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Walnut Banana Bread Muffins
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Walnut Banana Bread Muffins

Easy, Dairy-free Walnut Banana Bread Muffins are nutritious and a perfect booster snack for your toddler (and for you).
Course Snack
Cuisine American
Fridge Life? Store at room temp in airtight container for 3 days
Freezable? 3 months
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10 muffins
Calories 132kcal
Author Dora

Equipment

  • Muffin Tin

Ingredients

Dry Ingredients

  • 2.65 oz ground walnuts 75g
  • 3.53 oz wholewheat flour 100g
  • 1 tbsp chia seeds
  • 1 teaspoon raw cocoa powder
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder

Wet Ingredients

  • 2 bananas
  • 1 egg
  • 1.69 fl oz agave syrup 50ml

Instructions

  • Preheat the oven to 180°C / 350°F.
  • Line a muffin tin with muffin cups unless you are using a silicone muffin tin.
  • Mash the banana with a fork or in a blender.
  • Add the agave syrup and egg to the mashed banana and mix.
  • In a separate bowl mix all the dry ingredients.
  • Add the dry ingredients to the banana, agave syrup and egg mixture and mix in with a spatula.
  • Once you have a firm batter, fill the muffin cups about ¾ of the way. Add chopped nuts to the top if you want.
  • Bake for about 20 minutes. You'll know the muffins are done if you put a knife or toothpick through them and it comes out clean.
  • Remove the muffin cups from the muffin tin and allow to cool before serving.

Notes

Not recommended for babies under 1 because of sweetness. 
Use muffin cups. This is always, always a must if you are not using a silicone muffin tin. I know that for some of you this is logical but I've had people asking me why they can't remove their muffins from the tin and it took me a while to figure out that they didn't line it with muffin cups. With silicone tins it's much, much easier because you can easily scoop them out.
Don't over mix the dry ingredients and wet ingredients. When adding the dry ingredients into the wet ingredients mixture, make sure to mix them in gently. I always recommend doing this with a spatula. Preferably a silicone one.
Don't over fill the muffin tins. For this recipe I've found that filling the muffin tins about ¾ of the way is perfect. They won't rise as much during baking but will be just high enough for you to easily take them out of the muffin cup and enjoy once cooled.
Use ripe bananas. It really is important to use really ripe bananas for Banana Bread. They have a more sweeter taste than under-ripe ones and will add to the overall sweet taste of the banana bread. Of course you can use under-ripe ones if you don't have any other and you really want to make your banana bread but then you will need to either add more sweetener or satisfy yourself with a plain banana bread taste.

Nutrition

Serving: 1muffin | Calories: 132kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 50mg | Potassium: 167mg | Fiber: 3g | Sugar: 7g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg