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:
- 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!
Julie Ann
GREAT muffins. I made these gluten free with equal parts of almond meal/tapioca flour/buckwheat flour to replace the whole wheat flour. NO sugar! yes. thank you.
Kate
Thanks, Julie! I’m glad to know that flour blend works well!
valar
i made this yesterday so easy and so tasty and healthy too my kids love it thank you so much i am looking forward to make more recipes from yours
Kate
Thank you, Valar! I hope you all enjoy the other recipes just as much. :)
Supriya
It was my first attempt at baking and this recipe worked like a charm! I think the temperature and time for cooking mentioned above are perfect. Thanks for a lovely recipe.
Kate
Thank you, Supriya! Happy to hear it.
Jessica S
Just made these muffins and am thrilled. Even my fiancé who doesn’t especially crave baked goods loved them! I made mine with sprouted whole wheat flower, skim milk, honey, and added in chia seeds and walnuts. A+
Gonna go check out all your other muffin recipes now!
Kate
Thank you, Jessica! So glad you loved the muffins and hope you find more to enjoy here, too!
Kath
I made a double batch but did not double the honey – super moist and delicious! Thanks for the recipe!
Kate
Thanks, Kath! Glad they turned out well!
Jill
Just tried these muffins and they seem a bit bland. I used honey instead of maple syrup but followed everything else. Needs some acid or maybe more salt.
Kate
Sorry you’re not loving the muffins. You might like them more tomorrow; I find that baked goods generally taste better the next day. You could always top them with some honey, peanut butter or salted butter.
Peyton
Just made these they are so good! i added some mini chocolate chips and made them as mini muffins and they turned out amazing!
Kate
Thank you, Peyton! Really happy to hear that!
Tash
Great recipe Kate! My hubby & I enjoyed the level of sweetness & my toddler loved it! Thanks so much for this recipe :)
Jordy
Hi Kate!
I am dying to make these muffins but where I live I cannot get my hands on any whole wheat flour! I have searched high and low! Can I substitute wholemeal flour or anything else by any chance? If so what measurement would you recommend? Please help! :)
Marisa
Hi Kate,
I just made these muffins for my 16 month old and they were wonderful! I actually used avocado oil since that was all that I had available, Greek yogurt for the liquid (all that I had again), and a mix of honey and maple syrup. I am always looking for great healthy recipes and thsee muffins were really fantastic!
Amanda
Can I simply leave out the oats if my son is allergic or is that an integral ingredient in the success of this recipe? Thanks!
Kelsey H
I made them without oats -still delicious!!
Amelia Chandler
Super easy and quick recipe! The muffins turned out delicious!
Thanks from Brasília, Brazil
Joe
Just made a double batch of these- I am in love! They are absolutely delicious and I am so excited to give some to my friends and family to try!
dibster
Love your recipes ! – eager to try this one
Can I omit oats from recipe ? Would I need to add anything else in place of oats or use less liquid, etc
Thanks
Tracy McCourt
I made these tonight using organic buckwheat honey- they are easy to make and taste fantastic.
Kelsey H
These are my go to muffins. Easy, healthy and so delicious. I added ground flax, chocolate chips and toasted walnuts (lightly covered in coconut oil and maple syrup). I can’t stop eating them!! Thanks for a great recipe.
Caitlin
Oh my goodness Kate! This recipe reminds me just like my Nana Kate used to make her banana bread. I am so thankful I found your recipe and I can make this for my family and friends! Definitely a go to kind of snack. Much Love :)
Elena
These muffins were delicious! Thanks Kate!
Kari
Hi can I substitute spelt flour instead the wheat? Do this work?
Krysten
These are YUMMY! Moist and flavourful! I added fresh blueberries and sprinkled oats and cinnamon sugar on the top before baking. Will use this recipe regularly from now on. Thanks!
Naaz
I measured everything exactly as the ingredients it turned out that the result was just too dry so i added more milk and it came out pretty bad. Not impressed
Amy
I’ve made these three times and they have turned out wonderful each time! Give them a try one more time!
