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!
Shelly
I wish the nutritional information was here. When I click on it there is nothing accept a warning that ita just an approximate. Otherwise blank space.
Kate
Hi Shelly! Make sure you have cookies enabled as it’s a plug-in and your settings could be blocking it. Let me know if that doesn’t work! It’s working for me currently.
Liza
Great muffins! I made them vegan and substituted the eggs for apple cider vinegar and baking soda. :)
Heala
Made these today and everyone in the house loves them! Heat them up with a little butter and YUM! Def gonna make these again!
Kate
I’m happy to hear it, Heala!
Michelle Chase
Coconut oil made a fragrant smell in home love it , opted for honey as I had it in my pantry
Amazing texture ,very please with the recipe.
Thank you
Kate
You’re welcome Michelle! Thanks for the review.
julianna
These are the best banana muffins i’ve ever had!! i can’t believe they are healthy. would definitely make again!!
Kate
Thanks for sharing, Julianna! I’m so glad you loved them.
Simona
This is the best banana muffins I have ever had. Yummy.
Kate
Great to hear! Thanks for the review, Simona!
Jane Devine
I would really like to try these. I live in Calgary,Alberta, Canada. Any idea where I can find white whole wheat flour?
Kate
You should be able to find it at Whole Foods! :)
Julie
Hi Jane, I believe any grocery store carries whole wheat flour by Robin Hood! I use to get it from the co-op in Airdrie
Deb
I love these muffins! I use avocado oil instead of coconut & plain Greek yogurt instead of milk and they are delicious & satisfying! I also add dark chocolate chips & walnuts. This recipe is a keeper!
Hillary
I used Bob’s 1 to 1 gf baking flour and added pecans. They are perfect! Not too sweet and fantastic texture. I ended up needing 30 minutes for bake time and it was worth it. Thank you so much for a wonderful muffin without refined sugar. My family loves all of your recipes! Can I request a pineapple cake with no refined sugar?
Kate
I’m happy it worked so well gluten free! I will add your suggestion to my list, Hillary.
Samira
These taste wholesome and are enjoyable to eat, knowing that they are healthy, but I wish I had made them sweeter. It’s probably not the recipe’s fault though, it could be that my honey wasn’t as fresh, or that I added a bit of flax meal (and dried cranberries) to the batter and some extra almond milk with it, but didn’t add any additional sweetener to balance it out. But I will give these another go in the future, tasting the batter more carefully for sweetness, because the texture and overall flavor is there. I can still see my husband having these as a healthy breakfast snack, perhaps served with some butter or maple syrup. By the way, I had just a little bit of leftover batter and made a pancake with it, it cooked beautifully!
Karen Lee
can you use normal flour?
Kate
What do you mean by normal flour? Non-wheat?
Hannah
These were so delicious, just made for my husband who doesn’t eat refined sugar and my little boy. They’re a hit!
Kate
Great to hear, Hannah!
Sanaz
I’ve been making these muffins for a couple years now and my kids love it. I actually replace the flower with oatmeal flour and it still tastes great!
Kate
I’m happy the oatmeal flour works, Sanaz! Thank you for your review.
Bernice
Delicious! Made them yesterday, vegan and added about a cup of chopped pecans. It made 18 muffins!
Kate
Thank you for sharing, Bernice!
Tabitha
Made this yesterday and all though I was skeptical about the olive oil, I did use it and didn’t even notice it. I skipped the milk/water (more like I forgot) and I was worried they would not turn soft but they turned soft as your recipe said they would! I also added grated walnuts and they add so much flavor. Keeping this recipe, thanks!
Kate
Thank you for sharing, Tabitha!
Alex
Our family is obsessed with this recipe (and many of your other sugar-free muffin recipes). We make them weekly. Thank you!!
Kate
You’re welcome, Alex!
Diane
These are delicious! Surprisingly moist! Used olive oil. Will be our go to banana muffin recipe!
Kate
Love that this will be a go-to, Diane! Thank you for sharing.
Aisha
These muffins are perfect. I was short a banana, so made it up with some fresh pineapple, topped with shredded coconut rather than sugar. So good!
Kate
Great to hear, Aisha!
