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!
Amber L
This is our most favorite muffin recipe! My little and I make these once a week. Thank you for sharing :) Love your site, look + feel xo
Kate
Thanks so much, Amber! I’m glad you both love it. :)
Rene
I just finished the reciepy and they are out of the oven. We can hardly wait to taste them. :)
Kate
I hope they came out great, Rene!
Somer
These were superb! Kids loves them too! I added walnuts! Yum
Kate
Wonderful!
Becky
they are easy to make and delicious! In my case they took at lot longer cooking?
Kate
Hey, Becky! So glad you loved the muffins. Variations in cooking times are caused by lots of variables– light vs. dark baking pans, the type of oven you have, how old that oven is, or the altitude at which you’re baking. As long as they tasted great, you should be good!
Dan
I just made these with my 2 year old to share with people coming over. They were super easy to make and really yum. There weren’t any left over! Better make more.
Kate
I’m so glad these were gobbled up so fast, Dan! A double batch seems to be in order for next time. :)
Anonymous
The first time I made these, I used 2 bananas and it made 12 muffins. The second time, I used 3 bananas and kept the rest of the measurements the same (except I used a little less honey) and it almost doubled the muffins. I love these, they are so good and easy to make!
Kate
Great tip! Thanks for commenting.
Cheryl Van Horne
I’ve made this recipe a few times with the flax eggs and almond milk. It is one of our favorite muffin recipes. Thanks for sharing it!!
Kate
Awesome! Thanks, Cheryl.
Lisa
Great recipe! I used cup4cup wholesome flour, a pkg of instant oatmeal (ha!) and used olive oil and 2% organic milk — all worked out well; the BEST GF banana muffin recipe I have found so far. THANK YOU!!!
Kate
Wonderful! Thank you so much, Lisa!!
felicia
Hi,
I made these a month ago and they were absolute perfection. I froze them so my kids could have them as snacks. I’m going to make them again, however this time I have frozen bananas to use up. Do you suggest thawing the bananas before using them? Or just mashing them up frozen ( or just thawed enough to mash)?
Thanks,
felicia
Vittoria
Hi Felicia – just saw this comment. I also had some frozen bananas to use up. I would recommend thawing them first. If you need to do it quickly, place them in a bowl that can sit over a pot of simmering water on the stove (like a double boiler) and give them a few minutes to thaw out over top of the bubbling water. This only took about 10-15 minutes for me, I think. When they were mostly thawed (some still a bit frozen), I scooped out quite a bit of the juice that had come out of the frozen bananas, then mashed them up. Worked perfectly. I also measured out the mashed banana before adding it to the recipe and it was slightly under 1 cup, which worked totally fine.
Kate
Hi Felicia, that’s a good question. I know that frozen bananas release quite a bit of liquid as they thaw. Maybe just let them thaw until you can mash them easily? I’m not 100% sure that using defrosted bananas will work just as well as fresh.
Rebretta
These are so good! I make them for my daughter for a quick breakfast and I cant resist them myself. Last time I made these, I used almond flour. This was my first time using it and oh wow! Must try! They were amazing! I have a batch in the oven now, where I am using avocado oil (I normally use coconut) for the first time. Best muffins ever.
Kate
I’m so glad these worked out so well, Rebretta! Thanks for the comment.
Patti
I just made these muffins this morning. I used olive oil added craisins as a mix in. They turned out moist and delicious. Thanks for the recipe.
Kate
Craisins sound delicious with these, Patti. Thanks!
Vittoria
Absolutely loved these! Super easy and quick to prepare, these will certainly be a go-to muffin for me now! Perfect level of sweetness and a gorgeous texture: light, fluffy, comfort food at its best. Made a few swaps based on what I had on hand: full-fat yogurt instead of milk, coconut sugar instead of regular sugar for sprinkling on top, olive oil instead of coconut oil, and sprouted whole wheat flour. It made 11 very generous muffins. I could have easily made it into 12 perfectly sized muffins. I also mixed the coconut sugar with cinnamon before sprinkling. 23 minutes was the perfect amount of time in my oven. Can’t wait to try your other recipes!!