Tami
These were delicious thank you for the recipe! I somehow ended up with 16 muffins. I added chopped pecans in the batter and some on top as well.
Sandra
Hi Kate, this is my new favorite banana cinnamon muffin recipe! Wish I had found it earlier. I made some adjustments to the ingredients such as using melted butter instead of cooking oil and link my recipe post back here, hope you don’t mind?
S.J
I made these today and they came out perfect! Thank you so much for this awesome healthy recipe… I love anything banana-ey!!
Rebecca
These were pretty tasty; thanks. I’m not sure that I’d call them healthy, though. I didn’t see any nutritional information included. Even without the sugar on top, I figured that there were 8 grams of sugar in each muffin, (based on pure maple syrup). I put walnuts on top to try to boost the protein content.
Charlene
I made the maple-sweetened banana muffins yesterday and just tried one. Amazing! I added 1/2 cup mini chocolate chips and left off the sprinkling of oats and sugar on top.
This will be my new go to recipe for banana muffins.
Well Done!
Amy
I’ve made this recipe several times in the last couple of months! Super easy and delicious! I double the recipe so my kids can eat them for breakfast before school for a few days that is quick for our hectic mornings. Thanks!
Michelle
Making these for the second time in a week! Substituted spelt for ww flour, and added chocolate chips. Used almond milk and maple syrup. Skipped the oat / sugar topping. Even the non-banana eater in our family loves these!
Christina
I added an extra egg by accident!!!! What can I do now???
Monica
Just made these and turned out delicious thank you so much! Feel like an accomplished baker
Mylene
Made these muffins and they are wonderful! Very moist and sweet! I’m making another batch today! My favourite banana muffin recipe! Thank you ;)
Topsie
OMG delish. I never ever bake and these were so healthy and tasty! I sent texts to all my friends immediately! Amazing job, cant wait to try your other recipes!
Mary
By far the best healthy banana muffin recipe I have ever used! Perfect! Added 1/2 cup chopped walnuts. Delicious!
Violette
Hi ☻
I just made those muffins : I used coconut oil and walnut oil and added cubed apples
it’s AMAZING
Thanks a lot for this recipe :D
James C
Great recipe. Didn’t take any creative license and followed directions and quantities exactly. (I used melted coconut oil). Only change was using six-space large formate muffin pan which required 32 minutes at 325 degrees. These are delicious, savory muffins. Certainly not too sweet. All ingredients combine to offer gorgeous vanilla-cinammon-banana flavor. It’s tough to exact the full flavor of bananas in a muffin recipe and this is the recipe’s only shortcoming. But the simplicity of the recipe and very nice flavor makes up for it. Remarkable.
JK
Wonderful recipe. I made it vegan by using flax eggs and vanilla almond milk. I also made it gluten free with 1 cup gf all purpose and 3/4 cup gf oat flour and 1/4 cup oats. Delicious :)
Krista
Can you list the nutrition info so I can track it?
Angela
This came out delish! It yielded 12 generous size muffins for me, and I followed the specs exactly. I also did the calorie calculator through SparkPeople and it came out to 185/muffin. Nice!
Thank you for sharing. :)
Sarah
I have made these muffins twice now and have been a hit both times! The second time I was a little shy of 1 cup smashed banana, so I added a little bit of unsweetened applesauce for the difference. This worked great! Everyone in my family loves them. Thanks for the recipe.
Kate
Glad they were a success, Sarah!
Alice
I made these muffins yesterday and added walnuts and they were delicious. A lot of whole wheat recipes turn out dry but these were very moist. I thought using maple syrup instead of sugar would result in a boring muffin, but I was wrong! The muffin has just the right amount of sweetness, and there is no sugar rush after eating these due to the healthy ingredients. Also, I did not sprinkle sugar on them and found it was not needed.
Kate
Hi, Alice – I’m glad these came out better than your previous experiences! Maple syrup is actually sweeter than sugar, and a great all-natural alternative to white sugar. Thanks for the comment!
