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If you follow Fit and Frugal Mommy or you’ve tried a few of my recipes before, you know that I love muffins. They are incredibly versatile, quick and easy to make and a great grab and go snack to have. I’ve been working hard to create an oatmeal breakfast muffin and I finally have it. These delicious, skinny banana walnut breakfast muffins bring the joy of oatmeal in the morning to an easy grab and go breakfast.
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I’ve said it before and I will say it again, I absolutely love recipes that are quick and easy to make. These muffins are exactly that and only 166 calories per muffin. They almost remind me of banana bread and I may or may not have let some butter melt on them on more than one occasion.
While the walnuts in this recipe are optional, they really bring a delightful crunch to the muffin that’s satisfying in a way I can’t describe.
These banana walnut muffins are also soooo moist. Whether or not you like that word, I’ve worked hard to ensure these muffins almost melt in your mouth. After a few failed attempts I gave this muffin to Matt and he said, “These aren’t good, they’re great”. If my finicky husband has given me the ‘OK’, that really says a lot to me.
You might also like:
- The Famous 99 Calorie Double Chocolate Muffin
- Blueberry Greek Yogurt Muffin
- Strawberry Cheesecake Muffin
Finally, these skinny banana walnut muffins are especially close to my heart, because they are the first muffin on Fit and Frugal Mommy that do not use greek yogurt as a base. I know, shocking! While I love my greek yogurt muffins, greek yogurt did not have a place in these breakfast muffins.
Recommended Tools for This Recipe
- Meat Tenderizer – If your walnuts are whole, I use this tool to crush them
- Non-Stick Muffin Tray
- Steel Wire Masher – I use this to mash the bananas
- Reusable Silicone Muffin Cups – optional
Do you have a favourite grab and go snack? Let me know in the comments below!
Skinny Banana Walnut Breakfast Muffins
A deliciously moist breakfast muffin, perfect to grab and go!
- 2 tbsp coconut oil melted
- 1/4 cup pure maple syrup
- 2 large eggs
- 3 ripe bananas I also use frozen ones that I’ve thawed
- 1 tsp vanilla
- 1/2 cup unsweetened almond milk
- 1 cup quick oats
- 1 1/4 cup all purpose flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp fine sea salt
- 1/4 cup crushed walnuts
Preheat the oven to 375 degrees Fahrenheit.
Mix in a bowl the wet ingredients: bananas, maple syrup, almond milk, eggs, vanilla extract and coconut oil. Mash the bananas well using a wire masher (or similar tool).
In a separate bowl, mix the dry ingredients: flour, oats, baking powder, salt and cinnamon. Ensure the ingredients are mixed together well.
Mix the wet ingredients into the dry ingredients. Mix until well combined.
Fold in the 1/4 cup of crushed walnuts.
Makes 12 muffins. Optionally sprinkle the top of each muffin with more crushed walnuts.
Bake at 375 for 18 minutes or until cooked through.
5 WW Freestyle Points per muffin.
If you have whole walnuts, I use a meat tenderizer and a ziploc bag to crush them. By placing the 1/4 cup of whole walnuts into a ziploc bag, sealing it and then crushing them with a meat tenderizer.