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!
Rachel
This recipe is great! I used olive oil, the 2 bananas I had on hand instead of three, and added chocolate chips. After 24 minutes, they came out perfect at altitude :) Will definitely make again.
Kate
Wonderful, Rachel! Thank you for your review.
Kc
Hello!
This looks amazing and I plan on making it soon as a gift. I’d like to add some peanut butter though, if i did, do I have to make any adjustments to the ingredients? Thank you!
Kate
Hi KC, Adding peanut butter into the batter would change the recipe. These muffins are great topped with it once baked!
Jessica
These are my favourite banana muffins to make ! My toddlers love them also. They are so moist and delicious. Amazing that they are dairy free and with no refined sugars !
Kate
Wonderful to hear, Jessica!
Kathy
Lovely recipe, my kids love them. I added half of a grated zucchini, had to bake a little longer but are very delicious (and secretly nutritious).
Kate
That’s great, Kathy! Thank you for your review.
Dan
That’s a fantastic idea. I’m about to make a batch for road trip fuel, totally going to copy you
Irma Lopez
Loved your recipe, I made it twice, my family enjoyed it so much. I added walnuts and substituted applesauce for oil; still delicious. Thank you
Padu
My maple tapping season is over, time to use some of the last (darker) syrup for baking. I only had one big banana, so partial recipe was in order. I picked up the habit of separating the egg(s) and beating the whites at some point and tend to do that for all my quick breads. Also like to sprinkle on sunflower seeds. Eating the delicious tester and the rest are headed to L A with us for the plane ride. Thanks for the inspiration.
Krista
These were so easy and tasty ! I did it with cocoa butter and maple syrup. Used regular flower though cuz that’s all I had. I love them. I’ve already had two and want two more. Thank for sharing !
Gloria
Amazing. Came out so delish!!!
Kate
Great to hear, Gloria! I appreciate your review.
Roula
Hello! I made this recipe and I substituted whole white flour with gluten free. They were tasty when u bite into it, but you taste bitterness at the end. Where could that be from?
Kate
Hi Roula, I’m sorry to hear that. Did you add the salt? What brand of gluten free did you use. The blend could have thrown off the taste.
Jennie
Could whole wheat flour past its prime be the culprit for the bitterness?
Kate
That could impact it, sure.
Priscilla
Made these as minis and they were so incredibly delicious (and baked in half the time)! I added half banana, half grated zucchini and threw some chia seeds and ground flax into the mix. They were a huge hit with every person in our house – big and small! Currently working on another batch as I type. Thank you for such a great and versatile recipe!
Kate
You’re welcome, Priscilla! I appreciate your review.
Megan
I also got a bitter note at the end. I used King Arthur white wheat flour, half honey and half maple syrup and olive oil. In the future I would omit the oats, I wasn’t a fan of the added texture inside the muffin itself I’m not sure where the bitterness is coming from, definitely disappointed that it’s there.
Kate
Hi, I’m sorry to hear that. Did you use baking powder or soda? Did you add the salt?
Claudia
I made these muffins for a kiddo I cared for at the time and I LOVED the recipe and the kiddo as well!!! I decided to make it exactly the same again except I added in Chia seeds, flaxseed meal and brewer’s yeast and freeze them for lactation muffins!
Kate
Thank you for sharing, Claudia! I appreciate your review.
Elaina
Have you tried using Almond flour for the recipe? If so, are there any changes I should make?
Kate
Hi Elaina, I wouldn’t recommend almond flour here. You could use How to Make Oat Flour or a gluten free 1:1 replacement if needed to make it gluten free. Or try my Gluten-Free Banana Bread (Made with Almond Flour)
M
I was looking for a less sweet banana muffin with more whole grains and this is it! Exactly what I wanted for breakfasts. So surprised at how much rise they got with all whole wheat flour. Thanks for another perfect recipe!
Catherine Moore
Best banana muffins EVER! I get rave reviews from literally everyone who has eaten mine! Thank you KateAlso feel virtuous just standing beside them:)
Leila
This sounds great. Can I keep the batter I. The fridge over night for fresh muffins?
Rebecca B.
So yummy! I made these with flax eggs to make them safe for my 1 year old (egg allergy) and we both love them! Thank you for such a great recipe!
I’ve made them with eggs before too and didn’t notice a difference with the flax eggs version.
Barb
Thanks for this recipe! It’s one of my 3 year old’s favorite breakfasts as well as my own. It’s become our Sunday treat.
