Banana, Chocolate, and Walnut Breakfast Muffins

Keywords: vegetarian, breakfast, muffins, sugar-free

Serves: 12

Prep Time: 5 minutes

Total Time: 20 minutes

Equipment: muffin pan, muffin liners, blender, knife, measuring cup, measuring spoons


  • 1 ½ cup whole wheat flour
  • 2 medium ripe bananas 
  • 1 ½ teaspoon baking powder 
  • ½ teaspoon salt 
  • ¼ cup almond milk 
  • ½ cup Greek yogurt (plain, nonfat) 
  • ¼ cup olive oil 
  • 2 eggs
  • 1 teaspoon vanilla extract 
  • ½ cup chopped walnuts
  • ½ cup unsweetened chocolate chips


  1. Preheat the oven to 375°F. Line muffin pan with muffin liners.
  2. In a blender mix all ingredients except for the walnuts and chocolate chips until smooth. 
  3. Once combined, add in your chopped walnuts and chocolate chips, and stir. 
  4. Distribute the batter into the 12 muffin liners and bake for 17-20 minutes. 
  5. Remove from the oven and let cool for 10 minutes before transferring to a rack to cool completely.


  • Other ingredients can be used instead of walnuts and chocolate. Some options are blueberries, raspberries, and shredded carrots.


  • Keeps for 5 days at room temp in an airtight container. Can store in the refrigerator for up to one week. Can freeze in a Ziplock bag for up to six months. 
  • Reheat in the microwave in 30 second increments until heated through.

Nutrition Notes:

  • Using bananas to substitute sugar is a great way to cut down sugar in baked goods. Adding walnuts to your muffins is a good addition of healthy fats and protein.

Savings Tip:

  • Making muffins in batches and freezing them is a good way to have a quick breakfast ready whenever you are short on time.

Nutrition Facts:

Serving Size1 muffin
Number of Servings12
Energy (kcal)195.8
Total Fat (g)11.1
Saturated (g)2.6
Cholesterol (mg)27.9
Sodium (mg)177
Total Carbs (g)21.5
Dietary Fiber (g)2.9
Total Sugar (g)7.3
Added Sugar (g)4
Protein (g)5.2
Vitamin D (mcg)0.3
Calcium (mg)70.9
Iron (mg)1.1
Potassium (mg)211.6