Kate
Thanks for the suggestions, Vittoria! Your version sounds great.
Stevie
I was looking for a breakfast muffin recipe that was healthy. OH MY GOD, this recipe is amazing! I am not exaggerating. I made these for my husband and myself and they were so moist, warm, and tasted amazing and so filling. I added some crushed pecans to the top. I was worried that they wouldn’t come out of the muffin tin, but after I greased it there wasn’t a problem.
Kate
Thanks, Stevie! I’m so glad the two of you loved them.
Brianna
These are so yummy! I made some with dark chocolate chips and some with blueberries. My toddler loves them too. I also appreciate the extra notes and suggestions you added at the bottom of the page. :)
Kate
Yum! Those mix-ins sound delicious, Brianna.
Jennifer
I just made these with toasted walnuts and dried cranberries. They look beautiful and I can’t wait to try them (they’re baking now)! I plan to share these with our neighbors unless my husband eats them all. :-)
Kate
I hope they came out great, Jennifer!
Jennifer
They were wonderful! So moist, delicious and guilt-free; my new go-to recipe for muffins and quick bread every time we have overripe bananas. Thank you, Kate!!
Bethany Janae
Just made these for my toddler but my husband just left the kitchen with three (they’re minis) in his hand! Very good. My whole family loves them. Thanks so much!
Kate
Ha! It’s so great that he’s eating them by the fistful. Thank you for the sweet comment!
Jake
Hi Kate,
Greetings from Perth, Australia. I was just sitting at home today as my car is getting fixed. Felt like baking something healthy and googled up a storm. One of the recipes that emerged was yours.
So I have just made these. They are great. Even my muffin sceptic wife enjoyed them. I followed your directions pretty closely. At the last minute I decided to add some Pecan nuts for crunch.
Muffins were great, pecans were a great addition. Thanks for the healthy recipe. Will definitely make again.
:-) Jake.
Kate
Delighted to hear that you both enjoyed these, Jake. Pecans sound like a great idea!
Emily
I forgot to add milk to my muffins but they still turned out beautifully and delicious, although I do feel like they are lacking some flavor. Next time I will add in some nuts or other add-ins. The recipe also yielded 12 average sized muffins for me.
Kate
Thanks, Emily! I’m glad these still worked out.
LISE
Made these with regular 1% milk, and added chocolate chips! My picky kids love them, this recipe is a keeper, next time I think I will try them with berries.
Thanks so much for the recipe.
Kate
Oh, I’m so glad everyone enjoyed the muffins, Lise! Thanks for the kind comment.
Norma
I made this banana muffins today they are delicious!!!!
Kate
Hooray!
Isa
Great muffins! I never thought honey muffins can get so fluffy! Well, until last night, when I made them. They turned out perfect! Thank you, I will surely try other recipes,too!
Kate
I’m so glad, Isa!
Laura
My husband and I just loved these muffins. I’ve made them twice and both times I was able to get 12 muffins instead of 11. I did have a bit more banana mixture from 3 bananas so I put it in which could account for that.
Can you please tell me what is the calorie count for the muffins?
Kate
Hey, Laura! I’m so glad you liked the muffins. 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. In the meantime, here’s a nutrition calculator that might come in handy.
Kristin Chivers
I have been making your healthy banana bread for a while now and just love it. I decided to try these muffins just for fun(and also because I am trying to push myself to move outside of my comfort zone) and they are so good! I really love the combination of coconut oil and maple syrup! Thanks so much:)
Kate
Yum! I’m so glad you tried these, Kristin. Thanks.
Kristin
My toddler loved these! That’s a huge win in my book!
Kate
Great! Thanks, Kristin!
Mamta
Made this today – so yumm! As an Indian who uses coconut oil a lot in her kitchen I love to find recipes for baked goods that ask for it. Thank you ! :)
Kate
You’re welcome, Mamta! You’ll find plenty of those recipes here. :)
Robyn
Made these yesterday andI think these are the best banana muffins I have ever had! All three of my daughters love them including my incredibly picky 100 month old. Thanks so much!
