Maple-Sweetened Banana Muffins
These whole wheat, maple-sweetened banana muffins are the best! So fluffy and moist, I bet no one can guess they're healthy muffins. Easy to make, too.
Updated by Kathryne Taylor on August 30, 2024
Meet the banana muffins of my dreams. They’re fluffy, whole grain, naturally sweetened, totally delicious banana muffins. They’re also about as healthy as muffins can be. The recipe calls for basic ingredients and you can mix them all together in one bowl. Too much to be true? Nope.
These muffins are a derivative of my super popular banana bread and pumpkin muffin recipes. If you love these, you certainly don’t miss the blueberry muffins in my cookbook.
Muffins aside, can I tell you what else is exciting? I got a new camera! Can you tell? Bueller? Bueller? Well, that’s ok. I can, and I’m thrilled about it. I bought my old camera during my last year of college and it was the best investment I ever made. Eight years and 88,000 (that’s eighty-eight thousand) photographs later, it was time to upgrade.
My new camera and I are still getting acquainted. I haven’t found the best settings or figured out all the fancy-pants features just yet (anyone want video?). We’ll get there. Photographing these banana muffins was a learning experience. A very tasty learning experience.
The Best Banana Muffins
Here are a few reasons to love this banana muffin recipe (which happens to be more nutritionally redeeming than most):
- These muffins are easy to make with basic ingredients. Only one bowl required!
- They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
- They’re also naturally sweetened with maple syrup or honey, rather than loaded with refined sugar. The maple syrup (or honey) offers a touch of extra flavor, which I love.
- A touch of cinnamon offers some warming spice flavor. These muffins will make your house smell amazing!
- These muffins freeze well, too. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through. You don’t want to overdo it.
Please let me know how your muffins turn out in the comments! I love hearing from you, and hope these banana muffins are your new favorite.
Craving more wholesome banana treats? Don’t miss my banana oat pancakes, vegan banana scones, healthy banana bread and banana cake with cream cheese frosting.
Watch How to Make Banana Muffins
Maple-Sweetened Banana Muffins
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil*
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup packed mashed ripe bananas (about 3 bananas)
- ¼ cup milk of choice or water (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top
- 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
Instructions
- Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
- Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).
Notes
Recipe adapted from my healthy pumpkin muffins.
*Oil options: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (although, I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
**Change it up: You could really go crazy with add-ins here. Fold in up to ¾ cup chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. With add-ins, your muffins might require the full 25 minutes in the oven. Another idea? You could top your muffins with my maple glaze from my pumpkin scones recipe to make them more decadent.
Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it vegan: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works well instead of the whole wheat flour.
Make it nut free: Use a nut-free milk.
Make it oat free: Simply omit the oats.
Make it lower in fat: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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These were great! The only change I made was using vegetable oil, because I had plenty on hand. A suggestion I have is if you are planning to add a sweet add in like chocolate chips, consider using 1/3 cup of maple syrup, since they came out a little sweeter than I expected. They would definitely be good with some walnuts! Thanks for this great recipe.
Made these super easy muffins with my leftover bananas!! So good, highly approve for a healthier version of a muffin. I added chocolate chips and if I made again I would increase oats to 3/4 c and decrease flour to 1 and1/3c. But still yummy!
I make these often and we love them.. especially with walnuts and chocolate chips as add ins … do you think I can add cocoa powder next time I make them? I’ve run out of chocolate chips but I have lots of cocoa powder in the pantry?
Hi! Not sure about coco powder in this recipe as I haven’t tried it. But, I would suggest seeing if others have tried it and what they may recommend.
When wanting to try an add on you’re not too sure about , just stir it in reserve batter that only makes one or 2 muffins for a taste test.
Fantastic recipe, I didn’t have whole wheat flour on hand so had to use all purpose and it turned out perfectly. Made mini muffins (kid-friendly) and were done in about 18 minutes. Only omission was the sugar on top as I forgot it! Used real maple syrup (locally made) and was the perfect sweetness (I don’t like overly sweet). Next time maybe I’ll try with some add-ins!
