Average: 2 (1 vote)
Active time
45 minutes
10 servings
Serving Size
1 muffin

3 over-ripe bananas

2 large eggs

2 cups whole wheat pastry flour (or white whole wheat flour)

⅓ cup sugar

1 teaspoon salt

1 teaspoon baking soda

½ cup chopped walnuts


1. Preheat oven to 350°F and lightly grease and flour 10 cups of a muffin tin.

2. Mix bananas and eggs together thoroughly with an electric mixer.

3. Sift dry ingredients (flour, sugar, salt, soda) together. Add to bananas and eggs.

4. Add nuts while mixing just until everything is combined. (Overmixing makes muffins dense.)

5. Spoon into muffin tins, filling each cup about ¾ full. 

6. Bake for 20 minutes; muffins are done if a toothpick comes out clean. Cook a few minutes longer if necessary.

You can stretch this to a dozen muffins, but they’ll be rather small.
If you use a 9x5 loaf pan instead, increase cooking time to about one hour, then test with toothpick.


An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. 


(per muffin
assumes 10 muffins) Calories: 200
Total Fat: 5g
Saturated Fat: 0.5g
Sodium: 370mg
Carbohydrate: 34g
Fiber: 5g
Protein: 5g

Yield: 10 servings

Serving Size: 1 muffin

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