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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Molly Yandell
Just made these and they are sooo good! Two of my daughters like banana bread but the third one says I should always make these muffins instead. :-) I think I agree. I had four bananas to use so I also made your banana chocolate chip cookies and they will come out of the oven soon! You have consistently fabulous recipes — my go to source for sure. Thank you!
Stephanie Medlin
So yummy! Have been enjoying for breakfast and I feel like I’m indulging but also happy to know they’re sweetened with maple syrup and bananas!
Only needed 2 bananas. Easy recipe! Thanks!
Kari
Not sure I have anything new to add–I agree, these are DIVINE. So moist! We are not GF, but I did have some GF flour on hand (one of the Bob’s mixes) so used that. I used a combo of honey and maple syurp, and put pain old sugar on top for a treat. Yum! My only concern is that my batch tasted a bit too baking soda-ey, but that must just be my issue. I mixed my flour and baking soda in a separate bowl, too, to make sure the baking soda was distributed… just cause I am crazy that way, so kind of ironic that it still tasted like soda. At any rate, thanks for the yummy treat.
Kate
Thank you, Kari! I love your review and appreciate it.
Sara
Tried this recipe today and it turned out great! The muffins smell and taste amazing. It’s a very healthy alternative to the regular recipes that call for a lot of sugar. I didn’t use the oats in mine because I had none in my pantry but I did add White chocolate chips to it.
Thank you!
CEMALIYE Osman
Thanks for the lovely receipe. Turned out so scrumptious light and easy to make.Gone in 10 min.
Kate
Hooray! I’m happy you loved them.
Aimee D
It’s possible the gluten free flour that’s added that flavour?
Dee
Just made these and they came out amazing.
Jessica Mendez
Very tasty muffins! Will definitely be making again when I need to use up soft bananas!
Diane
Could I use canola or vegetable oil in place of coconut oil or olive oil. Thanks !!! Can’t wait to make these !!!!!
Eliza Butler
Yes :)
Mindy Cantrell
These are wonderful! I did as you suggested and used unsweetened applesauce instead of oil as I am watching fat grams. I used whole wheat flour, and half honey, half pure maple syrup as I didn’t have enough syrup. I also added 3/4 cup chopped pecans. I sprinkled the tops with oats and sugar as you directed. Wow! These are great! I will be making them again and again – thank you for a great recipe <3
Joanne Tarabicos
This is delicious. Added mini chocolate chips to the ingredients.Anytime I have ripe bananas I will definitely make these.
Naomi
Have already used this recipe multiple times. Most delicious and healthy banana muffins ever! Such a super easy recipe as well :) Thank you!
Anna
My 4 and 6 year old helped me make these this morning and I must say they are the best banana muffins. As my 1.5, 4 and 6 year olds were stuffing their faces, they kept saying how these “are the best EVER mom”! Thank you so much for such an easy (we followed it exactly) and delicious recipe!!
RebTaskSLP
I made it! I had extra soft mango, so I added ~1/2cup into it, 1/4 tsp fresh graded ginger, 1/2 tsp cardamom. I also sifted all the dry ingredients before adding them to the mix. I only have mini cupcake pan so I made 12 mini cupcakes and two small loaves. YUMMMMMM.
Allison
I’m new to your site. These muffins did NOT disappoint. Much better than the ones i used to make full of sugar. I made these with half white half wheat flour and maple. Can’t wait to try more .
Michelle Pears
Best banana muffins I’ve ever eaten…bought or homemade. Fantastic! Definitely making them again. Big bonus that they’re healthy too, not that you’d know it :)
Leslie
I love this recipe and make these all the time. I was wondering what you thought the time would be to make these into mini muffins?
Kate
Hi Leslie! Yes, this is a great recipe for that. Just cut the time in half and adjust as neceesary.
Brittany
These were delicious! I added chopped apples and extra cinnamon. My husband loved them, and we both appreciated having a healthier alternative to the banana bread we had been craving. We live in Chile so maple syrup wasn’t an option (though I bet the flavor would be amazing), but I had some dark brown sugar on hand and it worked just fine.
Linda
Sounds so good. Can’t wait to make them! I’d like to use the Bob’s 1 to 1 Gluten Free Baking Powder. Are any adjustments necessary for this substitution? Thank you in advance.
Kate
Hi Linda, following the recipe exactly and using Bob’s Red Mill Gluten Free 1:1 baking flour will get you a delicious result!
