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!
Analise Graziani
I followed this recipe exactly then added some semi-sweet chocolate chips – they were absolutely fantastic. I’ve experimented a lot with different banana muffin recipes and this is by far my favorite- and everyone else’s who I have shared them with. Excellent, guilt-free recipe.
Kate
I’m glad you liked them, Analise! I really appreciate the review.
Kim
Just made this and I love it! This is a far healthier muffin recipe than most and I love the simplicity of the ingredients and using only a single bowl. These muffins will be in my weekly rotation.
Kate
That’s great to hear, Kim!
Mary Jeffries
Just made these with my four year old. They’re great!
Kate
Wonderful! Thank you, Mary.
Anne
I was a bit skeptical at first for 2 reasons. 1. No baking powder, and 2. all ingredients mixed in 1 bowl versus the usual, dry ingredients in one and wet ingredients in an other. Turns out I was concerned for no reason at all, and in fact, no second bowl made for easier cleanup. These muffins turned out phenomenally. I added peanut butter chips and chopped pecans. Very moist, not overly sweet. I will certainly be making these again.
Kate
I’m happy you were pleasantly surprised! Thank you, Anne for your comment.
Alaina
LOVE these muffins! Making them for a second time right now :)
Kate
Great! Thank you, Alaina.
Lesley Borrowman
Made them for my dairy free mom as she recovers from minor surgery. She loved them, and I did too! Neither of us really like cinnamon, so I used nutmeg and it was really a good addition. Used the maple syrup and it was a good level of sweetness. Great recipe!lesley
Kate
Thanks for sharing your variation, Lesley!
Sara
Delicious! I make banana bread all the time but so far this recipe is my favorite. I made them for a preschool class that had to be egg and gluten free so used flax eggs, almond milk and spelt flour and I think I liked them even better than with regular flour. I’ve also made a version where I add some butternut squash in place of some of the banana (getting more veggies into my kids = win :)) and it was just as good. Thank you!!
Kate
Butternut squash, very interesting! Thank you for sharing your version. I appreciate the review, Sara.
Kim
I made this recipe and the muffins turned out fantastic! I used thawed bananas which were frozen in the skins. They were more “liquidy” than mashed ripe bananas so I omitted the milk. Add-ins were chopped walnuts and dark chocolate chunks. Also, I doubled the recipe and made 12 jumbo muffins which took 30 minutes to bake thoroughly.
Kate
Thank you, Kim for sharing your experience and for your review!
Emilie
Hello Kate!! This is the first time I used a recipe on your website. I had some rather ripe bananas that needed to be used. I typed in Healthy Banana Muffins and voila there you were!!!
These muffins are FABULOUS. My husband said ‘that recipe’s a keeper”. They’re moist and have a tender crumb, PLUS they’re good for us. I added some walnuts which took them over the top!!
Thank you for your healthy recipes. I’m looking forward to making more of them.
P.S. Cookie is very cute!!
Kate
Winning over the husband is key, from what I understand. :) Thank you for sharing! I’m happy you enjoy it. I appreciate the review and comment.
Maaike
I just made these and they are delicious! I added dried raisins. Want to make them with less maple syrup next time to make them a bit healthier. And I made 15 out of that better! Thank you for this delicious recipe.
Kate
Sounds wonderful!
Jenny
These were WAY too sweet for me, and I started by only adding 1/3 c maple syrup, not 1/2 cup! I winced when tasting the mix! (Granted I have been trying to do no added sugar, so am used to healthy eating, but I am also a total sweet tooth). I ended up adding extra flour and yogurt, but I think they might still be too sweet to give my 1 year old, or possibly myself. I would not call them super healthy, and next time I would try with zero added sugar (syrup). The banana is probably enough.
Kate
I’m sorry you weren’t happy with the overall flavor! If you want to cut back on the amount of sweet, go for it. :) Let me know what you think when you do!
Olympia
I have made plenty of your recipe ….We ALL loved them!!
I have to say this….Wow ,you have gorgeous,beautiful hair!
Kate
Well, thank you Olympia! :)
Anna
So glad I found this recipe. I added a handful of pecans and chocolate chips. I annaforgot to add 1/3 cup flour by accident. Baked them a tad longer and they were excellent. Thank you!
Kate
You’re welcome, Anna!
