At work, I am the party planning committee. I love celebrating birthdays and work-a-versaries, because it brings some fun and excitement to surprise people with a treat. As I work in diabetes prevention, I try to make healthy swaps to tasty treats on a regular basis instead of bringing in grocery store cupcakes or doughnuts. While many people are aware of how to make healthy substitutions, I think people also love when I bring in treats that taste authentic but are heart healthy and lower sugar.
I brought these Banana Walnut muffins into work last week, and people were excited finding out that there was no butter in the recipe even though they were slightly dense and very moist. I used some oats in place of extra flour, and plenty of mashed banana and applesauce to substitute butter. For fun, I decorated the tops with extra chopped walnuts and chocolate chunks.
If you want a delicious cupcake version of this recipe (with peanut butter frosting made with greek yogurt!), check out my banana nut cupcakes. They do not have applesauce and use honey instead of sugar, so they are a good option if you want to swap some ingredients around!
Banana Walnut Muffins (makes 16 muffins)
- 1 c all purpose flour
- 1 c oats
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 & 1/2 cups mashed banana (about 4)
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut sugar or brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1/2 c walnuts, chopped
- Optional: walnuts & chocolate chunks for topping
Preheat the oven to 375 degrees. In a large bowl, combine flour, oats, baking powder, salt, and cinnamon. In a smaller bowl, mash bananas together with applesauce, sugar, eggs, and vanilla. Add the wet ingredients to the dry and stir until combined. Stir in walnuts.
Spoon batter into a well-greased muffin tin and top with chopped walnuts and chocolate chunks if you’d like. Bake the muffins for 20 minutes.