Today’s Banana Nut Strudel Muffin Recipe are a delightful way to use up overripe bananas! Looking for tasty ways to bake up overripe bananas? These banana muffins are the perfect solution.

Why I love Banana Nut Strudel Muffin Recipe

I love this Banana Nut Strudel Muffin Recipe so much–it’s an adaption from my Gram’s banana bread recipe! It’s been a staple in our house over the years.

We love bananas around our house but it seems like somehow they get away from us…before I know it, they’re overripe.

I don’t mind though, I just have a lovely reason to get in the kitchen and bake!

How to skinny down Banana Nut Strudel Muffin Recipe

Banana Nut Strudel Muffins use some of my favorite ways to “skinny” down recipes by replacing half of the butter with applesauce and replacing egg yolks with egg whites which will lower the fat and cholesterol!  

These muffins taste great without the strudel topping so, if you don’t want to mess with it or if you’d rather cut back the overall calories…go right ahead!

It’s just a little added extravagance for special occasions.

Helpful baking tips for higher elevations

• If you live 3,000 feet above sea level or more it is considered high elevation and may take longer to cook/bake. 

• Adjustments are needed for 5000+ feet and above:

• Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.

• Reduce sugar: for each cup, decrease 2 tablespoons.

• Increase liquid: for each cup, add 2 to 4 tablespoons.

• Increase oven temperature by 25 degrees F.

• Check if it is done a little early.

• This takes some trial and error to get it right for you.

Learn more HERE

Yield: 24

Banana Nut Strudel Muffin Recipe

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Today's Banana Nut Strudel Muffin Recipe are a delightful way to use up overripe bananas!

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Ingredients

• Banana Nut Muffins:
• 1/2 cup coconut butter, softened
• 1/2 cup applesauce
• 3/4 cup sugar
• 2 whole eggs and 4 egg whites, room temperature (for lower fat/cholesterol or 4 whole eggs)
• 2 2/3 cups flour
• 2 tablespoons fresh lemon juice, about 1/2 a lemon
• 2 teaspoons baking soda
• 4 overripe bananas, approx 2 cups
• 3/4 cup walnuts, chopped
• Strudel Topping:
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 cup whole grain rolled oats
• 2 tablespoons butter

Instructions

1. Banana Nut Muffins:
2. Preheat oven to 350 degrees F.
3. Line muffins with paper liners or spray with cooking spray.
4. In a large mixing bowl combine coconut and sugar; mix 2-3 minutes until light and fluffy.
5. Add eggs one at a time; mixing and scraping with each addition.
6. Add applesauce, banana's, lemon juice; mix until smooth.
7. Add flour and baking soda; mix until 80% incorporated (do not over mix- a few lumps are fine)
8. Stir walnuts in by hand using a wooden spoon.
9. Divide batter evenly into paper liners and top with strudel mixture.
10. Strudel Topping:
11. In a small bowl combine flour, brown sugar, oats; mix.
12. Add butter and cut in with fork until small peas sized.
13. Sprinkle approximately 2 teaspoons on the top of each muffin.
14. Bake 18-22 minutes or until inserted toothpick removes clean.
15. Remove from pan and cool on racks.
16. Enjoy your Banana Nut Strudel Muffin Recipe!

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 143mgCarbohydrates: 34gFiber: 3gSugar: 15gProtein: 5g

More Banana Bread Recipes

• Coconut Banana Bread Recipe
• Browned Butter Banana Bread Brownies
• Banana Cake with Browned Butter Frosting Recipe
• Chocolate Banana Bread Grilled Cheese
• Apple Cinnamon Bread with Vanilla Bean Frosting
• Raspberry Coconut Banana Bread
• Banana Bread French Toast with Maple Cream
• Baked Banana Bread Donuts with Browned Butter Glaze

Enjoy this Banana Nut Strudel Muffin Recipe with your family and friends!

Thanks for being a part of the CWR blog-family!

All the love,

Ruthie