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
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 11 muffins 1x
- Category: Baked goods
- Method: By hand
- Cuisine: American
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 Information
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!
Shari
Made this recipe as written – except for using one extra banana as that’s what I had and wanted to use it up! Really tasty and super versatile. I left half the muffins plain and added chocolate chips to the other half. Would definitely make these again using blueberries or some other type of add in for variety.
Martha
I just finished making the muffins. I was surprised at the low oven temp. I’ve always understood the best method for baking muffins is at a higher temperature at first, then lowered. I love all the ingredients in the recipe, although I would have liked to have seen more oats and less flour In the recipe. I soaked the oats in the milk first. Then added the other wet ingredients and then the dry. A knife inserted came out clean but the muffins seem quite heavy – I feel due the the amount of coconut oil. Dates were my add in. Sweetness was spot on for me. Thanks for sharing the recipe Kate. ( and Cookie, of course!)
Dana
Could I add blueberry smoothies muffins? And if so, how much would you recommend? Thanks!
Kate
Hi Dana, sorry I’m a bit confused. Do you want to add blueberries? I have a blueberry muffin recipe: https://cookieandkate.com/healthy-blueberry-muffins/
Casey
Very tasty and easy to pull together. Great breakfast snack to grab while running out the door in the morning (if they make it to the next morning–so good!). Used flaxseed “eggs” and it worked great. This is a great recipe to try out using flaxseed if you haven’t already.
Kate
Thanks for commenting it worked so well vegan! I appreciate your review, Casey.
Kate McKenna
Thank you for this recipe. I am not a baker and now I am making these once a week for our family and friends. Our 15m old loves them and so handy to pop into her lunch box!
Jenn
These muffins are SO delicious! I make them with coconut oil and maple syrup and follow the recipe exactly, although sometimes I put in a bit less syrup and find that with the little sprinkle of raw sugar on top they are plenty sweet. We eat these right out of the oven and once they are cooled they go into individual ziplocks and into the freezer so that we can grab them on the way out the door in the morning, they are defrosted and ready to eat by mid-morning, or 20 seconds in the microwave does the trick!
Kate
Thank you for sharing how you make these, Jenn!
danita watson
This is probably my favorite go to muffin recipe. I vary it to accommodate what pantry items i have on hand. Today i did half dried cranberries half dried blueberries, my grandkins absolutely love them
Ainslie Fisher
YOU MUST TRY THIS RECIPE-Success! I used rice malt syrup instead of maple syrup and halved the batch again (1.5) which made 12 large and 24 mini muffins. I used dried blueberries and apricots as my add-in. They turned out GREAT and DELICIOUS! Thanks for the recipe Kate.
Kate
Thank you, Ainslie!
Kay
Love this recipe! Could you add hemp hearts to this or would it change things up significantly? Looking too add in some more protein.
Thanks!
Kate
I’m not sure what hemp hearts would do here. You can always serve with a nut butter and add hemp hearts as a topping?
Sinead
Hi. I make these muffins regularly and they are hoovered up. Today I had no coconut oil so I used peanut butter instead. It was really lovely with a nice aftertaste that didn’t overpower. Thanks for the recipe!!
Kate
Thank you for sharing! I’m happy it still worked for you.
Christine
This is my favorite muffin recipe. I bake these banana muffins twice a month for my kids to eat for breakfast and to pack in their lunches. They love them. I just tried the recipe with the Vegan alternative. I regularly use olive oil and maple syrup with 2% milk and 2 eggs. For the vegan recipe I substituted water and two flax eggs (used 1Tbsp ground flax seed with 2.5Tbsp water for each flax egg). They turned out great! I add 3/4 cup walnuts, so bake for 25 mins. They are fluffy and moist. Very happy with Vegan alternative!
Kate
Thank you for sharing, Christine! I’m happy you were able to make these work well vegan for you.
Amelia
Love this recipe! Approved by 8 year old ASD son, 4 year old, very fussy eater daughter and my “not usually in to muffins or healthier treats” hubby
We added some choc chips and subbed the flour with spelt flour and they turned out beautifully. Our son has begged me to make them again and again!
