Print

Skinny Banana Walnut Breakfast Muffins

A deliciously moist breakfast muffin, perfect to grab and go!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Calories 166 kcal

Ingredients

Wet Ingredients

  • 2 tbsp coconut oil melted
  • 1/4 cup pure maple syrup
  • 2 large eggs
  • 3 ripe bananas I also use frozen ones that I've thawed
  • 1 tsp vanilla
  • 1/2 cup unsweetened almond milk

Dry Ingredients

  • 1 cup quick oats
  • 1 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp fine sea salt
  • 1/4 cup crushed walnuts

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Mix in a bowl the wet ingredients: bananas, maple syrup, almond milk, eggs, vanilla extract and coconut oil. Mash the bananas well using a wire masher (or similar tool).

  3. In a separate bowl, mix the dry ingredients: flour, oats, baking powder, salt and cinnamon. Ensure the ingredients are mixed together well.

  4. Mix the wet ingredients into the dry ingredients. Mix until well combined.

  5. Fold in the 1/4 cup of crushed walnuts.

  6. Makes 12 muffins. Optionally sprinkle the top of each muffin with more crushed walnuts.

  7. Bake at 375 for 18 minutes or until cooked through.

Recipe Notes

5 WW Freestyle Points | 166 Calories, Carbs 25g, Fat 6g, Protein 4g per muffin.

If you have whole walnuts, I use a meat tenderizer and a ziploc bag to crush them. By placing the 1/4 cup of whole walnuts into a ziploc bag, sealing it and then crushing them with a meat tenderizer.