A few tweaks I’ve been making if anyone is interested in alternatives… I cut the maple sugar in half (and they’re still nice and sweet) and fold in a cup of blueberries. Delish!
Gina Rossi
I used Oat milk and added protein.
I actually forgot the eggs all together. I noticed they were dry( lack of eggs, now i know lol) so i added extra oat milk and bananas.. they came out so freaking good!!! Definitely a favorite!
Terri Smith
I just made these tonight and they were so good!
Kate
I’m happy you enjoyed them, Terri! Thank you for your review.
Petra Davidson
These are so easy and fast to make with minimal dishes! They turned out beautiful. I added 2 tbsp flax meal, 2 tbsp sunflower seeds ground and instead of rolled oats used oat meal to hide it from the kids.
Chris
These are fantastic! I added craisins and chopped pecans. With my additions, I had enough extra batter for a giant muffin, they all turned out perfect. I especially love that they are healthy, but you’d never guess. I can’t wait to make them again!
Emily
Just made these and they turned out perfectly at high altitude (8k feet) with no adjustments! Moist and delicious.
Andy
Perfect recipe, easy to follow with very familiar ingredients. I used AP whole wheat flour. I misread the oven temp and baked them at 375! I will try 325 next time.
They came out great: nice and airy, moist and full of flavour. :)
Kate
I’m glad they still turned out, Andy!
Jana
Hello there,
I am a big fan of both the carrot and banana muffins, however I followed the recipes to a T but still got a bitter taste in the end. How can this be avoided?
Kate
Hi Jana, did you use aluminum free baking soda? That can impact the taste.
KathyB
Brilliant!
Just made these to use up some bananas.
Added roasted chopped walnuts and some chocolate chips. This must have made the batter “fuller” as I was able to get 16 muffins.
Soooo yummy!
Kate
Wonderful to hear, Kathy! Thank you for your review.
Dyana
Amazing!!! I couldn’t stop eating them! I used oat milk, a bit leds maple syrup and plain flour. I’ll be saving this recipe. Thank you Kathryne
Megs
Hi Kate!
Do you think I could substitute that maple syrup for coconut oil? I prefer not to use sweeteners at all, but not sure if leaving it out will leave the recipe unbalanced!
Thanks so much
Kate
Hi Megs, I don’t know if you will get the same result. I’m not sure without trying it, sorry!
Rhyan
I baked for 50m for a 8.5×4.5 load and it came out perfect!
Kate
That’s great to hear, Rhyan! I appreciate your review.
Madeline
These are the best muffins I’ve ever made!! I added a bit of coconut extract (since I had some why not) and blueberries and some chocolate chips! So so good. Thank you for sharing this recipe :)
Kate
I’m happy you enjoyed it, Madeline!
Rebecca
This is my favorite banana muffin recipe, its been in my baking rotation for a couple years now for the kids lunches.
My 3 youngs boys all LOVE them. They freeze really well too
Emily
Me and my toddler loved them!!
Kate
That’s great! Thank you for your review!
Mallory
Delicious recipe. Made exactly as listed, except I omitted the cinnamon since I didn’t have any left.
I use a lot of your recipes and they are always amazing! Thanks.
Melanie
This is without a doubt the best banana muffin recipe going around!! I left out the oats and added in walnuts and some white choc chips and they are to die for!! These muffins are so easy and quick to make that even someone who’s challenged in the kitchen like myself, can make them!!
Kate
Wonderful! I’m glad you like them and feel confident making them, Melanie.
Rachel
These muffins are sweet and so delicious. I make them regularly. I have found that they are even lighter if I let the batter sit in the muffin tin for 10-15 minutes before baking so that the whole wheat flour can more fully rehydrate. Sometimes I also sift my flour through a large metal strainer and that also seems to make them lighter.
Kate
That’s great to hear, Rachel1 I’m glad you enjoy these muffins.
Jocelyn
Hi, thanks tor the recipe and I made a small batch (halved the recipe to try!) and it turned out well! Just wondering for the baking soda, do we need to have some kind of acid ingredient for it to be activated or would baking powder be better for this recipe? I was trying to taste for the bitter aftertaste some comments wrote about and I got a little hint of it but not sure if it’s my mind playing tricks.
Kate
Hi Jocelyn, Did you use fresh? Are you sure your flour was also good? That can contribute to a bitter taste.
Paula
Delicious! Made two batches after trying the first one
Kate
That’s great, Paula!
