Banana Walnut Muffins

Banana Walnut Muffins

4.2 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 80.2
  • Total Fat: 4.1 g
  • Cholesterol: 23.4 mg
  • Sodium: 291.2 mg
  • Total Carbs: 8.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.8 g

View full nutritional breakdown of Banana Walnut Muffins calories by ingredient
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Supreme Banana Muffins... sugar free and so healthy you wonder why they taste so good. Supreme Banana Muffins... sugar free and so healthy you wonder why they taste so good.
Number of Servings: 18


    2 medium bananas (mashed)
    2 large eggs
    1 cup whole wheat flour
    1/3 cup walnuts (a handful)
    1 tsp salt
    2 tsp baking soda
    1 tbsp cinnamon
    2 tbsp blackstrap molasses
    1/2 cup yogurt (large dollap)
    1/3 cup oatmeal
    1/4 cup olive oil


Preheat oven to 350 degrees.
Mash the bananas first (either by hand or with a mixer), then add the eggs, olive oil, and the molasses as well as the walnuts.
Mix the baking soda, cinnamon and salt with the flour in a separate bowl and make a well in the center.
Pour the banana mixture into the well and stir adding the oatmeal and yogurt.
Spray muffin pan with oil and fill each cup 2/3 full.
Bake for 20-25 minutes until you smell the muffins sweet aroma wafting through the air.
Allow to cool before removing from pan.

Yield: 18 medium muffins (12-muffin pan)
9 large muffins (9-muffin pan)

Number of Servings: 18

Recipe submitted by SparkPeople user RUNNERAURORA.


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Member Ratings For This Recipe

  • Very Good
    1 of 2 people found this review helpful
    These muffins are a great healthy breakfast. I like using the molasses. - 8/31/09

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  • Very Good
    1 of 2 people found this review helpful
    Sound good - 7/6/08

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  • I think these are to dry. - 5/25/16

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  • I made them exactly like recipe except I used honey instead of molasses but the tasted salty I think next time I will cut out salt and only 1 teaspoon of baking soda but they were very moist so I will try again! - 4/8/16

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  • I made these last night, but I modifies it to make it even more healthier. I used brown rice flour and coconut flour, no molasses, used honey instead. Used coconut oil instead of olive oil. Didn't use salt or oatmeal. Muffins were supper moist and yummy. - 9/22/13

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  • Yum! - 10/12/11

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  • These muffins were really good, both my husband and I enjoyed them. They actually were better the next day. Color, texture, and flavor was very good. We sprinkled stevia on top just to make them a little sweeter for our taste. Thanks for sharing. - 7/11/10

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  • sounds yummy, will try soon, has anyone tried subbing some applesauce for some of the oil? Might be a good way to bring down the fat. Also, I can't find blackstrap molasses here, anyone know how much brown sugar I should use? - 12/13/08

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  • They just came out of the oven and they look and smell delicious!! Hope they taste the way they smell. - 7/26/08

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  • Ok this is my new favorite sweet recipe. These are incredible. Tried several other recipes before I found this one and it is definately the best. Will not be trying anymore. My hubby is diabetic and he loved these. - 4/2/08

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