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 very good! I’ve been looking for a moist, whole grain muffin for easy snacks and breakfasts for my kids, but most other recipes I’ve tried always turned out dry even with all the banana. I added walnuts this time and I’ll probably make a batch with pecans or dark chocolate next. This will become a staple recipe in our house – thanks!
Great recipe for someone who is tweaking their diet and trying to make better choices BUT still loves great tasting food! I don’t have much of a sweet tooth but am so thankful for these when I do want something. They are filling and delicious! I halved the recipe today and it worked out perfectly. I only had “light tasting” olive oil and you don’t notice that taste at all. It’s very hard to believe it’s only whole wheat flour! Thanks for sharing it.
We love this muffin recipe! So delicious and healthy:) Question for you: Would it be possible to substitute molasses for the maple syrup? If so, would you adjust anything else in the recipe as a result of adding molasses? Thanks!
Hi Maria, if it would work it would likely take other adjustments, making a new recipe. I’m not sure if it would work without trying it.
Thanks for the response. I ended up trying the recipe with 1/4 cup molasses and 1/4 honey. It turned out great. Delicious flavour and great texture, as usual with your muffin recipes:)
Love this recipe. Have probably made it 20+ times. I double the recipe each time and make it wheat / flour free, using oats (3 handfuls) mixed in, almond flour (500g) and coconut flour (~250g) for the dry ingredients. Also, dark chocolate mini chips make it a family hit. Whip up the batch, store them in the fridge. Half them, add butter and 20 seconds in the microwave to eat.
Made these muffins. Used olive oil, maple syrup, 2% milk no cinnamon added toasted walnuts. Have to say, I haven’t stopped making them. Truly a hit. Great recipe. Thank you so much
These were great! I subbed coffee for the water and just used vegetable oil. To reduce sugar, I used two tablespoons of maple syrup and 1/4 applesauce (cuts the sugar by about half). They rose up beautifully and tasted delicious.
This is now our fourth recipe from Kate. And it does not disappoint! We doubled the recipe and we’re sure glad we did.
The thing we love about these recipes is that they are balanced. Not too sweet but subtle. They always turn our really well – consistently! AND: no weird ingredients needed. Just the stuff we have in our cupboards already!
Mmmmm so delicious. We made these with GF flour for my husband in tiny muffin tins and they turned out great. Onto our second batch this week! Thank you!
I’m happy you enjoyed it, Kristen! Thank you for your review.
Just made these tonight, and they. are. Fabulous!! Added some pecans and am forcing myself to put half of them in the freezer. These are now my “decide once” banana muffin, and I couldn’t be more thrilled!
I’m happy you enjoyed these muffins, Alyssa!
I have made these so many times that I practically have the recipe memorized. This is my go-to recipe when I have “too ripe” bananas. I use coconut oil and honey and I add pecans. These are a great snacks and healthy ones I can maintain my weight loss with. I have tried your other versions too and love them as well (pumpkin, carrot – love to put raisins & pecans in them).
That’s great! Thank you for sharing, Lori.
Thank you so much for posting this recipe! It IS easy and quick, producing a moist and delicious treat. I toasted walnuts and added them in to the batter. I used olive oil, combined maple syrup and honey, and combined half-and-half and water. Before baking, I sprinkled cut-up dark chocolate on a few of the muffins, although they’re great just plain. I filled the oiled muffin tins 3/4 full (made 12), checked them at 22 minutes, and continued to bake another 3 minutes. Perfect!
Love this recipe and make it frequently! Recently tried it with almond flour but it came out softer. Should I add more almond flour?
Hi, Unfortunately almond flour isn’t a great 1:1 substitute. You could try my Gluten-Free Banana Bread (Made with Almond Flour) or using oat flour instead.
I used applesauce instead of oil and they came out perfect! I double the recipe and bake one half in a loaf pan. I added amaranth and almond flour as toppings. Greetings from Mexico :)
These came out AMAZING! I used Olive oil and instead of milk used whole milk yogurt. Added pecans in the batter and topped off with oats and pumpkin seeds. They were a hit! Will be making these all summer no doubt!
