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!
LAURIE
Super easy to make and very quick to knock up a batch, one bowl, no faffing around melting butter. Tasted delicious and I’m not a fan of bananas. Both the children really enjoyed them too and I’d much rather let them eat these than always having really processed shop bought stuff. Added some chocolate chips to mine too which we loved.
Kate
Thanks for sharing, Laurie. I appreciate your review.
Anh
It’s AMAZING!!! my house smelled wonderful and my parents loved it!! Thank you!
Kate
You’re welcome! Thanks for your review.
Lara
Hi Good evening,
I have just tried baking the maple sweetened banana muffins and they look lovely and also taste delicious however I was so upset with the texture. I thought they came a little bit rubbery unlike my usual fluffy cakes. Could you please guide as to how they should’ve come. If they’re not supposed to be fluffy then that’s fine but if they are then I’ve done something wrong. I did use an electric mixer. That’s about the only thing I changed in your recipe.
Looking forward to hearing from you.
Regards
Lara
Kate
Hi Lara, I’m sorry to hear about your muffins! Thank you for including the detail about using an electric mixer. I believe that’s actually what caused your rubbery texture. If you over-mix quick bread recipes like this (same for pancakes, etc.) you will over-activate the gluten and end up with a rubbery texture. If you make it by hand, I think you’ll be surprised by how fluffy they can be. Please let me know if you try again!
Amy R.
I LOVE this recipe and make it constantly. The muffins freeze beautifully and so thaw quickly. This is my grab and go breakfast most morning. Okay, all mornings:) My question: to make this a low iodine recipe, I cannot use egg yolks but can use egg whites. Can I just use egg whites or should I add something else in, or would you just recommend using the flax eggs instead?
Kate
Hi Amy, so glad you’re loving these banana muffins! That’s a good question. I know flax eggs would work, so I feel confident recommending those (assuming they don’t contain iodine; that’s not something I’ve ever checked).
anna
Hi could someone convert this recipe to metric (grams) please. Tried doing it myself but it’s too confusing because there are different conversion charts. Thank you
Kate
Hi Anna, I would recommend this conversion chart to help.https://www.myrecipes.com/how-to/metric-conversion-charts
Donna Koster
would you be able to tell me the nutritional value per muffin based on your original recipe
thanks
Kate
Hi Donna! The nutrition information is below the notes section of the recipe. You just need to click to expand!
Chelsey
When I click expand it just gives a disclaimer on the computed nutrition, but no actual nutrition facts are shown. Loved these muffins so much!
Chelsey
When I expanded for nutrition information, all that was shown was a disclaimer, no actual nutrition facts. Loved these muffins! Just wondering how healthy it would be to eat 10 of them!
Page
I am OBSESSED with this recipe!!! I really like keeping it simple, healthy, and leaving room for additions or easy switches, and this recipe checks all those boxes. I don’t even like baking, but I have made them about 5 times in the last couple of weeks and can’t get enough. I added chia seeds, chocolate shavings, and coconut flakes, plus switched out about half the allotted regular flour for coconut flour. Delicious!
Kate
Thank you, Page! I love all the variations you have taken.
Sophie Holt
Does the flour need sifting? Thank you in advance!
Kate
No need to sift. Check out this post on best way to measure flour! https://www.gimmesomeoven.com/how-to-measure-flour-correctly/
Jessica
These are perfect! I’ve made a ton of “refined sugar free” muffins and haven’t quite gotten the level of sweetness I wanted. Well, this recipe nailed it! Only thing I did different was use AP flour (it was all I had )
These are definitely being added to my regular rotation AND being made into a double batch for post baby breakfasts/snacks!!
Kate
Wonderful, Jessica! Than you for sharing. I’m glad this recipe did the trick for you.
Pascale
Delicious!! I used orange juice instead of milk bc I wanted them dairy free. Used honey and coconut oil. I’m definitely saving this recipe! Next time may try with walnuts. Thank you!!
Kate
Thank you for sharing!
Gina
Can I substitute almond flour for the wheat? Will it be moist or dry if I do ?
Kate
Unfortunately, it isn’t a 1:1 substitute. If you want to make it gluten free, I recommend the Bob’s Red Mill gluten free flour substitute.
