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
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Julie
Love making this recipe…. one bowl!!!
No white sugar, good ol’e maple syrup! I really like that it has oats in the recipe. I added 3/4 cup chocolate chips! Will definitely make again.
Danielle
Delicious, moist, and perfectly healthy :) Made recipe exactly as is with a bit more time in the oven due to altitude. My husband and I loved these. Great with a bit of butter.
Mel
I made them with gluten free flour. Delicious! Thank you, great recipe.
Joanna
Hi Kate!
Enjoying making your recipes while stuck at home. I’ve trying to keep my immunity up with lots of fresh veggies etc. but a girl needs some dessert too! These muffins are great, keep the recipes coming!
Deb
These look delicious! Love banana anything & I can’t wait to try your recipe!
Would almond flour work in place of the wheat?
Kate
Hi Deb! Unfortunately, I don’t have success with almond flour as a 1:1 substitute typically.
Lisa
I’ve used 1/4 almond flour to 3/4 regular flour with good results.
Gina
These are delicious!! I made them with honey and whole wheat flour and added walnuts. I am still struggling to figure out my oven’s temperature so they came out a teensy bit dry. I’m sure the next time around, I’ll nail the temp and they’ll be moist. A nice breakfast treat during current times.
Mariah
Mine also turned out a bit dry. Did you figure it out?
Kate
I’m sorry to hear that! How long did you leave them in for?
Kellyn
Can I use instant oats instead of old fashioned?
Kate
Sure, you can.
Gina Rodriguez
Hey there, I did the recipe again, using honey and with the recommended temperature and timing and they came out quite moist this time. Also, this time I made them with bit more than 1 C of bananas and these were frozen bananas and super juicy. Maybe Kate can help me out here – are frozen bananas likelier to keep things moist? And I read that honey retains moisture?
Either way, planning on making these again!
Kate
Thanks for reporting back, Gina! So glad to hear it. I think you’re onto something with the frozen bananas, and I do think bananas vary somewhat (extra-ripe bananas offer more moisture than just-ripe, and so on).
Kara
These turned out delicious! I skipped the oats, only because I didn’t have them on hand. I’ll definitely make this recipe again! It gave me a dessert taste that I was looking for in this time. Thank you, your recipes are always consistently awesome!
Katherine
Oh. My. Gosh! I am licking the bowl right now! THANK YOU for some sweetness amid the current situation!
Kate
You’re welcome, Katherine!
Caroline Ray
I didn’t have plain oatmeal so I used an almond honey granola instead. It turned out AMAZING. Thank you for sharing!
Caroline
These were amazing with perfect consistency and not overly sweet.
I made two batches, the first batch with the recommended coconut oil and maple syrup. I omitted the oats because I didn’t have any and added added pecans. Delish!
The second batch I made with peanut butter in place of coconut oil and honey instead of maple syrup and added chocolate chips. I have to say the original version I liked much better. I think the maple syrup is really the star of the show here.
Thank you!
Kate
You are welcome, Caroline! Thanks for sharing.
Sheena
These are amazing!
I used California ranch extra virgin Olive oil, honey and regular whole wheat flour.
I added some chocolate chips.
I ate 5 of them within an hour! So good. Thank you for sharing the recipe.
Áine Cooney
I loved these. Best banana muffins I’ve ever created thanks to a great recipe Kate. So moist and delicious. I’m in Ireland and we tend to make buns (and use bun tins) rather than muffins so mine are half the size of these. Its great though since that means you’ve half the amount of sugar so just over a teaspoon of sugar per bun and much lighter in texture and tastier than any others I’ve created. A lot of “healthy” banana buns and bread recipes I’ve followed in the past have been very dense in texture and way too overpowering on the banana front. These buns are so balanced in flavour and have a beautiful texture.
Amanda Gray
This recipe is so delicious!!! Definitely will be making these again and again. Love that you can make them grain free, vegan…etc. very simple but yummy.
Lindsay Gough
I’ve made these 2x in 1 week exactly as the recipe indicates. My hubby and I love them and I don’t feel guilty enjoying! Thank you!
Jen b
Would avocado oil work?
Kate
Sure, that should work. Let me know how they turn out, Jen!
Meredith
Hi! I followed the recipe using olive oil and the texture of the muffins is wonderful but they don’t have any flavor. I smashed 3 bananas but 1 packed cup was probably closer to 2 bananas. Could that be why? Should I have used the rest of the bananas? Any other thoughts?
