Banana Walnut Oatmeal Muffins

If you want a healthy breakfast like oatmeal, but don’t love the texture, these Banana Walnut Oatmeal Muffins are going to be your new breakfast favorite. I love a good oatmeal muffin, but I can’t eat oatmeal as a meal- the texture bothers me! But put all the healthy ingredients in a muffin and I am all over it!! Muffins are a great grab-and-go breakfast or afternoon pick-me-up snack. They’re easy to eat, have a great hearty texture, and will fill you with nutritious but delicious ingredients. The little drizzle of honey on top leaves a satisfying sweetness in your mouth after every bite. 

They’re low in Weight Watchers points, so you can have a few for breakfast, and it will hold you over until lunchtime. You won’t have to worry about a mid-morning energy crash since you’re starting your day with a sustaining carbohydrate like oatmeal. Give these muffins a try! 

Three reasons why you need to make this recipe!

They are packed full of healthy nutrients and very little sugar. 

Sugary breakfasts are often detrimental to your diet. They cause energy crashes and heighten cravings. With these muffins, you can enjoy a delicious baked item that’s not full of sugar. 

Banana and walnut is a winning combination. 

Banana walnut is a classic combo for a reason. The bananas add a good bit of sweetness while the walnuts add texture. Both are perfect in these muffins. 

You can never have too many healthy muffin recipes. 

Muffins are a staple, and for good reason. They’re quick, easy to make, easy to eat, and require very little cleanup. Keep this recipe stocked for your next week’s meal prep! 

Ingredients you need to make Banana Walnut Oatmeal Muffins: 

• 2 cups rolled or quick oats
• ¼ cup brown sugar
• 1 egg
• 2 tablespoons egg whites
• 2 medium mashed bananas
• ½ cup 1% low fat milk
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ cup finely chopped walnuts
• 1 tablespoon honey

How to make Banana Walnut Oatmeal Muffins (step by step): 

1. Preheat the oven to 350F, and spray a regular 12 hole muffin tin with some nonstick cooking spray.
2. In a bowl, whisk together the egg, egg whites, and 3 tablespoons of brown sugar (leave 1 tablespoon aside). 
3. Stir in the mashed bananas, milk, and vanilla extract. 
4. Mix in the oats, cinnamon, baking powder, and 3 tablespoons of chopped walnuts (leave 1 tablespoon aside). 
5. Divide the batter into the 12 muffin cups. In a small bowl, mix together the remaining tablespoon of brown sugar and chopped walnuts. Sprinkle the sugared nuts on top of the muffins before baking. 
6. Place the honey in a small ziplock bag, and cut a tiny hole in the corner. Drizzle the honey over the 12 muffins.
7. Bake them in the oven for approx 22 minutes.
8. Let them cool slightly before removing them from the pan. Enjoy! 

Makes 12 muffins. Nutrition info for 1 muffin: Calories 117,  Fat 3 g, Saturated fat .5 g,  Carbs 20 g,  Fiber 2.05 g, Sugars 8.64 g, Sodium 21 mg, Protein 3 g. 

WW Points 

• Quick cooking rolled oats 13 points 
• Brown sugar 16 points
• Egg 0 points
• Egg whites 0 points
• Medium mashed bananas 0 points
• 1% low-fat milk 2 points
• Vanilla extract
• Baking powder 0 points
• Cinnamon 0 points
• Finely chopped walnuts 6 points
• Honey 5 points

4 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

2-3 Personal Points each depending on your 0PP foods

3SP blue and green

2SP purple 

Different ways to change up this recipe: 

• Use any kind of nuts that you prefer. Cashews and pecans would work well in place of the walnuts. 
• Toasting the walnuts before adding them to the batter will enhance their flavor. To toast nuts, place them on a dry saute pan over medium heat. Stir often, and take off the heat once they’re slightly browned and fragrant. 
• If you’re out of bananas, you can use pure pumpkin puree as a substitute. 

Tips and Tricks for Making Banana Walnut Oatmeal Muffins: 

• If you don’t have a Ziploc bag for the honey drizzle, I suggest heating the honey in the microwave for 10-20 seconds. This will help the honey drizzle more easily. Dip a fork or butter knife into the heated honey, and drizzle it over the muffins. 
• These muffins keep well in the fridge for up to seven days. You can also freeze them once they’re fully cooled if you prefer. They will keep in the freezer for up to 30 months. 
• You can use rolled oats or quick oats in this recipe. I suggest using rolled oats if you like an oatmeal texture. Quick oats are best if you prefer the muffin to be closer to a real muffin texture. 

Similar recipes you’ll enjoy: 

• Peanut butter Chocolate Oatmeal Muffins
• Carrot Loaf With Cream Cheese Frosting
• Oreo Cheesecake Cups