Sunshine baker
I made them with whole wheat flour and maple syrup. I added chocolate chips to half the batch. Using the yellow scoop they took 14-16 min at 350F. I usually don’t like whole wheat flour, but the banana and maple flavour camouflaged the taste of the flour. I would definitely make them again!
Kate
Glad you liked it! I saw the one star and got nervous you didn’t like it. :)
Sunshine baker
I tried several times to give it 5 stars, but it just wouldn’t work. Then I couldn’t make the one star go away.
Kris Bottles
I just put these in the oven with regular flour as it was all I had. Sure hope they turn out.
Kate
How did it work for you, Kris?
Kris Bottles
They were delicious! Great recipe!
Jessica
Oh dear – just popped these in the oven then noticed they were supposed to be in muffin cups rather than directly poured into the muffin tin. Guess I’ll bite my nails for the next 20 min or so…
Kate
How did they turn out?!
Shummi Akthar
I made these with my 2 yr old. I hate bananas so i didnt eat one but everyone else loved them and they went down a treat! Will defo be making again! Thank u!
Kate
You’re welcome!
Cindy Zimmerman
I have made these muffins many times now, and love them. This is my go to muffin recipe for ripe bananas. I put in a lot of different add ins. Today its walnuts and figs.
Kate
Oh I love your add-ins! Thanks for sharing, Cindy. I’m glad this is a favorite.
CHRISTINA HAMBY
Had to leave a comment even though this is an older recipe. My little boy loves muffins, but they aren’t always the healthiest. I made these and he LOVES them. I gassed a tablespoon of hemp hearts, and did half maple syrup half honey. Delicious! This is the first time I have baked with coconut oil, I found it came out perfectly. I did bake at 350 for 19 minutes, which is my standard for my oven and baking muffins. Yum!
Kate
I’m so glad you left a comment! Thanks so much for your review, Christina.
abby @ thingsforboys
I made these today. Delicious! I only used a 1/4C maple syrup and they were plenty sweet enough. My bananas were quite big so I probably could’ve left out the syrup altogether. I subbed the baking soda for 2 tsp of baking powder as it’s what I had on hand. Very tasty!
Kate
Thanks for sharing, Abby!
Cat
Happy Thanksgiving! Made these for my family yesterday and we agree that this recipe is a keeper. They baked up beautifully. The maple syrup added a wonderful, soft sweetness that we prefer over straight sugar and the turbinado crystals added some nice texture. Tossed some chopped walnuts in for a little more. Thanks for sharing!
Kate
Love that! Thanks, Cat!
Jim
Great recipe. Used coconut oil for the fat. I also used 1cup almond flour and 3/4 cup AP flour.
Great quick breakfast with a cup of coffee.
Kate
Thank you, Jim!
Adam
Followed the recipe, except didn’t have any vanilla. They still turned out fantastic, and made the house smell wonderful. Half of the dozen gone in the first afternoon… yeah we might need to make more. My wife already said she is going to stop buying store bought ones, and the kids are asking for seconds. So yeah, a success in my book!!
Kate
I’m glad you love them and that these will be a go-to! Thanks, Adam.
Stella
This is theeeee greatest banana muffin recipe of all time. Hands down. They are so light and fluffy and perfectly sweet. I prefer not to use maple syrup or honey in my baking, so I just substituted 1/2 cup of organic, raw sugar instead. I have made these 5 times; they are just that good. I’ve tried them with Bob’s Redmill gluten free flour, and it worked perfectly. I also added chocolate chips once and that was magical. They are also great with walnuts. These are a go-to crowd pleaser!
Kate
Thanks for sharing, Stella!
Lade
My babies loved it and it was easy to make. I will be trying more of your recipes.
Kate
Thank you for letting me know it was a hit with your family, Lade!
Nita
Iwant to make pumkin banana bread with almond flour can I subsitute it for whole wheat flour in your pumpkin bread recipe?
Kate
I wouldn’t recommend it. If you are looking for a gluten free substitute, Bob’s Red Mill Gluten free baking flour works well.
Cait
I substituted the oil with 1/3 c. plain Greek yogurt and omitted the nut milk. I also only added 1/4 c. maple syrup, as overripe bananas have plenty of natural sweetness. Delicious!
Kate
hanks for sharing, Cait! I’m glad you loved it.
Katie
I made these today and they were delicious! You wouldn’t know they had whole wheat flour unless someone told you. I always seem to over bake or under bake breads with banana, but these came out perfectly!