Harj
I just made these… they are sooo good!
We didn’t have whole wheat flour, so I used plain flour and added 2 tablespoons of crunchy peanut butter to it. I thought the olive oil would be too strong but it adds a nice nutty herbal note to the muffins.
Thank you for sharing this recipe and now that I’ve found your website, I’ll have to try them all!
Kate
I’m glad you liked them. I appreciate the comment and review.
Debbie Lee Soon
This is honestly the best ‘healthy’ Banana muffins I have ever made. I am on Dr. Ornish’s plant-based diet which is similar to vegetarian but also low fat. I used EVOO for the oil and egg whites in place of the eggs. I also added crushed pineapple to add moisture and sweetness. After the walnuts, cranberries and a few chocolate chips, it came out jam packed with goodness. I normally don’t eat things that I bake but I saved some of these for my guilt-free snacking. Thank you!
Kate
Hooray! I’m really happy you think so, Debbie. I appreciate your comment and review.
Meredith
This recipe was amazing! Used 1/4 cup honey/1/4 cup maple syrup and it was heavenly. Made it twice already for snacks during the week!
Kate
Thank you! I appreciate it, Meredith.
Dara
This was great, tasted sweet, so happy to not have sugar, I’m trying SO hard to find new recipes and muffins are a staple and we needed a muffin as equally tasty as the delicious toxic white sugar ;) before I could ditch that recipe. I have to consider the expense of the maple syrup but this is a keeper.
Kate
Thank you!
Cindy
Just made a batch! Had to use white flour instead of whole wheat as my flour expired. So maybe a bit more indulgent but so fluffy and yummy! I only needed two large bananas and it was more than enough. Yum!
Kate
Thank you, Cindy, for your comment and review!
Jean Teresi
I made these muffins came out delicious. My sister made them also and loved them!!!
Kate
Great!! I’m glad they are a hit with both you and your sister. Thanks, Jean for the review.
Manal
Made this today, turned out super yummy! My daughter loved it too, so it’s toddler approved :)
Kate
Toddler approved?! That’s great. :) I appreciate the review.
Mrs. Swifty
Just finished making these! They’re so delicious, moist and fluffy on the inside. I substituted the maple syrup for about 10 chopped dates. This recipe is so easy to make. Thank you, thank you for sharing!
Kate
You’re welcome! Thank you, for the review.
Kathryn Barnett
You did great with the camera!
Great pics.
Can you easily switch white/wheat flour with healthier flour like almond flour? Or will it be a disaster.
Kate
Thanks so much! I do love photography. And unfortunately, they aren’t a 1-to-1 substitute. More times than not, it will not work how you would like.
Anya
Hi Kate!
I work in a mental health unit at a children’s hospital and have recently started a weekly healthy cooking club with the kids :) We talk about nutrition and cooking as a coping skill while making delicious foods….Thank you for making so many budget-friendly, simple, nutritious and tasty recipes! We made the banana muffins with whole wheat flour and honey yesterday and they were amazing.
If you have any suggestions for kid-friendly recipes that require minimal chopping (as we can’t have knives on the unit, so I usually chop ahead of time), I’d love to hear your advice! Thanks again!!
Kate
Thank you for thinking of me! I recommend my salad recipes, or even oatmeal recipes. Or my chia pudding recipes. Checkout my breakfast and salad section of the blog. Hope this helps!
Judy
These are baking as I’m commenting!! Smell delicious!!
I made these muffins with maple syrup that my husband just finished
bottling.,.yummmmmm
Thanks
Kate
Homemade maple syrup?! That sounds amazing! Thank you, Judy for sharing.
Tara
I used butter instead of coconut oil and I used a little less honey, substituting it with unsweetened applesauce. I used a little more cinnamon plus a dash of nutmeg. I put about a cup of ground walnuts in. I didn’t put oats or sugar on top. The muffins were a hit with my 2-year-old and my husband and I love them too. This will be a regular recipe in my house from now on :)
Mariella
I love this recipe…one of my new found favourites. the muffins are moist and rose beautifully. I used olive oil and I don’t really taste an off flavour. very good, this will be my new go to….just like your banana bread!!!
Kate
Hello, Mariella! I’m happy to hear you loved the muffins! Thank you so much for your sweet comment and review.
Mariella
I Forgot to mention that I doubled the recipe and it was perfect….
