Banana Nut Muffins

Prep Time
Cook Time
Ready In

"Healthier. Not overly sweet but sweet enough. These are light, and still moist with a hint of coconut flavor."

Original is 15 servings


  • Serving Size: 1 (53.5 g)
  • Calories 153.9
  • Total Fat - 8.6 g
  • Saturated Fat - 4.1 g
  • Cholesterol - 35.9 mg
  • Sodium - 258.3 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 2.9 g
  • Sugars - 3.2 g
  • Protein - 3.8 g
  • Calcium - 16.6 mg
  • Iron - 1 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375F.

Step 2

Mix flours, baking soda, salt, and coconut in a small mixing bowl.

Step 3

If bananas are not ripe enough to be juicy when mashed, nuke them in the microwave for about 30 seconds.

Step 4

To the bananas, stir in the melted coconut oil and butter, the xylitol, molasses, eggs, and vanilla until mixed.

Step 5

Gently mix wet ingredients into the flour mixture and fold in pecans.

Step 6

Pour batter into a greased muffin tin or use cupcake liners. Sprinkle tops with more chopped pecans if you like.

Step 7

Bake for 15 minutes and test with a toothpick. If you can remove it clean, stop baking and allow to cool 5 minutes in pan, then finish cooling on a wire rack. If you need to bake more, do it one minute at a time, testing each time, so that you do not over-bake and end up with dry muffins.


No special items needed.

3 Reviews


We love these muffins! Using a little less sugar was perfect for us. The muffins are so delicious! I probably added more nuts too, if the truth be known. Saving for future use!


review by:
(26 Jan 2021)


Delicious muffins and easy to make. Only takes a few minutes to prepare. Great with a cup of cocoa!


review by:
(24 Nov 2018)


I substituted Splenda in place of the xylosweet. I couldn't find it. They weren't sweet, but tasted pretty good. They were moist and the nuts and coconut gave them a nice taste. Overall pretty good.


review by:
(7 Mar 2014)

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