipe from Love and Lemons ↗

Protein 7%Carbs 46%Fat 47%

About 215 kcal a serve — 4 g protein, 26 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat the oven

180°C

Preheat the oven to 180°C and grease a 12-cup muffin tin or line it with muffin liners.

Whisk the wet ingredients

Whisk

In a large bowl, whisk together the mashed banana, maple syrup, melted coconut oil, eggs, and vanilla until smooth.

In the large bowlWhisk wet →

mashed very ripe banana

maple syrup

coconut oil

eggs

vanilla extract

Combine the dry ingredients

Mix all

In a medium bowl, whisk together the all-purpose and whole wheat flours, baking soda, cinnamon, salt, and nutmeg.

In the medium bowlWhisk dry →

plain flour

whole wheat flour

baking soda

cinnamon

sea salt

nutmeg

Make the batter

Don't overmix

Add the dry ingredients to the wet ingredients and stir until just combined — don't overmix. Fold in the chopped walnuts.

In the large bowlFold in →

walnuts

Fill the tin

On top

Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each. Sprinkle the tops with the rolled oats.

In the muffin tinDivide batter →

whole rolled oats

Bake

20-25 min

Bake for 20 to 25 minutes, until the tops spring back to the touch and a toothpick comes out with just a few moist crumbs.

20-25 min · 180°C

Cool

Rest 10 min

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely — or devour them warm!

Cook's noteThe riper the bananas, the better — brown, spotty bananas give the sweetest flavour; spoon and level your flour so the muffins don't turn out dry.

Estimated per serve

215 kcal · 4 g protein · 26 g carbs · 12 g fatestimates, within ~10%

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Greatest plates · Breakfast

Healthy Banana Muffins

Wholemeal flour and maple syrup in place of sugar, with walnuts and oats through the batter. Soft, lightly spiced banana muffins, sturdy enough for a lunchbox.

Serves 12Prep 10 minCook 20 minBreakfast

Containsegg · gluten · nuts

Inspired by a recipe from Love and Lemons ↗

Protein 7%Carbs 46%Fat 47%

About 215 kcal a serve — 4 g protein, 26 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.

AI-generated for KalaPlate

Ingredients

Serves 12

Method

Heat the oven

180°C

Preheat the oven to 180°C and grease a 12-cup muffin tin or line it with muffin liners.

Whisk the wet ingredients

Whisk

In a large bowl, whisk together the mashed banana, maple syrup, melted coconut oil, eggs, and vanilla until smooth.

In the large bowlWhisk wet →

mashed very ripe banana

maple syrup

coconut oil

eggs

vanilla extract

Combine the dry ingredients

Mix all

In a medium bowl, whisk together the all-purpose and whole wheat flours, baking soda, cinnamon, salt, and nutmeg.

In the medium bowlWhisk dry →

plain flour

whole wheat flour

baking soda

cinnamon

sea salt

nutmeg

Make the batter

Don't overmix

Add the dry ingredients to the wet ingredients and stir until just combined — don't overmix. Fold in the chopped walnuts.

In the large bowlFold in →

walnuts

Fill the tin

On top

Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each. Sprinkle the tops with the rolled oats.

In the muffin tinDivide batter →

whole rolled oats

Bake

20-25 min

Bake for 20 to 25 minutes, until the tops spring back to the touch and a toothpick comes out with just a few moist crumbs.

20-25 min · 180°C

Cool

Rest 10 min

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely — or devour them warm!

Cook's noteThe riper the bananas, the better — brown, spotty bananas give the sweetest flavour; spoon and level your flour so the muffins don't turn out dry.

Estimated per serve

215 kcal · 4 g protein · 26 g carbs · 12 g fatestimates, within ~10%

Every recipe in KalaPlate reads like this.

A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.

Start planning See how it works Sign in

Browse every recipe

Oatmeal Breakfast Cookies
American · Breakfast
Egg Muffin Cups
American · Breakfast
Veggie Frittata Muffins
American · Breakfast
Zucchini Muffins
American · Breakfast

Cookies

Ingredients

Method

Heat the oven

Whisk the wet ingredients

Combine the dry ingredients

Make the batter

Fill the tin

Bake

Cool

More recipes like this

Ingredients

Method

Heat the oven

Whisk the wet ingredients

Combine the dry ingredients

Make the batter

Fill the tin

Bake

Cool

More recipes like this