Kate
Right?! I love that about these, too. Thanks for sharing, Katie.
Judy Lamana
I made a triple batch of these muffins for my local Boys and Girls Club kids. I followed it exactly, only substituting coarse sugar for the oatmeal topping. They loved them hands down — and they are so healthy. I used olive oil. Thank you for creating such a superb, healthy muffin recipe (I call them “sugar tops” for the kids!).
Kate
I hope they just loved them! What a great idea to bring them and I love the name. :) Thanks, Judy!
Kerry
My muffins came out delicious even if I did forget to add the vanilla! Next time, and I am sure it will be soon!
Kate
Great, Kerry! Thanks for your review.
Terilyn Hall
Delicious! I did half and half on the honey and syrup and baked at 350 for 18 minutes and they came out perfect! Somehow they tasted like I buttered them even though they were plain- sooo good! Also, thanks for posting the link about how to properly measure flour. I used this and turns out I normally use way too much!
Kate
You’re welcome! Thanks for your review!
Sukrita
These are amazing. I tried it with spelt flour too and it was great! Since I don’t get flax eggs where I live, what do you recommend I use as a substitute instead? I’m not vegan, in case that factors into your recommendations.
Kate
Thanks for sharing! Eggs would be what I would recommend.
Sukrita
Sorry, my question wasn’t clear. Not eggs and not flax eggs :) I have an egg allergy and can only consume eggs when I take medication.
Renee’
I’ve tried this recipe with both maple syrup and honey and I must say they are much better with the olive oil and honey mixture. These are the best banana muffins I’ve ever had and they are healthy at that! My husband loves them and didn’t even know they were good for him.
Kate
I love it! Thanks, Renee for sharing what you love about this recipe.
Erika
After making (and loving!) these muffins probably 20 times, I finally knew I had to comment and tell you how much I love them. The recipe is so forgiving- I have messed up the proportions (most recently adding double the milk) and they always taste fantastic. I have also had success with reducing the maple syrup to make them a bit less sweet. My partner is not a “sweet breakfast” person and he still loves these. Thank you for creating these, I know they will be a staple in my home for years to come.
Kate
I’m so glad you commented, Erika! Thanks for coming back to say just how much you love this recipe.
Katie
Love these muffins! So moist and fluffy. I cooked them for 22 minutes and they are perfect. I also used a combo of syrup and honey.
Kate
Thanks for your review, Katie!
Phyllis Beatty
Delicious muffins and they are my new favourite. I love the maple syrup, but seeing as my husband is a beekeeper,I usually opt for honey.
Kate
I love that! I get some local honey and it’s the best. :)
Simona
These banana muffins are so delicious, I made them today and they were a hit. They will become a staple in my house for sure. Great recipe Kate.
SuzyM
These muffins were really yummy! Thank you for sharing this recipe.
Kate
You’re welcome, Suzy!
SuzyM
Dare I say, I even ate 3 of them in one day! At least I shared them with my Mom and Husband. On to try more of your recipes…next up is the Hearty Sweet Potato, Arugula, Wild Rice Salad with Ginger Dressing.
MK
These are amazing! I make a triple batch about once a month and just freeze them for quick breakfasts for everyone! Thank you for this and ALL of the other delicious recipes!
Kate
You’re welcome! I’m glad these are a go-to for you, MK.
Sam
I make this recipe ALL the time (gluten free with chocolate chips – for texture I use sliced almonds instead of oats). They are SO good! Question- do you think they’d freeze well for then thawing and eating later?
Kate
I think should freeze well! Checkout the comments to see if others recommend it.
Carolyn
Made these today and I loved them! I added some extra stuff (sunflower seeds, hemp seeds, dark chocolate and pecans) and they were delicious :)
Kate
I’m really glad you loved this recipe, Carolyn!
Alison
These muffins are wonderful! I’m always on the lookout for delicous egg free recipes for my allergic toddler. Do you happen to know what the bake time would be if I use a mini muffin tin?
Kate
Hi Alison, hope your toddler enjoys the muffins! I’m sorry, I don’t know the timing for mini muffins, but they’ll bake up significantly faster. No need to change the baking temp, just keep an eye on them.
SK
I have made these as mini muffins a few times now and they’re usually done after 15 min
Aqeelah
I was craving banana muffins and this really hit the spot! Absolutely delicious. I look forward to trying more of your recipes :)
Kate
Thank you!