Jennifer @ Because Food Is Love
Great recipe! I love making healthy muffins, and my children love eating them. Healthy muffins are so much better than store bought because they taste like a real muffin, not cake. Banana muffins are one of my kids favorites and I was looking for a new recipe. These taste great and look pretty. If I would have let them my kids would have eaten the entire batch.
Kate
This makes me really happy! Steering kiddos away from sugary products can be tough, but so worth it in the long-run. So glad they (and you) enjoyed them!
Shannon Callahan
My 3 year old and I loved the muffins! It was super easy and very tasty. A big plus was that it was without sugar. Great!
Kate
This is really nice to hear, Shannon! I’m glad you both enjoyed the muffins.
Deb Maxwell
Made banana muffins with olive oil and honey…what is the carbs per serving for a diabetic.
Kate
Hey, Deb – Right now I don’t have nutritional/calorie counts available for my recipes, but I’m busy working on a solution.
Melody
Excellent!!
Kate
:)
Kim
Just came across your blog. I’m sad that I haven’t come across it sooner! These muffins are by far my new favourite for the family. I’ve found so many other cookies and muffins on your site that I’m pumped to try!
Kate
Happy to have you here, Kim! Let me know how the other recipes work out for you :)
Ellyce
I love these banana muffins and everyone who has tasted them agrees. Do you have any idea about how many Weight Watcher points they are worth?
Thanks,
Ellyce
Kate
So happy you & your friends enjoy them! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Bri
Great recipe! The muffins are tasty and moist. I found mine a little sweet for a breakfast muffin, so next time I’ll cut the maple syrup to half. (I used very ripe bananas, so that probably made them sweeter). Thanks for the recipe!
Kate
You’re welcome, Bri! And yes, feel free to adjust to your tastes, as always.
Jill
Delicious!! Tastes better than banan bread!!
Kate
Yess!!
MONICA
Loved the recipe, made it with definite success. Used coconut oil…delish thanks!
Kate
:)
Lakshmi Sridhar
Hi Kate
I accidentally stumbled upon your website when I was looking for healthy banana muffins options and boy am i glad… these muffins were so easy to make and taste super delicious :)
cant wait to try out more recipes… spiced oatmeal cookies for this weekend :)
Thanks much..
Lakshmi
Kate
What a happy accident! Let me know how the cookies come out, okay? Thanks, Lakshmi!
Dorothy
I woke up and looked at one sad over ripe banana and found this recipe to throw together. I cut in half and have 5 big ol muffins made from stuff I always have on hand.. thanks!!!
Kate
Sad banana turned happy muffin! :)
Lucy
I’ve made many banana breads in the past but they were always so heavy and stodgy! This reciepe has truly enlightened me! My muffins turned out gorgous and light, i added in pumpkin seeds and some coconut to the mixture and it worked wonderfully!
Thank you so much for this reciepe!
Kate
Yum to *all* of this, Lucy!
Caroly
These were easy and so tasty. Great way to use up the spotty bananas. My boys gobbled up the whole dozen in one day! I am lucky I got one. Thanks for sharing!
Kate
Ha! Glad the boys enjoyed them, and that you got a taste, too :)
Melissa
Hi Kate! Thanks for another great recipe! Made these yesterday and they were AMAZING. Note…Subbed Trader Joe’s almond flour for the whole wheat flour, halved the amount of honey and added in chocolate chips.
Kate
Sounds super good, Melissa!
Sylvia
I used a hazelnut/meal flour and they came out a little flat and very moist/uncooked. Any ideas for me?
Kate
Hi Sylvia, sorry to hear that. Generally speaking, nut flours aren’t interchangeable with all-purpose or whole-wheat flours. You might find this resource helpful.
Lisa
Can you add cocoa powder to this recipe? If yes – how much would you recommend?
Made these once before and they were a big hit with the whole family!!
Kate
Hmm, I think so, but I haven’t tried. I’m not sure how much to suggest, maybe 1/3 cup?