Liesdy
They are so good and moist. I used honey and chocolate chips and half with pumpkin seed and cranberry. Love this healthy recipe. Thank you for sharing.
Sandy
Just made these and they were absolutely delicious (added chocolate chips in too, yum)! They’ll be my breakfast and snacks because I can’t get enough of them haha. Thanks for the recipe Kate, really happy when I find something that uses whole wheat flour! I’ll definitely be making these again :)
Nikki
Made these banana muffins today with the help of my 3-year old and they were delish!!
Love that the recipe is so versatile and that I could swap out some ingredients for another. I experimented with almond butter in place of coconut oil, used a combination of unsweetened apple sauce and maple syrup as sweetener and added some walnuts and chocolate chips. I also used flax eggs. They turned out amazing.
Thank you!
Ashley
Amazing…. so delicious
Laura
Just made these and they turned out great! I’ve made quite a few banana muffins recipes in the past (mostly healthier style recipes) and although generally tasty, none have tasted or looked as good as these! Had to use regular white flour as no wholewheat unfortunately and did half honey/half maple fruit syrup, and added some chopped pecans and Reece’s choc chips! I seemed to have quite a bit extra mixture so made around 15 (not complaining!) Will definitely use this recipe again, thanks :)
Leila
Hi thanks for this! I was wondering how much Agave could be used instead of honey, and if butter or yogurt could be used in place of oil?
Kate
Hi Leila! Agave should work, and I think melted butter would work well instead of oil.
Mel
Same here with the baking soda taste! I wonder why?
Kate
Hi Mel, did you use fresh and aluminum free?
Saurabh
Kate, I bet you are asking about the type of baking powder she used, but your recipe calls for baking soda. The recipe looks awesome, but I believe you intended to use baking powder here because you have no acid in the recipe. Without acid to neutralize, it is bound to taste like an alkali. I have not tried the recipe yet, but I am pretty confident that 2 tsp baking powder instead of the 1 tsp baking soda will make the muffins rise very well with absolutely no aftertaste.
Kate
Hi there! Honey and maple syrup are actually somewhat acidic and seem sufficient in neutralizing the baking soda. You’re welcome to try it your way, though!
Sue
I’ve made these six times with my 5yo, and we love them. We vary it up a bit … we use homemade pear/apple sauce Instead of 100% banana, and it’s turned out well. We vary the flour sometimes (whole wheat and almond are nice with pear/banana). Sometimes we reduce the sweetness, if we add chocolate chips. It’s easy, super adaptable, and delicious. Thank you!
mary bosworth
These muffins were delicious! They were not overly sweet as so many banana bread recipes are. In fact, I did not even add the small amount of sugar to the muffins tops before baking and it was not missed. My husband has an enormous sweet tooth and he loved this recipe. Thanks so much, Kate!
Lindsay
Hello,
I just tried this recipe (banana maple muffins) and loved them! I used olive oil and was a little unsure with how they would turn out but they were fluffy and delicious. I will try to make them next time with coconut oil I think. My kids love them and I feel great that they are sweetened with maple syrup. Thanks and we will definitely make these again!
Emily
I had already tried your banana bread recipe and it was a hit so I was excited to try the muffins too. They did not disappoint! However, I did add 1/4 cup less flour than what was suggested. Also, I substituted half of the whole wheat flour with oat flour and did not add any extra whole oats. They were delicious. The perfect texture, moist and super soft. Thanks for the recipe!
Margie
Delicious!!!
Audrey
I love to bake and I’m always quite critical about the results of my baking but these muffins have been spot on the several times I’ve made them. They are absolutely amazing! I make them with honey and coconut oil. You can’t taste the coconut at all which is nice. The sweetness level with the bananas is perfect. Also in my opinion they are SOOO much better with chocolate chips! Will continue making these for years to come. Thank you so so much for the fantastic fool proof recipe
BomBom
Great recipe……as usual!! I substituted 2 1/2 cups oat flour and added chocolate chips and pecans. I got 18 muffins. My pan is ancient and must be smaller than most. Or maybe it was the add ins?? I let the batter rest 10 minutes before filling the pan and they were baked perfectly in 22 minutes. So glad I found you a year ago when I was prescribed a low gluten diet. I have used many of your recipes every week!