Willow
There are SO many banana muffin recipes out there and I’ve tried a lot, but I always come back to this one. It’s the best and adapts so well to whatever add-ins you want!
Capa
They are good. I used eevo, maple syrup, and milk. It took 25 min in the top rack of my gas oven. I’m pleased with how healthy these are, but I would not say they are the tastiest muffins I’ve made. Most muffins taste like cupcakes, so it’s hard to compete. Haha Add ins would probably help that. Blueberries would be awesome in these. I think they could have used more banana maybe. Like 1.5 cups instead of one.
Janette
I made these as breakfast for the marshals on a walking event. I used olive oil. Everyone loved them and I passed the recipe on to numerous people. They were still fine two days after I made them.
I’m going to try them tomorrow with honey as I’ve used up all my maple syrup and have some mushy bananas.
Kate
Thank you for sharing, Janette! I appreciate your review.
Ruth Postma
I just made these, unfortunately I didn’t have ww flour so I used unbleached, and had some real maple syrup that my sone tapped from one of his sugar maple trees, true Canadian here, they are delicious!! And no sugar! That’s awesome! This is a keeper recipe for sure! Thanks for sharing!
Kate
I’m glad they still turned out, Ruth!
Kim J.
I made these today, by following your recipe using honey and EVOO. I was curious if my somewhat picky 12 & 14 year-old girls would have a negative comment. It was a pleasant surprise! They both commented on their own saying how much they liked them. I’ll be bookmarking this one for another future day! Thank you!
Dean
Just fyi. I used Bobs gluten free flour, and Trader Joe’s coconut oil. Had to use refrigerated coconut milk because of a nut and lactose allergy so couldn’t use almond milk. Way too much of a coconut flavor which overwhelmed the banana so will try this again using one or the other but not both. But they were moist and light. Will definitely try with whole grain flour next time.
Atoosa
Can u use butter instead of oil ?
Kate
Hi! I recommend these muffins as written.
Kristina
Made these last night and they turned out really delicious! I added coconut sugar and mini chocolate chips to the top and it’s so good. I also had 4 brown bananas I had to use up but it was great. Only thing was mine took a really long time in the oven. It made 14 muffins and took over 30 minutes of baking until they were golden brown.
Kate
I love to hear that, Kristina! I appreciate your review.
Julie
Hi kate,
If I were to use oat flour instead of the whole wheat flour would they still turn out okay?
Kate
Hi Julie! Be sure to follow my How to Make Oat Flour and it will work.
Renee
These muffins are delicious. My picky husband loves as well as my daughter and her family. Nice to have a healthier version of a delightful breakfast muffin with no refined sugar. I have baked multiple times and always use olive oil. I find they take about 28 minutes in my oven at 325.
Kate
I’m glad they were a hit, even with the picky eaters! I appreciate your review, Renee.
Jean
I made mine vegan gluten Free and used Bob’s Red Mill, Just Egg and added a 1/4 tsp nutmeg. muffins are very good. Kids love them.
Kate
Wonderful to hear, Jean! Thank you for sharing.
Sarah
I try to keep some of these in the freezer for an easy to pack lunch for my kids. I add mini blueberries, and they are always a hit!
Liz
My very favorite banana muffin recipe! I make these with my one year old weekly now! I just omit the sugar on top, but it’s still perfect! Thank you so much!!!
Kate
You’re welcome, Liz! Thank you for sharing.
Marisa
Just made these with my little girl, they are great!
Kate
Wonderful to hear, Marisa! I appreciate your review.
Laura
These were easy to make and delicious! I used olive oil, and did 1/2 maple syrup and 1/2 honey. These are certainly on my favorite list now!
Kate
That’s great to hear, Laura!
Lisa
Does using water in place of the milk make a difference?
Kate
It works well with both. It’s a matter of preference. I hope you enjoy them!
Nicole
Hi Kate,
I’m wondering if there were a couple of words inadvertently omitted from this para:
“These muffins are a derivative of my super popular banana bread and pumpkin muffin recipes. If you love these, you certainly don’t miss the blueberry muffins in my cookbook.”
Recipe looks delicious and I can’t wait to try it out!
Jasmine
WOW! These are officially my new favorite banana muffin/bread. So delicious and juicy. Used honey and oat flour as well as oat milk. Added dried blueberries too! I’m curious to add fresh blueberries next time and think that would be equally decadent. Also sprinkled two different kinds of oats on top. Next time I think I’ll crush up some nuts and sugar and oat and just make a little crumble for the top. Thank you so much for this recipe!! Love it and I will be making these on a regular basis now.