Amy
These are quite simply the best banana muffins I’ve ever made. They are so moist and tasty. My 2.5 year old helped me make them (love that it’s 1 bowl!!) and I then watched her and her 10 mth old sister eat one and it’s the only muffin they’ve ever eaten the whole thing of! I made them
As mini’s for their lunchboxes for daycare and therefore am also loving that they are sugar free! Thank you.
Kate
What a fun thing to make together! I’m so happy to hear your family loves the muffins. Thank you so much for your review!
Chrissy
Really delicious. Made these this morning and everyone in my family (including my ultra picky almost 4 year old) devoured them in seconds. I used grapeseed oil (upped to 1/2 cup) and used 2 cups of whole wheat. Perfect! Will definitely make again.
Kate
Hi, Chrissy! I’m glad you all like them!
MacleanNash
These are delicious!
I made them with GF flour and doubled the recipe and it they came out perfectly!
Thank you so much
xo
Kate
Yay! I’m so glad they worked for you. Thank you for the comment and star review!
Ginger Lasch
Oh. My. Goodness. These were the BEST muffins! What a perfect recipe!!!! They are moist, and the amount of sweetness…the oats and sugar on top are an added bonus! My husband and I absolutely loved them! There will be no other banana bread/muffin recipe needed in my kitchen besides this one! I was sooo excited! The only thing I changed, was the flour. I used brown rice flour–because that’s what I had, and the only thing I use.
Natalie
Does anyone know how many calories these are per muffin?
Have made these twice now, im obsessed!!
Kate
Hi Natalie! If you go below the notes section of the recipes, I have the nutrition information. One muffin is a serving and it is 208 calories. Hope this helps! I’m glad you are obsessed with them. :)
Jane
I made these for my coworkers today and they were delicious! Thanks for the recipe.
Kate
You’re welcome!
Marsha
I have made these 5 times now and my picky 9 year old has said these are the best muffins she’s ever had!! I use EVOO and I don’t think it affects the taste at all in my opinion. I also use ½ white and ½ wheat flour so my kids don’t complain and gobble them up!
Kate
I’m glad the kids love them! Thank you, Marsha for your comment.
Lisa
We’re trying to cut down on cholesterol and saturated fat so I made these with olive oil and flax eggs and they were wonderful. The whole family loved them!
Kate
Thank you, Lisa for sharing!
elena
Delicious muffins!!! My daughter (5) loves them!! My only change was to reduce the honey to 1/4 cup. Thank you!!
Kate
Thank you! I love when kiddos get excited about my recipes. I appreciate your review, Elena!
Lalit
Hi, I made the muffins and they were delicious. My kids(2&10 yr old) loved it too. Adding the recipe to my favorites. Thank you for sharing.
Kate
Wonderful, Lalit!
Johanne
Made the recipe last night and the muffins are very good. I’ve added chocolate chips to half of the batch. It’s a keeper. Thanks for sharing.
Kate
You’re welcome! Thank you for the review, Johanne.
Amanda
I’ve been making these muffins for years, every time I have bananas that are starting to get overripe. They come out great every time, no matter what I mix in or substitute for milk, etc. I love Kate’s carrot muffins too.
Kate
Thank you, Amanda for the love! I appreciate the review.
Megan
I’ve made these several times and they are always so delicious. Thanks for sharing a muffin recipe I don’t feel guilty feeding my kids for breakfast. The recipe is so forgiving too. I sometimes add ground flax powder to replace some of the whole wheat and sometimes I’ll toss in some chia seeds. Thank you! I’ve got some bananas defrosting right now to make another batch!
Kate
You’re very welcome, Megan! I’m glad it’s a family favorite. I appreciate the comment and review.
Jessic Posey
Delicious!! Doubled the recipe to use up some very ripe bananas and made 24 standard and 24 mini muffins. Froze half to enjoy as desired these are so yummy! Thanks for the recipe!
Kate
What a great idea, Jessic! Thanks for sharing!
Sophie
These are incredible Kate! I gave these a try after looking for some healthier snacks for the kids and they went down a storm. I’ll definitely be trying some of your other muffin recipes after these were such a success. Lovely blog!
Kate
Great snack for kids! Thank you, Sophie.
