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!
Kayla
These are phenomenal! I easily made these gluten free by just subbing flour for oat flour! I made no other changes. So so simply delicious! Thanks for a great recipe!
Manda
As a mother and a beekeeper, I am always on the look-out for recipes that are healthy and utilize honey. With that said, I was so happy to stumble upon this recipe using coconut oil, whole wheat flour, and a honey option! I did not make any changes to the recipe, just added some chia seeds as an additional option. The muffins just came out of the oven- the texture is nice & light and they are sooooo delish!!I never write comments on blogs but felt inclined to let you know how great this recipe is. It’s a keeper! Mahalo! If interested in more about honey & bees, follow me on Instagram @mcpheesbeeskauai
Terri Potter
First time making a recipe from Kate and this was very yummy! I used unrefined organic virgin coconut oil and coconut unrefined sugar on top. To answer another comment, these do not taste like coconut at all! (I don’t care for coconut).These are wonderful and will definitely make again. Thank you for sharing and will look at other healthy recipes you have posted :)
Malinda
These muffins are so good! I made them for the third or fourth time today (this time w/chocolate chips!), and they’re always delicious. Thanks for being my “go to” blog for healthy versions of just about anything my family could want.
Zakirah
Commenting again to share another workaround that works for me.. My niece is allergic to eggs so I subbed the 2 eggs with ½ cups yoghurt, and they taste amazing! I did no changes except for the eggs. Thanks so much Katie, this is my go-to breakfast muffins now!
Sheena
Do you happen to know the carb count for these?
Nancy
These came out delicious. I topped them with coconut sugar and oats. I will definitely make them again. Thank you!
Meg
can i substitute oat flour for wheat flour??
Kate
I think some others have had success making that substitution, but your muffins will probably turn out more dense than the ones pictured.
Bree
This was the first time I tried to bake anything and it turned out well! Thank you so much!
Ribas with Love
This is a delicious looking recipe and gorgeous photography as well. Nice Job!
Zakirah
Just want to report another change that I made and works well. I’m trying to cut down on my sugar intake, so I halved the maple syrup/ honey to ¼ cup, and added ½ tsp of powdered Stevia (the white one). It tastes just as sweet as when I used ½ cup honey.
TY Kate for this great recipe! I’m eager to try the pumpkin muffin version because my aunt brought a pumpkin yesterday :)
Christina
Had 3 bananas who had seen better days so searched for a banana recipie and found yours. Delicious! Made as is, using the maple syrup and coconut oil and for milk I used whole milk. Added chocolate chips to half the batter! Yum. Thank you. Will be making this often as muffins are my new go to for my kiddos for snacks and breakfast and even part of lunch.
Kelly
I make this recipe in loaf form as written and bake for 60 mins. Love it! Making it right now :) nom nom
Maria
just made these tonight! added some cried cranberries for some extra sweetness. I’m a pretty bad baker so any recipe thats no fuss is great. they turned out delicious! and healthy! I’m trying to change the way i eat so these have added a great healthy alternative to dessert. thank you :)
Sara
These were amazing! I substituted gluten-free baking flour and gluten-free oats to make it g/f and vegan and they turned out awesome. My coworkers couldn’t get enough! Can’t wait to try other recipes.
Kim
Love love love these muffins so healthy and delicious!! Thanks Kate!
Tan
Hi There
Do we whisk with a proper whisk or can I use a fork? or Cake Mixer?
Thanks
Tan
Kate
A fork is fine. You don’t need any fancy equipment for these.
Tan
Hi Kate,
Thanks a lot!!! I failed in my earlier attempt as I got the oil measurement wrong… will definitely try again! Am sure it will turn out well if I didn’t see the measurement wrongly…
Thanks again for all the amazing recipes!
Nina
I was searching for a way to use the very ripe bananas sitting in the kitchen and I came across your recipe. One word, fantastic! They were moist and flavorful. I substituted 3/4 cup of the flour with almond meal and added a 1/2 cup of chopped pecans. I’m hooked on the great recipes – thank you!
Alison
Made them last weekend and will be making them again today! So delicious and perfect for when my bananas are starting to get a bit too ripe.
Gen
I made these muffins last night. Followed the recipe exactly using the maple syrup, coconut oil, almond milk, and flax egg options. AMAZING!! I haven’t had a lot of luck with vegan baking and these came out perfectly. Super moist and flavorful. No doubt I will be making these again.
Thomas Engine
These muffins were AMAZING!!!! i love o bake and these muffins were some of the best banana muffins i’ve even experienced!!!!!!