Cathy
These are TOO good! I made them gf, and I’m trying to pace myself and not eat a 4th today.
Kate
I’m glad you love them gluten free! Thanks, Cathy.
Heather Wallingford
This recipe is AMAZING gluten free with 1:1 bobs red mill plus 1.75 t xanthum gum
Kate
Great to hear it worked so well gluten free, Heather!
Tresa Jose
Wonderful recipe…!
Kate
Thank you, Tresa!
Tresa Jose
Wonderful recipe…I just baked it and for some reason I didn’t use my hand mixer. Thank Jesus… it came out fluffy and delicious.. my son loves it!
Thanks Kate!
Kate
Hooray! I’m glad they came out so fluffy!
Emily
Oh my gosh!!! Definitely my new favorite banana muffin!! So so good!! :)
Kate
Great, Emily!
Yasmin
I replaced flour with coconut flour and as a result needed to add an extra egg, and a little more oil and milk. Muffins turned out a little more dense than a traditional muffin, but still tastes delicious. Also added some walnuts and sprinkled dark chic chips.
Kate
Coconut flour will create a denser, less moist result. But, I’m glad you still liked them! Thanks for sharing, Yasmin!
Kate
Well from one kate to another, these are FAB! My New Years resolution is(to do my best) to not add any reg sugar when baking so this was my first try with maple syrup and I’m so pleased with how amazing they taste. Granted I let my boys chocolate chips in half, BUT it’s a win and vote of confidence for me knowing I can bake with maple syrup. So thank you! The only slight change I made was using Greek yogurt for milk(since I didn’t realize how low we were and knew there would be fights over it once these muffins came out!) I also feel like we’re soul sisters based on your website name because I’m such a Cookie Monster myself! Thanks again and happy Tuesday!
Kate
From one Kate to another, thank you! I’m so happy you like them so much. I think chocolate chips would be amazing in these!
Ashley
So good! They are a lot denser than I was expecting but taste great. They aren’t too sweet, and I like that the ingredients are simple- no running all over town to find weird things!
Kate
Thanks for sharing, Ashley!
Melanie Henriquez
I was diagnosed with gestational diabetes recently. These muffins helped get me through the last few months of my pregnancy. I do sub the oil with applesauce and I use almond flour. It still comes out delicious. I’ve even swapped out the bananas and used chopped apples instead. So versatile. Thank you for sharing this recipe!
Kate
I’m so sorry to hear that! I’m glad these muffins helped some. Also, congratulations on the baby!
Nicholas
I loved these and so did my 3 year old! We chose to substitute half of the bananas for 1/2 cup of finely shredded carrots and went with regular whole wheat flour. We used 1/2 cup of pure maple syrup, 1/4 cup of local honey and 1 tbsp. of pumpkin pie spice. All I can say is WOW! These are as beautiful as they are tasty.
Kate
Hooray! I’m glad you and your little one could enjoy these together. Thanks for sharing your variations too, Nicholas.
Clare
Hi Kate! Can I sub out ground oats to make into oat flour in lieu of the whole wheat flour? What do you think?
Kate
I haven’t tried it and typically they don’t work well as a 1:1 substitute. Sorry I don’t have more advice for you!
Samantha Bland
This recipe is fantastic – thank you for sharing :) I love the added touch of the oats on top. Great way to get some nutritious whole foods and still feel like a treat! I warm mine up in the microwave and spread peanut butter on them – yum!
I added walnuts, chocolate chips, chia and hemp hearts. 10/10 will be making again!
Kate
You’re welcome, Samantha! Thanks for sharing you will make this one again.
Carla
Hi I got recommended this recipe by a friend who let me taste hers and they were absolutely delicious so I thought I’d try making my own and there in the oven right now the thing I notice was the batter was dry and not as liquid as the photo I’m not sure what went wrong the only thing I did different was instead of rolled oats I used normal (gluten free) oats and I used whole meal flour (don’t know if that’s the same as whole wheat ) so I’m not sure what I did I think I may have put more flour ? I’ll just have to see how they turn out
Kate
How did they turn out Carla?
Gillian
I just made these and they were awesome! Just wondering if you’ve ever used almond flour instead of whole wheat flour?
Laura
I just made this recipe and my family loved it! Thank you Kate!!! I love all your recipe.
