Banana Nut Muffins from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer
Recipes,  Sweet

The Best Banana Nut Muffins {Ever}

Banana Nut Muffins from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer
Banana Nut Muffins from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer

The Best Banana Nut Muffins (Ever)


For the Batter:
  • 1 1/3 c. all purpose flour
  • 1/2 c. packed brown sugar
  • 1 t. baking soda
  • 1/2 t. salt
  • 1/3 c. coconut oil, melted
  • 3-4 overripe bananas, mashed
  • 1/3 c. Greek yogurt
  • 1 egg
  • 3/4 c. finely chopped walnut or pecans
  • 1 t. cinnamon (opt)
For Streusel Topping:
  • 1/4 c. butter (cold and cut into small cubes)
  • 1/4 c. flour
  • 1/3 c. brown sugar
  • 1 t. cinnamon
  • 1/2 c. finely chopped walnuts or pecans

To make streusal topping:

Add all streusal ingredients to a small bowl and mix with a fork or with your fingers until the mixture resembles pea-sized crumbs. Set aside.

To make muffins:

Preheat oven to 350 F. In a large mixing bowl, or the bowl of a stand mixer, add bananas, Greek yogurt, egg, and coconut oil. Whisk thoroughly until fairly smooth. Add flour, sugar, brown sugar, baking soda, salt, and cinnamon if desired. Beat until fully combined and uniform in color. Add chopped nuts and mix until smooth. Grease or add liners to a standard 12-cup muffin tin. Fill each cup with batter until it’s about 3/4 full. Leave approximately a centimeter of space at the top for streusal.

Add an equal amount of the streusal topping to each muffin cup, filling each one to the top. Spread streusal with fingers to create an even coating on the top of each muffin before baking. Bake at 350 F. for 20-22 minutes, or until a toothpick comes out clean. Let cool completely before removing from pan. Drizzle with icing if desired. Store in an airtight container for up to one five days.


Banana Nut Muffins from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer
Banana Nut Muffins from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer

About a week ago, I was very sad.

I don’t really remember why, but I was sad and I swore in my heart that the only thing that could help would be a giant, sugary, nut muffin from Costco.

Now, I’m not going to pretend this is an isolated incident. Those muffins are intoxicatingly delicious. But they also might induce heart failure. Also Costco is a forty minute drive from my house. So I went to the kitchen, where I had a large bundle of overripe bananas and one goal: to give myself heart disease from a muffin.

I had *no* intention of making these any healthier than the banana nut muffins from the big box store, but I think I unintentionally did. By quite a bit. Now, streusal is BAD for you, and there’s no way around that, but the Costco muffins have streusal, and I needed it. The batter, however, has a bit less sugar than your standard muffin recipe, and cuts down the fat significantly by adding more bananas for moisture (which also helps with the sweetness). I never did a full nutrition breakdown for these, but a rough calculation of the calories from the ingredients put each muffin at just under 200 kcals (if you make 12, less if you stretch it to 14 or 15 muffins as I usually do). With the costco muffins (being about 1.5x the size) landing you around 640 calories, according to fatsecret.com, there’s definitely an improvement.

This recipe gives you a perfectly sweet and very moist muffin that won’t be dry the next day, so I don’t really know what Costco is adding all those extra calories for. Myles said these are the best muffins he’s ever had, and he doesn’t *do* compliments. He only speaks truth, so if he says something is good– it’s good. If he says something is great, you believe it. And if he says something is the best thing he’s ever had? You cry because you have reached perfection.

Banana Nut Muffins from Boiled Wheat Blog by Kristen McSorley, Boiled Wheat Photography, Montana food and travel photographer

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