So delicious, I used 1/3 c honey and added some white choc chips. Amazing
Where do you get your maple syrup? I’m looking for a good source!
My son has started rating our baking out of 10. He gave these a perfect 10 and said, ” These are the best muffins of 2021″! Thank you for the delicious recipe. We all loved it!
I love that! Thank you for sharing, Jeanne.
These are delicious! I added mini chocolate chips. Thank you for another wonderful muffin recipe!
I made these with walnuts, chocolate chips, and a Tbsp of turmeric (I’m breastfeeding and supposedly it helps with milk production?) So good!
I’m glad you loved it! Thank you for sharing, Betsy.
Hi! I don’t have a muffin pan. Can I make it in a cake pan and just cut them small?
Hi Sena, I would recommend my banana bread or banana cake recipes then!
Hi! I love this recipe and some of your others, especially the oat flour waffles. I was wondering if you have tried this recipe with oat flour instead of whole wheat flour? I love the texture it adds to the waffles and was wondering if it would do the same here. Thank you!
Hi! This should work great with oat flour! Just be sure to follow my guide How to Make Oat Flour
Hi, piggybacking on this question. Do you then go up according to your guide to the recommended 2.5 cups oat flour in this case considering the recipe also calls for oats? Thanks!
Hi! Yes, it works well with the 2.5 oat flour + the added oats.
Would almond flour work?
Hi Kelly! I wouldn’t recommend it. But, I do have an almond flour banana bread you may like!
Love this recipe – thank you! These muffins are so yummy and easy to make!!
Love these muffins. I used buttermilk and added in walnuts.
Thank you!
I can’t be to save my life – over 50 years of trying but these muffins turned out perfectly! I didn’t have plain oats so I stirred in 1/3 cup of muesli
Thank you for your review, Frances!
Delicious. I added a grated apple and raisins. Will definitely make again.
These are delicious! I used ground clove instead of cinnamon, avocado honey, and cranberry flax oatmeal and they’re perfect. Not too sweet, tasty, and filling!!
This receipe looks great. Do you think I could add less flour and more oats, as long as the the total amount is 2cups?
Hi, Sorry to disappoint but you need the amounts listed for this recipe to turn out. But, you can use oat flour as a replacement. See measurement guidelines in my post.
How many calories are these please for 1?
Hi! Nutrition information is below the notes section of the recipe.
I used whole wheat flour and I baked in a bread tin. I love how the colour turned to golden brown!
Made them into mini muffins and baked for about 14 minutes and used quick oats instead of old fashioned. Turned out great!! Thanks for the recipe!
You’re welcome! I’m delighted they turned out.
I cannot say enough about these muffins. They are honestly the BEST banana muffins I’ve ever had. I’ll make these again and again for sure.
Hooray! Thank you for commenting, Abby.
Hi Kate, I have tried the recipe with ripe bananas and it worked great! Do you think I can use frozen bananas too?
I’ve made this recipe a few times and have tried using different flours(used the white whole wheat and then just plain white) but it doesn’t seem to matter, they keep coming out with this really strong ammonia smell after they’re baked and then I can’t eat them because it’s so overwhelming! I’m not using expired ingredients…I can’t figure it out! :(
Hi Kristina, I’m sorry to hear that. Are you sure you are using fresh baking soda and not too much?
If your bakeware is made of silicone, tin, has a nonstick coating, or is made of a non-surgical grade metal, it could be your bakeware. I’ve had a similar experience happen to me with my silicone muffin liners. I won’t bake with them anymore.
Just made these! I followed the recipe to a T, but omitted the oats and used King Arthur 1-4-1 gluten-free flour. I did half coconut oil (because that’s what was left in the jar) and half olive oil (the cheap kind from Target). No olive oil taste. Honestly, this just tastes like a really good banana bread. I opted to make the maple glaze and I’m glad I did. It added a nice maple kick when biting in. Will probably make again next time I’m craving these flavors.