Hannah
Turned out so well – definitely making these again!
Kate
:)
Sophie
I’ve made these about 3 times now (just about to make another batch) and they have always turned out really well. They are delicious and you would never know they are refined sugar free and healthy. My kids love them too! This is definitely on my ‘go to recipe’ list.
Kate
Thanks, Sophie!
Elena
My kids loved your banana muffin recipe! They were delicious, moist, easy to throw together in the morning before school. We put a few chocolate chips on top.
Kate
These are a great breakfast. Love that the kids enjoy, too!
Michael D'Arcy
Tried it with almond meal instead of flour and found that the recipe needed much moe meal than the flour.
But tastes great
Kate
Thanks for the tip, Michael!
Frances
This recipe was such a home run! I was craving sweets late at night and I had a ton of overripe bananas on my kitchen counter dying to be used. So I stumbled upon this recipe on google and got to work. Followed directions as stated, except I added a dollop of Nutella to half the batch because why not? And they were soOoo delicious! They are also hubby-approved, we both had two each! I love that this recipe is somewhat healthier than other recipes that call for a ton of butter and sugar. What a gem! Will be using this recipe again, thank you!
Kate
Sounds so good, Frances! Happy this is something you’ll do again, friend :)
Sarah
This are so tasty and easy to make!
Kate
Awesome!
Shari
I left this recipe for the husband to make and they are amazeballs. Yup, I said it. Thank you, thank you. Xo
Kate
Filing these under “amazeballs.” Thanks, Shari!
Kendra
Just made these muffins, did a little less local honey, added in 1/3 cup of flax seeds too! Kids didn’t notice and good for you! I omitted the oats and sugar on top (but I intended to use coconut sugar, just decided not too). Also did some with pecans on top. Yielded 9 large muffins and 12 minis. My baking time was less. The minis were 12 minutes and the larger were 20. My 4 year old triplets devoured all of their minis within the first 10 minutes! :) I will definitely make these again!
Kate
Triplets sound like a handful!! Happy they gobbled these up :)
Caroline
I made my own flour by grinding oatmeal and coconut flakes in my coffee grinder. Then I added Bakewell Cream to the recipe (about 1-1.5 tsp) to act as a rising agent with the baking soda because I like higher fluffier muffins. Then I added xanthan gum so they would stick together. Not sure if the gum was necessary but the muffins did rise beautifully and they hold together quite well! Delicious too :)
Kate
Great, Caroline! Your version sounds like it turned out great :)
Emily
Where do I get whole wheat flour in Australia??
Kate
Sorry, Emily, I wish I knew. I think it’s available over there, based on comments I’ve received from other Australians.
Leo
These are YUM YUM YUM can I has another one please??? Filling the tins 2/3’s I made 15x muffin weighing at 68-69 grams without measuring how much over a cup the 3x banana was. . Going to make again soon because I wasn’t supposed to eat as many as I did LOL Thank You Kate <3 Oh n' your pictures are easier to see than the writing on this page.
Kate
Thanks so much, Leo! Glad you enjoyed.
Lynda
Thank you so much for this amazing recipe! I was looking for something healthy to make for my toddler and this was perfect! I did manage to squeeze 12 muffins out of the recipe but I was surprised when it took over 30 minutes for them to bake properly. It could also be because I added some chocolate chips.
~Lynda
Kate
Yes, I think that those chocolate chips would add to the density/moisture. Happy you & the kiddo both enjoyed!
Marianna O
Excellent recipe! Mine came out super poofy, which I love. Thank you!
Kate
Good! “Super poofy maple-sweetened banana muffins” would have been a better title :)
Cathy Chavers
Oatmeal bannana muffins awesome. Made with organic sprouted spelt flour and half organic white flour. Added walnuts , raisins and cranberries. Delicious!
Dr Sarita Bhalotra
Dear Kate, On a very snowy day i New England, I just made your whole wheat banana muffins. I used maple syrup and ordinary vegetable oil. I had only two ripe bananas, so I added half an over-ripe mango (yes!). I also added finely chopped walnuts. I couldn’t open the bottle of pure vanilla so added almond essence instead.