I make these at least twice a week. I live in a three person family and the dozen are gone within just three days!! I cannot say enough good things about these muffins. They are delicious and provide so much energy with the added benefit of being totally healthy.
Hi, Kate! I love so many of your recipes! I was wondering if you’ve developed a basic muffin recipe such that people could mix up the dry ingredients in advance and then just scoop out a couple cups to speed up the process. And then a list of variations for different flavors.
Hi, I don’t sorry! I wish it was that simple, but changing or adding one ingredient can impact your results. Baking is quite precise. If you notice, all my muffin recipes are different for that reason.
Hey have just made them! How many calories per muffin would you say? X
Hi! The nutritional information is below the notes section of the recipe.
Have made these 3x in the past 3 weeks with different add ins each time. I opted for the olive oil and maple syrup along with almond milk. The kids and I have loved each variation!
I love that, Renee! Thank you for your review.
These muffins are now an untold standard practise in my house, they are the best recipe i have come across! Plus it makes me feel better eating 6 of these at once rather than 6 Mr Kipling cakes sooo scrummy!
Another delicious recipe, Kate! Thank you for sharing. So far, I’ve made 3 separate batches (sticking to your recipe) with dark chocolate chips & chopped walnuts added in. Perfection.Every.Time. My new favorite grab ‘n go breakfast.
I love that! Thank you for sharing you have made these so much already.
Since starting weight watchers these muffins have been the best thing I’ve made to date and I’ve tried a lot of variations. I substituted the coconut oil for apple sauce and used honey, unsweetened almond milk, and whole wheat flour. I also added some mini chocolate chips and a few butterscotch chips. Delicious! This will be my go to recipe going forward.
I love this recipe! I do 1 1/2 cups whole wheat flour and 1/4 cup ground flax seed, and the 1/3 cup oats. These muffins taste great, and I feel good giving my family a healthy muffin. My 3 year old loves them!
Thank you, Jenn! I’m glad you loved them.
These are now a staple in my home. I use locally sourced whole wheat flour and maple syrup to give that extra sense of pride. The coconut oil adds unique flavor which makes them all the more special.
YUM!
I’m glad you enjoyed them, Ann! Thank you for your review.
I enjoyed making and eating these muffins. I added flax seed and chocolate nibs as add-ins. Somehow they were even better on day 2. Thanks for the recipe.
You’re welcome, Rebecca! Thank you for your review.
There are so many positive reviews, I must be doing something wrong.
I noticed after that I used instant oats instead of old fashioned & I added 1/2 cup raisins. I used silicone muffin pans. That’s the only difference. My muffins were heavy & not cooked through after 25 minutes. After another 10-15 minutes they are still gummy. What did I do wrong?
Hi Renee, the quick oats soak up more moisture faster. That is likely why. It was designed with old fashioned. If you try it again, let me know!
Hi,
My daughter and I enjoyed the process of making this recipe. It was basically throw it all in a bowl and mix which leaves space to enjoy the moment. And it tastes great! 10/10
This was so quick and easy, and the muffins are delicious exactly as they are. They had a sweet, buttery taste that surprised me given the ingredients. I can see how this would be a great base to experiment with different add-ins. Thank you!
This is my go too muffin mix! I make it for my spin class participants and kids all the time!
Wonderful! Thank you for your review, Erin.
I made the healthy Maple-Syrup Sweetened Banana muffins today, gluten free using King Arthur’s GF All Purpose Flour. Delicious!! I’ll make this recipe again.
These came out so well! Thank you for adding the tidbit on how make them egg free. We also added in walnuts. My super picky toddler who has dairy and egg food allergies absolutely LOVES these, as did the rest of our family! I can’t wait make more to freeze (thank you for the defrosting instructions as well)!
I’ve made these muffins and they are so delicious and easy to make. Everyone I’ve shared them with loves them.
Thank you.