Hi Kate – I am new here. I found your wonderful blog last week while searching for a vegetable lasagna. I have quite literally fallen in love with your blog and want to make at least a dozen of your recipes :)
And since you asked for comments when making a recipe, I am happy to oblige.
Yesterday, I made a batch of these Maple Sweetened Muffins. I subbed all purpose flour for the whole wheat because that is what I had on hand. My family and I loved the muffins. They were light and yummy.
I also really appreciated the quick video. It showed me the muffin texture and how to easily get it in the muffin tin.
Thanks! Jennifer
You’re welcome, Jennifer! I’m happy you enjoyed it.
Why did they turn out so dry? Did anyone else experience this?
I think baking them at 325 leaves them dry
Hi! How did you measure your flour? Does your oven tend to run warm?
Love this recipe. I add 1/4 of unsweetened applesauce to make them just a tad more moist. I make these 2xs a month for my family.
These look amazing!! Can i use 1/3 cup of butter instead of oil? I love the taste of butter in baked goods (although i realize it’s not as healthy). THanks!
Hi Patty! I haven’t tried it. It can work as a replacement at times, but does vary. Sorry to disappoint!
Hi Kate,
Can you use stevia for the sweetener for the muffins instead of honey?
Thank you!
Made the Banana bread and it was amazing!
Hi! You need a liquid sweetener for this to turnout otherwise it would be a different recipe. Sorry!
I haven’t tried it buttttt can I try this with all purpose flour??
Hi Annelise, it should work just fine. I hope you enjoy them!
I am always trying different muffin recipes … and my boys said these were the best! I followed the recipe exactly and added chocolate chips. It is definitely our new favorite … thanks so much!
These are amazing! I have been on the hunt for a healthier, yummy, muffin for weeks now. This recipe is the best one I’ve tried so far. I added in the oats and some dark chocolate chips and omg… so good. I also used three whole bananas which came out to a bit more than 1 cup. They were so moist and delicious. This recipe is a win!
My favourite muffin recipe of all time! As a gluten free alternative I used homemade oat flour and it turned out perfectly!
That’s great! Thank you, Sarah.
We have been making these for a year. We add chocolate chips on the top instead throughout the muffin so we can control how many are in each. I also pu only 1/3 cup of maple sugar/honey as we are cutting out the sugar. A family fave!
Kate,
These muffins are SO good. Best banana muffin recipe I have ever made!! I did half coconut oil and half ghee for my oil & half maple syrup and fresh honey from our neighbors. Also added walnuts. Worked out really well. They are a hit!!
Thanks for sharing the recipe. It is definitely going into my recipe folder!!
Aloha,
Jessica
It was sooo good I made them twice in a week! And I didn’t even use the oats! I sprinkled the top with a little bit of cinnamon and demerara sugar. I’m about to do it again! Do you think coconut flour instead would work? Xxx
I love this recipe! Staple in our house, my 1.5 YO son loves. Also make pumpkin. Today I added 1 cup of shredded zucchini (squeezed out) and added 1/4 cup extra of whole wheat flour (totaling 2 cups for recipe) and they came out great.
I’ve made these muffins a bunch now and they are great for a healthy breakfast/snack. I’ve also tried mixing it up with the oils, flours and sweeteners, and they turned out great every time. They are quite forgiving and easy to customize. Almonds, coconut, cardamom, nutmeg have all added a nice touch to different batches. Thanks for sharing this recipe.
This turned out delicious!! Thank you :)
YUMALICIOUS! I substituted 1/2 almond flour and 1/2 GF flour and was heavy handed with the cinnamon. FYI used maple syrup and **previously frozen bananas that I defrosted** — perhaps that added some moisture since they were definitely much moister than a banana fresh out of its peel. Next time I’ll add more cinnamon and walnuts.
Thanks for posting this. I have a new favourite banana muffin recipe. I love the suggestions for the different add-ins to vary the flavours. I’ll have to check back on the comments from time to time to see what others have done with the basic muffin recipe.