Kate
Hi Meredith! I’m sorry to hear that. Was there space in the cup at all? I assume since volume was packed, you didn’t. Were your bananas very ripe? That can change the flavor if they aren’t.
Meredith
The bananas were frozen, I’m wondering if they lost some flavor? I’m going to try it again using fresh bananas and using more of a heaping cup. Thank you for the reply!
Kate
That could be the case! Were the very ripe when you put them in the freezer?
Meredith
Yes, they were very ripe when they went in the freezer. That’s my go to with bananas, when they get too ripe to eat on their own, they head into the freezer for the next loaf of bread or muffins. :)
Charlotte
These are delicious. One bowl and no mixer required. Didn’t have enough banana so used a bit of applesauce in a pinch and used whole wheat flour. Added 1/3 cup of chocolate chips, just enough to entice my granddaughters. Sprinkled vanilla sugar on top. Will make again. Thank you for sharing.
Grace
Wow these baked up beautiful and was super easy. Great recipe and my toddler loves them.
Kate
Great to hear, Grace!
Lindsey Brabender
Would it be possible to add pumpkin to this recipe? I have a can of pumpkin and two big very ripe bananas I want to use up!
Kate
Hi Lindsey, sure! Banana and pumpkin puree are actually interchangeable in this recipe. You’ll want to use a total of one cup per batch of muffins… sounds like you have enough for two batches. :)
Alma Martinez
Hello, I live in Sint Maarten and unfortunately my shopping options are very limited due to the safety measures. I went to the store and couldn’t find any healthy flour option. Unfortunately I only have white flour =( I’m dying to eat banana bread. Should I use the same amount of white flour or should a use a different amount? Thanks
Alma
Kate
Hi Alma! I haven’t tried it, but I believe others have with success.
Pauline
Can I make this as a cake/bread instead?
Kate
Hi! You could try one of these: https://cookieandkate.com/favorite-banana-cake-recipe/ or https://cookieandkate.com/healthy-banana-bread-recipe/
Agnes Murphy
I’m about to make I’m not sure but it’s probably my 15 or 16th batch. I l love that they’re healthy but mostly because they tast so good. I add either dried apricots or raisins.
Erica Matheson
Made the banana muffins and banana loaf. Oh my gosh, they’re the best. Thank you!
Mara
I’m a newbie baker and this came out so good! My family loved it! Thank you!
Theresa
I just baked these muffins and they came out delicious. I have cancer (in remission)… and sugar is one of my worst enemies. Trying to find good recipes — especially when it comes to baking — has been few and far between. I’m not a comment/feedback writer on a regular basis, however, only when I really feel it’s warranted. This recipe definitely warrants positive feedback!
The muffins were so simple to make… one bowl to mix all the ingredients – love it! I opted to use honey instead of maple syrup, coconut oil instead of olive oil, almond milk instead of regular milk, and whole wheat flour over white whole wheat flour. I didn’t stir in any add-ins or include the oats or sugar for the topping.
I baked the muffins at 325 degrees on the convection setting for 20 minutes, and they came out perfect. They’re full of flavor, moist, and sweet enough that even my teenage daughter loves them!
This recipe is definitely a keeper!
Dot
Love it! This will be my go-to banana muffin recipe from now on!
Thanks!
Michelle
Thanks for the recipe, really enjoyed it! Might be worth working the step to preheat the oven in later in the recipe – maybe others are quicker at prep than I am, but my oven would have been at 325 empty for a long time before I was ready if I did it first ;)
Amanda
So delicious and moist!
Emma Bailey
Love these muffins! They are a new favourite in our household. They are super tasty and a great healthy snack to have.
Lily
I made these yesterday! They are DELIGHTFUL. (I’ve also made your banana bread recipe about a billion times – so good!) Thank you for your excellent recipes – I am going to go shove muffins in my face for the rest of the day now.
Dana
Delish! I added shredded coconut, walnuts and pecans. Thanks a ton for sharing!
Michele Horwitz
I made these last night with my bananas that were getting too ripe.
They are delicious!!
My husband and I love them!!
Kate
That’s great to hear, Michele! Thanks so much for your review.
Mark S.
These are some of the best tasting muffins! And I’m a “muffinhead!” I added dried apricots cut into small pieces…fabulous! Thank you for this easy to make a delicious recipe!
Courtney
Wow. This recipe was perfect. What a find!!! I see why they are five stars. Delicious and healthier. I was able to make them Gluten Free by using 3/4 cup of Oat Flour and then 3/4 cups of gluten free baking flour (added a few extra oats to thicken the batter). UNREAL. Of course, had to top a few with some chocolate chips.