Kate
You’re welcome, Laura!
tancy
I just made this for my 1 year old and she loved it! I used flax eggs and reduced the maple syrup and the muffins still turned out great.
Kate
Thanks for sharing, Tancy!
Anna
I tried these and they came out yummmm (threw in some frozen blueberry for half the batch and chocolate chips for the other half) Can you use Oatmeal flour instead of the whole wheat flour though??
Kate
I would use a gluten free all purpose mix if you are looking to make them gluten free. I haven’t tried oat flour, but it doesn’t always work as a 1:1 substitute.
Candace
Thank you for this recipe. My 3 year old and 5 year old loved them, and so did myself and my husband! They really are moist and delicious.
Kate
I’m glad it was a hit with the littles, too!
Jeanne
I used olive oil and unsweetened pancake syrup (I am diabetic so needed something other than real maple syrup or honey) and also used almond milk. Also, when I went to grab the vanilla extract I realized that I had run out and forgot to replace it. Luckily I had maple extract and used that instead. I threw in about half a cup of walnut pieces too. I loved that they were made in one bowl! They turned out great, soft and light. I am eating one right now, still warm from the oven.
Holly
This recipe is awesome and tasty! I added 3 tablespoons of chia seeds as well as walnuts and the muffins turned out great! Thanks so much for the recipe, it’s now my new go to for using up over ripe bananas!
Kate
You’re welcome, Holly!
Maggie Ham
As expected, they’re perfect! Have yet to try a recipe I didn’t love.
Kate
I’m so happy to hear both those things, Maggie! Thanks so much.
Melissa Nemeth
I made these muffins 3 weeks ago and put them in 2 ziplocos in a freezer….. Omg they almost taste better after freezing! These are now a pre-gym breakfast staple for me. Thanks for posting this!
Kate
Fantastic! Thanks for reporting back, Melissa. :)
Breezy
These are the best tasting banana muffins ever!! As is your healthy banana bread. I didn’t have vanilla so I used almond extract and they were amazing! I didn’t use any sugar on top and opted for a gluten free flour I had in the pantry. I don’t miss any unhealthy ingredients and my husband can’t get enough of them and keeps asking when I’m going to make more. Thank you!!
Kate
Oh almond extract! Thanks for sharing, Breezy.
Elise
I made these muffins with gluten free flour and added walnuts and they are amazing! Thank you for the awesome recipe!
Kate
Hooray! I’m glad they worked so well gluten free, Elise. I appreciate the review.
ROCIO
Another great recipe! I tried it with some added chocolate chips and raisins. It turned out delicious!
Kate
Thanks for sharing, Rocio!
Kate
Yum yum yum! I mashed an extra overripe banana and mixed it in with the coconut oil instead of any syrup or honey. Made a delicious, lower sugar treat!!!
Leo
Cooking is not my forte…so it’s not the recipe, it’s me :)
I did however recently manage to make some soft, moist and delicious coconut flour and blueberry muffins. I was hoping for similar success with these. They looked lovely out of the oven, but sadly they came out dense, quite dry with only the faintest hint of banana. I’ve read all these amazing reviews and can’t figure out what I did wrong..could it be the bananas weren’t ripe enough? I didn’t mash them – I used a blender – was this too much?
My husband suggested I use more banana next time?
Would adding apple sauce help moisten them up a bit (like the blueberry recipe)?
Grateful for any ideas, please? And thank you!
Juli
These are so delicious! I modified mine a bit but they were still great. I added about 1/4 cup of peanut butter and an extra 1/4 cup of milk to the normal milk amount, whisked together first. I used fairlife milk for extra protein, and added 1/2 scoop unflavored protein powder at this point too. I used about half the honey suggested, but added one packet of splenda. I used about 1/2 cup mini chocolate chips as a mix in.
When filling the muffin tins, I filled them about half full, then put about 1/3 tsp peanut butter into the middle of each muffin before filling to the top with batter. That added an extra smidge of peanut butter goodness :). I also sprinkled cinnamon in the middle and on top when adding the oats/sugar to the top.
Cooked for the same amount of time and they turned out great! Plus with my changes it’s about 7g protein per muffin now.
Kate
Thanks for sharing your variation, Juli!
