If you love whole wheat banana nut muffins you need to try this recipe! Loaded with chocolate chips and pecans, these jumbo bakery style muffins are made with healthy ingredients like honey and coconut oil and no refined sugars. My family can’t get enough of them and I know you will love them too.
Bakery muffins are my guilty pleasure. Bursting with flavor and rising at least an inch above the muffin paper. And to top it off there’s that special crunchy sugar on top. My mouth is watering just thinking about it! Problem is, they’re not budget friendly, and I don’t live anywhere near a bakery. Plus, eating jumbo muffins isn’t exactly helpful to lose that leftover baby weight I’ve been working to drop!
I’ve been trying to find that perfect recipe that satisfies my craving for jumbo muffins but has some healthy substitutions that are better for my family. These whole wheat banana nut muffins fulfill both of those requirements. There is not refined sugar in the batter and instead of vegetable oil, I’m using coconut oil.
My family keeps asking me to make them again and again for breakfasts and snacks, they’re pretty addicting!
Whole Wheat Banana Muffins Recipe:
- Ripe Bananas – Nice and ripe, the more freckled the better!
- Coconut Oil – Coconut oil contains healthy fatty acids that boost heart health
- Vanilla Extract – Pure vanilla is best for this recipe. I used my homemade vanilla extract.
- Honey – Raw honey is what I used.
- Egg – Eggs hold the muffins together and also help them to rise
- Salt – For flavor. Salt also brings out the sweetness in the honey a bit more
- Cinnamon – Cinnamon gives these banana muffins a wonderful spicy flavor
- Baking Soda – To make the muffins rise nice and tall, bakery style
- All Purpose Flour – I use Gold Metal flour is my go to
- Whole Wheat Flour – Gold Metal whole wheat flour is what we recommend
- Chocolate Chips – I use dark chocolate chips, but any kind will work just fine
- Pecans – Chopped pecans. After baking they have an amazing toasted flavor and add crunch to the muffin tops
- Sanding Sugar – Sanding sugar is that chunky sugar that you get on bakery style muffins. It gives it that perfect crunch when you bite into the topping.
How to Make Whole Wheat Banana Muffins:
- Preheat the oven to 350 degrees and line a muffin pan with 12 liners.
- Mash the bananas in a stand mixer or with beaters. Add in the coconut oil, honey and vanilla extract. Beat until smooth. Add egg and beat just until combined.
- In a separate bowl mix the flours, salt, baking soda and cinnamon. Add to the banana mixture and mix on low just until combined. Do not overmix. Gently fold in the chocolate chips and 1/2 cup of the nuts.
- Let the batter sit in the mixing bowl for 10 minutes.
- Scoop the batter into the muffin cups and fill to the top. Sprinkle the remaining 1/2 cup of pecans and sanding sugar on top of the batter.
- Bake 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 10 minutes before moving them to wire cooling racks.
Substitutions – Walnuts can be substituted for the pecans in this recipe or left out all together.
Don’t Overbake – Check the muffins after they have been baking 20 minutes and lightly press on the tops to see if they stay firm. If they sink a bit, they need to bake a few more minutes
To Store – Keep in an airtight container or zip lock bag for up to a week or in the freezer for up to 3 months.
More Healthy Breakfast Recipes:
- Chocolate Overnight Oats
- Baked Banana Oatmeal
- Homemade Greek Yogurt In The Instant Pot
- Chunky Date and Pecan Granola
- Pumpkin Baked Oatmeal With Chocolate Chips
If you try this recipe, I would love it if you use the 5 star rating in the comments below! It helps me so much!