Mary
My picky toddler and husband loved these. Every bite my son took he said, “Mmmm. Mmmm. Yummy.” I used honey, Erythritol (instead of regular sugar) and Lily’s stevia sweeten chocolate chips. Absolutely delicious!
Kate
Great to hear, Mary!
VC
Hello!
Firstly, I wanted to say that your site is great and your recipes are absolutely lovely!
I was wondering though if there’s any chance that you’d be able to list your ingredients in metric too please, for those of us who aren’t familiar with the US measurement system?
Thank you!
Kate
Hi VC! Sorry to disappoint, I don’t have any plans right now to provide both conversions. However, maybe in the future as it isn’t always as straight forward as it would seem. I know that others who use the metric system and cook from my blog a lot have actually bough US cups,etc. Not saying you need to, just an suggestion of what others have tried. :)
Mandy Hill
Fantastic muffins! I added a handful of raisins too. Delicious
BJ
I tried your recipe with a few variations. I used applesauce, honey, oat flour and added dried cranberries, baked in a loaf pan and it came out delicious .
Thanks for the recipe. I definitely will be using your recipes again.
Kate
That’s great to hear, BJ! Thank you for your review.
Mel
Amazing muffins so moist and delicious! I used almond flour and almond milk and also threw in some walnuts and currants….these are so moist …. Can’t wait to make these again!
Kate
I’m glad you loved it, Mel! Thank you for your review.
Kate
Made these for my toddler and the whole family loved them. This will definitely be my regular recipe from now on!
Kate
I’m glad you loved it, Kate! Thank you for your review.
Keri
So delicious and easy! I made them half w.wheat/ half white flour and added walnuts. They came out perfect and are loved by all! I love following all your recipes…Thank you!
Kate
You’re welcome, Keri! Thank you for your review.
Elsie
I love this recipe and make it for breakfast! Do you think you could make this as a loaf I would Love to know?
Kate
Hi Elsie! I would recommend my Healthy Banana Bread!
Michael-Ann
These are in the oven now! I used almond extract instead of vanilla as I didn’t realize I was out. If these taste half as good as they smell baking, I will be okay with that! Thanks for sharing this recipe!
Jessica
I’ve been making these muffins and freezing them to have on hand. I subbed unsweetened applesauce for the oil and added some mini choc chips and they turned out great! Love this recipe.
Kate
Great to hear, Jessica! I appreciate your review.
Heather
Okay these are SO yummy!
Changes I made:
I used 1/4 c honey and 1/4c maple syrup, olive oil, whole milk, and coconut sugar on the top.
I also used your scone glaze topping linked in your post. That definitely took them up a notch! I made that recipe as is but used powdered maple sugar to replace the powdered sugar. My toddler also loves them. He eats the ones without the glaze. This is definitely a keeper! Thank you!
Kate
Thank you for sharing how you made it, Heather! I appreciate your review.
Peggy
I made these muffins following the recipe using, coconut oil, honey, whole wheat flour and added chocolate chips. They came out moist and delicious. My husband loved them so much he called them magic muffins. I made another batch and froze them so we could enjoy them for days. He said “I hope you saved the recipe, these are the best muffins”. We are trying to eat more whole grains, and have been tryng to use up honey we have stored for years. These are perfect.
Lisa
I made these and they are delicious! I did use butter as i did not have coconut oil but I will make woth coconut oil the next time.I like that they have no refined sugar in them. I did have to cook them a little longer probably due to my oven, but that was no problem! I will definitely make these again!
– Lisa from Nova Scotia
Kate
Wonderful to hear, Lisa! Thank you for your review.
Ceci
Hi…my muffins came out dry… any suggestions? I followed the recipe to a T
Kate
Hi! How did you measure the flour? It may have had too much or been baked too long.
Maggie
These muffins are sweet without extra sugar. I used regular white flour and added raisins and walnuts. I’m making them this morning.
Deb
This is my favourite banana muffin recipe of all time. I have tried multiple variations and found this one works best for a gluten-free diet: I switched the flour to Bob’s Red Mill Gluten Free 1-to-1Baking Flour but only used 3/4 cup. Used One Degree Organic Sprouted Gluten-Free Oats but used 1 1/3 cup. Used 1/2 cup chocolate chips. Used 1/4 cup plain oat milk. Used 1/3 cup maple syrup. Used three bananas. The rest of the ingredients remained the same. These are perfect every time… and of course, never any leftovers! :)
Kate
Thank you for sharing how you made these muffins, Deb!
