Banana Walnut Muffins: A Whole Lot of Healthiness


With spring on the horizon, many of us have already started swapping hearty comfort foods for lighter, more vibrant foods. Breakfast is no exception; getting a nourishing start to your day can be pretty tricky when time is short and there’s a vegan doughnut sitting on your counter just begging to be eaten. But there’s hope! Heather Nicholds, a holistic nutritionist and curator of this year’s January Snack Box, shares her recipe for delicious grab-and-go Banana Walnut Muffins.

Banana Walnut Muffins: A Whole Lot of Healthiness
Contributed by Heather Nicholds of Healthy Eating Starts Here

These little muffins have a whole lot of healthiness going on. Bananas are famous for being rich in potassium, but they also have a good amount of vitamin C, B6, magnesium, and manganese. Using them for sweetness allows us to cut back on sugar while boosting nutrients and antioxidants. Plus they give such wonderful flavor!

The addition of cooked quinoa in the batter brings a nice balance of amino acids for a plant-based protein boost, as well as B vitamins, iron, and magnesium. It also gives the muffins a lighter texture compared to using only flour. Walnuts deliver a yummy crunch–whether they’re mixed into the batter or placed on top before baking–and plenty of B vitamins and minerals. And that one little teaspoon of cinnamon? It has 25mg of calcium!

So, enjoy these muffins knowing you’re getting a lot of nutrition in one yummy package!

Banana Walnut Muffins
Recipe type: Breakfast, Snack
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 12
Enjoy these muffins knowing you're getting a lot of nutrition in a yummy little package!
  • 2 Bananas, Divided
  • ½ C. Almond Milk
  • 2 T. Almond Butter (or other nut/seed butter of choice)
  • 1 tsp. Apple Cider Vinegar
  • ⅓ C. Unrefined Sugar
  • 1 tsp. Vanilla Extract
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Baking Soda
  • ½ tsp. Baking Powder
  • Pinch Sea Salt
  • 1½ C. Cooked Quinoa (or Millet)
  • ¾ C. Whole Grain Flour
  • 2 T. Walnuts (or Sunflower Seeds)
  1. Preheat oven to 350F and lightly grease a 12-count muffin tin (or line with paper liners).
  2. In a large mixing bowl, puree or mash one of the bananas with the almond milk.
  3. Whisk in the almond butter and vinegar until the batter is smooth and creamy.
  4. Stir in the sugar, vanilla, cinnamon, baking soda, baking powder, and salt.
  5. Stir in the quinoa, and then the flour, until just combined. Make sure not to over-mix the batter.
  6. Chop the other banana and gently fold it, along with the walnuts, into the batter. Alternatively, you can place them on top of the muffins.
  7. Spoon the batter into prepared muffin tin and bake for 20-25 minutes.
  8. Remove from oven and place on a cooling rack.


About Heather Nicholds, Our Blogger Friend


Heather Nicholds is a Registered Holistic Nutritionist, showing you how to have fun while making simple, fast, healthy, and incredibly delicious meals that leave you and your family satisfied and full of energy.

Connect with Heather on her website, and on social media: FacebookTwitterInstagramPinterestGoogle+, and YouTube.

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