Laura F
Can you use regular white flour?
Thanks!
Kate
I haven’t tried it, Laura. Sometimes there can be differences with the whole wheat to white based on the size of the grain. Sorry!
Yael Mizrahi
Hi, I’ve tried in the past another recipe for banana muffins, and I decided to find a recipe that doesn’t include a crazy amount of sugar, and I found this recipe, I just made them and is almost midnight…. I tasted a mini one ( because I had enough batter for 12 reg. size and a few mini ones) aaand I went back to the kitchen to get a regular size now!!! They’re DELICIOUS!!!! I put mini chocolate chips and pecans… Thanks for such an amazing recipe, I’m pretty sure my three little ones are gonna love them!!! BTW I used regular flour.
Mouna
Your recipe for healthy banana bread is my go to and I always hear wonderful comments on it! I made the muffin version and used agave instead of maple because I didn’t have any maple and it definitely impacted the taste. It wasn’t as sweet, so I’ll note that for next time! I also doubled the recipe and it made 30 muffins. Not sure if it was my stainless steel pan, but it seemed like the bottoms of the muffins cooked too quickly and became darker… and they were a bit dry compared to how moist the banana bread comes out! I even varied the cooking times to see if they’d be less dry but it didn’t work. Thanks anyway!
Kate
Hi Mouna, I’m sorry to hear they browned quickly. It sounds like your pan, or your oven might not be heating evenly. I have found ovens can vary!
Martha
I just finished making the muffins. I was surprised at the low oven temp. I’ve always understood the best method for baking muffins is at a higher temperature at first, then lowered. I love all the ingredients in the recipe, although I would have liked to have seen more oats and less flour In the recipe. I soaked the oats in the milk first. Then added the other wet ingredients and then the dry. A knife inserted came out clean but the muffins seem quite heavy – I feel due the the amount of coconut oil. Dates were my add in. Sweetness was spot on for me. Thanks for sharing the recipe Kate. ( and Cookie, of course!)
AZ
I found theyre a little dry too. I researched how to make them more moist and you can add a little more banana, as well as cook them for the minimum time and not a minute more! Mine turned out a bit more moist that way.
Jodi
Hi Kate!
Love this recipe made it as a banana bread in a Bundt pan the last time. This time I made it into muffins. My three bananas were a little bit on the large side so that the mix ended up being a little bit watery. I ended up thinking it a little bit more with more flour. I substituted 3/4 cups of ground oats/oat flour, a quarter cup of Teff flour, And added about 2 tablespoons of flaxseed meal. I used a combination of coconut oil and olive oil. They came out amazing! Half the batch got semi sweet morsels just a few sprinkles on top and the other half got chocolate espresso morsels. Super yummy and super healthy! Thank you so much :-)
Sahar
Its Easy Healthy and delicious thanx
Kate
You’re welcome, Sahar!
Camille
I made these last night and they were delicious! Not too sweet. Light and fluffy with a good flavor. I froze half of the muffins for later. Thank you for the recipe!
Kate
You’re welcome, Camille!
Virginia
I needed something to do with 4 small bananas that had passed their lifespan, and I found this recipe. I did a honey, olive oil and almond flour combo (with a handful of chopped pecans) and they are sooo good that I’m hoping no one eats the new bananas on the counter so I can make more. Do you know, by any chance, what the honey/olive oil does to the calorie content as I could easily eat several of these at a time, but am trying to be mindful? Thank you so much for sharing this!
Kate
Hi Virginia! You can find the nutritional information below the notes section of the recipe. I’m glad you love them!
Laura Stuart
I made this recipe gluten free by substituting the whole wheat flour with 1 cup Bob’s Red Mill gf baking flour, 1/2 cup almond flour, and increasing the oats to 1/2 cup. I also added chopped walnuts. My family said they are the best muffins they’ve ever had! I think so too!