THANK YOU!!!
Kate
Thanks for sharing your combination of flours, Courtney! I’m testing oat flour out in some of my recipes, so this is helpful to know you have tried a variation.
Joanne Maginn
Made these with honey as run out of maple syrup aargh!! Also used spelt flour. Turned out delicious although I forgot the topping in my hurry to bake. Added a squirt of agave and the sugar bits on the top afterwards. Light and delicious..make them!!!!!!
Hannah Testa
Awesome recipe thank you!!!
Janine Lemus
Mine came out really good!
Thanks for the recipe I’m definitely keeping and sharing.
However I only had bread flour and added chocolate chips!! Yumm
Liane
Have made these 4 times in the past few weeks. Kids and I love them! Bit of a flour shortage here so had to use all-purpose as I ran out of whole wheat – still great – but prefer the whole wheat. Thanks for the recipe!
Colleen
Thank you for a wonderful recipe. I did make a few modifications; I cut back the maple syrup to 1/3 cup, used 4 small bananas, doubled the cinnamon, used sprouted wheat flour, and because I didn’t have oats, I used quinoa flakes. I also omitted the sugar on top. OMG – so good! Exactly what we needed with our coffee this morning as we continue week 5 of #juststayhome. Stay well and thank you!
Mei
Tried this today – this recipe is definitely a keeper! Not too sweet but definitely soft and ‘banana-y’. I’d recommend this!
Abbey
Light, fluffy and healthy!! I made them vegan with flax eggs and added in walnuts. They’ll probably be gone by the end of the night….
Alana
I used several substitutions, but these turned out great! Used 4 bananas (around 1 1/2 cups), about 1/3 cup unsweetened applesauce to replace the eggs, brown sugar for the honey (I don’t have maple syrup and want these to be baby friendly), coconut oil, and reconstituted dry milk. I omitted the oats and sugar that are sprinkled on top because I’m lazy. And I added chocolate chips. Super yummy, perfectly moist, successful experiment. I think my muffin cups are small, and I didn’t fill them up all the way, but I got 18 muffins from one batch. Thanks!
Madison Gallant
I love how these turned out! I made two substitutions: butter instead of coconut oil and all purpose flour instead of white whole wheat flour (since I couldn’t find any). I also added a little over 1/2 cup of chopped pecans and the cook time of 25 minutes was perfect! I’m a huge fan of bananas and I’m wondering if it’s possible to add more mashed banana to this recipe to get a stronger flavor..?
Kate
Hi Madison! I don’t think adding more banana would get you the same desired result. Instead, make sure your banana are on the more ripe side.
Rashmi Nakra
Thanks for sharing this lovely recipe. Made the muffins today which came out quite well. Have a couple of question: 1. can we use baking powder instead of cooking soda? 2. Should the muffins be baked with only bottom heating or both bottom as well as top?
Kate
Hello, this recipe is very specific to the leavener needed. Changing it would not get your the same result.
Asako
I tried and this works with same amount of white self raising flour. Omit baking soda and salt ❤️❤️❤️ delicious!
Tina
Just took these out of the oven and had one and it was pretty amazing! Topped with a mix of oats, brown sugar, cinnamon, chia, flax, pumpkin and sunflower seeds.
Kristen Strauss
These muffins are amazing. I used honey because it’s what I had. I regularly “forget” to eat all my bananas so that I can make these. A couple always get eaten straight away and I freeze the rest. I generally get 11 out of the batch.
Liz
Just made these exactly to the recipe & they were absolutely delicious. They not only tasted good but looked good too!
Karine
Hi Kate. Thanks for the recipe. Just wondering if it will work ok to substitute the whole wheat flour with all purpose flour??
Kate
Hi Karine, yes that typically works in my muffin recipes.
Sarah
I love this recipe! It makes me feel less guilty about eating delicious banana muffins at any time of the day. The coconut oil also helps keep the muffins moist for a good few days.
Anne-Marie
Just made these! Wow, they are delicious; so moist. Next time, I might try to make them into a loaf.
P.S. We had to leave them in the oven for longer than 25 minutes. Our bananas were likely more wet coming from the freezer (and we didn’t measure them, we just put three).
Tracy
Will this recipe work with quick oats?
Kate
Yes, it will!