Robyn
11 month old*
Kate
I’m *still* laughing at the 100 month-old comment. I’m so glad everyone enjoyed it!
Sylvia
Absolutely love it. I put different sorts of nut in each time. I combine the 1/2 honey , 1/2 maple syrup my health contiguous kids love them. In 2 days I had to make 2 batches . Thank you so much.
Regards Sylvia
Kate
This is so great, Sylvia! I’m so glad everyone enjoyed it so much.
Katie
I’ve been on the hunt for “healthy” muffins forever, happy to say I have finally found them. I didn’t have whole meal flour so I used whatever left over whole meal spelt flour I had and white flour (about 1 and 1/4 whole meal spelt and the rest plain white). I also added 1 teaspoon baking powder. I also used a regular muffin pan and got 13 serves.
SO GOOD! I AM SO IMPRESSED! I ONLY JUST BAKED THEM AND I ALREADY ATE TWO!
Kate
Success! Thanks, Katie! I’m so glad you’re happy with the result.
Peggi
AMAZING!!!!!
Kate
:)
H
These muffins are amazing. Follow the recipe and you really can’t go wrong. I made them for a friend who has recently had a baby. I loved them so much I then made a batch for myself. I added some crushed pecans too. They are light fluffy moist and sweet. You would not know these are made without refined sugars. I definitely find many baking recipes always turn out different to what you expect / go easily wrong but these are so easy and so delicious. Definitely recommend.
Kate
This is so kind! Thank you, H.
Ally
Awesome recipe! Didn’t think it would work (mainly because I burn everything) but it did:D
Kate
Hooray!
Jennifer
Hi Kate,
What about using oat four instead? Any recommendations on ratio to regular flour?
Kate
Hi, Jennifer! Oat flour can be a bit tricky to use in recipes that don’t specifically call for it. Many resources recommend not replacing it fully with oat flour, but only 1/2 – 3/4. If you’re looking to make it gluten free, I’d suggest using Bob’s Red Mill GF Flour blend– that’s a 1:1 ratio!
tracee
Just made these muffins except i substituted quick oats for the old fashioned oats because that’s what i had on hand. i also added chocolate chips. they are delicious! had to stop myself from having 3 in one night :)
Kate
I’m glad that worked out, Tracee!
Sarah
Made this for my boss and she raved about them.
Great recipe!
Kate
Awesome!
Rose
Thank you Kate! This was my first muffin recipe and I’m delighted at how round, puffy and moist it turned out. The maple syrup is a great touch for me being Canadian at heart.
One question for you – how do I go about making the muffin top more crackly and crispy?
Kate
Hi Rose, I’m so glad you enjoyed the muffins. For a crisp top, sprinkle the tops of the muffin batter with turbinado (raw) sugar before baking.
Angelina
Very moist and delicious!
Kate
Great! Thank you, Angelina.
Faith
Have you tried this using a gluten free flour mix?
Kate
I haven’t myself, but I know other commenters have had success with it.
Natasia Parker
OMG the recipe cannot get any better.
The muffins came out to be pillow soft & perfect.
I used 1:1 ration of the baking powder to soda, as i was a little suspicious of adding only baking soda.
Thank you so much for the recipe, it’ll stay with me for life.
Kate
Wonderful! I’m glad that worked out, Natasia.
Julia McCoubrey
Thank you for sharing your recipes. They are healthier than most recipes I’ve used. I have been making zucchini and banana bread for years and I would love to try your method. I have a husband who is a vegan and a niece who is allergic to gluten. So I am happy I can easily do substitute. Will let you know how it turned out. By the way I grow my own zucchini and some of the zucchini grows so big if I don’t harvest them early enough. Perfect for bread. Will have zucchini bread to share. Thanks again.
Kate
Homegrown zucchini sounds amazing! I hope you enjoy the muffins, Julia.
Sue Cassone
These are delicious! I didn’t have enough whole wheat flour so I used some white flour. I added blueberries as well. Amazingly good. They have replaced my old banana muffin recipe!
Kate
Great to hear this, Sue!