Paula Simpson
These are fantastic and they look beautiful too! I went with the extra virgin olive oil and maple syrup version with quick oats because thats what I had at home. I also used 4 large bananas and I added 1/2 natural peanut butter and made 21 muffins out of the recipe. Perfect little 150cal muffins!!! Thank-you so much for sharing <3.
Kate
You’re welcome, Paula!
Sara
I love this recipe! It’s very adaptable and dependable. I’ve made it several times and get great results consistently. Thanks, Kate!
Kristina
Mmm! When I “accidentally” tasted the batter I knew these were going to be good! I’m a pretty stinky baker but these were so easy and so delicious! And my house and kitchen still smell amazing! Thank you ;)
Kate
You’re welcome, Kristina! I’m happy you loved them!
Julie
This is my go-to muffin recipe. So versatile! Sometimes I add chocolate chips, sometimes blueberries or raspberries. They’re perfect. I once made a batch of the regular and a batch of the vegan (with flax eggs) for a brunch and many people preferred the vegan!
Kate
Thank you for sharing, Julie!
S Yadav
The muffins turned out amazing! It’s very yummy and soft. I added chocolate chips and walnuts
Ade R
Absolutely divine!
I made them with vegetable oil, whole milk, 1 1/2 cups of cake flour plus 1/4 cup of bran and maple syrup… the came out perfect, soft and delicious!
Topped them with almond, granola and oats.
Thanks a lot for sharing this recipe!
Greeting from El Salvador
Yael Mizrahi
Hi, I’ve tried in the past another recipe for banana muffins, and I decided to find a recipe that doesn’t include a crazy amount of sugar, and I found this recipe, I just made them and is almost midnight…. I tasted a mini one ( because I had enough batter for 12 reg. size and a few mini ones) aaand I went back to the kitchen to get a regular size now!!! They’re DELICIOUS!!!! I put mini chocolate chips and pecans… Thanks for such an amazing recipe, I’m pretty sure my three little ones are gonna love them!!!
Suzanne
I love these muffins. They are actually better the next day if you refrigerate them. I used coconut oil, so the coconut oil does magical stuff to the muffin when it is put in fridge. These are great to make on a Sunday and eat a few more days during the week for breakfast.
Sassy
Cool
I like muffins
Gorgis
Hi there, just made these now, am delighted they turned out perfect… I’m a useless Baker but will never be accused of not trying.. I put a few nuts in also.
I really have to make a point tho as we don’t use cup measurements in Europe. This always causes confusion.
When you Google the measuremwnts/quantities vary sooooo much.
I decided to watch the video as I felt the mixture was too runny and check the consistency… Not at all similar.. PANIC just kept adding flour and oats & by accident they came out delicious.
I tend to avoid sites with these measurements… Please can you add metric… Please please
Kate
I’m glad they turned out well! I don’t have a metric conversion option yet, sorry!
Maria
I used 1cup of tigernut flour and 3/4 cup of cassava flour as my flour substitute. I omitted the oats and sprinkled unsweetened shredded coconut on top. They turned out yummy, best gluten free muffins I’ve made.
Kate
Thank you for sharing, Maria!
Katie
Woo hoo! I just made these today for my 13-month old charge. They came out PERFECT and he loves them. I used honey and I followed the rest of the recipe to the letter. Thank you for this!! It is not easy to find recipes without cane sugar. His mom was very impressed. We would love to eat them too, but I’m gluten-free and mom is Whole30. Hopefully dad will eat some! P.S. “Greasing” the muffin tin with coconut oil worked like a charm.
Kate
I’m happy to hear that! Thank you for your comment and review, Katie.
Seema
These muffins were delicious! I did not add the oat flakes on top and I put in chocolate chips. Amazed that they tasted so good and are healthy!
Jhamilla
Loved this recipe. Do you happen to know how many calories per muffin?
Kate
Hi! The nutritional information is below the notes section, you just need to click to expand. I hope this helps!
