Healthy Banana Walnut Waffles
Greetings from snowy North Carolina!
There is currently a light coating of that oh-so-gorgeous white stuff on the ground and I couldn’t be happier.
We spent the entire weekend holed up inside and the only time I got out of my pajamas was to put on new clean pajamas. <— Just keepin’ it real around these parts. Lazy was totally the name of the game and it was glooorious.
In addition to all that lazing around, I mayyyy have gone on a bit of a bread making bender. Possibly a little out of hand, but hey. Is homemade bread ever a bad thing??? I think not, friends. I think not.
And because stocking my freezer with bread wasn’t enough, I may have also made yet another batch of these healthy banana walnut waffles. Because we blow through them at a slightly ridiculous pace.
And I have a feeling you may too.
They are light yet filling (especially when topped with a slather of nut butter!), and are packed with plenty of banana-y flavor. And! A little extra crunch from the walnuts. Yum-o.
Added bonus? They freeze beautifully – perfect for making in advance for those busy mornings during the week!
Tips & Tricks For These Healthy Banana Waffles
- As written, the waffles are lightly sweet. I like my waffles and pancakes this way so that I can add plenty of toppings! A little peanut butter, a drizzle of honey and some fruit is soooo good here!
- I’d encourage you to stick with the white whole wheat flour for this recipe. This helps keep the waffles on the lighter side (if you use regular whole wheat flour they will be heavier and more dense).
- This may go without saying, but please use ripe bananas!! Not only do they mash way better but the flavor really is just so much more wonderful and pronounced.
- The cook time listed may vary a bit depending on the size of your waffle maker and how brown you cook your waffles.
- Freezing instructions are down in the recipe notes, but let’s chat reheating. I have a belgian-style waffle maker, so my waffles are quite thick and need a quick defrost in the microwave before popping in the toaster. I typically microwave for about 45 seconds to 1 minute, and then off they go to toast (where they get so awesomely crisp!).
Some banana waffles, some coffee, some snow. Winter perfection!
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the waffles:
- 1 ¼ cups white whole wheat flour
- ½ cup all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- 1 cup well mashed banana (about 3 medium very ripe bananas)
- 1 ¼ cups unsweetened almond milk
- ¼ cup grapeseed oil (or another neutral oil)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup honey
- ½ cup finely chopped raw walnuts
- honey or pure maple syrup, for drizzling
- nut butter of any kind
- sliced banana or other fruit
- additional chopped walnuts
- In a large bowl, whisk together both kinds of flour, the baking powder, salt, cinnamon and nutmeg. In a medium bowl, whisk together the eggs, banana, milk, oil, vanilla extract, almond extract and honey until well combined. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (the batter will be a little lumpy). Gently fold the walnuts into the batter.
- Preheat a waffle maker. Pour the recommended amount of batter into the waffle maker according to the manufacturer’s instructions (making sure you get some of the walnuts each time you pour batter into the iron - they can sink in the batter a bit as it sits). Cook until golden brown. Repeat with the remaining batter.
- Top the cooked waffles as desired and serve!
These waffles freeze really well. Let the waffles cool completely, then wrap each individually in plastic wrap. Add all the wrapped waffles to a freezer-safe plastic bag and freeze!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 257 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 37mg Sodium: 243mg Carbohydrates: 30g Fiber: 3g Sugar: 10g Protein: 6g