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two healthy banana muffins topped with walnuts and banana slices on a silver wire serving rack

Healthy Banana Nut Muffins

These sugar free healthy banana muffins are loaded with nuts, warming notes of cinnamon and nutmeg, and naturally sweetened with ripe banana.

Category Breakfast, Snacks
Cuisine American, British, Canadian
Keyword banana nut muffins, easy banana muffins, healthy banana muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Serves 12 muffins
Author Amanda | Naturally Sweet Kitchen


  • 180 g plain flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 400 g mashed overripe banana (about 4 ½ medium bananas)
  • 60 g plain yoghurt
  • 90 ml rapeseed oil
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 100 g chopped walnuts


  1. Preheat the oven to 220ºC (425ºF) and line a regular sized muffin tin with 12 silicone or paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
  3. Add the mashed banana to a large mixing bowl. Whisk in the yogurt, oil, egg, and vanilla until emulsified.
  4. Tip the dry ingredients into the wet ingredients. Gently fold everything together 3-4 times, then add the chopped walnuts. Keep folding gently just until the nuts are dispersed and the flour disappears. Do not over mix the batter; it’s okay if it’s a bit lumpy.
  5. Divide the mixture evenly between the 12 cups. The batter should just reach the top of each cavity.
  6. Bake the muffins for 5 minutes. Reduce the temperature to 190ºC and bake for a further 11-14 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.
  7. Allow the muffins to cool in the tray for 5 minutes, then remove them to a wire rack to finish cooling completely.

Recipe Video


  • If you desire a slightly sweeter muffin, try mixing 2 tablespoons of honey into the wet ingredients in step 3.
  • These muffins will keep sealed in an airtight container at room temperature for up to 3 days.
  • These muffins can be frozen for up to 3 months. Defrost at room temperature.