Banana Nut Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
  • 2 cups whole wheat pastry flour or white wheat flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp ground cinnamon
  • 1½ cups mashed ripe banana (about 4 large bananas)
  • ½ cup coconut oil, melted and cooled
  • ⅓ cup turbinado or granular sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup pecans, chopped + 12 pecan halves
  1. Preheat oven to 350 degrees F and line a muffin tin with 12 liners or alternately, mist with cooking spray.
  2. In a large bowl, whisk to combine the flour, baking powder, salt, baking soda, and cinnamon; set aside.
  3. In a medium bowl, mash the bananas against the sides of a bowl using a fork. Whisk in the coconut oil, turbinado, eggs, and vanilla.
  4. Mix the wet ingredients into the dry and fold in the ¼ cup chopped pecans. Fill each muffin well nearly to the brim and top each muffin with a pecan half.
  5. Bake muffins for 25-27 minutes or until just golden and an inserted toothpick comes out cleanly.
Recipe adapted from Taste of Home
Nutrition Information
Serving size: 1 muffin Calories: 256 Fat: 12.8 Carbohydrates: 30.8 Sugar: 11.3 Sodium: 192 Fiber: 3.2 Protein: 4.2 Cholesterol: 35
Recipe by Prevention RD at