I made this lower fat by swapping the coconut oil for unsweetened apple sauce and substituted eggs with flax eggs. Turned out DELICIOUS!! My family’s new favourite muffin and healthy too!
Delicious and moist! I used up some frozen bananas and substituted whole wheat flour for quinoa flour, and added walnuts and chia seeds.
Thanks for this healthy and yummy recipe. Tried this today, added some walnuts, as i wanted some crunch, came out sooo well. Thanks again!!❤❤
THANKS for this great recipe! I just made it and sat down and ate two of them. Really light and delicious – this will be my go-to recipe from now on. I followed the recipe as written and added a cup of chopped walnuts. Yummy!
You’re welcome, Susi! I’m happy you enjoyed it.
Delicious.
Thank you, Patricia!
I just made a batch. Fantastic recipe! I used honey instead of maple syrup. Very moist and healthy!
Can I use all purpose flour?
Hi Katelynn, that should work ok. Let me know how it turns out for you!
This recipe has become a family staple! My family actually asks me to make these. It trumped my Moms recipe she’s been using for 20 years.
Sometimes, I substitute the whole eggs with just egg whites, oil with apple sauce, and cut the syrup/honey down to 1/3 cup and they turn out just as good!
That’s great, Chelsea! Thank you for your review.
I half most recipes and just make them again to keep from untouched, soggy leftovers (not that that is a given here). So, I used olive oil the other day and they came out fantastic! I just put a new batch with coconut oil in the oven for breakfast! This recipe is quick, easy, flexible, and delicious! I love adding about a tablespoon (or two for the full recipe), of ground flaxseed and a few handfuls of slivered almonds. Also, I greatly appreciate that this is a simple and one-bowl recipe. Thanks! ;)
Hello katie…super excited to make these today, I have 4 ripe bananas, should I use exact same recipe or change a few things?
Hi! I would make this recipe with the indicated measurements. Too many bananas will impact the results.
These have become a staple in our home and we love mixing in chia seeds, quinoa flakes, chocolate chips and shredded coconut! Such a great recipe!
That’s great, Amy! Thank you for your review.
Love this! It’s my go to banana muffin recipe that I make almost weekly. I would like to make this in mini loaf pans to gift to friends. What would you suggest for oven temp and time? Thanks!
Hi! I haven’t tried it. I would suggest my Healthy Banana Bread! or leaving the temperature and increasing the time. I’m not sure how much without trying it myself.
Thanks for the reply. I hadn’t seen your healthy banana bread loaf recipe. The ingredients and amounts are almost identical to this muffin recipe, except for the oats addition in the muffins.
I baked 4 (5 3/4” x 3”) mini loaf pans with chocolate chips and oats on 325 for about 30-35 minutes until the toothpick came out clean. Yummy!
Made these a few times based on reviews and always comes out perfect. My go-to banana cupcake recipe.
Great and one bowl recipe
Made these yesterday and everyone loved them / used mini muffin pan and 20 minutes was perfect.
Was short about 1/2 cup of flour, so I used 1/4 chickpea flour and 2 Tbsp extra of oats…tasted really good
Looking forward to trying with flaxseed egg and gluten free flour next time!
Thank you for sharing how you made it work, Dianne! I appreciate your review.
Has anyone made these as mini muffins? Did you need to adjust the recipe? Thank you
Hi Melinda! You will just need to reduce the cooking time by half, but keep an eye on it as it can vary.
I usually suck at baking but this was an extremely easy recipe. I absolutely LOVE this recipe. They were perfect and moist so I didn’t even need butter like I usually do. Will definitely be making these often!!
These muffins are AMAZING! I followed the exact recipe but did add some ground flax seed for addicted protein/fiber. They contain the perfect amount of moisture and sweetness. Perfection’
I know this is a banana recipe, but if I don’t habe bananas and still want the muffin, can applesauce or canned pumpkin be used in place of bananas? I also want to add grated zucchini, should I just add a bit more flour to compensate the moisture?
Hi, I would reference my Healthy Pumpkin Muffins and my Healthy Zucchini Muffins.