They are SPECTACULAR! I am a grand-mother and am always looking for ways to avoid using white flour and white sugar.
Thanks!
Anne
Can you use all purpose flour instead of whole wheat if you dont have any?
Rula
This recipe is absolutely divine :) I had a whole bunch of overripe bananas so added five instead of three and omitted any other sweetener. They came out plenty sweet for me so I am really pleased!
I also made it with oat flour (home ground) and added 2 tbsp of coconut flour when I felt the mix was still a bit wet.
I also added a few tbsp of dark chocolate chips in the mix. I topped each muffin with a couple of raisins (I love when they get crispy lol) & pumpkin seeds as well as more oat flakes as you suggested.
They came out absolutely divine, especially hot out of the oven with all the melted chocolate haha!
Thanks so much for such a great blog :) Can’t wait to try your other recipes!
M.
Thank you!
Kate
You’re welcome!
Beth Scott
Can’t wait to try this out at a ‘cook and eat’ project I am running with a youth organisation. Thank you for your wonderful creativity!
Kate
You’re welcome, Beth! I hope the kids have fun with it :)
Millia
Good recipe! 3 year old daughter and husband enjoyed it. Thanks!
Kate
You’re welcome, Millia! I’m happy the whole family enjoyed it.
Brittany
Love these! I used EVOO and whole milk with pecans added in. This recipe is a keeper :)
Tim
Just made these for my daughter today as she is home from school sick. We loved them!
Kate
What a nice sick day :) And what a nice dad! Happy you both enjoyed them.
Danielle
This is a great recipe, and the pictures are really beautiful. I totally understand the excitement with the new camera. I’m thinking of upgrading soon too. Keep up the great work, you’re pictures and writing are very inspiring to me.
Kate
Yes, I adore this camera. It’s been fun to learn and experiment with. :)
Gabrielle
So delicious! I only had all-purpose flour and used a 1:1 ratio and they turned out great! Word of warning however, if you are going to put the oats and cinnamon topping, do include the sugar as otherwise the tops are just a mouthful of dry cinnamon and oats..whoops!
Kate
Yes, that sugar is important. ;) I hope they still worked for you regardless!
Erica
These muffins are so tasty!!! I froze my batch and they taste even better after defrosted as they did on the day I made them. I used cow milk and maple
Kate
Nice! I’m glad they keep so well in the freezer. Thanks, Erica.
Lisa
Loved these! Reduced the sugar a touch, but otherwise no changes. My photography skills need some serious help, but it’s a work in progress: https://morespinachplease.wordpress.com/2017/03/05/easy-whole-grain-banana-muffins/
Thanks for another great recipe!
Kate
Glad you enjoyed it, Lisa!
Cindi
I have made these several times & they are so delicious!
Kate
Thanks, Cindi!
Kate
I just tried these with blackstrap molasses as the sweetener. They came out great–not super sweet and kinda gingerbready. That would lower the calories and up the nutrients even more.
Kate
That molasses sounds delicious, Kate. Thanks for sharing that substitute!
Lindsey
Really good!!! Very moist and taste so delicious!! Next time I will try adding chocolate chips
Kate
Yes! And there are so many other mix-in options, too. Feel free to experiment!
Denise Hershey
Having made these muffins several times now, I have to report how delighted I am with them. I adore that I can make them dairy free. The emulsifying of the melted coconut oil and maple syrup in ingenious. These muffins are impossibly light and fluffy for being so healthy. I use coconut milk and have added chocolate chips, but love them plain, too. We always have bananas hanging around begging to be made into muffins, and these never fail to satisfy both kids and adults. I’m so thrilled I found this fabulous recipe as I’ve been searching for one that is healthy without being dense and dry. Hurrah! Thank you thank you thank you!! Oh, and this makes a full dozen for me, they’re just smaller, which is just as well, as I have small children.
Kate
Thanks so much, Denise! I’m glad you could easily adjust the recipe to fit your needs.