Karen
Love love love these muffins!!!! Thank you. Well done:)
Kate
Thank you, Karen!
Cindy
I am a huge fan of ground flax. I’m concerned it will make the muffins too dry. Has anyone had success adding flax? Also, I plan to add pecans. I’m kind of a nutty gal! Really looking forward to trying this recipe.
Kate
Hi Cindy! I haven’t tried it, but I know others have. I suggest searching the comments to see reader recommendations.
Andre
Hi Kate, I have used this recipe many times and I am wondering if you or anyone else has used avocado oil instead of olive or coconut?
Thank you
Kate
I suggest you search the comments as I believe other readers have used avocado oil. Thanks, Andre!
audra
yum! subbed ginger for the cinnamon :)
Kate
Thank for sharing, Audra!
Kristen
I used grapeseed oil and added walnuts; these were delicious! Took 15 minutes to cook in my convection steam oven. Doubled the recipe and it made a perfect 24 muffins. We started eating them as soon as they came out of the oven. :) Thanks for the recipe!
Kate
Thanks for sharing, Kristen!
Nikhat
Hi Kate! I just tried your recipe, for my mixin’s I added 1/2 cup scant shredded coconut, 1/4 cup chocolate chips and 1/4 c. walnuts, and it turned out delicious! I used honey and extra virgin olive oil, and while you can taste neither specifically, it made a moist and light muffin. Thank you for this amazing recipe!
Kate
Thanks for sharing, Nikaht!
renye
This recipe is excellent. It made delicious mini muffins, which cooked for 15-16 mins and perfect muffins. No alterations needed.
Kate
Thanks for sharing, Renye!
Shauna
I’ve got these in my oven right now! My only concern is the fact that maple syrup is packed with sugar (obviously!) and I bought some pure maple syrup that has 53 grams of sugar per serving which is only 1/4 of a cup :-0 Any suggestions to cut down on the sugar or a good substitute?
Kate
Hey Shauna, The maple syrup is used for both sweetness and moisture content. I’ve heard that applesauce works well, which still has a decent sugar content, naturally. You could even try yogurt instead, just keep in mind that the bread will be less sweet.
Kate B.
Hi Kate and Shauna
I whisked a mashed banana in with the oil and egg instead of the syrup, and then added the three bananas and milk as the recipe called for. It was super tasty and moist.
Yum!!
Rachael Robertsons
Just made these with extra light olive oil, 1/2 cup flax seed replacing half a cup flour, whey replacing milk (our friend makes yoghurt and the whey keeps coming!) and 1/2 cup of carob chips at the end. So freaking tasty and easy! One bowl clean up. Whats not to love?
Kate
I love that! Thank you, Rachael.
Jo
Hi I’m loving your muffins been making many of them. Was wondering if you can replace coconut oil with a none oil substitute like apple sauce or almond milk? Thanks
Kate
I haven’t tried it, but I believe some may have tried applesauce with luck. I would suggest searching through the comments to see what others have had luck with!
Julia
Love this recipe! Made it twice now. Excited to see there is an apple version, that will be my next cooking adventure. Thanks for sharing.
Julia
Kate
You’re welcome! Let me know what you think next time, too. :)
Ivone
Great recipe! Easy,healthy, delicious and not overly sweet. I tried your blueberry muffins recipe too, but this is my favorite.
Thank you!
Kate
Thank you, Ivone! This is so good, I agree.
Dana
Quick, easy, wholesome, and yummy!
Kate
Thank you, Dana!
Madina Sabri
I don’t even know why I decided to make muffins from another website. It was a disaster. Always come back to your recipes! They are the best!
I added a cup of frozen blueberries and lemon zest, increased baking to 35 min total. Amazing!
Kate
I’m glad you keep coming back and work so well for you, Madina! Thank you for your review
Pascale
I made these today, made them vegan, used maple syrup, flax eggs and almond milk, tastes amazing.
Kate
I’m glad you loved them vegan, too! Thanks for the review, Pascale.
Carrie
Yum, these are tasty! I will probably add another banana next time as I only used two this time (my kids distracted me and I found #3 on the counter after throwing the muffins in the oven!) Nice and moist and not too dense despite using 100% whole wheat flour. I used the olive oil because I didn’t have coconut oil in the pantry, and didn’t think it affected the flavor one way or the other.
