Banana Honey Walnut Breakfast Muffins
These banana muffins are flavored with sweet honey, have crunchy textures of walnuts, are soft, moist, and perfect for breakfast. (Jump to Recipe)
Extra ripe bananas = banana muffins.
And not just banana muffins. These muffins have hints of sweet honey and crunchy walnuts. Ideal for breakfast, just grab and go. They have all the breakfast flavors I love, they’re super moist and soft. Perfect with my morning coffee.
To Make These Banana Honey Walnut Breakfast Muffins
Grab ONE large bowl and throw in your peeled, extra ripe bananas. Mash the bananas up using the back of a fork, this part takes one minute tops. They don’t need to be completely slushy, a little texture left behind is okay.
To the same bowl, add eggs, vanilla extract, honey, brown sugar, and melted coconut oil. Whisk until they are well combined.
Next, add flour, salt, and baking powder to the same bowl and now use a rubber spatula or wooden spoon to mix it all in. Here, I use unbleached flour in this recipe, it’s a little less processed than all-purpose flour but all-purpose flour work just as well.
Fold in half of the chopped walnuts and mix until they are well incorporated.
Divide the batter between the muffin liners and sprinkle the remaining chopped walnut right on top of the muffins before baking. Bake until lightly golden on top and toothpick inserted into the center comes out clean. Let them cool for a few minutes on a wire rack before munching away.
If you haven’t tried my banana bread recipe, it’s A MUST! But here are a few of my favorite breakfast and sweet treats:
Lemon Blueberry Poppy Seed Scones
Giant Chocolate Chip Skillet Cookie (Pizookie)
Raspberry And Almond Buttermilk Scones
If you make these Banana Honey Walnut Breakfast Muffins, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Banana Honey Walnut Breakfast Muffins
These banana muffins are flavored with sweet honey, have crunchy textures of walnuts, are soft, moist, and perfect for breakfast.
Ingredients
- 3 ripe bananas, peeled
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup honey
- 1/4 cup brown sugar
- 1/2 cup coconut oil, melted
- 1 1/2 cups unbleached flour (all-purpose is okay too)
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3/4 cup toasted walnuts, chopped, divided
Instructions
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Preheat oven to 350 degrees F. Line a 12-count muffin/cupcake pan with only 10 liners. Set aside.
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In a large bowl, mash bananas using the back of a fork. A little texture left behind is okay. To the same bowl, add eggs, vanilla extract, honey, brown sugar, and melted coconut oil. Whisk until well combined.
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Add flour, salt, and baking powder to the same bowl. Use a rubber spatula or wooden spoon to mix it until well combined. Fold in half of the walnuts and mix until well combined.
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Divide batter between the 10 muffin liners and sprinkle remaining chopped walnut on top of the muffins before baking. Bake until lightly golden on top and toothpick inserted into the center comes out clean, about 18-20 minutes. Cool on wire rack when they come out of the oven.
Recipe Notes
For storage:
Store at room temperature in an airtight container for 3-4 days.
Store in the refrigerator in an airtight container for 1 week.