Jodi
I love this recipe! I’m on the third time making them as they are my favorite thing to make with left over bananas. Thank you so much for the substitute. I have been using flax seed and enjoy them this way!
Candace Hennekens
I loved these muffins. I used honey.
Sue Gwynne
A great go-to recipe for breakfast muffins. Consistently good. Highly recommend
Kate
Thank you, Sue!
Hiba
These are amazing! Trying to steer my kids away from processed foods and a lot of recipes don’t taste nice. I used olive oil and left out the sprinkle stuff. They still taste awesome. I would probably add half a banana and some extra cinnamon – which is my liking. But overall will keep this recipe as my go to. Thanks again.
Kate
Thanks for sharing! If you add less banana, you might end up with a more dense or even dry muffin.
Hiba
I meant to say add an extra half a banana so making it 1 cup and a bit. Sorry for the confusion.
Adam
I just made these for the first time (in fact it was my first time making muffins at all) and I loved them. I couldn’t taste the coconut oil in the finished product at all – which is good because while I like the taste, my mom doesn’t and I’ll be taking some over to her later. Long winded way of saying thank you for the delicious recipe.
Lisa
Wow, even my picky son loved these muffins. Super good with adding organic chocolate chips.
Kate
That’s great, Lisa! Thanks for sharing.
Brandy
If I wanted to make mini muffins would I need to adjust the baking time and temperature?
Kate
Hi Brandy! Typically, you keep the temperature the same but cut the time in half. You can adjust as needed then. I hope this helps!
Shayna
I just made these and they are delicious! I followed the directions exactly, they are light and fluffy with just a hint of sweetness! Definitely going to make these again!
Kate
Wonderful to hear, Shayna!
Kris
Excellent recipe, I make these often and usually add chocolate chips!
Amanda
I have made a few banana muffin recipes and this one is by far the best! So good!
Rebekah
A nice tasty option!
However I have a few notes about the mixing process.
First of all, its not really a one-bowl recipe. You will need another bowl to mash the bananas. I used three because mixing the baking soda so early can cause a reaction with the bananas, leading to tough muffins.
So for best consistency, just mix the dry ingredients separately and add them as the last step. Being careful to NOT OVERMIX!
Its only one extra bowl and will ensure a beautiful consistency for your muffins!
Lori
Can you use all purpose flour?
Kate
Yes, you can!
Joylene
Super yummy and moist. I sprinkled the tops of my muffins with walnuts and brown sugar. Thanks for the recipe!
Samantha houlihan
Hi made the banana muffins and did a loaf also amazing and healthy recipe thanks so much and kids love it
Leslie C.
I made these with apple sauce instead of oil (1 to 1 ratio), maple syrup, 1% milk, and added 1/2 cup of chopped pecans. This made 36 mini muffins with a single recipe, and 20 minutes at 325°F was all it took. I eat a couple of these in the morning with some Greek yogurt to get some healthy carbs in for a well-rounded meal, and they are so delicious. I haven’t met a Cookie & Kate recipe I don’t absolutely love – and this is yet another example of how healthier substitutions can still turn out incredible! Thank you so much!
Jennifer
Delicious! So happy to find this recipe. Wanted to use up my very brown bananas and do not like super sweet muffins. I adde walnuts and some dark chocolate!
Mayanka Khetarpal
Hi what can I use instead of eggs or flax eggs ?
Kate
Hi Mayanka, if you can’t use either of those, you could use a chia egg or just add a few tablespoons extra mashed banana (it’s a decent substitute for eggs).
Erin
Made this with half white flour and half almond flour (to use it up) and you cant tell the difference! I set the timer for 20 min and had to pull them out at about 16 and they were slightly on the browner side. We just calibrated the oven at Christmas so maybe it was the flour combo used? Not a big deal, they still taste yummy! I also omitted the oats (bc my husband is weird and wont eat then in baked goods) and the sugar on top. Thanks for an easy go to that is also healthier!
Kate
Awesome to know! Thanks so much, Erin!
