(647) 408-6474 anisha@hellonutrition.ca

Banana Muffins

High Iron & Fiber


Freezer Friendly




35 Min




  • 3-4 large ripe bananas
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 1/4 cup walnuts, chopped + additional for topping
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 2.5 tbsp margarine or unsalted butter, softened at room temperature
  • 1 tbsp oil
  • 1/2 cup light brown sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4 cup chocolate chips (optional)


Preheat your oven to 350 F.

Step 1

In a large bowl, mash the bananas well using a fork or potato masher.

Step 2

Mix in your “wet” ingredients – margarine/butter, oil, sugar, and vanilla. 

Step 3

In a separate bowl, mix your dry ingredients: all purpose flour, whole wheat flour, rolled oats, ground flaxseed. Add in baking powder, baking soda, cinnamon, nutmeg, and pinch of salt. Mix well. 

Step 4

Add the dry ingredients mixture to your wet ingredients bowl, mixing in small batches at a time.

Step 5

Mix in walnuts and chocolate chips if using. Reserve some walnuts/chocolate chips for topping the muffins if you’d like. 

Step 6

Line your muffin tray with muffin cups for easy cleanup or use some margarine/oil to grease the muffin tin and prevent sticking.

Step 7

Pour batter into each muffin cup till its about 3/4 full. Top with chopped walnuts and/or chocolate chips.

Cook on middle oven rack for about 25-30 minutes, or until top becomes light brown. Cool for about 5 minutes in the tray and then move them to a cooling rack. Once fully cooled, ENJOY!

Pro tip: Insert a toothpick into the center of your muffin. If it comes out clean, your muffins are fully cooked!

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