There’s something so comforting about the aroma of freshly baked banana nut muffins. Whether you need a quick breakfast, a nourishing snack, or a naturally sweet treat to enjoy with your coffee, these Easy Banana Nut Muffins are the perfect choice!
Made with ripe bananas, crunchy nuts, and simple pantry ingredients, these muffins are egg-free yet still incredibly moist and fluffy. Plus, they are naturally sweetened with coconut sugar and feature dairy-free chocolate chips, making them a healthier alternative to store-bought versions loaded with refined sugars and preservatives.
Why You’ll Love This Recipe
✔️ Egg-Free & Dairy-Free – Great for those with dietary preferences or sensitivities.
✔️ Naturally Sweetened – Coconut sugar gives these muffins a mild caramel-like sweetness.
✔️ Moist & Fluffy – Soft, light, and perfectly textured.
✔️ Nutty & Chocolatey – Walnuts (or pecans) add crunch, while dairy-free chocolate chips provide indulgent bites.
✔️ Quick & Easy – Made in one bowl with simple, everyday ingredients.
What Makes Coconut Sugar Special?
Coconut sugar is a fantastic alternative to refined sugar because it contains small amounts of minerals and has a lower glycemic index. This means it doesn’t spike blood sugar as quickly as white sugar does, making these muffins a great option for balanced energy. Plus, it adds a light caramel flavor that pairs beautifully with bananas and chocolate!
Ingredients You’ll Need
✔️ Ripe bananas – The riper, the better! They add natural sweetness and moisture.
✔️ Coconut sugar – A healthier alternative to refined sugar with a subtle caramel taste.
✔️ Chopped nuts – Walnuts or pecans bring a crunchy texture and healthy fats.
✔️ Dairy-free chocolate chips – For little pockets of melty, rich chocolate in every bite.
✔️ Whole wheat flour – A nutritious swap for refined flour.
✔️ Baking soda & baking powder – Helps the muffins rise and stay fluffy.
✔️ Cinnamon – Adds warmth and depth of flavor.
✔️ A splash of plant-based milk – Keeps the muffins soft and moist.
How to Make Easy Banana Nut Muffins
1️⃣ Mash the Bananas – In a large bowl, mash the ripe bananas until smooth.
2️⃣ Mix the Wet Ingredients – Stir in the coconut sugar and plant-based milk.
3️⃣ Combine Dry Ingredients – Add the flour, baking soda, baking powder, and cinnamon, then gently mix.
4️⃣ Add the Goodies – Fold in chopped nuts and dairy-free chocolate chips.
5️⃣ Bake – Scoop the batter into muffin tins and bake until golden brown.
Serving & Storing Tips
These muffins taste incredible fresh from the oven, but they also store well. Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage. Simply reheat in the oven or microwave for a quick, delicious snack!
A Naturally Sweetened Treat for Any Occasion
These Easy Banana Nut Muffins prove that healthier baking doesn’t have to sacrifice flavor. With the natural sweetness of coconut sugar, the crunch of walnuts, and the rich indulgence of dairy-free chocolate chips, they make a perfect breakfast, snack, or even dessert.
Try them out and let me know how they turn out!
Equipment
- muffin pan
Ingredients
- 1 1/4 cup self-rising flour
- 1/4 tsp turmeric spice
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup coconut sugar
- 2 bananas, ripe, mashed
- 1/4 cup refined coconut oil, melted
- 2 Tbsp non-dairy milk*
- 2 tsp orange extract
- 1/3 cup pecans, roughly chopped
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 400 degrees F.
- Line a standard muffin pan with eight lines. Brash them lightly with oil. Set aside.
- In a large bowl, mix self-rising flour, turmeric spice, cinnamon, nutmeg, and sugar.
- In a medium-sized bowl, combine wet ingredients: mashed bananas, coconut oil, non-dairy milk, and orange extract.
- Add wet mixture to the large bowl with dry ingredients and stir to mix with a large spoon until combined; do not overmix.
- Fold in half of the pecans.
- Using a ¼ cup measuring cup, add batter to the muffin liners in the pan. Top with remaining pecans.
- Bake for 20 minutes until they are slightly golden on a top, and a toothpick inserted comes out clean.
- Allow the muffins to cool for 15 minutes before drizzling with melted chocolate.
- Heat a small pot over low heat. Add chocolate chips, and stir until very smooth and melted. Using a teaspoon, drizzle melted chocolate chips over the muffins.
- Remove Banana Nut Muffins from the pan. Enjoy!
- Store the muffins uncovered in a cool dry place up to 2 days.
Notes