First off, thank you for the recipe. I have made it twice, but I think I would change it up since it seemed to produce a much drier product than I care for. I really did not find the muffins to be fluffy!
I wonder if it would be better to let the oats sit in the wet ingredients to soften them up.
Although I often make muffin from other recipes with no trouble, these stuck to the paper muffin cups which was not really appealing.
I did very much the fact the ingredients are “healthy.”
Hello! Planning on doing these muffins tomorrow! Do you think it would be a good idea to mix whole wheat & oat flour? 1 cup whole wheat & the difference in grams would be oat
Or It’s better to use 1 kind of flour?
And what about almond flour?
Thank you!
Hi! Sorry for my delay. What did you try?
Hello! Bananas still not ripped enough (Playing in my favor ) Will wait couple of days.
If you could still assist me with that it would be lovely
My son has been hooked on store-bought mini muffins and I was looking for a healthier alternative. I am so happy with how these turned out and feel so much better about giving them to the kids (and myself!) Thank you!
Hello, i only discovered these a few days ago and have made about 3 batches already! I love them so much, they are amazing, so tasty and moist! My family love them too, brilliant as a healthy snack for my children. Thank you so much :) xxx
I love these, I make them weekly now to pop in the kids lunch boxes..and for my morning snack too, delish!
Found that these were way too liquidy even after 30 minutes in the oven.
Hi Ria, I’m sorry to hear that. Are you sure you added the correct ingredients?
Thank you SO MUCH for this recipe! I’ve been a big fan of your blog for years but appreciate them even more when trying to find healthy meals and snacks to make for my family. One of our 4 kids is becoming increasingly picky. After trying many weird and wonderful snack ideas that are secretly healthy, this banana muffin recipe is the first that he loves! This will be a go to school lunch item to add to my small list. Now I’m going to try the other recipes you mentioned at the end of this post!
Thanks again!
PS: on a completely unrelated note, our terrier-mix fur baby is about the same age as Cookie and we got him as a rescue in 2008! What DNA test did you get for Cookie to find out her mix?
We love these muffins! They are a great breakfast that my daughter can get herself on a busy morning. They freeze very well like you mention. Thank you!
I’ve made these no less than 15 times. I make a double batch and freeze them as snacks for my toddler who devours them. Thank you for making me feel good about feeding these to my little one!
I love that! Thank you for your review, Renea.
Sort of had my doubts about these muffins because the recipe called for all wheat flour but they came out so good! Made mini-muffins for my toddler – baked for 18 min as mentioned in one of the other comments. Also didn’t put sugar on top but the muffins were just sweet enough for us.
Could you freeze these?
Hi! I haven’t tried it, but I don’t see why not.:)
Love your recipes.Have been making a lot of your recipes for a couple years now and thought I would let you know how my family and I enjoy them. Got my friends into your recipes too!!
I’m happy to hear that, Sandy! Thank you for your review.
Perfect banana muffin. I used 210g of oat flour and didn’t add the rolled oats.I also replaced a little of the liquid with string coffee to bring out some of the banana flavor.
These muffins are so good! Not too sweet and very moist…just delicious and healthy. My whole family loves them. Thanks for the recipe.
Hi! These look lovely, and I’m going to try baking them tomorrow. If I wanted to add some (fresh) blueberries to the muffins how would you suggest I adapt the recipe? Or is it enough to just add them as is?
Hi! I would suggest my Healthy Blueberry Muffins
Thank you for your response! I ended up making them anyway and they turned out delicious! I halved the banana, doubled the milk and added about 1 cup of blueberries coated in lemon zest and flour. I also added an extra 1/4 cup of flour as it wasn’t quite thick enough yet. They rose beautifully and were the perfect combo of sweet banana and tart blueberry. Highly recommend ;)
*Another thing that helped was soaking the oats in the milk for about 20 minutes.
I’m happy to hear they turned out!