Michay-Lynn Brits
I came across these yesterday and made them last night!! I used almond meal flour instead of the whole wheat and it worked sooo well. very very moist so would probably need to add 1/2 a cup more of the almond meal.. also added carob buttons and used coconut sugar for sprinkling on top! Was a favourite amongst the family – WIN !!
will definitely be making these again! also made your coconut banana muffins :D will be sharing a photo in instagram shortly x
Kate
Thanks for these notes, Michay-Lynn! It seems those substitutions worked quite well. :)
Deb
Delicious! I used bob mill’s gluten free flour and honey bc/ that is what I had in stock. I also added in chopped walnuts. I stored in refrigerator. The taste was good right out of the oven but the texture was a little chewy (probably bc/ of gluten free flour). After set in refrigerator for about 4 hours, the texture was just right and the taste was even better. My family’s favorite. I am going to buy the recommended flour and try the recipe that way. I love these muffins.
Kate
Thanks for the note, Deb! It’s good to know that when using GF flour, letting them sit for a bit helps with the texture. I’ll definitely pass that tip on.
Rosemary
Hello, i cannot eat oats of any kind….what do i replace the oats with?
thank you!!
Rosemary
Kate
Hi Rosemary, you can actually just omit them without causing any problems. Hope you enjoy the muffins!
Angel
Too easy to make, and a very delicious use of the last few bananas nobody wants.
Kate
Yes, this one is great for those overripe bananas. I’m so glad you enjoyed it, Angel!
Aj
We officially have a new favorite muffin in our house! My husband and two-year-old daughter have requested this recipe three weeks in a row! Thank you for sharing this treasure!
Kate
Aw, I love hearing this, Aj! I’m so glad the family loves this recipe.
Amy
I know lots of people have said this already – but I calculated the calories via Wolfram Alpha (inputted manually, not scanned like some apps)
I got 140 calories (per muffin, for 12 muffins). However I used metric as well, so that might change some things.
They’re in the oven now and smell awesome, hope
Kate
I hope these came out great, Amy! Thanks for the nutritional info.
Gillian
Great recipe, thanks so much! My two boys loved them. I added chocolate chips, figured there’d be enough sweetness with that so I omitted the sugar/oats topping.
Sandie
I never leave comments on internet recipes but this one is the exception! I love this recipe! I’ve been looking for a healthy and tasty banana muffin recipe.and this is it! I mixed in walnuts and mini chocolate chips! I can’t wait to make it again with different mix ins! Thank you!
Kate
I love hearing this, Sandie! Thanks so much for commenting.
Judy Dannan
These muffins are delicious! I added mini chocolate chips and made them in a mini muffin pan. Yield was about 2 dz. My grand children loved them.
Kate
Awesome! I’m glad they were a hit, Judy.
Summer
Great recipe! I don’t give my toddler refined sugar, but these have enough sweetness to make her feel like she’s getting a treat. Good texture, too…sometimes I find refined-sugar free recipes to be overly chewy, but these turned out great. I subbed soy milk and regular unbleached all-purpose flour and the recipe made about 46 mini-muffins…her favorite morning accompaniment to almond yogurt and soysage. Thanks!
Kate
I’m glad the texture worked out so well for you, Summer! I know what you mean about the chewiness and density problem, so I try to test that out as much as possible.
AK
These muffins are AMAZING! It was my first time baking muffins and I couldn’t have asked for a better recipe! Readers from India, I used Aashirvaad’s Superior MP Atta for the flour and it was delicious. Will definitely bake these over and over!
Kate
Thanks, AK! Especially that note for Indian readers. I appreciate it!
Lisa Paquin
The banana bread is amazing. It even passed my with my son’s approval who is always suspect of baked goods made with whole wheat flour but he loved it!
Kate
Hooray! I’m glad both of you enjoyed the muffins, Lisa.
Samina Yamin
Hi Kate. I’ve trued your vegetarian chilli, peanut butter cookie recipe and almond cake. Everything came out very yummy. Can i replace the flour with whole wheat pastry flour? Thank you!
Kate
I’m so glad those worked out so well for you, Samina! Yes, you can replace with whole wheat pastry flour, that would work just as well.