Vee
Can I substitute Quaker quick 1 minute whole grain rolled oats for the old fashioned oats? Also is there a big texture or taste difference between white whole wheat flour and regular whole wheat flour? Does the white whole wheat give it a more traditional banana muffin taste and texture? I am trying to appease picky eaters who are used to regular muffins made with all purpose flour. Thanks!
Kate
Hey Vee! Yes, you can substitute quick-cooking oats or you can omit them completely for less textured muffins (no substitutions necessary). White whole wheat flour has less of a nutty, “wheaty” flavor so it would be your best bet. I don’t think they’ll be able to tell the difference!
Vee
Thanks for your quick reply. I used olive oil, honey, milk, whole wheat flour, and added a couple of chocolate chips in each muffin cup. Also I added fewer oats for less texture for picky eaters. My only “problem” was I ended up with too much batter and it overflowed my muffin cups to the top instead of 2/3 full, so they were quite full on top when baked. Next time I’ll fill an additional 4-6 muffin cups. I was skeptical that being whole wheat they would be a rough dry texture, but they were so moist and delicious!
Jo
Nom! I took up the advice of the reader below and swapped out the oil for peanut butter. Added some walnuts, and these will be great breakfast muffins for the week. Thanks!
Carrie
Hi Kate
I made these muffins this afternoon for the kids school lunches. I just had to try one. They’re amazing!! Thank you for your recipe. I don’t think they’re going to last long!
Karen
I absolutely love this recipe. I used gluten free 1:1 baking flour and unsweetened apple sauce instead of oil. I added chopped walnuts and a few chopped up chocolate chips and boy, it was delicious! Thanks so much!
Katie Copeland
Just made these- Used olive oil, maple syrup, white flour. BOTH of my picky toddlers are eating them. :) yay!
Caitlin
Could I sub the maple syrup for coconut sugar?
Kate
Hey Caitlin, those two sweeteners are not interchangeable because one contains liquid (maple syrup) and the other doesn’t. Sorry!
Amanda
Turned out great!! Tasty and moist.
Tabitha
Great recipe, very easy and taste was amazing. Added blueberries to the mix and it turned out well!
Kayla J
Would you happen to have the nutrition facts for these muffins?
Kate
Hi Kayla! Click on the “nutrition information” label before the recipe, and you should see the full nutrition details. :)
Kayla J
Thanks! Mom is looking for banana nut muffins with less sugar than in the package. I think your muffins are just what she’s looking for.
Sahar aljundi
Hi I tried more than one recipe of yours and all was delicious and perfect yummy thanx a lot
Katelyn Sarvas
Made these today substituting gluten free flour (1/2c of each sorghum, tapioca, chickpea and 1/4c almond flour) and they turned out great! So fluffy and soft. Saving this recipe.
Rachael
Thank you so much for all your wonderful recipes! You are our go-to blog when it comes to lunchbox fillers. We’ve made these several times and they always turn out great. Rachael, Australia.
Marilena
Amazing muffins..perfect as they are! A great little snack or quick breakfast for my kids. I love that they’re healthier and taste amazing.
Ciera
OMGOSH! These muffins were amazing! So glad I tried this recipe! I didn’t have any wheat flour but wanted to stick with the healthy theme so I made oat flour instead! A little more texture but they were DELICIOUS! Followed everything else about the recipe and added a few chocolate chips! Amazing!
Maria.k
Hi… I would like to try out this recipe… I have all ingredients with me except the maple syrup/honey. I do not get maple syrup where I live and I have run out of honey. Can I use br sugar or white sugar instead? If so how much. Thank you for your help- god bless ! Your urgent reply would be appreciated! Thanku
Kate
Hi Maria, I’m sorry, this recipe relies on the moisture of the honey/maple syrup. If you substitute a dry sweetener like sugar, I’m afraid your muffins will turn out dry.
Gillian
Would frozen blueberries work as an add in? Thanks!
Kate
Sure, I think so! Use up to 1 cup.