Heidi
These muffins are the bomb! I make them for work ,when I have bananas that I need to use up, and they go fast!
Kate
Great to hear, Heidi!
Angela
These are absolutely delicious! Has anyone tried using Almond flour instead of recommended flours?
Kate
Thanks for your review, Angela!
Angela
This is the best banana muffin recipe I’ve made. They are super moist and so delicious. My family loved them! I’ve already made two batches in a week.
Thank you!
Kate
I love that! Thanks for sharing, Angela!
LuAnn
These muffins are amazing!! Thank you for yet another wonderful recipe.
Kate
You’re welcome, LuAnn!
Meg
Made these tonight with chocolate chips, yum!! My new favorite recipe.
Kate
Great to hear, Meg! Thanks for sharing.
Tracy Freeman
You are right – these made the flat smell amazing. I filled the cup to 2.3 full and had batter left over to make another three – so for me it is a 15 muffin recipe, which is great. Cold they are a bit greasy, have a napkin handy. They taste great and are my new 3:00 tea time go to. I also made them with gluten free baking mix and they worked great. Will try the apple muffins next! The only confusion with the recipe was how much oats to put on each muffin top. I just played around with it and discovered I like a teaspoon in each.
Kate
I’m glad it turned out! Sorry for the confusion, Tracy!
Amanda
Just made a gluten free version of these. For the 1 3/4 cups of flour I subbed in 1/2c oat flour, 1/2c Bob’s red mill gf flour blend and 3/4c almond flour and got 12 fluffy muffins with lots of lift. Thank you!
Kate
You’re welcome, Amanda!
Dainah
How many calories are in these muffins? I have reloaded the nutrional section but still shows nothing. Sooo great muffins too btw, especially with choc chips
Loretta
I made this recipe today and we loved them! I bought the whole wheat flour at our local grocery (in case someone having hard time finding the white whole wheat flour. It worked great! I used half honey and half natural maple syrup, coconut oil, and a cup of walnuts. I had all of those ingredients on hand due to my healthy eating teenage daughter!
The nice thing about the fat in these muffins is that coconut oil is a heart healthy oil.
Thank you for this recipe!
Loretta Chumley
Oops! forgot the other ). Ha!
Kate
Hooray! I’m glad you were able to find what you needed and loved them, Loretta.
Heather
My children, who can be picky eaters, LOVE these muffins. My two year old wakes up every morning asking for one and I’ll often pack one in my daughter’s school lunch. They are a huge hit with me and my husband, too. Thank you for such a great recipe!
Kate
I’m so happy to hear that! Thanks for sharing, Heather!
Janice
Checked liquid ingredients but the mixture was so runny I had to add another 1/2 cup or more flour. Just kept adding until the consistency resembled the mixture in the video. I had used the coconut oil and they turned out, just right and tasted great. Added walnuts and put nuts on top instead of oats and sugar. Oh! And I halved the maple syrup without any problem and for me they really are sweet enough with just the 1/4 cup.
Hayley
Hi there what are flax eggs ? I’m based in the uk and haven’t heard of them before. I have made the regular banana muffins with eggs and love them so do my family, I have some vegan ones to make for the weekend so any help possible is much appreciated. Thanks
Kate
Hi! Flax eggs are essentially flax + water. They can act similarly to eggs in some cases.
KeriFin
In a previous post, mentioned that I’ve made these muffins at least 3 dozen times. I do iterations based on the person(s) that I make them for…. (allergies). I’m stumped with the garbanzo bean flour. The taste is excellent but it doesn’t rise. Any suggestions on adding more baking soda, or putting baking powder into the mix???
Kate
I haven’t experimented with garbanzo bean flour really and not sure its interactions during cooking. I wouldn’t really know without trying it. Sorry! What other iterations have you tried again?
Emily Yoder
These are the BEST banana muffins, hands down. And I don’t feel guilty eating them since they are decently healthy! Perfect addition to my eggs in the morning, as well as a great pre-run snack!
Kate
Thanks for sharing, Emily!
