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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This is the second time I made this recipe; both times it turned out great! First time I used maple syrup, second time I used honey. I prefer the honey flavor a bit more than maple syrup, but it is nice that you can substitute/use whatever you have on hand. Also, I used 1 cup whole wheat flour and 3/4 cup finely ground oats, plus the 1/3 cup of unground oats. Used coconut oil both times. We added walnuts and dark chocolate chips both times. My family loves this recipe!
I made these and they turned out great! I made the following substitutions and changes:
Instead of 1 3/4 cup of whole wheat flour I used 1c Spelt flour, 3/4c GF Paleo flour, 1/4c Coconut flour, 1 tsp Psyllium husks (mostly because I wanted to empty some jars of different flours).
I alslo added 3/4c chopped pecans.
I’ve just stumbled across your website and this recipe today, as I was looking for a better banana muffin recipe than my existing one. I was not disappointed.
I’m really very happy with how they turned out. Kids and hubby loved them.
Only problem I had was that I didn’t quite have enough banana. I had 3/4 cup, so added 1/4 cup finely diced apple. Turned out well, but slightly dry, which was my fault not having correct quantity of banana I suspect.
I’m hoping they’ll be a perfect school lunchbox snack that is also freezer friendly.
Has anyone frozen them for school lunch boxes? Just wondering if they dry out at all?
I’m definitely going to start checking out your other recipes, as I’m needing family/kid friendly inspiration for yummy food.
Thank you :)
Is it ok to use oat flour?
Hi! Yes, it works well. Follow my How to Make Oat Flour suggestions to ensure it works.
My go to muffin recipe! Make 3 times for the family and freeze them! Also add flax sometimes. I don’t use chocolate chips because it makes my 2 year olds hands messy but she loves the nuts and raisins!! Thank you, Kate!
Great recipe. Loved it.
Everyone loves these muffins. I used walnut oil, white and wholewheat flour, and buttermilk, added chocolate chips.
Tried this recipe today, my wife and kids absolutely loved them. I used large muffin pans and got 8 muffins with this recipe. Going to use smaller pans next time and doubling the recipe. I took two to my buddies garage when they first came out of the oven and devoured them with tea.
C
Thank you for sharing, Chester!
this recipe blew my mind!!! why? > because: 1.) it was SO simple. just like it claimed. so easy to mix together (no battling with stonehard butter when you forgtot to take it out of the fridge as usual). 2.) the TASTE!! this recioe was not falsely advertised, the endresult is perfectly fluffy and delicious. 3.) this is the first healthy recipe ever that I tried without white sugar and white flour that doesnt taste like cardboard. I cant believe I finally have found myself a way to sneak my manchild healthy sweet treats!
and finally : never before has a recipe worked out 100% just like it said it would, but I followed this to the letter and even the baking time worked out to the minute.
I AM STOKED!!! THANK YOU!
Thank you for your review, Carla!
Delicious!! I have too many oranges and used the juice instead of water or milk. Thanks for sharing!!
This is a fabulous recipe. Thank you! So you think I can substitute some applesauce for the oil. For example for half of the 1/3 oil to use apple sauce instead?
Love love love this recipe. It’s so easy and so delicious. I’ve made these following the exact recipe, as well as with all kinds of edits depending what ingredients I’m missing (ex: sub almond flour, sub flax eggs, sub apple sauce for banana, etc) and they ALWAYS turn out great! Love adding some blueberries to them too.
Terrific! Made it with the choc chips, fun to make with my 2yo and she loves them. Ended up getting 17 out of them by not overfilling the muffin tray = a better portion size for her.
These muffins are great!I made these muffins and I used 1/3 cup unsweetened applesauce instead of oil. I absolutely love these muffins and they are healthy! I also make the pumpkin muffins that are so yummy too!!! Thank you for this amazing recipe!!!
This is the best healthy muffin recipe ever! I have used it for well over a year and made every substitution you can think of and they are still delicious! My most fav so far have been when I sub 1/3 organic cane sugar for the syrup, flax eggs instead of regular, and add a 1/2 cup unsweetened applesauce to the mixture. So yum yum yum!!!
Thank you for your review, Amanda! I’m happy you liked it.
These were easy to throw together and bake for a healthy snack to have on hand! I’ll definitely be making them again. Healthy but still delicious!
I’m glad you liked them! Thank you for your review.
Moist and delicious for breakfast or anytime–love that it calls for coconut oil and wheat flour as well as oatmeal. I used honey and the sweetness is just perfect and threw in some walnuts and raisins as well. This is my all time favorite “banana” recipe during this time!
I thought you’d like to know that when I look for healthy baking recipe’s, I go to your website first. Your recipe’s always work and are delicious. Thank you for making my entry into baking easier.
I just made these they are so amazing and tasty! Love it!
How long would you bake for mini muffins? I have 1 and 3 year old children and sometimes one whole muffin might be too much for snack time. Thanks!
Hi Neha! The time is typically cut in half, just be sure to keep and eye on them and adjust as necessary.
I made these muffins the other day. They have a nice flavour but are very dense. I like my muffins light and fluffy and these surely were heavy and dense.
Hi Nicole, I’m sorry to hear that. These shouldn’t be dense. How did you measure your flour? Did you by chance over stir them?
This recipe is a keeper! Not greasy like banana muffins are normally. Fluffy and flavourful.