Alison Murphy
I always struggle to find healthy, baking recipes that don’t contain obscure ingredients. We’ve been baking a lot more in the past few weeks and my toddler loves it. This recipe is perfect!! It’s tasty and my toddler asks to make them, but I don’t feel guilty when he eats them because they’re perfect for a healthy snack. This is now my go to banana muffin recipe! Love it.
Enid Fraser
These are great muffins. They’re very moist without being sticky as can be the case with some banana muffins. I added walnuts to mine and they were delicious. Thank you. This recipe is a keeper.
Karen
Just made these. They are in the oven. I have a question: I had to “oven-ripen” my bananas. Never done that before. Lots of clear liquid on pan & I was not sure if I was supposed to include all that liquid or not? Wouldn’t it make the muffins soggy? Why are oats “optional”? Wouldn’t they change the texture & make the muffins more dense? Or not? Hope these turn out good. They are for an early Mothers Day brunch tomorrow.
Kate
Hi Karen! I hope your muffins turned out well! I have not had success with oven-ripened bananas and I’m honestly not sure if you should or should not include the liquid from the pan. In my experience, the small amount of oats added to this recipe qualifies more as a “mix-in” that offers a more hearty texture. You can make the muffins without them and they still turn out great (the same would not be true for oat flour). Hope that makes some sense!
rachel
Thank you for this yummy recipe! Can I use almond flour instead of regular flour? Is it a direct ratio substitution, please? Thank you
Kate
Hi Rachel, Sorry I don’t recommend almond flour as a 1:1 ratio substitution. You need to change too many things to get the right result.
Rachel
Ok! Thank you very much!
Michelle
Really tasty! After trying these, I could see these becoming a new staple in our house for sure.
Amber
Just made these yesterday! They are so spectacular. Super moist and not overly sweet, which is what I was looking for. My entire family is a huge fan! Tastes amazing and healthier than a lot of recipes out there.
Natalie
These are delicious! I am gluten-free, and replaced the whole-wheat flour with 1 cup rice flour and 3/4 cup almond flour, which worked well. I also used 2 chia eggs in place of the regular eggs. They were probably a bit denser than muffins with regular flour and eggs, but very moist and tasty! I also added just a few chocolate chips – because chocolate chips :) Although I think they’d be lovely just plain, or with toasted coconut flakes.
Thanks for another great recipe! Your food is getting us through lockdown x
Danielle
I make these all the time and LOVE them. I always double the batch and freeze some for mornings with my kiddos. We have lots of food allergies in our house, and they still taste great with all our substitutions. We use egg replacer for eggs, oat milk for milk, and enjoy life chips for chocolate. I’ve also had great success adding chia seeds and using half the amount of maple syrup. Such a delicious, versatile recipe!
Jessica Black
This was really yummy! I added around a cup of chocolate chips. Perfect for breakfast or a sweet snack!
Anitha
Absolutely amazing banana muffins. Couldn’t believe that these healthy ingredients can yield such lovely, delicious tasting end result!! These muffins are so moist and the flavour is so amazing because of maple syrup. I am keeping this recipe!! Thanks Kate for your amazing healthy recipes.
Jess
Made these last week and they turned out delicious! I had added chocolate chunks and walnuts :) Quick question though – I want to make these into bigger muffins using my 6 muffin pan, would I need to do anything different other than account for more baking time?
Kate
Hi Jess, I would suggest more baking time. I’m not sure how much, as I haven’t tried it. But, I would recommend doing it in increments.
Barbara S
I have a celiac kiddo and we have modified this recipe using 1 cup 1 to 1 GF flour and 3/4 cup almond flour and it turns out delicious! Baking time needs increased to 30 min or more.
Kim
So tasty and easy to pull together since everything can be mixed in one bowl! We make as written (except a bit more cinnamon) and opt for half honey and half maple syrup…just for kicks! Have made twice already.
Sasank
I made these this morning before work. I loved how easy and delicious they are! I smashed three ripe bananas into the bowl with the sugar and eggs to not dirty an other dish and that seemed to work fine. Just in case anyone else hates doing dishes as much as I do :)
Thank you Kate for all the delicious recipes, and hello from Brussels
Rebecca
These were gorgeous and stayed moist and edible for a whole week. Defo a new fave recipe.
I’m in the UK and wanted to check: are cup measurements different for wet and dry ingrediants? I tried to buy cups online and the site said they could be used for both, but other sites say that some cups are for dry only.