Diana
I made this recipe with Robin Hood gluten-free flour. It was as delicious as all of Kate’s recipes. :) I was pleasantly surprised that the muffins were not very sweet. Excellent texture, too! Thank you!
Kate
I’m glad it worked well gluten free! Thanks, Diana.
Vanessa
I’m so pleased I found this recipe. I run children’s cookery classes here in England, and am always looking for ways to add ‘healthy twists’. These fit the bill, and all 10 classes will be making them next week! Love the one bowl aspect… less washing up! Just got to translate into grams…… I’ll let you know how we did!
Kate
I’m pleased you found it too, Vanessa! Thank you for sharing.
R. James
I tried you healthy muffin recipe and added, walnuts and blueberries. The taste was simply amazing. Hat’s off to you. What I really love about this recipe is that you don’t miss the sugar. The honey, cinnamon, vanilla abstract more than makes up for the sugary taste normally found in a muffin recipe like this.
Do you have a gingerbread or ginger cookie healty recipe? 5 stars for sure.
Respectfully,
Kate
Hooray! I’m glad you loved them and didn’t miss traditional sugar. Here you go! https://cookieandkate.com/healthy-gingerbread-cookies/
Ralph James
Great healthy recipe with lot’s a room for variations. Do you have a
a recipe for ginger cookies, ginger bread.
Kate
Thanks for your review, Ralph!
Amelia
Great recipe!! The nutritional information does not appear for this recipe for some reason (it works for me on other ones so not sure if one is not provided for this?) thanks
Kate
It is working for me! Try refreshing your page and allowing a few more seconds for it to load. Sometimes it can take a little longer. Let me know if you have issues still!
Michelle
We love these muffins! Would you be able to tell me approx how many calories per muffin? Thanks!
Kate
Hi Michelle! The nutrition information is below the recipe. It may take a second to load once you click. Also make sure you allow cookies in your browser as this is a plug-in feature.
Mary Bennett
These are excellent. I have made them three times in the past month. I appreciate how easy they are, too! Thank you :)
Kate
I love that! You’re welcome, Mary.
Valerie
Made these tonight and followed the recipe exactly; lovely texture and gorgeous taste! These are perfect for my early morning meal during Ramadan! Fast, healthy, and with the oats and added walnuts hopefully some staying power.
Delicious!
Kate
Happy to hear that, Valerie!
sarah
This is a wonderful and very flexible recipe – I’ve mixed in cherries, liquor, quinoa, almond flour, nuts, chocolate…..almost anything that can go in a muffin, and every fat from coconut and avocado oil to oil. They always turn out great. Typically, I kick the heat up a little for the first 5 minutes and rotate my muffin tin once.
Kate
Thank you for sharing, Sarah!
Lucy
I just finished baking these and they are by far the BEST banana muffins I’ve made, so delicious. I was worried the wholewheat flour would affect the taste but it doesn’t at all! I added a handful of chopped walnuts and used honey instead of maple syrup. Now the hard part – not eating them all! Perfect recipe.
Kate
Thanks for sharing, Lucy!
georgea
Hi!
I really loved this recipe.
I subbed bob’s red mill all purpose gluten free flour and they turned out wonderful. The only other substitution I made was I did half agave syrup and half maple for the sweetener. Thanks for sharing this recipe!
Kate
You’re welcome, Georgea!
Kathleen Meisenburg
These muffins are delicious. My husband said they are the best he’s ever eaten. Will be making them regularly.
Kate
Great, Kathleen!
Ani
Love your recipes, I can always rely on them :) These muffins were great, however, when I ate them, they left a bitter aftertaste. I used 1 teaspoon baking soda only. Do you have any ideas why this could be? Thank you!
Ani
I used Bicarbonate of Soda. Is this what the recipe requires? (or baking powder?) Thank you!
Kate
Was your baking soda fresh?
Ani
Yes!
Sara
WOW! Love these…I did sub applesauce for the oil, honey vs maple syrup, water vs milk(only because out of almond milk) and oat flour vs whole wheat. Also added ~1/3 cup of dark chocolate chips and small amount of chopped walnuts. This recipe is bookmarked for sure. Thank you!!
Kate
Thank you for sharing, Sara!
