These healthy banana muffins are moist, fluffy, and delicious! Made with whole wheat flour and maple syrup, it makes a delicious breakfast or snack.
I’ve been making this banana muffin recipe over and over again these days! My healthy banana bread twist is made with whole wheat flour and naturally sweetened with maple syrup. But despite being healthy, these muffins are super moist, fluffy, and full of sweet banana flavor. Kids and adults (at least Ollie, Jack, and I) can’t get enough of this product.
I love healthy banana muffins for breakfast or a snack. It’s been a pretty quick process at our house (we’ve already made it 3 times this month!), but it’s great for meal prepping if you have more self-control than we do. You can bake it over the weekend and store it at room temperature for a few days, or freeze it for several months. You’ll love that you can purchase this product on busy weekday mornings.
This recipe is easy to make with basic equipment and simple ingredients. Once you have ripe bananas ready, start baking!
Healthy Banana Muffin Ingredients
Here are the ingredients you need to make this healthy banana muffin recipe:
- ripe banana, of course! Just like the banana bread I made, these muffins are also filled with bananas. The recipe calls for 2 cups mashed, or about 4 large bananas. If you’re a little short, you can top your muffins with whole milk Greek yogurt to keep them moist.
- All-purpose flour and whole wheat flour – I love using a combination of these two flours in healthy baked goods. You get some of the benefits of whole grains (more fiber, more protein) without your muffins coming out dry or dense.
- baking soda and eggs – Helps the muffins rise as they bake. Eggs also add protein.
- pure maple syrup – Naturally increases the sweetness of muffins.
- melted coconut oil – For moisture and richness. Neutral oils like vegetable oil or even olive oil will work here.
- Cinnamon, nutmeg, vanilla extract – You want a depth of warm, spicy flavor.
- walnut – For crunches.
- whole oats – To sprinkle on muffins. When you bake them in the oven, they become slightly crispy and crunchy!
- and sea salt – To make every flavor stand out!
Find the full measured recipe below.
How to Make Banana Muffins
This banana muffin recipe is easy to make in about 30 minutes! Here’s how to proceed:
Start by making the dough. Mix dry ingredients together in one mixing bowl and wet ingredients in another mixing bowl.
Add wet ingredients to dry ingredients and mix until combined. Fold in the walnuts.
Divide batter evenly among 12-cup muffin pans. Line or lightly grease muffin liners. Sprinkle with oats.
Bake at 350°F until tops spring back to touch.20-25 minutes. Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely (or serve warm!).
Recipe Tips
- The riper the banana, the better. The brown speckled bananas give these muffins the sweetest banana flavor.
- Spoon over flour and level. One of the most common baking mistakes people make is accidentally There is too much flour. Flour tends to clump together easily, so this will happen if you scoop it out directly with a measuring cup. To measure accurately, scoop the flour into a container or bag, then lightly spoon it into a measuring cup and level the top with a knife.
- Don’t overmix the batter. Stirring the batter too much will cause gluten to form in the flour, making the muffins chewy and dense. For the best fluffy texture, mix dry and wet ingredients until combined.
Recipe Variations
- Try changing the mixin. Swap walnuts for other types of nuts, such as pecans, or dried fruit, such as raisins. Of course, chocolate chips would be delicious too!
- Make vegan banana bread muffins. These muffins are naturally dairy-free. See our vegan banana muffin recipe for a vegan option.
- Turn it into a quick bread. Check out my healthy banana bread recipe!
How to store and freeze
These healthy banana muffins will keep well in an airtight container at room temperature for up to 4 days.
To pin: These muffins freeze well. After cooling to room temperature, place in an airtight container or bag and store in the freezer for up to 3 months.
To thaw: Thaw frozen muffins by leaving them on the counter for about an hour, or in the microwave for about 30 seconds!
More muffin recipes to try
If you love these healthy banana muffins, try one of these muffin recipes:
healthy banana muffins
serve 12
These healthy banana muffins are made with wholesome ingredients like whole wheat flour and maple syrup, but you’d never guess it when you taste them. It’s soft, moist, and full of sweet and spicy banana flavor. Delicious breakfast or snack!
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Preheat oven to 350°F and grease or line a 12-cup muffin tin with muffin liners.
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In a large bowl, whisk together mashed bananas, maple syrup, coconut oil, eggs, and vanilla.
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In a medium bowl, whisk together all-purpose and whole wheat flour, baking soda, cinnamon, salt, and nutmeg.
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Add the dry ingredients to the wet ingredients and stir until combined. Do not overmix. Fold in the walnuts.
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Divide batter evenly among prepared muffin cups, adding about ⅓ cup to each cup. Top with oats.
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Bake for 20 to 25 minutes, or until the tops spring back to touch. When you insert a toothpick, it should come out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
