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.
This post contains affiliate links to Amazon, which means I’ll earn a small commission (at no cost to you) if you make a purchase through these links. Thank you for your support!
This recipe is great! I used olive oil, the 2 bananas I had on hand instead of three, and added chocolate chips. After 24 minutes, they came out perfect at altitude :) Will definitely make again.
Wonderful, Rachel! Thank you for your review.
Hello!
This looks amazing and I plan on making it soon as a gift. I’d like to add some peanut butter though, if i did, do I have to make any adjustments to the ingredients? Thank you!
Hi KC, Adding peanut butter into the batter would change the recipe. These muffins are great topped with it once baked!
These are my favourite banana muffins to make ! My toddlers love them also. They are so moist and delicious. Amazing that they are dairy free and with no refined sugars !
Wonderful to hear, Jessica!
Lovely recipe, my kids love them. I added half of a grated zucchini, had to bake a little longer but are very delicious (and secretly nutritious).
That’s great, Kathy! Thank you for your review.
That’s a fantastic idea. I’m about to make a batch for road trip fuel, totally going to copy you
Loved your recipe, I made it twice, my family enjoyed it so much. I added walnuts and substituted applesauce for oil; still delicious. Thank you
My maple tapping season is over, time to use some of the last (darker) syrup for baking. I only had one big banana, so partial recipe was in order. I picked up the habit of separating the egg(s) and beating the whites at some point and tend to do that for all my quick breads. Also like to sprinkle on sunflower seeds. Eating the delicious tester and the rest are headed to L A with us for the plane ride. Thanks for the inspiration.
These were so easy and tasty ! I did it with cocoa butter and maple syrup. Used regular flower though cuz that’s all I had. I love them. I’ve already had two and want two more. Thank for sharing !
Amazing. Came out so delish!!!
Great to hear, Gloria! I appreciate your review.
Hello! I made this recipe and I substituted whole white flour with gluten free. They were tasty when u bite into it, but you taste bitterness at the end. Where could that be from?
Hi Roula, I’m sorry to hear that. Did you add the salt? What brand of gluten free did you use. The blend could have thrown off the taste.
Could whole wheat flour past its prime be the culprit for the bitterness?
That could impact it, sure.
Made these as minis and they were so incredibly delicious (and baked in half the time)! I added half banana, half grated zucchini and threw some chia seeds and ground flax into the mix. They were a huge hit with every person in our house – big and small! Currently working on another batch as I type. Thank you for such a great and versatile recipe!
You’re welcome, Priscilla! I appreciate your review.
I also got a bitter note at the end. I used King Arthur white wheat flour, half honey and half maple syrup and olive oil. In the future I would omit the oats, I wasn’t a fan of the added texture inside the muffin itself I’m not sure where the bitterness is coming from, definitely disappointed that it’s there.
Hi, I’m sorry to hear that. Did you use baking powder or soda? Did you add the salt?
I made these muffins for a kiddo I cared for at the time and I LOVED the recipe and the kiddo as well!!! I decided to make it exactly the same again except I added in Chia seeds, flaxseed meal and brewer’s yeast and freeze them for lactation muffins!
Thank you for sharing, Claudia! I appreciate your review.
Have you tried using Almond flour for the recipe? If so, are there any changes I should make?
Hi Elaina, I wouldn’t recommend almond flour here. You could use How to Make Oat Flour or a gluten free 1:1 replacement if needed to make it gluten free. Or try my Gluten-Free Banana Bread (Made with Almond Flour)
I was looking for a less sweet banana muffin with more whole grains and this is it! Exactly what I wanted for breakfasts. So surprised at how much rise they got with all whole wheat flour. Thanks for another perfect recipe!
Best banana muffins EVER! I get rave reviews from literally everyone who has eaten mine! Thank you KateAlso feel virtuous just standing beside them:)
This sounds great. Can I keep the batter I. The fridge over night for fresh muffins?
So yummy! I made these with flax eggs to make them safe for my 1 year old (egg allergy) and we both love them! Thank you for such a great recipe!
I’ve made them with eggs before too and didn’t notice a difference with the flax eggs version.
Thanks for this recipe! It’s one of my 3 year old’s favorite breakfasts as well as my own. It’s become our Sunday treat.
A few tweaks I’ve been making if anyone is interested in alternatives… I cut the maple sugar in half (and they’re still nice and sweet) and fold in a cup of blueberries. Delish!