Priscilla
Love this recipe! I altered the recipe by using whatever I have at home, oat milk instead of milk, almond flour instead of wheat flour, and coconut shreds instead of raw oats ! They turn out to be wonderful !!! I can’t go back now, this will become my go to recipe for muffins !!!
Kate
I’m so glad you loved it! Thanks for sharing, Priscilla.
Sarah
Super good muffin. I used olive oil and honey as that’s what I had on hand. Also threw in maybe 1/2 cup of chocolate chips that were languishing in the freezer. I’m at altitude. Didn’t make any mods to the ingredients but they did need to bake a little longer.
Kate
Thanks for sharing, Sarah!
Saskia Tracy
Hi Kate! These are basically the only muffins I make haha… we love them! Today, however, I only have two bananas. I’m wondering if I could make this recipe with mashed sweet potatoes?
Kate
Hi Saskia! I haven’t tried it, but the consistency might be close enough that it could work. The flavor mixture would be interesting, though.
Su
I don’t have any oats on hand and want to make these, would be make such a difference to omit them from the recipe?
Chemagne
Wow!!! These muffins are our new family favorite! It’s rare to find a healthy version of a recipe that’s pleasing to all the little food critics in our family. These were so popular, they were requested more than once in a day! Thank you for this fantastic recipe and all the additional notes. I look forward to making this again and and again!
Kate
You’re welcome, Chemagne! Thanks for your review.
mm
I was that i’d love this recipe just in reading the ingredients, but after doing all the recipe, I was really sad because he interior was lime smooshy and wet… I think you better do this recipe at 350 and less liquid with the ingredients…
Kate
Hi MM, I’m sorry this didn’t work for you. I’m confused at this isn’t an issue I’ve come across with this. How long did you leave them in for and how many muffins did you gt out of it?
Katrina
Made these yesterday and used ground oats for my flour and just added few chocolate chips with little shredded coconut sprinkled on top. They were deelish! Thanks so much, Kate, for your great recipes! I love the ingredients you use and the thought and detail you put into your recipes!
Kate
Thank you, Katrina! I’m really happy to hear you love this recipe and trust them :)
Carly
This has become my go-to muffin recipe ever since trying the banana bread version several months ago. It’s a family favourite! I substitute eggs for flax eggs and it works great, this recipe is very versatile! My add-ins this time include a little scoop of chocolate chips and some hemp seeds! So yummy!
Kate
Thanks for stopping to comment, Carly!
Rhonda
Hi Kate,
I can’t get the nutrition info/
what is the Fat, Carbs, Fibre, and Protein. and the calories per muffin?
keep up the great work.
Kate
Hi Rhonda! The nutrition information is below the notes of the recipe. You need to click to expand. Be sure to allow cookies in your browser as well, as this is a plug-in on my blog.
Taryn
My 10-month old son LOVES these! They were his first muffins (we are trying more finger foods) and he seriously can’t get them in his little mouth fast enough. Thanks for sharing your recipe. These muffins are now a staple in our house!
Kate
You’re welcome, Taryn! Thanks for your review. This is a great recipe to have as a staple
Helen Dews
Made banana loaf last week n love it… made the banana muffins this week …. love them. New favourite recipe thank you
Kate
You’re welcome, Helene!
KC
These look delicious. Possible to use almond flour?
Kate
Unfortunately, almond flour isn’t a 1:1 substitute and I haven’t had much luck. I know these work well with a gluten free flour blend.
Beck
These muffins turned out great! I used coconut oil and made them GF by using almond and coconut flour. I used muffin paper liners and they came out fine. I will for sure make them again.
Kate
Hooray! That’s great to hear, Beck.
Rachel Edwards
Just tried this recipe today and the muffins were so delicious!
Kate
Thank you, Rachel!
DONNA RAE HEALY
Can you please tell me the caloric, fat and carb total in 1 muffin. Thank you and these muffins are beyond delicious. Donna Healy
Kate
Hi Donna, the nutrition information is below the recipe notes. You need to click to expand and ensure you allow cookies in your browser.
Jean
I love your website and have recommended to others as well. I made the banana muffins today. They turned out pretty well. I had to give them extra time in the oven thought as the toothpick was not clean after 25 minutes.