Chloe
Eating these muffins now! They are delicious. I just did less flour and added some vanilla protein powder and they are great!
Momof5
Love these!! We make the often-vegan with chocolate chips. We add extra bananas and omit oil. They are gone too quickly!!!
May-May
Wow, these are great! I will definitely make these again. Followed the recipe but didn’t have whole wheat flour on hand and used all purpose instead. I love the add in option and added hemp seed, unsweetened coconut and chocolate chips! Delish! Thanks for the recipe!
Kate
Great to hear, May! I appreciate your review.
Katey V.
Perfect muffins the way they are but the second time around I experimented by adding maple syrup and honey together (cause I didn’t have enough of either one), and increase cinnamon to a TABLESPOON cause one can never add/have enough cinnamon, lol. It’s a North American thing I suppose.
Thanks for the recipe!!
Zyniik Whitlow
Wow, these turned out amazing. I’m in love!!! Thank you for sharing your recipe with us!! You’re wonderful!
Kate
You’re welcome! Thank you for your review.
Brittany
Hey anyone know the nutritional info on these? Like sugar per serving and calorie count?
Thanks in advance!
Kate
Hi Brittany! The nutritional information is below the notes section of the recipe.
Kayla
If you, like me, can’t read a recipe and accidentally add as much milk as flour this recipe makes wonderful pancakes.
The only other alteration I made was to grind up the oats.
Suzi
Absolutely delicious…. Extra cinnamon for me let them cool for 10mins and went down a treat with a dollop of pure honey on the side
Maddy
I have made these often exactly as described and sometimes with chocolate chips. Always a winner. However, if I don’t have old-fashioned oats, can I use instant? Plus the consistency with old-fashioned oats is a little more difficult for the youngest of my grand kids. I thought the instant might be easier.
Kate
Hi, I know if it will work as I haven’t tried it. You would likely need less, if you tried it.
Leah Levin
I make this recipe all the time and I love it! Last time I didn’t have whole Oats and I used instant. It worked perfectly.
Emme
I was wondering if I could use oat flour instead of the whole wheat flour?
Kate
Hi Emme! See my How to Make Oat Flour as a guide. But it works well!
Cyndy
Just made these delicious banana muffins. I added walnuts to up the protein but followed the recipe for everything else. Delicious!!! I’ve been looking for a healthier banana muffin recipe and yours is finally it.
Thank you and I’m excited for you that you have a new kitchen to work in!
Megan
Hi Kate
Absolutely love this recipe thanks for sharing. I use this because I’m on a weight loss journey and these muffins do the trick to fight the treat cravings! Do you know roughly how many calories there is per muffin?
Thanks xx
Kate
Hi Megan! The recipe nutrition is below the notes of the recipe.
Ivonne
My kids loved the muffins. I used grape seed oil and added pieces of walnuts. I added the oatmeal inside but decided to add sesame seeds and raw sugar crystals on top, super delicious. I baked them for 23 minutes and left them inside the off oven for an additional 3 minutes. I was concerned they would be on the dry side because the batter looked thick, but not all, moist and delicious was the outcome!
Kate
That’s great, Ivonne! I’m happy to hear it.
Esther
I made these today and just added choc chips at the top and a sprinkle of coconut. They are delicious, thank you!
Carol
Hi. Going to make these healthy banana muffins. Can’t wait! Can I use the muffin liners?
Thanks.
Kate
Hi! Sure, you can use liners. I hope you enjoy it, Carol.
Alicia
Hi ya! Great recipe, I use 1 cup rolled oats and 1 cut flour. Also find I need to adjust temperature to 350. On the east coast.
Nalisha
Hello I love your banana bread and really want to try these. Are these in American cups? Do you have the metric measurements?
Kate
Hi! Yes, this is US measurement. I don’t provide metric conversions at this time.
Nicole Mauger
Hey, I make this muffins regularly and think they are fantastic! I make them gluten free and put non sugar chocolate chips in them and freeze straight after cooking. Grab one for the kids each day. Just wondering if I could add more Oats to make them more filling and more nutritious?? Thoughts?
Kate
Great to hear! I love adding peanut butter or another nut butter to these to add more to them. Let me know what you think!
IG
Delicious & love the nutritional value of these! Ran out of honey & maple syrup, so I used date syrup – worked great!