I used Oat milk and added protein.
I actually forgot the eggs all together. I noticed they were dry( lack of eggs, now i know lol) so i added extra oat milk and bananas.. they came out so freaking good!!! Definitely a favorite!
I just made these tonight and they were so good!
I’m happy you enjoyed them, Terri! Thank you for your review.
These are so easy and fast to make with minimal dishes! They turned out beautiful. I added 2 tbsp flax meal, 2 tbsp sunflower seeds ground and instead of rolled oats used oat meal to hide it from the kids.
These are fantastic! I added craisins and chopped pecans. With my additions, I had enough extra batter for a giant muffin, they all turned out perfect. I especially love that they are healthy, but you’d never guess. I can’t wait to make them again!
Just made these and they turned out perfectly at high altitude (8k feet) with no adjustments! Moist and delicious.
Perfect recipe, easy to follow with very familiar ingredients. I used AP whole wheat flour. I misread the oven temp and baked them at 375! I will try 325 next time.
They came out great: nice and airy, moist and full of flavour. :)
I’m glad they still turned out, Andy!
Hello there,
I am a big fan of both the carrot and banana muffins, however I followed the recipes to a T but still got a bitter taste in the end. How can this be avoided?
Hi Jana, did you use aluminum free baking soda? That can impact the taste.
Brilliant!
Just made these to use up some bananas.
Added roasted chopped walnuts and some chocolate chips. This must have made the batter “fuller” as I was able to get 16 muffins.
Soooo yummy!
Wonderful to hear, Kathy! Thank you for your review.
Amazing!!! I couldn’t stop eating them! I used oat milk, a bit leds maple syrup and plain flour. I’ll be saving this recipe. Thank you Kathryne
Hi Kate!
Do you think I could substitute that maple syrup for coconut oil? I prefer not to use sweeteners at all, but not sure if leaving it out will leave the recipe unbalanced!
Thanks so much
Hi Megs, I don’t know if you will get the same result. I’m not sure without trying it, sorry!
I baked for 50m for a 8.5×4.5 load and it came out perfect!
That’s great to hear, Rhyan! I appreciate your review.
These are the best muffins I’ve ever made!! I added a bit of coconut extract (since I had some why not) and blueberries and some chocolate chips! So so good. Thank you for sharing this recipe :)
I’m happy you enjoyed it, Madeline!
This is my favorite banana muffin recipe, its been in my baking rotation for a couple years now for the kids lunches.
My 3 youngs boys all LOVE them. They freeze really well too
Me and my toddler loved them!!
That’s great! Thank you for your review!
Delicious recipe. Made exactly as listed, except I omitted the cinnamon since I didn’t have any left.
I use a lot of your recipes and they are always amazing! Thanks.
This is without a doubt the best banana muffin recipe going around!! I left out the oats and added in walnuts and some white choc chips and they are to die for!! These muffins are so easy and quick to make that even someone who’s challenged in the kitchen like myself, can make them!!
Wonderful! I’m glad you like them and feel confident making them, Melanie.
These muffins are sweet and so delicious. I make them regularly. I have found that they are even lighter if I let the batter sit in the muffin tin for 10-15 minutes before baking so that the whole wheat flour can more fully rehydrate. Sometimes I also sift my flour through a large metal strainer and that also seems to make them lighter.
That’s great to hear, Rachel1 I’m glad you enjoy these muffins.
Hi, thanks tor the recipe and I made a small batch (halved the recipe to try!) and it turned out well! Just wondering for the baking soda, do we need to have some kind of acid ingredient for it to be activated or would baking powder be better for this recipe? I was trying to taste for the bitter aftertaste some comments wrote about and I got a little hint of it but not sure if it’s my mind playing tricks.
Hi Jocelyn, Did you use fresh? Are you sure your flour was also good? That can contribute to a bitter taste.
Delicious! Made two batches after trying the first one
That’s great, Paula!
There are SO many banana muffin recipes out there and I’ve tried a lot, but I always come back to this one. It’s the best and adapts so well to whatever add-ins you want!
They are good. I used eevo, maple syrup, and milk. It took 25 min in the top rack of my gas oven. I’m pleased with how healthy these are, but I would not say they are the tastiest muffins I’ve made. Most muffins taste like cupcakes, so it’s hard to compete. Haha Add ins would probably help that. Blueberries would be awesome in these. I think they could have used more banana maybe. Like 1.5 cups instead of one.