Kate
I would actually recommend my blueberry muffin recipe instead: https://cookieandkate.com/healthy-blueberry-muffins/
Rachel
Not as nice as the banana bread recipe. I have taken to just using the banana bread recipe to make the muffins and following the baking instructions. Very disappointed.
Kate
I’m sorry you don’t love this one, Rachel. I appreciate your feedback.
Ruth
These are delicious. I did recipe as written and added some dark choc chips. They were loved by everyone including my 15 month old! I’ll always use this receipt when I have ripe bananas now. Thanks so much for another and recipe!
Robin
Hi Kate,
Yikes, help, LOL! I followed your recipe but used Coconut flour instead of wheat flour and my batter came very thick, so I added some organic applesauce & a bit more almond milk. I am not a baker at all! Thanks for the recipe!
Ashley Bowers
These muffins are beautiful. Thanks to Cookie & Kate for making a nutritious recipe that I can feel good about eating in the morning!
I added toasted walnuts, shredded coconut and raw cacao nibs for added sustenance. Yum!
Stephanie Gilley
YUM. we have made these probably 6 or 7 times now and they are one of our favorite recipes. We like to mix in coconut flakes and chocolate chips. They make an easy breakfast for my whole family (we make them with maple syrup so the baby can have some since he’s too young for honey).
Kate
Hi Ann, I’m sorry you feel that way. I appreciate your feedback.
Alyssa
I made these today. I’m stuck at home (like most of us) and 5 months pregnant. These are a great hearty muffin, just what i needed. As I have a love of crunch and a craving for sweets I did add chocolate chips and walnuts to this and it was great :) Thank you for this recipe!
Leeann
Happy with easiness of recipe, followed exactly with no add ins. Great taste, whole family enjoyed including husband who isn’t a big fan of banana in baking. Will make again!
Lisa
These muffins turned out wonderfully! I used the coconut oil, halved AP Flour and Whole Wheat Flour, and for the liquid I used chai concentrate.
Michelle p
I was looking to make these muffins tonight and saw that I don’t have whole wheat flour. If I use AP flour, are the measurements the same?
Kate
Hi Michelle, I haven’t tried it , but I believe others have tried it. It works well with gluten free all purpose blend.
Smitha
Absolutely love this recipe. Follow it exactly and my kids love it. It comes out perfectly each time. We add walnuts and chocolate chips. We over ripe our bananas just to make these muffins
Kate
I think that’s a great idea! Plan your bananas for this recipe. Thanks for your comment and review, Smitha!
Julia
Just made these tonight with some way over-ripe bananas and they turned out great. I used canola oil and baking powder (instead of soda) because that’s what I had on hand. I also used agave syrup (which I had never used before) because that was the only liquid sweeter I had. It came out the perfect amount of sweetness for me (I don’t like banana bread type desserts to be too sweet). Thank you for a great recipe!
Joyce
Hi Kate,
I’ve made your banana bread recipe and my friends and colleagues all loved it!
I happened to run out of baking soda. Can I use baking powder instead? What difference will it ake?
Cheers,
Joyce
Kate
Hi Joyce, unfortunately they aren’t they same and won’t provide the same result. To get this just right, you really need the baking soda. I’m glad it was a hit though!
ESB
These are amazing! Very tasty and wonderful consistency/texture. My family loved them. We did not miss the refined sugar.
Katherine
I made these muffins for breakfast, and they were delicious! I used 1 less banana because I only had two, and they still tasted incredible. I did half of the batter without adding anything, and then for the other half I used chocolate chips for my children. My two children are pretty picky, and they seemed to enjoy them. Highly recommend and really easy to make if you are on the go! Great for breakfast or snacks.
Brittney
SO DELICIOUS! Just made these for the second time using a local cinnamon orange honey. Love them.
Ryan Tansy
These are so good!!! I used half honey/half bourbon maple syrup.
Baked about 32 min and they turned out so soft and moist. No crumbles.
Kids and I love these.
Thank you!
Anna
Thank you for the recipe!
Muffins turned so good.
