Banana Nut Med Muffins

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Most muffins are just a step away from cake with lots of added sugar. Not these med muffins! These muffins have no added sugar and super healthy fats from nuts. They are one of my favorite things to find in my lunch box. Use muffin papers and spray them with non-stick spray for the best product. You can experiment with using pears in the place of the apples and vary the type of nuts you use.

Serves 12
Serving Size: 1 muffin
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes


  • 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 oven to 400° degrees.
  2. Line 12 muffin tins with muffin papers, 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 banana mixture to the dry ingredients 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. Place on a wire rack for cooling.
  10. Once cool, store in the refrigerator for 4-7 days.

Nutrition Information per Serving:

  • Serving Size: 1 muffin
  • Vegetables: 0 cups
  • Fruits: ¼ cup
  • Calories: 130 calories
  • Carbohydrates: 13 grams
  • Fiber:  2 grams
  • Protein: 4 grams
  • Fat: 8 grams
  • Sodium: 294 mg

1 Star2 Stars3 Stars4 Stars5 Stars (23 votes, average: 3.87 out of 5)

6 comments on “Banana Nut Med Muffins

    • Med Way on

      Thanks for your question, Barbara! We haven’t tested the Banana Nut Med Muffin recipe in one pan yet. However, we think the recipe may be a bit too crumbly to make in one pan and then cut in to portions. If you do try making it this way, let us know how it goes – we’d love to hear about it!

  1. Peggy on

    This is a very tasty muffin! It was very moist. I used 3/4 c. chopped walnuts and also added 4 pitted Medjool dates chopped/diced.

  2. Veronica Olson on

    I have made these several times and a LOVE them. I have interchanged things if I don’t have something. Last night I tripled and needed one more cup of apples and didn’t have so chopped up some cranberries. I made my muffins bigger. Thanks for this recipe.
    I do have a question. We have winter now in WI. I was wondering could I send my sister a few of these in the mail if I froze first? I see that it says after cooling to refrigerate. Thanks for your time.

  3. Andrea Laine on

    These were a success. At least one of the bananas I used was ripe, not over-ripe. I used sliced almonds for the nut ingredient. The finished muffin looked just like the photo above and tasted good. They make a great snack as well as a light breakfast. They froze well. However, if handled too much they can be crumbly so I don’t suggest as a grab-n-go sort of thing. I will definitely make them again.


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