I made these as breakfast for the marshals on a walking event. I used olive oil. Everyone loved them and I passed the recipe on to numerous people. They were still fine two days after I made them.
I’m going to try them tomorrow with honey as I’ve used up all my maple syrup and have some mushy bananas.
Thank you for sharing, Janette! I appreciate your review.
I just made these, unfortunately I didn’t have ww flour so I used unbleached, and had some real maple syrup that my sone tapped from one of his sugar maple trees, true Canadian here, they are delicious!! And no sugar! That’s awesome! This is a keeper recipe for sure! Thanks for sharing!
I’m glad they still turned out, Ruth!
I made these today, by following your recipe using honey and EVOO. I was curious if my somewhat picky 12 & 14 year-old girls would have a negative comment. It was a pleasant surprise! They both commented on their own saying how much they liked them. I’ll be bookmarking this one for another future day! Thank you!
Just fyi. I used Bobs gluten free flour, and Trader Joe’s coconut oil. Had to use refrigerated coconut milk because of a nut and lactose allergy so couldn’t use almond milk. Way too much of a coconut flavor which overwhelmed the banana so will try this again using one or the other but not both. But they were moist and light. Will definitely try with whole grain flour next time.
Can u use butter instead of oil ?
Hi! I recommend these muffins as written.
Made these last night and they turned out really delicious! I added coconut sugar and mini chocolate chips to the top and it’s so good. I also had 4 brown bananas I had to use up but it was great. Only thing was mine took a really long time in the oven. It made 14 muffins and took over 30 minutes of baking until they were golden brown.
I love to hear that, Kristina! I appreciate your review.
Hi kate,
If I were to use oat flour instead of the whole wheat flour would they still turn out okay?
Hi Julie! Be sure to follow my How to Make Oat Flour and it will work.
These muffins are delicious. My picky husband loves as well as my daughter and her family. Nice to have a healthier version of a delightful breakfast muffin with no refined sugar. I have baked multiple times and always use olive oil. I find they take about 28 minutes in my oven at 325.
I’m glad they were a hit, even with the picky eaters! I appreciate your review, Renee.
I made mine vegan gluten Free and used Bob’s Red Mill, Just Egg and added a 1/4 tsp nutmeg. muffins are very good. Kids love them.
Wonderful to hear, Jean! Thank you for sharing.
I try to keep some of these in the freezer for an easy to pack lunch for my kids. I add mini blueberries, and they are always a hit!
My very favorite banana muffin recipe! I make these with my one year old weekly now! I just omit the sugar on top, but it’s still perfect! Thank you so much!!!
You’re welcome, Liz! Thank you for sharing.
Just made these with my little girl, they are great!
Wonderful to hear, Marisa! I appreciate your review.
These were easy to make and delicious! I used olive oil, and did 1/2 maple syrup and 1/2 honey. These are certainly on my favorite list now!
That’s great to hear, Laura!
Does using water in place of the milk make a difference?
It works well with both. It’s a matter of preference. I hope you enjoy them!
Hi Kate,
I’m wondering if there were a couple of words inadvertently omitted from this para:
“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.”
Recipe looks delicious and I can’t wait to try it out!
WOW! These are officially my new favorite banana muffin/bread. So delicious and juicy. Used honey and oat flour as well as oat milk. Added dried blueberries too! I’m curious to add fresh blueberries next time and think that would be equally decadent. Also sprinkled two different kinds of oats on top. Next time I think I’ll crush up some nuts and sugar and oat and just make a little crumble for the top. Thank you so much for this recipe!! Love it and I will be making these on a regular basis now.
My picky toddler and husband loved these. Every bite my son took he said, “Mmmm. Mmmm. Yummy.” I used honey, Erythritol (instead of regular sugar) and Lily’s stevia sweeten chocolate chips. Absolutely delicious!
Great to hear, Mary!
Hello!
Firstly, I wanted to say that your site is great and your recipes are absolutely lovely!
I was wondering though if there’s any chance that you’d be able to list your ingredients in metric too please, for those of us who aren’t familiar with the US measurement system?
Thank you!
Hi VC! Sorry to disappoint, I don’t have any plans right now to provide both conversions. However, maybe in the future as it isn’t always as straight forward as it would seem. I know that others who use the metric system and cook from my blog a lot have actually bough US cups,etc. Not saying you need to, just an suggestion of what others have tried. :)