Kate
Hi Rebecca! Good question. I’m glad you were able to hunt down some measuring cups. It’s true, we use different measuring cups for dry and liquid ingredients. They differ every-so-slightly in measurements, but you could probably get by most of the time with your one set. The dry cups have a perpendicular handle and allow for easily leveling off the top of the cup with a knife. The liquid cups are transparent (usually glass) and designed for pouring, with marks on the side for accurate measuring. Hope that helps!
Laura
I have made these muffins twice now and they come out just great – fab recipe! The oats and sugar on top make them look quite professional too! Both times I have ended up with too much mixture for 12 muffin cases (not complaining though!) Perhaps my silicon reusable cases are a little smaller than average… Definitely a keeper.
Allegra
Can you use all-purpose flour for this recipe? What would the measurement be? I don’t have any whole wheat flour unfortunately…
Kate
Yes, you can! Same amount. :)
Sonia
This recipe is amazing! I substituted oat flour and coconut palm sugar and they turned out absolutely delicious! With my 4 kids, they won’t stay on the counter for long. Highly recommend!!
Kate
Thank you, Sonia! I’m glad you loved it.
Kate
Can I use instant oats?
Kate
Hi Kate, You want old fashioned for this recipe.
Carol Carver
Thanks for the great recipe. It’s very versatile as I only had 2 bananas I substituted one for some apple sauce. The mixture make 15 which was a bonus!
Kate
You’re welcome! And hooray for bonus muffins. :)
Jen
I added all the calories of each ingredient, and saw that the calories for each muffin is arpund 450. How come it says 200 on this recipe?
No hate, just wondering!
Kate
Hi Jen! Unfortunately, I’m not a nutritionist and can only use the tools that I have available. More on my nutrition information.
Maria
I love these easy to make muffins and so do my friends and family. I add a tsp baking powder to make them fluffier and top them with oatmeal flakes, coarse sugar, cinnamon and walnut pieces.
Saskia - Canada
Yes, another hit! And mine look just like yours, #proudamateur…haha
Very easy, very delicious. I added lemon zest of one organic lemon. Instead of milk, I substituted 50/50 home made kefir/whey.
Moist inside. Thank you for your easy healthy recipes that make baking fun for me.
Kate
I’m happy to hear that! Thank you for sharing.
Nicole
Made these with olive oil, maple syrup, and whole wheat flour options. Delicious and super moist! Thank you!
Laura N
This note is mainly for myself, but if anyone wanted to try a SUPER-healthy version of these –
I swapped unsweetened apple sauce for oil, used 4 bananas because that’s what I had on hand, omitted the maple syrup and just eyeballed a couple tablespoons of honey, and went with about a 1:1 ratio of regular flour and oat flour (I put old fashioned oats into my food processor and made an oat flour of sorts).
They came out only subtly sweet and very dense, but really really moist, probably due to so much dang fruit in them! – so much so that I put them back in the oven for another 5 mins, which didn’t burn them but helped finish them a little. I think letting them cool will also solve the issue. They are probably entirely different than Kate made them, but I liked them! Thanks for the fantastic, versatile recipe :)
Michelle
Lovely taste, although with baking soda I didn’t know if I should use self raising flour or plain flour (I’m in the UK, opted for plain and think I made a mistake)
Annalise Tingler
I usually make banana bread with my over-ripe bananas, but after having gained more than I’d care to in lock-down, I was looking for a healthier recipe!
This recipe was delicious! I did use only 1/3 cup of maple syrup instead of 1/2 a cup and that was sweet enough for me. I love all the options, makes the recipe simple! I liked it so much I used it twice in a week…best way to use up the over-ripe bananas! :-)
Kate
Thank you four sharing, Annalise! I’m glad you enjoyed it.
Mrs S
Delicious. Even my banana hating husband enjoyed them!
Lindsay
I made your pumpkin muffins yesterday and will be making these today! They are wonderful and my toddler loves them! I make them into mini muffins and sprinkle a flax, chia and hemp seed blend on the top for some texture instead of sugar. Thank you for a great recipe!
Kate
You’re welcome! I’m happy you loved them, Lindsay.
Ngoni
Really like the result. The muffins were tasty, I however did not add milk. I also did not have wholewheat flour, so I added half a cup of bran. Thanks for the recipe.
Karen King
These are delicious – we added a few handfuls of blueberries which we had lurking in the fridge to the batter as well. Yummy!