25 minutes is not enough for vegan version with flax egg. I took 35-40 minutes for me.
Emily
Has anyone successfully used this recipe to make a loaf instead of muffins?
Kate
You should try my banana bread!https://cookieandkate.com/healthy-banana-bread-recipe/
Hope
I have made this recipe several times and it is the best banana muffin recipe! I love the moistness of the muffins. This will be my go to recipe for banana muffins always!
Kristen
Holy cow, these are amazing. I have been trying to bake healthier recipes for a few years now, but most 100% whole wheat recipes are not that good, even with King Arthur white wheat flour. This recipe is the exception! The only thing I changed was using avocado oil because my kids complain if they taste even a hint of coconut. This recipe is fantastic, and it immediately went into my recipe file for heavy rotation.
Cecilia
Would frozen bananas work for this?
Kate
The would need to be thawed, but it should work!
Angela B
Not exaggerating, I have made this recipe for my family at least 50 or more times. It’s the best muffin recipe. Super moist and decadent.
Sometimes I mix in dark chocolate chips or frozen blueberries.
And I do make them with ground flax seed and almond milk. They turn out perfect every time.
Thank you!
Kate
You’re welcome, Angela! Thank you for your review.
Kerry
Do you think I could use almond pulp in place of oats? I don’t have oats but just made batch of almond cow milk and have leftover pulp.
Kate
Hello Kerry! I’m not sure if that would work, sorry. Baking can be touchy and one small change can alter the recipe completely.
JC
Guuuuuurl, these turned out great and I will be making them again. My only substitution was avocado oil for the olive/coconut oil. I also topped them off with sliced almonds. They smelled divine as they were baking and tasted warm and homey :)
Mariane Sfeir
Best banana cupcakes I’ve ever had!!! ❤️
Wendy
I’ve made these twice and they were a hit both times! I used white flour and they turned out great. Thanks for the recipe!
Kate
You’re welcome, Wendy!
Jill Dalldorf
I loved how the recipe came out with the changes I experimented with! I used 1 cup whole wheat flour, 3/4 cup wheat bran, oat milk, 3 large bananas=1 1/2 cups smashed, 1 cup frozen blueberries. This made 8 large muffins.
Chantal Verstockt-Pedro
I make these muffins on an irregular basis, but I’m tempted to make them every week. They’re so good!
I follow the recipe completely, except using 1cup of flour & 1 cup of oats. Still delicious and moist!
This recipe is a keeper!
Tara
hi! thanks for the beautiful recipe! I tried it and it tasted amazing. I’m wondering whether I can switch the solid coconut oil to the fractionated (liquid) form?
Kate
Hi Tara! I’m not sure as I haven’t tried it. Let me know if you do!
Tarea
Wow these muffins taste so good… by far the best healthy muffin recipe I’ve ever done!!! Only thing I didn’t have that would make these better was the cinnamon but even without it they are SO good. Thanks Kate keep up the great recipes!!
Deb Harvey
Just made these now!!!!! Absolutely DELISH!!! thankyou for such an easy and delicious recipe!!
Kate
Thank you, Deb!
Kate W-L
Hi Kate! Made these muffins for my family today. Unanimous high praise received Looks like I’ll be making them regularly from now on.
Thanks for the great recipe!
Kate (Cape Town, South Africa)
joan
These turned out 100% perfect and amazing. Wish I would have doubled the recipe! I did coconut oil, whole wheat flour, and added maybe 3 tbsp of chopped walnuts in the mix with a little sprinkle of oats on top. LOVED THEM. Ate 1.5 immediately .
Yana
These came out SO moist and SO delicious! We are stuck at home under self-isolation so used olive oil and regular all-purpose flour since that’s all we had on hand, and they turned out beautifully. Otherwise, followed the recipe exactly. And so easy! Couldn’t resist eating one while they were still piping hot. Will be making these again 100% :) thank you!
Jane
Hi, can I use self raising flour instead? Thanks!
Kate
Hi Jane! I’m not sure without trying it. Sorry!