I will definitely recommend these to my local book club as we’re always trying newer healthier foods.
Thanks Cockie and Kate!!!!!!!! ;)
Jessica
Hi, i am gluten intolerant – Would i be able to substitute the flour for a gluten free one such as brown rice or buckwheat flour? would this still work as well?
Thanks :)
Kate
An all-purpose gluten-free blend should work! I’m not sure about brown rice or buckwheat.
Melanie
I made these for my UU church’s 50th Anniversary to offer some restricted calorie choices for people. They turned out pretty well–much lighter in texture than a typically dense oil-rich muffin, and they rose nicely. I used olive oil and Canola oil since I was out of EVOO and low on Olive. I also used sugar-free syrup and unsweetened almond milk. My kids weren’t crazy about them because they weren’t very sweet, but that was a selling point for me. In future I might increase the sweetness a bit or just use honey.
Brittany
Just made these. Delicious!!!!
Aime
I want to make these so bad!! All I have in the house flour wise are plain white, self raising and buckwheat flour.. Would any of these work?
Tara
Yeah I was trying to figure this out too. I can only find the ratio for subbing whole wheat for regular white (3/4 to 1 cup). But it apparently isn’t the same going the opposite way, though you will use more white. I really want to make these too!
Maggie
im from Uruguay!!! Made this today and love the recipe. I added some oatmeal crumble on the top!!! MMMMMmmmmm delicious
Melina
I made these muffins and they were the best banana muffins I’ve ever eaten! They were so moist and delicious, thanks for a great recipe.
Paula
Kate,
I made these muffins today and my youngest son told me they were “Amazing!” I used coconut oil and coconut milk, and I added some chocolate chips in before I baked them. I sprinkled them with thinly sliced almonds along with the turbinado sugar before I baked them. I used a six muffin tin, and it also made an extra one. Big, beautiful and delicious! The maple syrup made them delightfully sweet. I sent your recipe and web site to my daughter in Florida :)
Paula
Hi again, Kate!
I forgot to ask you if you have a suggestion for storing the muffins… I’d like to bring some to my oldest son. I know he will love them! Thank you so much for this recipe! The best part about it is that the ingredients you used are so healthy!
Rebecca
I did mess up a little bit making these, because I store my maple syrup in the fridge and when I mixed it with the coconut oil, it became a hard mess. Had to heat it on the stove a bit to make it liquid again. I added some chocolate chips and used white flour because I didn’t have any whole-wheat flour, and they turned out very tasty. Next time I will definitely try it with whole wheat flour.
Caitlin
Mmmmmm these are currently baking in the oven and they smell DELICIOUS! Can’t wait for them to come out in …. 8 minutes. If they taste as good as they smell, I have no doubt that this recipe is a winner. Thanks Kate! It’s tough to find good “healthy” muffin recipes.
Katie
These turned out really well. I substituted applesauce for the oil and agave syrup for the maple, and added a few chocolate chips. My 3 year old son agrees that they are delish!
Ally
These muffins are so good! I’ve made the honey version twice and they’ve worked out perfectly. I added some chocolate chips each time, and just recently I swapped a few tablespoons of flour for cocoa powder and yum! When adding the cocoa, I added a little extra baking soda and a little extra honey because I read online somewhere that cocoa is drying and the little extra baking soda helps with the acidity or something like that. I’m not a pro in any way, but I know they tasted great in the end! Thank you for this recipe.
CARMEN
Hi Kate, any reason why you use extra virgin olive oil as opposed to regular olive oil for baking? Here in Spain we tend to use regular olive oil as it has a milder flavour.
Kate
That’s a good question. I use extra-virgin olive oil exclusively because it’s higher quality and can withstand higher heat. I bet regular olive oil would work, though.
Mae
Soo good^-^ i added almonds a little treat chocolate in some and pumpkin seeds: amazing :D will have to try the pumpkin ones next!
Rachel
Hi , Am going to make these but do you need to use self raising flour or just plain flour???
Kate
I recommend white whole wheat flour or whole wheat flour, not self rising. All purpose will also work.
Catti
OMG they are amazing! I added in some goji berries, chia seeds, LSA and sultanas/raisins and they turned out amazingly too. I wil def be looking at more of your recipes. Thank you!
Jaime
These are there best recipe I have found for healthy muffins! Really moist, tender and fabulous! I have tried a number of online recipes for variations on these ingredients and this is by far the best one yet. I took these to a dinner tonight and they were a huge hit with folks who would not ordinarily be interested in healthy versions. Thanks so much for making there recipe available. (We use all whole wheat flour and add lots of organic blueberries.) Cheers!