Lauren Bracamonte
Wow love it!!! My parents don’t necessarily like “healthy” food so I didn’t tell them what these were made of but they loved it. I added dark chocolate chips and *chefs kiss
Rhona
I absolutely love these muffins. Moist and flavourful and quite healthy to boot. Thanks for sharing it.
Melissa
These are amazing! I was looking for a muffin recipe without baking powder (since I don’t have any) and these were delicious! I also suck at baking and they turned out well!
Rachel Simpson
These came out perfect, thanks for the recipe!
Jackie D
Amazing! I never comment when i make a recipe but this is my first and deserves the acknowledgment it deserves. I followed everything except i used white unbleached flour because that all i had and i put 1/3 or 1/4 of maple syrup since that stuff is pricey and i dont mind a little less sweetness.Came out excellent- left them in a couple minutes past the recommended max since my ovens not the best. What an amazing breakfast treat, thank you!
Rezeda Dozier
This is the best recipe for banana muffins in my opinion! I’ve been making these for over a year now, and I think it is a perfect breakfast with a cup of coffee. Thank you so much for the recipe!!!
ian b
Excellent! Kid approved.
Chloe Peebles
I’ve made this recipe too many times to count now as it’s become our must have breakfast during this WFH time! I’ve started sifting the flour as I incorporate it with the coconut oil and honey mixture, which I think works well, but not sure it’s necessary. I’m exploring with add-ins; last week it was grated apple and carrot (which my husband swears was my best batch yet). I’ve gotten bolder so I’m currently trying orange zest and bourbon which is in the oven right now; fingers crossed it turns out well! Thank you so much, Kate!!
Priya
These are amazing!! I love that they’re healthy – but there’s one major issue…we always have to eat at least 2 each and could easily eat more! I can’t make enough!
Ann
These are so yummy! They are perfectly sweetened and moist. Your recipe is spot on. I will have to make another batch tomorrow as these went very quickly in my home.Thanks so much for sharing!
Emily
Made these today w honey and 1/2 c of fresh strawberries! Added 1 T of extra flour to soak up the strawberry juices and they came out PERFECT. Best strawberry banana muffins I’ve had. Thanks Kate!
Jennifer
Wow- Just baked our first batch! I opted to use 1/3 cup salted butter, 1% milk, and 1/2 cup honey. I also grind my own white wheat berries and keep the flour in the freezer- makes a powdery, fluffy whole wheat flour. We added in the oats, as well as fresh blueberries and ghirardelli milk choc chips. A surprisingly soft, tasty perfect muffin! Very excellent. Thank you so much :)
Jade
Thankyou so much This is my go to muffin recipe and I have made these awesome g/f muffins so many times! At least 30 and I always double the recipe. I change it up sometimes with coconut, berries, choc chips or whatever else sounds good. I freeze the lot in a big container and take them out individually as needed and heat in the microwave for 30 seconds. Just fantastic, thank you
Kate
I love that this is a regular for you and you have tried different variations, Jade!
Smitha
This is our go to recipe for the muffin during this lock down. My kids are hard to please and this recipe is our favorite.
Kate
I’m glad this is a favorite, Smitha!
Sue
Great recipes. Just a suggestion to also add the weight for the ingredients as many of us use digital scales. thanks!
D
Perfect!!!! I even added a bit of flax seed (1/8 c) and some amaranth flour (about a 1/4 c of the total flour). Have you done this as a loaf? If so, how long do you bake?
Kate
Hi D! I have a banana bread recipe you should try. :)
d
Thanks! And the muffins froze perfectly.too!
nav
hi, can i make these using all purpose flour , i dont have whole wheat flour
Laura Raffaele
My kids love banana muffins and I was looking for a healthier alternative. I omitted the oats because of an allergy but followed the recipe otherwise. These were a hit!
Joy
Very yummy muffins! Some how I got 18 muffins out of this and that was filling the cups full! I had one extra banana I used and added chocolate chips and pecans! Maybe that’s why? Either way delish and kid approved.
Kate
Hi Joy! Adding additional ingredients increased your output. I’m happy they still turned out well. I appreciate your review.
Wazza
Very easy s, very tasty… Also proud of myself , first time baking from scratch
Libi Jojy
I just made the cupcake, and I used chapati flour, and it came out really soft and moist! Thank you for the recipe. My kids loved it.
