This post may contain affiliate links. Please read my Disclosure & Disclaimer Policy for more information.
The Walnut Crunch Banana Muffins are perfect for a quick grab-and-go breakfast. Pair with some Greek yogurt, hard boiled eggs, or some cottage cheese with a side of fruit for a balanced breakfast!
Bananas: I recommend using ripe bananas, as they mash better when compared to fresh bananas. Keep them on the counter for a few extra days until they show signs of ripeness via brown spots.
Butter: unsalted, grass fed butter is a great option.
Flour: I prefer using organic flour
Flax Meal: flax meal is simply ground flax seeds. I love sprinkling flax meal within smoothies, baked goods, and oatmeal – the list goes on! Flax meal contains protein, fiber, and is a great source of omega-3 fatty acids.
Chia Seeds: chia seeds are loaded with nutrients. They contain a good amount of protein, omega-3 fatty acids, and a are good source of fiber.
Walnuts: walnuts add the perfect crunch to these delicious muffins – add more if you would like! Walnuts are rich in antioxidants and omega-3 fatty acids.
As you can see, these muffins contain nutrient dense ingredients. Feel free to have more than one!
If preferred, change the muffins to a walnut crunch banana bread.
Store the muffins in an airtight container. You may freeze the muffins for up to three months.
These muffins would pair nicely with your choice of a protein source. If you are looking for a quick grab-and-go breakfast, pair this muffin with some Greek yogurt, a hard boiled egg, or some cottage cheese. For a more relaxed breakfast spread, pair the muffin with a crispy bacon avocado breakfast bagel, over easy eggs with sauteed veggies, or the goat cheese sausage egg bake.