Lauren
This recipe turned out amazing, even though I substituted nonfat Greek yogurt for the milk/water and did 1 cup rolled oats (put through the food processor along with 3/4 cup walnuts) and 1 cup whole wheat flour. My previous experience with whole grain muffins wasn’t great and I was ready to throw in the towel but this recipe turned everything around. I’m glad to have found a light and fluffy whole grain muffin recipe that has texture.
Kate
That’s wonderful, Lauren! I’m happy you didn’t throw the towel in. Thanks for the review!
Marisa
I just made these muffins. I’m eating a nice warm muffin right now. I added chocolate chips for my girls that love chocolate. Also added chopped walnuts on top along with the oats and brown sugar. They are delicious! my daughters are going to love them. Thanks for another great recipe!
Kate
You’re welcome! Thanks for your review.
Annie
These turned out delicious! They were very moist too. I added shredded coconut to the recipe as well.
Kate
Wonderful! Thank you, Annie.
Maria
Just made these and followed the recipe to the letter…well, almost. Instead of bananas I had two large ripe plantains to use up. Because these are more fibrous in structure than bananas, had to put them in the food processor before adding to batter. I also used olive oil and went with regular whole wheat flour (not white whole wheat). Can’t taste the olive oil and I am thrilled at how moist and delicious these are! It’s my little secret as to how “healthy” these are compared to other similar muffins. These babies are going to fly off the plate tomorrow morning…thanks for the great recipe!
Kate
I’m glad plantains worked for you! I appreciate you sharing. Thanks for the review.
Rachel Burton
These muffins are superb! They are so moist and they allow the banana to be the star in flavor. They could compete with regular muffins in my opinion! I’ll definitely make these again.
Kate
That’s great to hear, Rachel! Thanks so much for sharing.
Kels
Hey! I recommend using avocado oil for this recipe. It is fabulous and has a high smoke point and neutral flavor! Chosen Foods Avocado Oil or Chosen Blend are my favorite!!
Kate
Thanks for sharing, Kels!
Mel
I’ve just made this recipe with added choc chips & walnuts and put it in a loaf pan, it already looks and smells gorgeous! Love that it’s made using maple syrup instead of sugar x
Kate
Great combination! Thank you, Mel for sharing.
Cristina
Just made this today! So good! Swapped out the oil for applesauce, used honey, and it made 18 muffins using a cupcake tin. With that, verywellfit puts these at 108 per serving. Thank you!
Kate
Thank you for sharing! I appreciate the review, Cristina.
Jenny Rounis
I made these today (used applesauce instead of oil and added chocolate chips). So good! Thank you for posting this recipe!
Kate
You’re very welcome. Chocolate chips, tasty! Thank you for your review, Jenny.
Kelsey
I made this today and love them! Just wondering if you have the nutritional info for them? Thanks!
Kate
Wonderful! And yes, it is below the notes section of the instructions. You just need to click to expand. Thanks!
Samantha
Tasty and substantial enough to hold over a hangry monster, such as myself, who seemingly needs to eat every 4 hours on the dot :). Thanks!
Kate
Ha, thanks Samantha!
sue tiernan
Im wondering if I can mix zucchini into this recipe without it becoming too mushy. Any thoughts on how to balance the addition of the zucchini without becoming too wet or taking away banana flavor
Kate
I wouldn’t recommend adding zucchini to this recipe. Instead, checkout my zucchini muffin recipe: https://cookieandkate.com/2017/healthy-zucchini-muffins-recipe/.
Nicole Arcamonte
Would I be able to use almond flour? If so, how much?
Kate
Unfortunately, almond flour wouldn’t work here. It isn’t a 1-to-1 and wouldn’t provide the same result. If you are looking to make it gluten free, I recommend trying Bob’s Red Mill gluten free all purpose flour.
Amna
Just made these recipes and they are perfect!! Everyone at home absolutely adored them. It’s the month of Ramadan right now and these are perfect before a fast Thank you so much for sharing! Endless love from Dubai x
Kate
You’re welcome, Amna!
lauren
These are my go to muffins! love this recipe! We sub the flour for gluten-free 3 to 1 blend, and the they turn out delicious! Thank you!
Kate
Great! Thanks for your review, Lauren.