MaryAnne
Hi Kate
I am not a baker generally or a cook for that matter but I love having a muffin with my coffee in the mornings. It’s a many year ritual so finally I decided to try baking and these were my first attempt. They came out really well and I tried them again adding chia seeds, pecans and dates. Yummy! The first time I used maple syrup and the second time honey. And the second time I put half banana and half apple sauce because I didn’t have enough banana. It all worked! I was delighted. Now I am wondering if there is a way to add fine wheat bran without screwing up the entire recipe and if so how? Could I substitute some bran for part of the flour? I really love these so I would like to make it work. Thanks so much!
Kate
Hi MaryAnne! I’m excited you are loving them so much and have tried lots of mix-ins. For your question on wheat bran, I’m hesitant to say go for it without trying it. You would likely need to decrease the flour to see if it worked. Not sure by how much, sorry!
Katie
Honestly this recipe muffin is so delicious. I prefer it over my butter/white flour/refined sugar recipe. The only change I made was adding two teaspoons of baking powder to my flour before adding it to the wet ingredients as I was worried they wouldn’t rise. They were perfect. I will make these whenever I have bananas that would otherwise get thrown away. Highly recommend
K
Just love these, added bonus not adding sugar (unless I skipped a step). This will be my all time go to banana muffins. Thank you!
suzanne Treloar
These are GREAT muffins. I added a large dash of hemps seeds and chia for my bone health oh and walnuts too. Perfect way to start the day with my coffee and smoothie. Thanks. I look forward to more of your recipes.
Suzie
Christine
These muffins are really yummy, I added chocolate chips and chopped walnuts, good recipe, especially with the maple syrup!
Laura
These muffins were excellent. I made them with a mix of melted butter and olive oil (what I had on hand) and mixed in fresh blueberries to the batter before baking. I used the oatmeal and maple syrup. Everyone enjoyed them!
Kate
That’s great to hear, Laura! Thanks for your review.
Joyce
I made these with my 3 and 4 year old grandchildren. Yes, there were a few egg shells I could not retrieve…however, what fun and they came out so moist and delicious! Their family eats very wholesome so they appreciate a recipe like this. We followed it exactly as written with the addition of 3/4 cups chocolate chips – yes, I know, more sugar but everyone loved them! All of your recipes are amazing!
Libby
Hello!
A couple of questions! How do I substitute oat flour here? Is it also 2 1/2 cups (love your banana bread recipe!)? And how do I turn these into mini muffins timewise? Thank you very much!
Kate
Hi Libby! Yes, substitute per my oat flour states so you would want roughly 2.5 cups of oat flour. I think this would still work mini muffins, I suggest cutting the time by half. Reminder, oat flour is a little more delicate so let them cool completely. Let me know how it turns out for you!
Shruti
They came out so moist! I absolutely liked the measurements of each ingredients. I got 11muffins maybe because the eggs were not large enough. I also used my lakanto maple flavored monk fruit syrup as I am trying to keep it low sugar. Anyway, for me it was very first time making muffins and I enjoyed it with your recipe. Thank you! :)
Sandra
OMG!!! Those muffins are incredibly delicious! Thank you so much!
Rhonda
These are delicious! I added chocolate chips. Better than any banana bread I’ve ever had. I did not add the sugar or oats on top.
Meg
Hiya, I’m wanting to make these muffins but I don’t know if i should use self raising flour or plain flour?
I’ve got self raising whole meal flour or doves farm organic rye whole meal flour.. what do you suggest?
Thank you,
Meg.
Kate
Hi Meg, I don’t typically suggest self raising flour as the leavener an vary and baking is pretty precise. I haven’t tried rye here, but you could try it. Let me know! Sorry I don’t have more direction for you. Wholemeal flour grain is likely too grainy.
Shauny
Can I use reg all purpose flour?
Kate
Hi Shauny! You can typically use all purpose flour as a replacement. I prefer the flours listed in the recipe. Let me know how it works for you!
Sneha
Love them!! I added blueberries as add ins and it was just yum! My fiancé was so happy eating them!
Sonia
Can i replace the oil with penut butter?
Kate
Hi Sonia, I know that works for some in other recipes. I haven’t tried it here. Let me know if you do! Sorry I can’t be of more help. I wouldn’t want you to have a bad result without my testing it!
Paige McGaheran
Easy to make and DELICIOUS! Will definitely be making these for all occasions. Thank you!
FYI – Using a larger muffin tin increases the baking time a little bit.