Banana Nut Med Muffins


12 servings


35 min.


  • 2 overripe bananas
  • 1 ½ cup chopped apples
  • 1 cup chopped nuts (walnuts, pecans or almonds)
  • 2 eggs
  • 1 cup old fashioned oats (not quick cooking)
  • 1 teaspoon cinnamon (you can use Chinese 5 spice for a different flavor)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  1.  Preheat the oven to 400° degrees.
  2. Line 12 muffin tins with an even layer of rice. Then line with muffin papers and spray with non-stick cooking spray.
  3. Mash bananas with a fork in a medium bowl.
  4. Add apples, nuts and eggs to the bananas; mix well.
  5. In another bowl, mix dry ingredients.
  6. Add the dry ingredients to the banana mixture and mix until just combined.
  7. Spoon the muffin mixture into muffin cups.
  8. Bake for 20-25 minutes until the internal temperature of the muffin is 165° degrees.
  9. Remove the muffins from the muffin tin and place on a wire rack for cooling.
  10. Once cool, store in the refrigerator for 4-7 days.
    1. Batch cooking: Once muffins have cooled, individually wrap each muffin in plastic wrap and place into a freezer bag. Freeze for up to 3 months.
    2. For serving: Place muffin in the refrigerator overnight or remove plastic wrap and microwave for a few seconds.


  1. Not in the mood for walnuts? Feel free to substitute any nut or seed that you like. Some other options include: slivered almonds, chopped pecans, chopped pistachios, sunflower seeds, or pumpkin seeds.
  2. Don’t care for nuts? Try one of the seeds above or replace the nuts with dried fruit, such as raisins, or dark chocolate morsels for a sweet treat.