I would like to know, if the baking tempreture is for a normal oven or a fan assisted oven.
Thank you for all the lovely recipes! Easy and delicious!
Kate
You’re welcome! I’m happy you are loving the recipe, Jean.
Rachel Soule
I will definitely make these again. I added shredded carrot to them and they were good. The oats were kinda hard though which I thought was weird. I might leave those out next time.
Kate
Thanks for your feedback, Rachel!
Máire
Love these. Don’t have sweet tooth so cut down the honey to about 1/3 cup, used extra coarse whole meal flour & added chopped walnuts. Perfect as healthy as it gets treat for the kids lunchboxes.
Kate
Thank you for sharing, Maire!
Willow
I made some substitutions based on what I had. Avocado oil, brown sugar, powdered milk. I added some chopped raisins and more baking soda and cinnamon.
Great muffins!! Best muffins I’ve made with whole wheat flour.
Kate
Great to hear, Willow!
Kristin
I made these today with 1/4 cup of maple syrup and 1/2 cup of chocolate chips (I typically cut back on any sweetener when I plan on adding chocolate chips…which is more often than not, haha). I added half a banana to account for the moisture of the missing maple syrup. They are a hit! I couldn’t find the nutritional info (user issue?), but I always calculate any recipe myself as a double check, my little fella is a type 1 diabetic. Thanks for a great recipe!
Kate
Hi Kristin, I’m glad you liked them! There seems to be an issue with the nutritional information showing. I’m actively working to resolve. Sorry for any inconvenience!
Maya
This food is on my top 5 now!
Kate
Great to hear, Maya!
Carol B
WOW – just made these for a special 4th of July breakfast – followed the recipe exactly using coconut oil and honey. SOOOO delicious! Then I made a second batch gluten free using Bob’s Red Mill All-Purpose Gluten Free (added xanthum gum per Bob’s recommendation on the bag) and THOSE were delish too! My first attempt at gluten free baking since I am now living in that crowd. Super pleased – this will be my go-to recipe from now on! Thanks for a great recipe with so many options suggested! :)
Kate
Thank you for sharing, Carol!
Yaneth Garcia
I made this banana muffins recipe for the fourth time today. I added chocolate chips. Love them.
Kate
Thank you, Yaneth!
Melinda Fekete
Nice texture, but the taste of baking soda is too strong. The amount of baking soda to batter ratio is off, you should either use both baking powder or baking soda or just baking powder.
Kate
I’m sorry you didn’t love this one. This one only needs baking soda. Did you use fresh baking soda?
Sara
My new favorite banana muffin recipe! The entire house smelled amazing after baking these, and I have a feeling they won’t last long. Everyone keeps grabbing one as they walk by. Seriously, so yummy! Thank you!
Kate
You’re welcome, Sara!
Melvin
It has a really fluffy texture,super easy to make,super delicious
Melvin
yum!!we loved them,my 2 oldest daughters(Anahera10 and Peata8)made them for the family(mum,dad and 4 daughters)
and 2 guests(family friends)our new favourite banana muffin recipe thank you very much!!
Kate
Thank you, Melvin!
Brittany
Absolutely delicious an delicious addictive! Super moist best I’ve had and healthy! My batter yielded 12.5 muffins. Thank you so much for this amazing recipe.
Kate
You’re welcome, Brittany!
Katie Dutch
I just got mine out of the oven and ate one hot – extremely YUMMY. I added some yogurt instead of water/ milk and put a few pieces of chopped dates on the top of eat one. Thank you
Kate
You’re welcome! Thanks for sharing, Katie.
Cathryn
I make these nearly every week. Love this recipe – so easy, tasty and never fails! Thank you x
Kate
You’re welcome, Cathryn!
Danielle
This is my go-to banana muffin recipe! I make them vegan (with flax eggs and maple syrup), oil-free (sub apple sauce), and nut-free (with soy milk or soy yogurt). They still turn out GREAT! Thank you Kate. When it comes to muffins and loaves, I always check your website for whatever I’m looking for. You are a trusted resource.
Kate
I’m glad you love this one, Danielle!