Jean Smith
Absolutely delicious and so easy. Thank you! I made a double batch and added blueberries to the second one. They were even more moist than with just bananas. I also halved the olive oil and added applesauce to replace the other half. This wasn’t due to fat, but because applesauce brings even more moistness to muffins. I am gluten and dairy free, so used a combo of rice flour, teff flour and cassava flour (with a bit of xantham gum to help it rise). I also used a mixture of flax eggs and chia eggs. I have a few muffins and then put the rest in a bag in the freezer. I warm a couple in the oven each day to have with my coffee. This makes me a very happy camper.
Ginny
Just made these with chocolate chips and they were incredible. Love it!
Jennifer
These are so tasty! Super easy and really moist and delicious!!
CiCi
This recipe was pretty tasty very moist. The muffins came out darker then I expected but the flavor was present. I used honey and coconut flour. I only had two bananas but still had plenty of “batter”
Nick
Can I use regular AP flour?
Kate
Hey Nick! Yes, you can.
Jennifer
LOVED this recipe! We used regular vegetable oil and honey and results came out super delicious and moist. Thanks so much for sharing :) Can’t wait until our next batch of bananas become super ripe so we can make this again.
Ruby Comboz
These are delicious!! My favorite muffin recipe so far. So moist! Would it work if I make the batter a night before and bake it the next morning?
Kate
Hi Ruby! Glad to hear it! I’m afraid this recipe may not be a good candidate for making the batter the night before. Since it’s leavened with baking soda, the baking soda might be out of bubble-making abilities by then. You could at least whisk together the dry ingredients beforehand.
Jess
I made these today and my kids love them! Healthy and delicious! Win win
Kate
I love it! Thanks for your review, Jess.
Serene
I tried making these and they were soo delicious!!! Light and moist, definitely will make again :)
I do have a question and would like to ask if your oven setting was fan-forced? I’m trying to figure out why my muffins didn’t have that nice golden brown top (like in your pictures!). I tried leaving them in the oven for an extra 10 minutes – but didn’t dare extend any longer for fear of making them dry.
Taste wise this recipe is perfect, but would like to get that gorgeous golden muffin top for the gram ;)
Kate
Hey Serene! No, I don’t use a fan-forced oven. Perhaps your oven runs a little cool?
Ralph
Great muffins! I substituted greek yogurt for oil, 1/4 cup maple syrup and 1/4 cup brown sugar, 1 cup flour, 1/2 cup coconut flour, 1/4 cup whole wheat flour (needed to use extra flours). They tasted great. The whole family likes them.
Hélène Crépault
Wonderful healthy muffins. Used the exact recipe (coconut oil) and the results were as described! Ended up with 12 big muffins and 7 mini ones. Delicious!
Denise
I made this recipe and split the flour using additional oats ground to flour consistency. They came out very good. I have made them 3 times now and definitely like using the maple syrup over the honey. I think the coconut oil and maple syrup really adds to the flavor. Also added walnuts. The real test is my husband liked them and actually asked me to make them again!
Susan A Kelly
wickedly good, i changed just one thing, 1/2 dark molasses, and 1/2 of the maple syrup.
Kate
I’m happy to hear that. I’m glad your changes worked well.
Kathy
Fluffy, moist and delicious! We used maple syrup, olive oil, whole wheat flour, and added chopped walnuts with granulated sugar on top. 25 minutes in the oven. Just the right amount of sweetness and perfect texture. It’s a keeper.
Tracy
I’ve made this muffins dozens of times and my family loves them! Today we switched it up and put them in the waffle iron. So delicious!!
Kelly
I only seem to have mini muffin molds in the house right now.. do you think I should change the bake time?
Kate
Hey Kelly! The mini molds will work, but since you’re reducing the size of each muffin, yes—the muffins will finish baking much sooner. Keep an eye on them and remove them from the oven when they reach the visual cues provided.
Diane
Great recipe , thanks
Kate
You’re welcome, Diane!
Sonja Bow
I always make these, they are amazing, though this time I only have oats I can blend into flour and self raising flour, how would I go about that ?
Thankyou for your delicious recipes!!
Kate
Hi Sonja! I have been testing oat flour in my banana bread. It seems to work well there, so it may be an option here. I just haven’t tried it yet. :) It’s just delicate when warm. That may work here too. As for self raising flour, I don’t typically recommend it as the leavener can vary based on brand. Some readers have tried it before, with varying levels of success. Sorry to not be more helpful!
Allyson
I always have these on my counter/in my freezer! Favorite muffin recipe!