Sarah D
I make this recipe every week so I have something for on-the-go breakfasts and post-work snacks. They’re tasty and not too sweet! I share them with my 10-month-old and he agrees. =D
P.S. In my calorie app, they’re 198 calories each and I get 12 muffins out of a batch.
Kathie
These muffins are great! I will absolutely make them again. Thanks!
Kate
Awesome! You’re welcome, Kathie!
Susan A
Delicious! I added some dark chocolate chips and they turned out amazing. My muffin cups must be smaller, because this recipe made 18 muffins.
Kate
The more, the merrier! So glad you like them, Susan.
Tricia
Hi, I always find it difficult when it says “3 bananas” as bananas come in so many sizes and everyone’s opinion of large vs. small banana is different! I prefer “1 cup” or “1.5 cups” banana. Please tell me the exact amount of mashed banana? Thank you!
Kate
Like you said, Tricia, the exact amount is hard to pin down because size varies. I was aiming for just over a cup of mashed banana. Here’s a good reference, for future questions!
Pilly
Made these yesterday and I added chocolate chips because why not haha they came out super yummy! They didn’t come out like a typical muffin, a bit more chewy I think because of the banana but I don’t mind it at all, I prefer it to the typical muffin texture. Will definitely be remaking these! So glad to find a recipe that’s great, I’ve tried many other healthy recipes and the muffins come out borderline inedible.
Katie
I just made your banana muffins to celebrate our Baha’i New Year breakfast. They were DELICIOUS !! Light, moist, healthy, very lovely banana flavor. As healthy and yummy as they are I’m thinking they’d be a great “dessert “after dinner, so I added chocolate chips to some of the batter (a surprise for tonight!). Thanks very much for a great start to our new year!
Connie
Do you have the nutritional information on the maple banana muffins?
Thanks, loved them.
Kate
Hi, Connie! Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Suzanne
Just made you banana muffins! with pure grade b maple syrup from Vermont they have a deep flavor. They are wonderful moist and tasty.
Thank you
SuzAnne, CA
Kate
I’m so glad, SuzAnne!
Aby
Thank you so much for this recipe…made them yesterday and they came out amazing:-)….and its almost over!!!!
Just wondering if anyone tried baking it without maple syrup or honey???
Kate
I’m so glad you enjoyed them, Aby! I’m not sure if any readers have omitted sweetener entirely… but it’s possible someone here commented about how they used less than what was recommended.
kirsten
Made these! They were so good! Thanks! Will definitely make again! I added sunflower and flax seeds, and omitted the stuff on top.
Kate
Sounds delicious, Kirsten! Those sunflower seeds sound delicious.
Sonia
Thanks for sharing the recipe! My girls loved them.
Kate
Great!
Ashley
I made these today and loved how they turned out (my kids too!). I am not much of a baker and only had all purpose flour on hand so ended up using half all purpose flour and half oat flour (my blender made it in a pinch) and they were great. I am curious to try them with whole wheat flour next time. I would try all of your recipes if I had the time to cook/bake every day!
Kate
Thanks, Ashley! I’m glad the oat flour substitution worked well for you.
Miriam
This is the first time I’ve seen a recipe that makes 11 muffins. Do you have a pan that fits 11? If not, what do you do with that twelfth space so the pan doesn’t burn?
Kate
Hi Miriam, you just might end up with enough batter for 12. I have never had a pan burn when I leave open muffin spots.
Na
Hi.
If I don’t have the wheat flour, only have all purpose and pastry flour that I want to use up, how much of all purpose or pastry flour should I use? Would it be the same amount? Thank you!
Kate
Hi, Na. Unfortunately, there isn’t a straightforward conversion for this. Is the pastry flour whole wheat? If not, then the flour has a different structure and behaves differently in the recipe than the whole wheat flour. I’d first try subbing out 1:1 with the pastry flour, and then adjusting as you gauge the texture and how it’s absorbing liquid. Sorry I don’t have a simple answer for this!