Kathy Cross
Delicious muffins, the kids devoured them!
Hannah
I discovered your site about a week ago and I have already made three of your recipes – loved them all! I just made these but with chia and almond milk to make them vegan :) they turned out so yummy, thank you for this awesome recipe! I can’t wait to try more.
Kate
Thanks, Hannah! I’m so glad you found my site. :)
Mimi
I just made these muffins using butter instead of oil and they turned out terribly. Still trying to figure out if that was the beginning of my downfall. They never rose, despite the baking soda, so they are dense and a bit gummy-like. I used silicon muffin cups and substituted a bit more flour for the oats, as I had none; otherwise I followed the recipe exactly. I have an ancient European oven that only provides heat from the bottom, so perhaps heat distribution really matters with this recipe. The batter tasted delicious, but needless to say I don’t think I can make these again. :( An absolute fail.
Melissa
These are delicious! I mix in chopped walnuts and mini semi-sweet chocolate chips and the whole family devours them. I don’t even add the extra cinnamon, oats and sugar on top because they’re already perfect!
mikey
Inly had two old bannana but I also had to old soft plums so I used those as well. I added in two handfuls of blueberries and the results…. vanishing muffins. Deliscious, thaks!
Naomi
These banana muffins are my husband’s favorite. I’ve made them a few times before, but wasn’t sure if I reviewed them or not. They are wonderful, moist and perfectly sweetened. I am a lover of healthy, delicious recipes. I appreciate that you don’t use excessive sugar and I am grateful for the alternatives of maple syrup and/or honey vs. white sugar. I used a whole extra teaspoon of cinnamon, as you’ll notice in my reviews is common, simply because I love it in baked goodies. I don’t want a subtle note of it, I want a full taste of its warmth and yumminess.
Rachael
One of the best healthy muffin recipes out there! absolutely amazing. I added sultanas and put flaked almonds on top before baking. Will 100% make these again :) Such a great and easy recipe.
Maria Savoie
Made these muffins about a month ago and everyone loved them ! Made them exactly as he recipe states. My son in law that doesn’t usually like healthy recipes , loved them. Making them again today ! Thanks for this great recipe !!
Kristy Lake
I was looking for a “healthier” banana muffin that I could serve to my kids for breakfast. These were perfect! I used a 50/50 combo of natural maple syrup and honey, and topped them with oats, unsweetened shredded coconut, and a sprinkle of raw sugar. I used super ripe bananas that were very sweet, so I cut back on the recommended syrup/honey by just a tad. Still delicious! Next batch I’m going to try adding some ground flax and walnuts. Thanks for the recipe!
5kiiers
We made these muffins today – delicious.
We replaced some of the wheat flour with oat flour and some with wheat bran, and they came out a dream.
First time using olive oil in muffins, complete success.
Hailey Williams
I’ve made this recipe in the form of bread and muffins and they’re both absolutely amazing!! Though, I was wondering how many calories there are in both recipes.
Janice Mundee
These banana muffins are the best I’ve ever had! They are moist, flavorful and, yes, healthy as well. I made extra and put them into the freezer. They defrost and reheat nicely. I just returned from Canada and will make them this time with Canadian maple syrup, as well as maple sugar sprinkles on the top.
Phil Atkinson
Awesome recipe Kate. I made these for my daughters birthday and they were a huge success. I had a number of the parents asking me for the recipe :) It would probably make a great banana bread as well in a long pan.
Question: Do you have any idea of the nutritional values? Carbs, Protein, Fat etc.
Hazel
I’d love to make a batch of these for my toddler. Will it turn out well with frozen berries mixed in?
Aakanksha
Happy happy !!
Coz they came out awesome and fluffy plus its healthy with whole wheat flour and banana for my son who is a picky eater. Thanks!!
Christine
Just made these tonight. So. Good. This is going to the top of my favorites!!
I made it exactly as stated and I wound up with one dozen and 8 mini muffins (I had extra batter so had to use my mini tin). Not complaining about the bonus yield – just an FYI to others.
Patricia
Can you provide the nuturtional values such as calories, carbs, Sugar protein, fat , fibre Etd. Thank you
I make these all the time. Delicious!!!! Thank you
Lydia
Bought some almost-black, super ripe bananas cheap and was looking for the perfect recipe to use them up. I love your recipes so I came straight to your site and knocked up these…I can say that they did not disappoint! Added some sultanas and chopped walnuts, delicious! Yum, yum, yum! Thank you for creating the best recipes that hit the spot make time and time again!
