So, when I eat a banana, I like them to be perfectly ripe. When they’re a flawless, bright yellow, peel nicely and haven’t cultivated any brown speckles yet. I love them on cereal, in oatmeal, or with a spoonful of nut butter and raisins. However, because I buy them a couple bunches at a time, I’m reliably left with two or three that are beyond their prime state.
One of my favorite ways to use these “overdue” bananas is to make “ice cream” with them (Check out my Chocolate Banana Coconut Ice Cream recipe!). But, I’m always experimenting with other ways to use up these bananas.
My quest for today’s banana walnut muffin recipe was to 1) Use up my brown bananas, 2) Not utilize any added sugars and 3) Still have them taste good! I am quite pleased with my end result!
I will say that if you are looking for a Costco or Sam’s Club sweetness of a muffin, this might not be the recipe you’re looking for. That being said, these taste perfectly sweet enough to me, as well as to my test tasting crew 🙂 I encourage you to give them a try!
These muffins are a perfect grab-and-go breakfast. You could also make a couple batches to freeze to have for a handy snack. Otherwise, I would suggest enjoying them within three days if stored on the counter. I like to keep mine in my bread box.
I’ll have another banana recipe coming up soon! All my fellow coffee lovers out there will love it 😉 Have a great week guys! If you make this recipe, or any other of mine for that matter, I would love to hear how they turned out 🙂
Banana Walnut Muffins
A delicious muffin with no refined sugars! Perfect for breakfast or an on-the-go snack.
- 2 tbsp ground flaxseed
- 6 tbsp warm water
- 1/4 cup coconut oil, melted
- 3 over-ripe, medium-sized bananas
- 6 soft medjool dates* (If the dates are hard, soak in hot water for 7-8 minutes, then drain water)
- 1/2 tsp almond extract
- 2 cups whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped walnuts
Preheat oven to 350F.
Combine flaxseed and warm water in a cup. Let sit for 5 minutes.
Add flaxseed mixture, melted coconut oil, bananas, dates and almond extract to a food processor. Blend until smooth.
Combine the remaining, dry ingredients in a bowl. Then add wet mixture to the dry and stir until combined.
Scoop mixture into muffin pan (may need to be greased, depending on type of pan) and bake for about 20 minutes. Muffins are done when a toothpick comes out clean.
*2 tbsp honey or agave substitutes well for dates.