Rachel
This recipe was FANTASTIC! (I used 2 flax eggs and maple syrup to make the muffins vegan.) I’m a big fan of your pumpkin muffins and decided to try the banana version today simply because I had so many overripe bananas. Holy wow – these are my new favorite muffins! So easy and so, so delicious! (I’m using all of my willpower not to eat more than one as the batch is cooling!)
Kate
Good to hear the veganized version tastes just as great, Rachel!
Rebecca
These just came out of the oven and are delicious! I used flax eggs and it turned out great. Thanks for the recipe :)
Kate
Perfect! Good to hear the flax eggs worked out. :)
Rozz
Hi your muffins are supper yummy! Can I add in fresh blueberries?
Kate
Hi, Rozz! Yes, I think you could! I haven’t tried it myself, though.
Judy
I just made these, and they are so perfect! Not too sweet and super super moist and fluffy. Better than the unhealthier versions I’ve made before.
I had a smaller muffin pan and made 16 muffins and lowered the baking time to 20 minutes.
Kate
Great! Thanks for the note, Judy.
Deandra Vigliarolo
I added 3/4 cup of unsweetened cocoa powder, and since it is unsweetened there was no extra sugar and it added an extra cocoa taste they came out great! I have made these a bunch of times and I love them every time.
Kate
Great! That sounds delicious, Deandra.
Pallavi
Made these today! Wish there was an option to upload the pics. They are so easy that my first ever baking attempt is a smashing success with my husband and toddler :) Thanks Kate!
Kate
First ever?! I’m so glad it went so well, Pallavi!
Jenny
Hello Kate, just wanted to say I throughly loved ur banana bread, I always use the recipe, next on my list is ur banana muffins, etc. Will be following ur recipes.
Kate
Thanks so much, Jenny! I’m so glad you enjoy the blog.
Kevin
Just made these and they turn out amazing!
Kate
Perfect! Thanks, Kevin.
Erin Collins-Cecil
These are great, and this is my go-to banana bread/muffins recipe (I have made the bread on several occasions, and just made the muffins yesterday. I typically use regular olive oil because I feel that it works better than EVOO for baking. I also used roughly 1/2 whole wheat flour, and 1/2 regular white flour. And chopped pecans. I had 3 over-ripe bananas to use up, which yielded slightly more than the recommended 1 cup of mashed banana, but used it all anyway. Definitely a flexible recipe. Sooo moist and delicious! Thank you for sharing this recipe, and developing such a nice blog!
Kate
Hooray! I’m so glad this worked out with your modifications, Erin. Sounds delicious!
Michelle
I make these all the time and love them, as do my picky toddlers! I recently started mixing the ingredients and realized we were out of eggs. I substituted 1/2 cup of unsweetened applesauce and they came out perfect! Thanks for so many awesome healthy recipes!
Kate
Great! Good to hear the applesauce swap worked so well for this, Michelle, I’ll keep that in mind. Thanks for commenting!
Jessica
These are seriously delicious!!! SO tasty! Thank you x
Kate
Awesome! Thank you, Jessica!
Carmem Nolasco
Thanks heaps for this recipe!
I wasn’t disappointed, it was moist and tasted excellent! Best banana muffin I’ve ever made in my life, so healthy and easy.
Cheers! :))
Kate
Great! I’m glad these came out as you hoped, Carmem.
Sarah Danielle Wilson
Hey Kate! I love the sounds of this recipe! I was wondering if I can make it in cookie form? I remember I made banana oatmeal cookies with honey and no butter a few months ago and I think it was one of your recipes! I’m wondering if this one can be made into cookies? Or if you have any suggestions? Thanks!
Cheryl
Hi Kate,
I love this recipe so much. I make them once a week and freeze whatever my family doesn’t eat in a day. (very few)
I am about to make some more and realize I only have quick oats in the cupboard.
Can I substitute those for rolled oats? Should I make any other changes?
Thanks, look forward to trying more variations on this muffin.
Sarah
I’ve been making these for months and love them! We recently found out our son may have an egg allergy and made it with flax eggs and it tastes amazing, you’d never know! Sarsh
Kate
Yes, the flax egg trick works great with these!