Karina
Just made this today! It’s my new favorite recipe :) I replaced the flour with blanched almond flour and it’s good – it’s not wet. I baked it for 25 minutes though.
Tamara
Wow, best banana muffins ever!! So good!!
Donna
Hi, thanks so much for this recipe…..this is a 5+-Star for sure. I added walnuts with chopped dates and used flavourful well browned bananas (freeze old ones for recipes like this). As you indicated these are extremely fluffy muffins. This is for sure the best banana muffin I’ve ever had. Second recipe using coconut oil and the difference in baking is amazing (pie dough comes out beautifully), as it so enhances the texture and flavour. See you are a vegetarian too so will be checking out your other recipes (looking for bean type dishes). Thx. again.
Kimberly Delmore
Wow these were amazing! I don’t think I have ever left a review on a recipe before but these are superb! Came out very moist. Made a double batch as 3 bananas was way over a cup for the ripe bananas I used. 3.5 bananas gave me 2 cups. I used 3/4 honey and 1/4 maple syrup of the amount called for to sweeten. Also used applesauce for about 2/3 of the amount called for of oil, and a little coconut oil. Made 1 dozen with walnut, 1 dozen with chocolate. In love with these muffins. Thank you.
Ulwi
I was originally planning to make your Healthy Banana Bread, but then realized we didn’t have a loaf pan. I made these today, and they were great straight out of the oven, as well as easy to make! They were moist, fluffy, and sweet, but not too sweet.
The recipe actually made too much batter for my small muffin tin, so I put some in a ramekin and baked it a bit longer.
Substitutions:
Grapeseed oil for the coconut oil
Honey instead of Maple syrup
Gluten free 1 to 1 flour blend
I added chocolate chips to some muffins and blueberries (tossed in flour) to the rest.
Thanks for a great recipe, my family, including my normally picky little brother loved them too!
Niteesha Nagowah
Hi,
I am planning on making these muffins this week.
Can you please give me the flour and oats measurements in grams please as in Australia our 1 cup equal to 150g and I know it is too much.
Thank you.
Valerie
Best banana muffin recipe I’ve tried and tested having each ingredient on hand and followed to the letter with the best results. So moist and delicious.Thank you!
Joanne
I made them without the Cinnamon and used almond milk and olive oil. I also added chopped up apple pieces and Dried cranberries They came out perfect.
Camille
Soooo good! I added some hemp hearts. My picky kid helped make them and he loves them!
Nat
These were amazing! Just fluffy and moist enough with just the perfect amount of sweetness from the bananas and honey (i didn’t have maple syrup). Added walnuts too for the crunch. Great for an afternoon snack together with some hot tea!!! Thanks so much for the recipe :)
kerrianne stewart
These came out so good! I added nestlé toll house morsels. Perfectly sweet and cozy. Perfect with a cup of coffee in the morning.
CC
Any recipe that begins and ends in 1 bowl always grabs my attention. Thank you for a very good recipe, but I did some changes based on what was in the pantry. I used 1 cup almond flour and 3/4 white flour; 1/4 cup chocolate honey and 1/4 cup pure maple syrup for the required 1/2 cup; because of cholesterol I reduced the 2 eggs, to 1 egg plus an egg substitute; and unsweetened almond milk was my preference. The addition of walnuts and a few semi-sweet chocolate chunks are always a welcome flavoring to banana muffins. We enjoy muffin-tops because they are easy to put in the toaster. So this recipe did make 12, which were baked on parchment paper for 13 minutes at 325 degrees. My batter was a bit runny so I added a couple Tbsp of extra oats, but that didn’t seem to help. Do you think I should have upped the flour requirement, since I didn’t use whole wheat flour?
Kate
Hi CC! I’m glad they turned out well with your modifications. I’ve been experimenting with almond flour in this recipe, and yes, I think you needed more regular flour here.
Isaac
I literally buy extra bananas every time I go to the store to make this recipe. Ran out of regular flour and processed some rolled oats to see how that would go. Oats could have been finer so the muffins came out really soft and a little grainy but flavor is still so good!
Samar
it was amazing . Thank you so much for the recipe
Michelle
Can I use spelt flour?
Kate
You can! Same amount.
Genevieve
Yum! These were a fantastic way to use my very ripe bananas. I couldn’t get any whole wheat flour at the shops so I used plain flour instead. Definitely a few favourite! Thanks Kate ☺️
Purvi
I made these muffins to save bunch of ripe bananas and to have something different and sweet during lockdown. I just layered the mix on a backing pan and cut squares when ready. They turned out delicious. Nice of you to provide options for replacements. Thanks!