Karen
Wow! Truly tasty muffins! They just came out of the oven and are warm and moist :) I mixed in a few chocolate chips, used all purpose flour and Smart Balance oil as I did not have the recommended flour and oil. The recipe made 12 muffins plus 8 mini muffins!! Could it be that I am using very old muffin tins (from my grandmother) and they are smaller that the muffin tins used in today’s world?
I really love these muffins and will make them again! Thank you for a wonderful recipe!
Kate
Wonderful, Karen! You’re very welcome. Thanks for sharing your experience.
Marika Pickett
These muffins are great! I used 1 cup of white flour and 3/4 cup whole wheat flour. I also used the olive oil with 1/4 cup honey (since that’s all I had left!) and 1 TBSP of molasses. I loved the texture of these and I think the flour/baking soda ratio and the lower oven temp accounts for that. Because I halved the honey, they were not sweet at all (I thought the ripe bananas would make up for that!) – but that meant I could add butter and a bit of apricot jam or honey when serving and they were perfect. Truly beautiful texture! Thanks, Kate.
Kate
Thanks for sharing, Marika.
Tania
Hi! Do you think I could add yogurt to this recipe? And if so, how should I adjust?
Lissa
Awesome recipe! First time I’ve ever made banana muffins that weren’t dense. The best thing was it made exactly 12 muffins – no wasted batter, no short muffins!
I made a substitution that vegans might like. I substituted a papaya for the milk cuz I live in Hawaii and needed to use it up. Just scrape the papaya into the banana mixture and proceed, omitting the milk.
Very tasty and nutritious and light as air :)
Oh by the way, for those using coconut oil, it shouldn’t be heated. It’s semiliquid at about 72 degrees. If yours is too hard to mix, try warming it in a bowl of warm water till it’s melty.
Kate
Thanks for sharing, Lissa!
Lisa
My son and I just made these muffins and they’re delicious. We went with the olive oil for the fat and the maple for the sugar. I used regular whole wheat flour because it’s what I had on hand and it was great. I also used a standard granulated sugar sprinkled on top. I will make these again. Thanks, Kate!
Kate
Thanks for sharing, Lisa!
katie
This is my fourth batch of these amazing muffins..they are just so amazing..my two teenage boys keep eating them before they have time to cool….adding whipped cream and a drizzle of maple syrup over the top…all I can hear is their mmmmmmmmm’s
I have added a handful of chopped dates and two tablespoons of hulled hemp seeds to this batch..yummmm
thanks kate for these amazing handfuls of goodness. Im yet to try any thing else on your website..but I can guarantee I will be, and will let you know the boys reactions to the next adventure.
Kate
Fantastic! I’m excited you like them so much, Katie. I love that you’re making this your own.
Chiara
These are incredible! I substituted a mixture of coconut flour and brown rice flour to make them gluten free and used macadamia/coconut milk and folded in walnuts and unsweetened coconut flakes. These are so moist and delicious. Will definitely be a staple recipe.
Kate
I’m surprised the coconut flour mixture worked! Typically it soaks up all the moisture. Thanks so much for sharing!
Tammy BIrd
Your muffins were delicious. My husband is allergic to eggs, so I substituted 3 tablespoons of applesauce in lieu of each egg. Thank you.
Kate
I’m happy they turned out! Thanks, Tammy.
Cassandra
Hi!! These muffins are in the oven right now. Having my coffee while waiting for them, going to have it for brekky with a bit of bacon hehe. They smell so good . Thanks for sharing healthy baking !!
Kate
Delicious! Thanks so much for your review.
Norah
Hey Kate, I cannot possibly tell you how happy I am to have found this recipe. I just need some help! These muffins, two at a time are perfectly fitting in my breakfast macro (I only omit honey/maple and replace it with water actually) however I need to add 1.5 cups of my whey protien powder somehow into this recipe. Can you please tell me how much more liquid (in the form of water or milk) will I have to increase? Also let me know if I’ll have to adjust anything else, like baking soda, and baking time. Honestly, can’t that you enough. Love you for this recipe!!
Kate
Hi Norah, I’m happy you like this recipe! Unfortunately, I haven’t tried this recipe with protein powder and don’t use it myself. I would assume brands vary. Thanks again for the review!
Vicky
Great recipe! Made these for my daughters 1st bday party and they were a massive hit! Topped with cream cheese frosting, that I sweetened with raspberry jam, made for a great guiltless treat for the kids and adults alike.