Hoa
Wow that’s look so great
Can i substitute old fashion oats for quick oats
Kate
I think so, yes!
Lisa
These were so yummy! Great recipe, thank you.
Morgan
can I substitute whole wheat flour with almond flour?
Heidi
Delicious! So excited to find this recipe. My family usually lets me eat all of the “healthy” muffins I have made to date, but they love these! Thank you!
Hui
Just wanna say thank you for this awesome recipe! You made it easy and doable for a first-time beginner like me, AND it tastes incredibly good! Now I see why it’s called comforting food — I feel very much satisfied when I took those out from oven!
Cydni M.
I made these last night and they are delicious. I would say the only problem I had (which was my fault so I still gave it 5 stars) was that I ended up with 14 muffins somehow and I did take off some of the bake time (I checked at 19 min) but I really could have taken them out a minute or so earlier and they would have been perfect. My daughters (ages 6&4) loved them as well and enjoyed them for breakfast this morning. I wanted to try the recipe “as is” the first time but I think next time I’ll add in the chocolate chips!
Deandra
i have made these multiple times, LOVE THEM. although I ran out of whole wheat flour and I dont feel like going to the store lol can I use coconut flour instead? Thanks!
Kate
No! Sorry. Coconut flour is not a suitable substitute for other flours; it will suck all of the moisture out of the batter.
Mummy dahning
I just made these muffins & replaced the milk with espresso! Awesome!!
Marie-Eve MacPherson
Beautiful recipe! I used spelt flour instead of whole wheat; turned out fantastic
Caresse
Making these again today… I use better batter gf flour, today chocolate chips and roasted cashews! Yum thanks for great recipes. So happy I’ve found your blog and cookbook!
Jenny
Hi! First time visitor to your website. I needed something to do with my ripe bananas and wanted to make muffins. The recipe is undeniably healthy and for once, actually turned out like your photo. The muffins puffed up beautifully and did not deflate after cooling. I ended up with 12 muffins (after adding chocolate chips), baked at 350 degrees for 25 minutes. I haven’t tried them yet but I think they’ll be good!
Jeff
Great photos. I’ve never used a Sony Alpha, but they seem like great cameras. Will be trying out this recipe soon (w/ Almond Milk & Honey).
Happy Cooking
Ellen
Just made these. We ate them warm, and they were moist and delicious!
Kerry
Just made these and my husband and I give it 2 thumbs up! I decided to do half honey and half maple syrup and they were perfectly moist and sweet without being too sweet. Thanks for making our morning even sweeter!
Cindy
Getting ready to makecan I substitute same amount of applesauce for oil?
Kate
Hi Cindy, I think that will work. Since I haven’t tried myself, you might look through the comments to see if that has worked well for others—on a Mac, hold down Command and press F for a search bar. On a PC, hold down Control and press F for a search bar. Search for “applesauce”. Hope that helps!
Louise
Love the recipe! I am on an elimination diet and just introducing wheat and this was perfect as I am ok with eggs. It was the perfect amount to make 6 large muffins. I used coconut oil, a mix of maple syrup and honey, coconut sugar on top and added chopped pecans. I also used self-raising wholewheat flour and they came out really fluffy and moist. Definitely a big hit!
Kate
That’s great it is a hit, Louise! I really appreciate the comment and review!
Cristina
Oh my gosh, I love this recipe so much! I’ve made these so many times now and they always turn out deliciously fluffy and moist. I usually follow the recipe to the tee but this time I used 1 cup wholemeal spelt and 3/4 cup almond meal, and folded through approx 1 cup blueberries. They were soooo good! Thanks for this wonderful recipe!
Kate
That is great, Cristina! Thank you for sharing and providing a review!
Kris Metzger
Ya’ll. This is seriously the BEST muffin recipe ever! I made it today exactly as stated, except I added a generous handful of chopped walnuts. They came out just like the pics – dense & flavorful, not overly sweet. This is definitely gonna be my go-to muffin recipe from now on! :-)
Sarah
These are perfect. Because I was out of whole wheat flour, I used all purpose flour and substituted 1/2 of it for 1/2 cup ground flax meal. Also added a generous handful of chocolate chips. They were delicious! Favourite muffin recipe.