Melissa Hamada
Hello. I loved this recipe. I was looking for something that was low in sugar and had dairy free and gluten free options too. My family really enjoyed thesw muffins. I added pureed peaches in place of milk and added some sour cream to add more moisture. I used coconut oil and added chocolate chips. I will add some ginger next time. Thank you!
Kate
Intersting variation! I’m happy it worked for you, Melissa.
Jess
Hello! Would the cup measure be the same if I used Almond flour?
Kate
Hi Jess! I don’t have the best luck with almond flour with these, sorry. If needed to be gluten free, I recommend a gluten free all purpose flour instead.
Swati
I’ve made these muffins several times and they’re a huge hit! Question: has anyone tried adding cocoa powder in addition to choc chip for double choc banana muffins? If so, do I need to add more maple syrup? Thanks!!
Kate
Sounds like something to try! Thanks for sharing, Swati.
Mateo Pedersen
I have made this recipe at least 10 times and it comes out perfect every time! I make these and put them in a large zip lock bag for our busy family to be able to grab on the way out the door for breakfast. My teenage daughter and husband love them. I made some for my brother-in-law who LOVES banana bread and he actually ate them for his dinner one night because he “could not wait until breakfast”. Thanks for sharing this quick, inexpensive and delicious recipe.
Kate
That’s a great idea! You’re welcome, Mateo. I’m glad your entire family loves them.
Dennese Kopp
My family went ape over these muffins. I added an extra 1/3 cup of oats because I like oats and the batter was a bit loose. They turned out perfectly and everyone ate them up. I like the fact that they aren’t too sweet. Next time I think I will add walnuts. Thanks for the recipe.
Kate
I love it, Dennese! Thanks for sharing.
Sharon
Another great recipe. I baked these a few nights ago, and my whole family loved them. I used honey instead of maple syrup and it still turned out great. My family prefers baked goods on the less sweet side of things, so this was perfect for them.
Kate
Love to hear that, Sharon! Thanks for your review.
Crystal
Love this recipe! Swapped out sprouted spelt flour for all flour. Tried the recipe with honey and maple, both excellent!
Kate
I’m glad it still worked with spelt flour! Thanks for sharing, Crystal.
Renee
I did t have any whole wheat flour so I used 1 1/4 cup all purpose, 1/4 cup cocoa, and 1/4 cup chicory root flour (which has probiotics naturally) instead of the 1 3/4 cup whole wheat. I sweetened with half honey and half pure maple syrup instead of just maple syrup, and walnuts. They were delicious!
Kate
Thank you for sharing, Renee!
Justina
These muffins are delicious and so easy to make! Made them for my family, mainly for the children, healthier and more nutritious option than shop bought ones. we all loved them,thank you for a great recipe!
Kate
I’m happy to hear that! Thanks for sharing, Justina.
Cristalle
These are INCREDIBLE! I’ve made them at least three times, tossing in different mixins every time. No processed sugar, high in fibre, and delicious to boot — definitely a keeper! (And my roommate loves them too! ;) )
Kate
Thanks for coming back to review, Cristalle!
Cristalle
Sorry, forgot to rate with my last comment! Five out of five stars, of course. :)
Kate
Thanks for coming back to review, Cristalle!
Rachel
Super easy and I felt great about them! I used corn flour to make them GF and added blueberries. They were amazing! Thank you for this tasty and simple recipe!
Kate
Corn flour sounds interesting, Rachel. I’m glad it worked for you.
Sheila
Hi–These are fabulous!!! I had to use what I had on hand-I only had 3/4 cup of Whole wheat flour-the rest was white flour and also I added the oats.
I also added some mini chocolate chips!
These are delicious–They are my new muffin-we are all trying to watch sugars in this house as my kids are Track Athletes right now at school-these will replace my cup of sugar(yikes ! ) recipe now!!
Thank You!! Thank You!!
Kate
I’m so glad these worked for you with your substitution, Shelia! I appreciate the review.
Liz
Random question: What kind of muffin tin do you use? I’m in the market for new baking tins and would love your recommendation! Love this recipe and your other muffin recipes. We make them often at our house.
Kate
Hi Liz! Great question. Head over to my shop page. I have a link for it there. https://cookieandkate.com/healthy-kitchen-essentials/
Maria
I love the one bowl process. I made the muffins with spelt flour, coconut oil, and sweetened with maple syrup. I also added walnuts. What a wonderful treat they were. They were moist and quite tasty. Thank you for sharing your wonderful recipes Kate.