Rene
Wow! Seriously impressed with this recipe… we are in lockdown in South Africa and had to improvise on ingredients.
Used normal white baking flour, golden syrup, sunflower oil and only used two bananas (all I had). Added mix seeds and oats and topped with pumpkin seeds.
They literally came out of the oven and I’ve almost polished them all…. will have to go to the shop to get more ingredients. Will make this recipe over and over again. Love the cinnamon flavour!
Amanda Branson
Absolute favorite recipe! made these at least 5 times and they’re amazing!
El
Been looking for healthier muffin recipes and came across this one. I used agave nectar, skimmed milk, plain flour (using 25% more as required) and a touch of baking powder as well as soda, replaced oats for choc chips and it made 16 amazing muffins! Really pleased with them, super easy and tastes delicious.
Maria
I made this recipe twice already! My family absolutely loves them. I’d prefer the coconut oil too, and I added another banana for a stronger banana flavor. I also add a tsp of brown sugar— sue me! So making them again, thanks for this ☺️
Danielle
I am making these for a second time right now. I’ve made the banana bread many times. They were a hit and I shared the recipe with a friend. I always wonder if other people will like them because they’re not as sweet as typical bakery items (and that’s what I love about this recipe) but I’ve yet to hear someone dislike them.
Kate
Thank you for sharing, Danielle!
Nicole
I have tried so many sugar free, healthy banana muffin recipes and this one is by far the best we’ve had! Thanks so much for sharing this! My 1yr old daughter and I will be enjoying these for breakfast all week!!
Anna
Can I use AP flour instead of whole wheat? If so would it be the same amount?
Kate
Hi Anna! Yes, you can. Same amount. :)
Bethany
DELICIOUS. They are the sweeter side, but so good! I didn’t use oats or chocolate chips because I didn’t have any, but I think I will try them next time!
Tamara Versteeg
Honestly, I made these muffins half asleep in the morning and rushing with three kids running around my legs…
The BEST, EASIEST, recipe to follow, fool proof instructions. I didn’t need to modify or change. Thank you for making our morning YUMMY!!!!
Roxy S
Great recipe! I did find it a bit on the dry side…what would you suggest I add to make it more moist?
Thanks! :)
Roxy
Kate
Hi Roxy, sorry to hear it! The muffins should not be dry. How did you measure your flour and what kind did you use? I always stir the flour, spoon it into cups and level off the top with a knife. If you scoop it into the cups instead, you could end up with significantly more flour, which could produce dry muffins. It’s also important to use fully ripe bananas and to measure exactly 1 cup of them—otherwise you could alter the moisture balance.
Michelle
Oh my goodness! These are SO good! And super easy to make. I don’t even like banana bread, but I’m in Los Angeles, and have a lot of over ripe bananas. I didn’t have extra virgin olive oil, so I used olive oil and I couldn’t tell the difference. I used honey and almond milk, and increased the amount of oats. I added mini chocolate chips and ~ 1 1/2 TBSP chia seeds. I’ve NEVER written a review for a recipe, but this one was SO good that I felt it necessary. Thank you Kate! Five stars!
Roxanne
I made these muffins with my five year old daughter and they were such a hit! My husband and almost one year old gobbled them up. Great recipe. We’re making them again tomorrow!
Kate
That’s great! I’m glad your kids and husband loved the, Roxanne. I appreciate you taking the time to review.
Sydney Parsons
I only used 1/3 cup of honey and added blueberries, and these are wonderful! My family loves them. They make a quick easy breakfast, especially if you put some almond butter on them.
Kate
Great to hear! I’m happy they are a hit with your family.
Amelia Burgess
Hi – can I use plain flour instead as I can’t find any whole wheat?
Kate
Hi Amelia! Yes, that will work well.
Elizabeth Medeiros
I rarely bake and had some ripe bananas. I came across your recipe and they turned out amazing and delicious!!
Kate
I’m happy to hear that, Elizabeth! Thank you so much for sharing your feedback.
Michaela
Hi Kate!
These were delicious! However, I did find that I had quite a bit of leftover batter. Does it matter that I am using Australian measurements? I’ve just learned that american cups are actually a different weight to australian cups/teaspoons etc.
Kate
Hi Michaela! That could very well be the case. I’m happy it still turned out well for you, even with varying measurements.