Jessica
I make this recipe at least once a month for the family, sometimes with chocolate chips, and other times with pieces of candied ginger. It’s delicious! Always a hit. I use 1/4 cup brown sugar and 1/4 cup maple syrup, and I’ve found that you can really use any type of flour (bread flour, gluten free, etc.) with little issue. Enjoy! Would recommend!
Preeta
Hi there, I am curious why you have milk in this recipe but not in the banana bread recipe? I like the idea of adding oats and milk so could I use this recipe to make banana bread? How different are these two in taste? Thanks!
Aidah
Great recipe! They turned out nice and fluffy with just the right amount of sweetness. I chose olive oil over the coconut oil and maple syrup over the honey. I also added some dark chocolate chips. Definitely my new go-to recipe. Thanks!
Patricia cormier
Could you please provide the nuturtion values.
Thank you
Christine Vladic
Thank you for sharing this recipe. I made them with agave syrup and extra virgin oil. It came out moist and tasty. The best part it is less in sugar.
Catherine
I love these muffins! They make for a wonderful healthy snack! I’ve even tried slightly decreasing the honey and they still turn out fine!
Bob
Great recipe; there are a million banana muffins out there and this is top of list and healthy too. Thanks!
Emily
Love this recipe! It’s so easy, wholesome, and delicious. I’ve made it with white or whole wheat flour, and with honey or brown sugar – both substitutions work great. I’ve also tried adding walnuts and raisins. This is now my go-to muffin recipe. PS – I live in KC too :)
Sanchi
Love this recipe! I made it so many times and I like how unforgving it is with little substitutions and more/less of the ingredients. Comes out perfect everytime :)
Heather
Just found this recipe and made it today – they were so soft and delicious!
I used rice syrup as I didn’t have enough honey or maple, and added some dark chocolate chips to it, yum!!!
Will definitely be making these again :) Thanks so much!
S
Love this muffin recipe! I used unsweetened applesauce along with the honey and it turned out great! Thanks:)
kate
Do you prefer honey or maple syrup when making your recipes?(since there is always an option) just wondering because I’m confused haha thank you!
Kate
Hey Kate! I love them both. If you like them both, just go with the first one listed in each recipe—the first option listed is always my favorite.
Sara
I used coconut oil, almond milk and honey – OMG!!! So good, kids love them too! They are super moist. I didn’t sprinkle oats on the top, just cinnamon and sugar. We will make these often.
Sara
I have never reviewed a recipe before, but this was so DELICIOUS that I just HAD to thank you! :D
Brinley
These are so beautiful. I have no idea how many times I’ve baked these, but every time I do they are gone in less than a few days. Would definetly recommend!
Vera
I love this recipe!
I made them many times now, once i cut the maple syrup in half for a breakfast muffin, i like them less sweet in the morning and added nuts, oats and raisins.
I am about to make a bigger batch, whats the best way to store these?
Ahuva
Just made this recipe and I love it!! I didn’t have any almond milk and didn’t want to use regular milk, so I just put in a bit of apple juice and used slightly less honey. Worked perfectly!
Julianna
My sister and I made these this morning. They are amazing! Thank you so much for the recipe.
Colleen Hannaford
Just made these muffins OMG! They are scrumptious! I used honey as a sweetener, coconut milk and some dessicated coconut and chocolate chips. I cooked them in mini loaf tin. Will definitely be making them again.
Amber
These are in the oven right now. I’m making them for my son who just turned 1 on the 10th. He’s allergic to dairy so I needed to make something dairy free and not processed (there’s always hidden milk). They smell awesome. Can’t wait for him to try them. I’m sure he’ll love them because banana is his all time favorite! I’ll make the pumpkin ones next. Thanks a bunch.
Stephanie
Decided on a whim to make muffins tonight and your recipe was the first that came up when I did a search for Healthy Banana Muffins. They were delish! Both kids made their way upstairs to sample and they loved them! I used coconut oil, and maple syrup. I also added a few chocolate chips to half the batch. My son asked if we can make these regularly. Thanks for the great recipe.
Kate
Thank you for letting me know, Stephanie! I’m glad you enjoyed the muffins.
Marji
My twin 4 year old boys and I made these today: 6 muffins with blueberries and sultanas and 6 with dark choc chips. Even my picky 8 year old daughter who hates bananas loved them. I’m about to make 2 more batches to put in lunch boxes during the week. Thanks for the recipe!