Ute Webb
Hello Kate,
I love most of your muffin recipes, except the raspberry one. The disintegrated berries made a total mess inside the muffins.
On to my question: I am never able to maintain the nicely shape dome. After they come out of the oven, the tops collapse a bit.
I use organic Einkorn flour, keep ingredients on the counter for a while so they are not cold and follow your recipe completely.
Do you or anyone have any advise?
Thank you!
Kate
Hi Ute, it could be Ute flour, but I’m not sure as I haven’t used it before. It has a higher protein content that could be impacting the end results.
Nikki Cavanaugh
These are super dense and heavy. They aren’t sweet enough and a hair away from being too salty. Definitely won’t be making again!
Kate
Hi Nikki, I’m sorry to hear you didn’t have good results. It sounds like you may have had too much flour. Did you spoon and level it?
Sarah
My family loved this recipe. It’s simple and delicious, satisfying the muffin craving while still feeling healthy. Yum :)
Jodie Proctor
Can you recommend the best conversion from cups to grams? I used frozen bananas and the mix was quite liquidy…
Kate
Hi Jodie, I don’t provide conversions. But I know others have found this conversion table helpful.
Melissa
This recipe is wonderful! I changed a couple of ingredients based on what I had on hand. I used Almond flour vs Wheat, Agave syrup instead of Maple, however I think the maple would have been better. I used Olive oil.
I added pecans and chocolate chips.
Moist and fluffy…..delicious.
Eating healthy can be great
JJamhawi
Can not stop eating them! So moist,
So delicious and so easy to make! I used 3.75 super ripe bananas, 1/3c honey, and I added in coconut instead of oats and chopped pistachios, almonds and chocolate chips! Will definitely make again!
Kate
I’m excited you enjoy them! Thank you for your review.
Stacey
These are wonderful! I made with avocado oil, honey and unbleached white flour and baked in my jumbo muffin pan! Delicious!
Sarah
Lovely recipe! Perfectly sweet (for my taste) and moist. I only had 2 bananas on hand so I added some mashed sweet potato and they turned out great. Would make again.
Kate
I’m delighted you enjoyed it, Sarah!
Terry
Excellent muffins! I used whole wheat pastry flour and made 30 mini muffins. Would be good with chocolate chips. Added dried cranberries to part of the batch. Did not too with sugar or extra oatmeal. Thank you!
Kate
You’re welcome, Terry! Thank you for your review.
Vee
Hi can I use quick 1 minute whole grain rolled oats instead of old fashioned oats?
Will that change the texture too much or be mushy? Thanks!
Kate
Hi! This recipe works best as written. Changing the oat type will impact your results, sorry!
Laurie
Hi Kate!
I made your Banana Muffin Recipe and it is truly amazing! I had to improvise a bit as I did not have plain Maple Syrup or Oats available that day. I used MCT Oil and Bourbon Maple syrup and substituted in a packet of Apple Cinnamon Oatmeal for the 1/3 cup of Oats and top sprinkle. I did not add any raw sugar. They turned out amazing and so delicious and my house smells so good!
Julia
Made these with honey and Greek yogurt since I didn’t have any milk. Added chocolate and they came out great!
Kate
That’s great, Julia! Thank you for taking the time to review.
Angela
I’m not into whole wheat, would the flour measurement be the same for regular flour? Would it turn out?
Signed,
The worst baker ever.
Kate
Hi! It should work, but I haven’t tired it myself. Let me know what you think!
Matt
Just made these. I’m never shy about leaving negative feedback on recipes when it’s warranted. It’s not warranted here! Quite nice, actually, and will definitely make again. I used avocado oil and honey that I don’t really care for by themselves, but they made a great team in this recipe. I also used a full cup of oats. It was definitely not too much. May try even more next time.
Kate
Great to hear, Matt! I appreciate your review.
Heidi
Easy and absolutely delicious!!! The cinnamon is subtle so if you like more of a cinnamon flavor, you may wish to add. I added some dried coconut flakes. I made 6 large muffins and they were perfect at 25 minutes.
Thank you for this great recipe!
Kate
You’re welcome, Heidi! I’m glad you loved it.
Kirsten
I make these ALL the time with King Arthur Gluten Free Measure for Measure Flour. I omit the oats, and they are always perfect!
CF
How do I use almond flour instead of other flours with this recipe? Has anyone tried?
Thanks
Kate
Hi CF, I wouldn’t recommend almond flour as a 1:1 replacement. Instead, you should try my Gluten-Free Banana Bread (Made with Almond Flour)