Kate
Love that! Great combination all around, Vicky. Thanks for sharing and for your review.
Susi
Best muffins ever! Great texture, taste, and healthy ingredients too. Thank you!
Kate
Great! Thank you, Susi.
Rachel
Hi! Do you think it would work with date syrup (instead of honey/maple)?
Kate
I haven’t tried it, but let me know if you do! I typically stick with honey and maple syrup. :)
Jenny
Thank you for this sugar free option! I made it today and my family really enjoyed it even though I made a big mistake! Instead of adding 1 teaspoon of baking soda I put in a whole tablespoon and it tasted kind of salty & bitter to me. Hahaha!
Kate
You’re welcome, Jenny! Thanks for sharing and your review. Let me know how you like it next time you make it. :)
Dorothy Perry
I just made these muffins! They are soooo good! This recipe is a keeper! Thank you, Kate, for providing this great recipe!
Kate
WonderfuL! If you would like to leave a star review, I would appreciate it. Thanks so much!
Karen
This is the second time making these muffins❤️. I added fresh blueberries and wheat germ this time. Excellent!!!
Kate
Thank you, Karen! I appreciate the review.
Grace
Lovely muffins – I found there was a slightly strong taste of baking soda though, which is a shame! I’ll try using less next time.
Kate
Hi Grace, I’m sorry to hear that! That is not a common complaint, so I’m not sure why that happened. The baking soda should have been neutralized by the more acidic ingredients.
Maria
I just made these muffins. I used gluten-free flour and added 1/4cup of maple syrup and 1/4cup of coconut sugar. Also added semi-sweet chocolate chips….delicious. My kids went crazy for them. Thanks for the recipe.
Kate
Thanks for sharing, Maria!
Isabelle
Lovely but I think I’ll use less oil next time as they came out very oily.
Kate
Hmmm… that’s interesting. What type of oil did you use?
Isabelle
Coconut oil
Mafer Santelli
I just made this, I added some dark chocolate chips. Omg it’s sooooo good!!
Kate
Great! Thank you, Mafer.
Sarah
I have made these muffins dozens and dozens of times now. I love them so much. They are just the best. The only change I make is that instead of 1 and 3/4 cups of white whole wheat flour, I use 1 cup unbleached white flour, 1/2 cup whole wheat flour, and 1/4 cup ground flax meal. I started doing this because it was just what I had around, but ended up loving it and just doing it this way every time. I often throw in a generous handful of bittersweet chocolate chips, too. I store them in the freezer and eat them for breakfast pretty much every day. Love love love.
Kate
Thanks for sharing your variation, Sarah!
Zaira Khanzada
Just took my muffins out of the oven and they are wonderful nice an warm!
Kate
Great to hear, Zaira! Thanks for your review.
Habiba Messaoudi
So easy and delicious !! Just waiting for them in the oven….
Olivia Ogden
Tried this recipe and HOLY SH*T! This is delicious! I put a little raw coconut sugar on top and sprinkled in cocoa nibs. I dusted the top with cinnamon and paired this with Halo Top vanilla bean ice cream. Will make again!
Kate
Ha, that’s great Olivia! I’m glad you like it. :) Thanks for your review!
Larissa
Followed the recipe exactly very dense and not enjoyable at all, dissappointed.
Kate
I’m sorry to hear that, Larissa!
Nina
This is my go-to banana muffin recipe! thank you soooo much! This is the only recipe I could find that is healthy without sacrificing flavor.
Kate
I’m so happy to hear that, Nina!
Tiffany
Amazing! I try a lot of recipes I find on the internet and I am so happy I came across this one. My 4 year old and 9 month old love these. I made them in mini muffins tins – baked at 325 for 15 minutes and they came out perfect. I left out the sugar on top and substituted agave for honey/syrup as agave is all I had. They are so yummy, thank you for the great recipe! My daughter now calls these back to school muffins.
Kate
Thank you, Tiffany for sharing! I appreciate the review.
Stephanie
Kate you are the best :) I have to you these banana muffins have been a regular in our house and for my kids school snacks.. as they are nut free.
This is the BEST banana bread/muffin recipe I have tried and so simple. I love that this recipe is versatile. I switch the olive oil for avocado oil or milk for whatever I have on hand and turns out perfect everytime.