Kate
Thank you, Marji! That’s so nice to hear.
Durar
Can we skip vanilla
Kate
Yes
Becca
I made these muffins yesterday and YUM! This is such a wonderfully simple and tasty recipe, I can already tell it is going to be a new ‘go-to’! I have had some baking fails as of late but this has restored my confidence in the kitchen! So thank you for sharing this! xxxx
Kate
So glad! Thank you, Becca.
Amanda
I used earth balance melt “butter” which has coconut oil in it and they turned out great. I am going to make these all the time – so moist and tasty!
Kate
Glad you enjoyed them! Thanks, Amanda.
Jessica
These are wonderful. Best of all my girls love them. The picky one has no idea I used coconut oil. She is also an oatmeal hater and snarfed these down. Thank you.
Kate
Thank you, Jessica! I’m glad to hear it. :)
Ashleigh
This is the first recipe I’ve made from your site and I’m hooked! These muffins are delicious and super easy to make.
Kate
Thank you so much, Ashleigh! I hope you enjoy the other recipes just as much.
Sarah
Just a message to let you know that these have become my go-to muffins. I use rice malt syrup instead of the honey or maple, but I’ve also made them with both. Oh, and I add blueberries. They’re genuinely the best recipe I’ve found. Thank you!!
Kate
Thank you so much, Sarah!
Gemma
Thank you for this recipe, my boys loved making them and eating them! I wondered if they could be frozen?
Kate
Yes, they freeze great!
Mallory Maynard
These are so delicious and easy! I used Cashew milk and added in cocoa nibs and pecans. So yum! Thanks for the great recipe!
Andrea
These are the yummiest ‘healthy’ muffins I’ve ever made. I’m so pleased with this recipe, I’ll be using it again and again. I used olive oil as hubby isn’t a huge fan of coconut oil and I used honey as maple syrup is SO pricey here in Bermuda I just couldn’t use a 1/2 cup at one go, lol! The topping is a must too. Going back for my second now :)
ALYSSA F.
These are my go-to healthy muffins. I have tried so many variations and it never fails to turn out delicious! I just love them!
charlotte fitzhardinge
hi! i made these today. i used vegetable oil and maple syrup. They held their shape and mixed perfectly, they just seemed to be very bland and lacking in sweetness, even though i used very ripe bananas and added more maple syrup. Thanks xx
Heidi
Love it, I have made them multiple times.
Ronnie
These are really good. Not too sweet. Moist, wholesome yumminess. Thank you.
Jill
Do these need to be refrigerated?
Kate
They’ll keep for just a couple of days at room temperature, a few days longer in the refrigerator, and for several months in the freezer.
Nanda
Made it for my family last night, used gluten free flour instead – It turned out SO delicious – my family loved- its low in call, the whole batch (12) muffins is only 500 cal making it 41 cal for each
Thank you for the recipe.
Kate
Thank you, Nanda!
gita
my friend did them and I Love it! my q is what if I wanna make them with gluten free flour,how much I need to use?
Bronwyn
Delicious. Turned out perfect!!
Kate
Awesome! Thanks, Bronwyn!
Lindsey
These made 12 muffins for me (possibly because I just threw in 3 bananas instead of measuring it). I subbed molasses for honey, and all-purpose flour for whole wheat, but they still turned out amazing! Thanks for the recipe :)
Kate
Thanks, Lindsey! I’m glad they turned out well!
Krysta
Hi Kate!
I love reading your posts! I’m excited to try this recipe. Can I add some natural peanut butter? If so, do I need to omit something else?
Thank you!
Krysta
Kate
Hi Krysta! Thank you for your note. I think you could add peanut butter. I’m not sure how much to suggest that you add, and I’m not sure that you need to omit anything else… I wish I could say for sure! Please let me know if you try.
Kara
These are delicious! I reduced to 1/3c maple syrup, used spelt flour, dairy milk & used 1 egg & 1/4c Apple purée (ran out of eggs!)
Kara
Made 18 smallish muffins (1Tbs batter)
Kara
Sorry, a soup spoon!
Kate
Thanks, Kara!
Naaila
Just made these and they’re are so yummy!! Moist and sweet and so healthy. Thank you so Much
I think I’ll make these every week!!
Kate
That’s great to hear. Thanks, Naaila!
Amber
These muffins are delicious! We added some mini chocolate chips and my entire family loved them!
Kate
Thank you, Amber!