All the best,
Maria
Krystle
I have made these muffins a dozen or so times, and I agree that the spelt flour/coconut oil/walnut combo is the best! I usually use local cream honey because it’s easier for me to get in Germany than syrup, and sometimes I will add dark chocolate for a special treat. Great recipe, Kate!
Kate
Thank you, Maria! I’m glad it worked well for you with your substitutions.
Linda Lechleitner
These are the most delicious banana muffins. No need to look any further! Thanks so much!
Kate
Hooray! I’m happy you think so, Linda.
Julie
These are great! Will be making these again for sure!
Kate
Wonderful, Julie!
BethB
Really the best muffins I’ve ever made! I used coconut oil for the oil and honey for the sweetener; and added fresh blueberries. I also used gluten-free flour. They cooked perfectly and taste delicious! My family loves them!
Thanks for the awesome recipe Kate!!
Kate
Thanks for sharing your take, Beth! I appreciate the review.
Jess
What if I wanted to make a loaf of bread? Any tips on temp and time?
Kate
Hi Jess! I would recommend my Healthy Banana Bread recipe. :)
Rachel
Made these a few times now. I use half wholemeal and half white flour and half the honey. Added some dark choc chips. Times the recipe by 0.5 and made 1 loaf and 6 large muffins. Freezes so well and my kids and husband love it. Can’t believe it’s healthy!
Kate
I love it! Thanks for the review, Rachel.
Angela
Made this Vegan with flax eggs, whole wheat pastry flour and used coconut sugar instead of reg sugar and they were fantastic! Thanks!
Kate
Thanks for sharing, Angela!
Suzanne
These are fantastic! So easy and quick to make. We are making these so often – the kids are loving them as an after school snack and the adults like them as a treat! I like knowing they are healthier than our usual recipe. Only downside: They don’t last long enough at this house to freeze. Haha
Kate
Thanks for sharing, Suzanne! I’m really glad you love them and your kids, too.
Camilla Liv Jensen
Just made this recipe and it made 16 large muffins and not 12. Not complaining though, they are delicous!
Kate
I’m glad you liked them, Camilla!
Linda Dany
This is a great muffin recipe, my only variation was I reduced the allpurpose flour to 1 cup and replaced the 3/4 cup flour left with almond flour. They turned out perfect!
Kate
Thank you for sharing, Linda!
Irma Lankford
Thank you for the banana muffins recipe, the muffins were delicious. I cut the recipe in half since I live alone and I didn’t have enough bananas… it still made 8 muffins. I used almond milk and substituted sugar free maple syrup for a healthier muffin. They weren’t quite as sweet as I would like, but I did add craisins to the mix which was a delicious addition. My four year old granddaughter was visiting and she ate two of them, and she’s usually a picky eater!
Kate
Thanks for sharing your take, Irma! I appreciate the review.
Andrea
This is the best banana muffin recipe ever !! My son absolutely loves helping me bake these – they are super simple and delicious !! I know the recipe off my by heart we have baked it so many times ! Thank you for sharing xx
Kate
You’re welcome, Andrea! Thanks for your review.
Marcelle
I love this recipe! Made a batch this evening — so quick and easy. I used the maple syrup and coconut oil. I used a non-stick muffin tin, and did not use paper cups or cooking spray; the muffins lifted out perfectly! Super easy clean-up.
Next time I will try with with the add-in, crystallized ginger.
This recipe is a keeper!
Kate
Thanks for the review, Marcelle!
Brittany
These are super easy and delicious. I cut the maple syrup to 1/4 cup and it was sweet enough for me!
Kate
Sounds great, Brittany! Thanks for the review.
Kerifin
I’ve made these muffins at least 3 dozen times. Many variations. Excellent. Every single time. I am tempted to try chickpea flour. Any concerns???
Kate
3 dozen! That’s a lot of muffins. I love it! Thank you for your review, Kerifin.
Minimeme
Do you think I could make these with self raising whole meal flour?
Miss choulou
I love these muffins, they taste great and are so much fun to cook. I play around with the add ins (chocolate, nuts and dried fruits). I also play around with the type of flour I use (white, buckweat, whole wheat, ground almonds, whole bran, flax) I just mix and match and it has always turned out great!
Kate
That’s great! Thanks for sharing the variations you have tried.