Hi!
These are always delicious!
I was wondering if there is a way to lessen the quantity? To make about 6 instead of 11/12?
Hi! I haven’t tried it, but it should be ok. These do freeze well if you are looking to save some!
Great recipe! Thank you! I added a 1/4 cup of peanut butter and chocolate and peanut butter chips.
Would it be possible to use buttermilk instead of ordinary milk?
Hi Rochelle, I haven’t tried it in this recipe so I can’t say for sure.
Amazing!! So fluffy and moist. I did add raspberries and blueberries which i would highly recommend. I also didn’t have a lot of maple syrup so i added honey as well as the maple, and it turned out great! I am definitely making these again :)
I absolutely adored these muffins! They smelled great and tasted fabulous too! I’ve made a lot of the muffins and they keep me busy when I’m hungry. I added in some walnuts for an extra crunch which worked great!
That’s great, Miranda! Thank you for your review.
What do you think about using almond flour instead of whole wheat flour?
Hi Debbie, Almond flour isn’t a good 1:1 as you have to change ingredients to make it work and still has a different texture. Have you tried my Gluten-Free Banana Bread (Made with Almond Flour)?
Wow, wow, wow! I had my doubts, but these are awesome! I left out the oats in the batter and just sprinkled some on top for looks. Thanks for another great recipe!!
I’m excited you tried them, Kim! Thank you for your review.
We all really enjoyed these and I successfully swapped coconut oil for butte and used gluten free flour. I will be making again.
Hi! Can i use almond flour instead?
Hi Anwaar! Almond flour isn’t a great 1:1 substitute, sorry to disappoint.
I just made the muffins, and with 2 minutes left in the oven I realized I forgot to add the milk! Haha I guess we will see what they taste like when they cool down. Might have to have a glass of milk on the side
Oh no! How did they turn out?
even though i had to convert everything into swedish measurments, the muffins turned out so good!! i had half the requirement of honey so i added a bit of syrup which isnt the healthiest but it wasnt much
so yummy and u dont feel guilty afterwards!
I’m glad you enjoyed them, Rebecca!
My toddler and I made these without any sweetener and they were perfect! Thank you for a healthy, delicious muffin recipe.
They turned out delicious!! I did add some extra banana so I think that helped a lot. They still turned out moist, and everyone loved them! Thank you for the recipe(:
So good
Love this recipe and looking to make a loaf instead of muffins. Have you done this? If so, can you tell me which of my pans (listed below) would be best and how I should adjust temp/cooking time? Thanks!
– loaf pan (9.5 x 5.5)
– 9×9 square pan
– 9×13 rectangle pan
– 9.5” Bundt pan
– 7.5” Bundt pan (6 cup)
I’ve been making banana bread and muffins for decades and have tried many recipes. This the best, hands down! I made them vegan by using egg replacer and almond milk. I also added chopped pecans as one of the mix-ins suggestions. Perfection!
Absolutle Love this recipe!!! I used gluten free flour, added a bit of raisin and chopped walnuts.
Favourite recipe to use my bananas. I only add protein powder and sugars free maple syrup and sugar free chocolate chips, some walnuts and pumpkin kennels and sultanas. My whole family love them.
Thanks for the best muffin recipe out there!
Absolutely love the muffins!! I added dried cranberry & few dark chocolate chips. Can’t wait to make more with different add ins.
Delicious! Perfect crumb, moist, great flavor. Used whole wheat pastry flour, added 3/4 cup toasted walnuts, omitted sugar on top. Took about 15 minutes longer to bake at recommended time of 325. My question to you, would an increase in temperature to 350 be advised?
Hi Lainey! I wouldn’t increase the temperature. If it worked by adding a little more time, I would suggest that.
Just yum. Delicious. I have frozen some too and they defrost well. A solid muffin. Nutritious. Last a good time in the fridge. I used muffin cases in my muffin tins and worked fine. What’s not to like
I substituted the maple syrup with 1/4 c molasses & 1/4 c corn syrup
Very yummy
Whats the recommended baking temp + time for the banana bread?
Hi Isabel! Healthy Banana Bread! would be a great recipe to reference and use.
Made these at 5 am this morning (hello nesting!), and they’re delicious! Doubled the batch and used 5 large ripe bananas. Didn’t measure, but this was the perfect amount for the moisture content of the muffins. Added extra oatmeal, flax seeds, and chocolate chips to make them lactation muffins. We’ll see if these last until the baby gets here, ha!
I love that! Thank you for sharing how you adapted these. I’m delighted they turned out for you!
I LOOOVE this recipe!! It was so simple to make. My wife is usually the baker as I loathe measuring, but I decided to dive in and bake these myself. I was particularly curious of the healthy take on these and can definitely say I was NOT disappointed. I actually enjoyed them more the next day as I felt they were more moist and just delish! I used honey since I had it on hand but will also try it with the maple syrup next time – I’m definitely keeping this recipe in rotation!!
That’s great! Thank you for taking the time to review, AnaLupe.
Absolutely delicious muffins, and super easy. I used applesauce and it worked great. Also added a blob of peanut butter on top. Yum.
Thank you for sharing, Amy! I’m happy to hear that.
Can you use oatmilk in this recipe?
Hi! It should work just fine. I hope you love them!
These are very good, and my family loves them!