I have also made your carrot, blueberry and pumpkin muffins… which are all equally delicious!! Thank you from our family for making me a muffin master ;)
I love the simplicity of your recipes.
You inspire me to eat and incorporate more vegatarian meals into our weekly dinners. Im definitely going to be trying and following your recipes.
Kate
You’re so sweet, Stephanie! I’m so happy you like them all. I really appreciate your comment and review.
Linda Salo
I am going to make now – but just wanted to say – so glad you chose that camera!!! I have been a Nikon person forever – that same camera and lens is one I own – just practice a lot. Fantastic camera!!!
Wendy
Hi Kate, is it possible to convert the cups into grams as I would like to try out your healthy recipes.
Kate
Hi Wendy! There are a lot of online converters that should help you. Unfortunately, I don’t convert them. Sorry!
Wendy
Thanks for your reply. Yup! I gotten it converted and successfully made the banana bread. Result : Absolutely yummy and delicious bread. Will definitely bake it again. Thanks again for sharing your recipe!
Connie
Our family loves your maple sweetened banana muffins!!
Kate
Wonderful, Connie! Thanks for commenting and providing a review.
Allie
Just made these for the first time– SO GOOD!!!
Kate
So happy you love this recipe, Allie!
Johanna
I just made these and they came out delicious! I was out of oats, so I subbed in flax- great result.
Kate
Great to hear it worked well, Johanna!
Eliisa
Love these muffins. I have been making whole wheat banana muffins for years, but I really love how this particular recipe turns out and that it incorporates oats. It’s my new standard!
Kate
Thank you for sharing, Eliisa! I’m glad this is a favorite of yours. I appreciate your review.
Jean
Wonderful muffins- put mini chocolate chips in them and they were the best!
Jean
Kate
Great, Jean! Thanks so much for the review.
Monica Kumar
Your banana bread is the only one I make to the point that my friend said to me ‘you and your banana bread’. Everybody loves it though. Trying your muffins for the first time. Excited! Thank you!
Kate
So happy to hear that, Monica! Thanks for sharing.
Carly
I just made these for my toddler. I added a cup of minced raw veggies – carrot and broccoli. They turned out amazing – so delicious! Thank you :)
Kate
Getting in those vegetables! I’m glad they worked out. Thanks for your review, Carly!
Natalie
Just made this recipe for the first time, with honey and spelt flour and some dark chocolate chips. Turned out really nicely, yum!
Kate
Wonderful, Natalie!
Kyoko Filosa
Great recipe! And I love all the different substitution options offered to cater to different allergies and needs. It came out amazing! Thank you for sharing and giving easy to follow instructions. Genius to be able to make it in one bowl… less to clean up. Will definitely make these again.
Kate
I’m glad the substitutions are helpful to you! I try to provide them when I can. I really appreciate you taking time to comment and for your review.
Nika
Can I use oat flour instead of whole wheat flour? Would the rest of the recipe need adjustments?
Kate
Hi Nika! If you are looking to make this gluten free, I recommend using Bob’s Red Mill gluten free flour. After a bunch of recipe testing, you can add up to 1/3 cup old fashioned oats to any of my muffin recipes. But, not oat flour. Hope this helps!
Sarah
My kiddo absolutely loves these, and they’re so easy he can basically make them himself at nearly 4. We used olive oil and topped each one with a chocolate chip in mini muffin tins. The only thing I would add next time is maybe some other warm spices to jazz them up :-) Very tasty!
Kate
Thanks for sharing, Sarah! Let me know what you think when you add something else. :)
Louisa Rietdijk
These are delicious!!! I made them with flax eggs and they still turned out beautiful and fluffy. Love your recipes!!
Kate
Thank you, Louisa! I appreciate your review.
Sylvie
I don’t usually comment online but since I’ve made this recipe countless times, I thought I should give back. I love this recipe! The whole family loves the muffins and I know they’re eating a healthy snack!
Kate
Thanks for commenting, Sylvie!
Jess
What camera did you get? The pictures are beautiful! Currently baking your banana bread – it’s in the oven!
Kate
Thanks Jess! It’s a Nikon D750 and I still love it. :)
Linda
What is the calories?
Banana muffins
Kate
Hi Linda! The nutrition information can be found under the notes section of the recipes. I hope this helps, Linda!