Fallon
Made these today and all the family loves them especially my 2 year old son, thank you :)
Fallon
And by the way i added 40g pecan nuts to the recipe and they turned out amazing :)
Kate
You’re welcome, Fallon!
Lydia
This recipe is fantastic. I added raisins and walnuts and used 1 cup white whole wheat pastry and 3/4 cup red whole bread flour and maple syrup. Not very sweet and the texture was perfect. I baked them in my toaster oven for 30 minutes. My husband wants me to make them for his breakfast for work everyday.
Kate
I love to hear you both love it so much! Thank you for your review, Lydia
Rebecca
This is the best banana muffin recipe I have ever used. I subbed canola oil for the coconut oil and added 1/2 tsp of nutmeg to the batter. Thanks for another great recipe!
Kate
Great to hear, Rebecca! Nutmeg would be a nice touch.
Linh
Excellent recipe! I used almond flour and added 7 more minutes of baking and they tasted amazing! Thank you!
Kate
Thank you for sharing!
Siimaa
I made them today only and the are a amazing thanks a lot . And can you please mention the calories per muffins
Kate
Hi! I’m happy you loved them. The nutritional information is below the recipe notes. You need to click to expand and also ensure you allow cookies in your browser. I hope this helps!
Jaclyn Burroughs
Mini muffins? How long would you bake? Thanks!
Kate
Hi Jaclyn, typically mini muffins are about half the time and check to make sure they don’t get overdone. Let me know!
Caroline
Love the recipe – the batter tastes so good I probably ate a whole muffin from the bowl (don’t care about raw egg dangers). I used a double size muffin cup so the recipe made six breakfast sized muffins. I used honey and I didn’t sprinkle the top with sugar, so they could be sweeter – next time I will add chocolate chips. I’ve never baked with maple syrup and would be afraid of too strong a taste. (though I was thinking half honey, half syrup might also work).
Kate
Thank you for sharing, Caroline! I appreciate your review.
Ali Blalack
This recipe is great! I did tweak it a little because I didn’t have whole wheat flour in my pantry so instead I used 1c ap flour and 3/4 c almond flour. Additionally I wanted to use a little more than just cinnamon so instead of the 1/2 tsp cinnamon I used 1/2 tsp Penzeys Pie Spice then added 3/4 c chopped pecans. I ended up with 22 muffins… not sure how that happened because I followed the recipe measurements and did not double anything. Either way they are delicious and so moist! I love using a natural sweetener and hiding oatmeal in the muffins!
Kate
Thank you for sharing how you made this your own!
John
Last muffin recipe I tried did not work at all. Then I decided to give these a go and I can say I don’t need to look any further. I have never been much of a baker but these turned out “perfect”. Really tasty and so simple that even I managed to make these. Thanks a lot for the recipe!!
Kate
I’m happy you loved them! Thank you for your feedback, John!
Ryan Vogt
A little context for my comment: I love banana-oat muffins. They are my favourite muffin by far.
So, with that context in mind, let me say: these are the best banana-oat muffins I have had in my life! The level of sweetness was perfectly subtle, allowing the flavour of the bananas to shine through. And, the heartiness of the oats gave a very satisfactory, filling feel to the muffins.
The only change we made to the recipe was that we substituted half-and-half flour for the white whole-wheat flour (for no other reason than availability at our local grocery store). So, if anyone else also needs to make that substitution, know that the end result is perfectly wonderful :)
—Ryan (Vancouver, Canada)
Kate
Thank you! I’m glad they meet your expectations, Ryan.
Lalu
First time making these, Absolutely fantastic and kid approved. I have a very picky eater in the house and he couldn’t stop eating these. I had to use Unbleached white flour, unfortunately my wheat flour went bad. I added wheat bran and chocolate chips for my picky eater and walnut for mine. I also used the recipe for the maple glaze topping with oats. These are very moist, and fluffy. The recipe is easy and the ingredients are always on hand in my pantry. The kids had so much fun helping me make these. Thank you for the wonderful recipe!
Kate
I’m happy to hear it! Thank you for your review.
Emily
These muffins are SO moist and delicious! I used coconut oil, maple syrup and added semi sweet chocolate chips. They did take the full 25 minutes to bake. Thanks for such a tasty recipe!
Kate
You’re welcome, Emily!