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
- Preheat oven to 350 degrees F. Line a 12-count muffin/cupcake pan with only 10 liners. Set aside.
- 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.
- 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.
- 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.
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.