Kate
That is great! Thanks so much for your review.
Joy
I’ve made these muffins several times now following the recipe exact with both Bob’s Red Mill GF flour and Bob’s spelt flour. Both so good! I would highly recommend! Added chocolate chunks to the tops a few times and they came out amazing :). For me 19 min on 325 seems to get the best results ;) Happy Baking <3 Thank u Kate <3
Rose
I love this recipe! I’ve made the muffins a few times now and they are easy and best of all, delicious! Thank you!
Kate
Thank you, Rose for your review!
Cindy Lou
I made this recipe and loved it. I added dairy free chocolate chips, sundried cranberries and walnuts. And I used bananas out of the garden! So good!
Kate
Sounds delicious, Cindy! Thanks so much for your review.
Karyn
Fabulous recipe!! I make it all the time. The muffins turn out great substituting flax eggs for real ones. Also, I sometimes lighten it up by using a bit less coconut oil and maple syrup. In its place I add more almond milk.
Robyn
I tried out this muffin recipe today and it was very moist and yummy. I added some dates, nuts and chia seeds and it was very nice.
Thank you for such a great,easy to make and yummy recipe it is now my favourite muffin recipe.
Kate
Dates sound so good! You are welcome, Robyn. :)
Hallie
I love these muffins! I used almond extract instead of vanilla, and really love them! I used honey, and they have just the right amount of sweetness. Great recipe.
Kate
Thank you, Hallie! I appreciate the review.
Laurel
Made these tonight and these were very good! I made them with a chia egg substitute and Cup for Cup gf flour. I forgot the oatmeal IN the muffins but put a few on top. Was a little doughy inside because of that, but baked them a bit longer so all turned out well. Super option for vegan, gluten-free food! And I love the low sugar (I made with the maple syrup option.) Thank you!
Kate
Welcome! I am happy they still turned out :) I appreciate the review.
Monique
You have to know…I’m not a natural in the kitchen. Every time I bake it’s too soft, too hard, not good, but this muffin recipe was a hit. My husband ate 3 as soon as they came out of the oven and they were all gone in 3 days. I’m so brave now that today I am going to try the Gluten-Free Apple Crisp. Thanks for the great recipes, easy to make and delicious.
Kate
Win! That’s great Monique. Let me know how the Apple Crisp works for you :) I appreciate your comment!
emmy
My first time ever baking with wheat flour and I think that the muffins turned out GREAT! I am looking forward to exploring your other recipes as my husband and I explore a more plant based diet to combat his diabetes and my cholesterol (as I refuse to take the medicines until I see if changing my diet will work first)
Kate
Glad to hear that, Emmy! Best of luck with combating your dietary needs. I appreciate the review!
Marsha
These are in the oven right now! This is my third time making them. I use maple syrup, olive oil (EV), ½ whole wheat and ½ regular flour (no oats) and my super picky 8 year old LOVES them!
Kate
I hope they were just wonderful, Marsha! Thank you for your review. :)
Leigh
I just LOVE your muffin recipes. The formula you have down is perfect and makes for quick prep, cooking and clean up (1 bowl!). I have made tweaks here and there (sub some of the whole wheat flour for flax meal and almond meal) but overall your recipe is just perfect. My 16 month old son has one, whether it be this banana muffin, your pumpkin, apple, zucchini or carrot, almost every day. Thank you so much!
Kate
Thank you, Leigh!
Aly
I’ve made these muffins about a dozen times now. Absolutely love them as well as your other muffin recipes…especially the lemon/blueberry ones! Awesome!
Kate
Fantastic! Thank you, Aly. I am glad these are a regular for you. I really appreciate the review.
Lisa Singer
I made these muffins this morning. They came out delicious! I used olive oil and I added a little plain yogurt because my dough was very sticky. I also made 1/2 of them with chocolate chips so that my daughter will eat them. I made them mini too because they are less calories that way:); Thanks for the recipe!
Kate
You are welcome!