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!
Natasha
I absolutely adore this recipe, takes a little while to make but well worth the effort! I make these muffins regularly for my family I now have to double the mixture, they disappear so fast they love them! they are so moorish it’s hard to stop yourself from eating the lot! Also amazing warm with maple butter (butter mixed with maple syrup) Thank You so much for introducing these to our lives! Don’t take my word for it though try them for yourself, I guarantee you will not be disappointed! Highly recommended
Kate
Thank you for the rave review, Natasha! I appreciate it.
S
Can you use quick oats in place of old fashioned oats?
Allison
Made these yesterday, used a tsp of baking powder in addition to lighten them a little, whole wheat (extra course) flour from Ireland (can’t think of brand now, not white though as it’s the flour I use for soda bread), and honey! They were absolutely fantastic! My partner loved them, they are a perfect sweetness, the lack of sugar makes them so satisfyingly sweet rather than sickly sweet like shop bought muffins and the extra course flour gave them a real gritty rough texture, but still light and cake like! Absolutely brilliant easy recipe thanks so much!! Will definitely be making again as a healthy way to use up old bananas! A winner in our house
Kate
Thanks for sharing, Allison!
HiJacks
These are delicious. I made them with chopped dates instead of sugar alternatives (maple and honey) and mixed spice rather than cinnamon to compliment the dates. It would be very very easy to eat them all in one indulgent sitting! Super easy and effortlessly satisfying to bake. Thank you, this recipe has gone straight to the favourites list.
Kate
Yes, they are so good it’s hard to stop! I appreciate your review!
Louise
I loved this recipe! My husband and son gobbled them up so quickly. Easy to make and i even had enough to make 8 mini muffins too! I’ll definately be looking at your other recipes. Thank you!
Kate
That’s great! Thanks for your review, Louise.
Sarah
I just tried this recipe out and I absolutely love it! I’kk definitely be making these again !!
Kate
That’s great, Sarah!
Denise Hoffbrand
Looks great! Could I use spelt or brown rice flour in this recipe?
Kate
I would suggest a gluten free mix if you need to make these gluten free.
Emma
Love this recipe!! So easy and a hit with the whole family (including my fussy 2 year old)
Kate
I’m happy you loved them, Emma!
Olivia
After reading all the comments, I doubled the recipe first time as I was pretty confident they would be a winner. My kids absolutely loved them (as did I!) I used about ⅓ oat flour and wheat flour + the oats. I only sprinkled oats on top, no sugar and I used honey and olive oil. They will definitely become a staple in this house. Thank you!
Kate
Thanks for sharing, Olivia! I’m glad you found the comments helpful.
Elisabeth
These were fantastic! I used all purpose flour since I was out of whole wheat, and used maple syrup. Turned out wonderful and I really enjoyed the extra chew from the oats. My 2 year old also gives them 5 stars. I will definitely be making them again!
Kate
That’s great, Elisabeth!
Blaire
Incredibly good! Even my husband, who dislikes anything with bananas, liked it, which is saying something!My toddler is also a picky eater and she gobbled up 2 of them with a smile on her face (eating more than 1 of anything is unheard of for her). Thanks for the great recipe :)
Janice
Made these with my kids today! Double batch to freeze some for when baby #3 comes! Used honey and olive oil. Delicious!
Vanessa
I had a project today to find a healthy banana muffin recipe and use all 12 (!) frozen bananas that were piling up in the freezer. I tried 3 different recipes and this one was hands down the best!
Daley
I really like these healthy muffins! I used no sugar added applesauce instead of oil, and they were delicious. I had olive oil but I thought I would try a fun and light substitution. Perfect to take to work for breakfast. Thanks!
Eva
These came out delicious! I was looking for something healthy and quick for the kids on their way to school. We substituted steel cut oats that I ran through the food processor for a few seconds and added raisins and some chocolate chips. They loved them!
Amanda
These are good, healthy muffins. They are not like the sweet, fluffy muffins you can buy. They are filling and a little dense. I highly recommend putting in chocolate chips and walnuts.
Cheryl
Great recipe! I add dark chocolate chips
Harriet
Hello,
My muffins turned out so lovely and moist, got a lot of good reviews! Have made two batches and planning on my third this weekend
– YUM!
Thank you,
Harriet
Donna O.
This is an excellent recipe! I’ve been looking for whole food lunchbox ideas for my grandsons (and one is very picky). I had all the ingredients and decided to give it a try. They were delicious and the picky one ate the whole thing. They popped out of the muffin tin very easily, they were tall and puffy, cooked all the way through and very soft and moist.
Kate
I’m glad you found this one! Thanks for sharing, Donna.
Sarah
These are really good. I cut the maple syrup in half and used only 1/4 cup. They taste great. Thank you for the recipe.
Kate
You’re welcome, Sarah!
abby
super quick easy and yummy. I used 100 percent whole wheat flour, and honey instead of maple syrup and they were stellar. definitely will make these again!!!
abby
these muffins were super yummy! will definitely make them again
Josee
Delicious! I doubled the recipe to freeze for my daughter’s school snacks! Thank you for all the different suggestions. What kind of non stick muffin pans do you use?
Josee
Kate
Check out my shop page!https://cookieandkate.com/healthy-kitchen-essentials/
michelle
loved the banana muffin recipe- yummy! I modified alittle:
used maple syrup instead of sugar, add a smidge of espresso powder and some shredded coconut and Did not use the oats.
Yuliana
I followed the recipe and used olive oil and honey, added some walnuts to the mix. They turned out awesome, tastes like banana bread – bit dense, rather than a soft fluffy muffin. Will definitely make them again.
Ann-Marie Hughes
Anyone know how many calories are in one of these Muffins?
Christopher
Thank-you for this recipe. Just made my first and clearly first of many as 2 of 12 muffins are already gone. With fussy eaters the maple syrup is a nice touch of sweetness. I opted for Brown Sugar instead of regular sugar and removed the oat part. (Again fussy kids) and sprinkled a little extra brown sugar on top.
Very grateful!
Carrie F
These are the best banana muffins I’ve ever made, and I have made so many variations! I love that they’re healthy, but give the satisfaction of something sweet. I didn’t have enough coconut oil so I used half coconut oil half greek yogurt, and I also added in chopped walnuts. So so good
Tammie Pitts
I can’t wait to try these. Has anybody made them using paper muffin cups?
Elizabeth A
Yes I did. Muffin cups work.
Tricel
I love this recipe. Just right amount of sweetness. I used whole wheat pastry flour and added dark chocolate chips. Theyre my new favorite! And my kids too! We esp love it with greek yogurt or almond butter. Thanks for this.
Deema
I LOVE this recipe. I make for my kids and myself all the time. Just wondering how many calories are in it.
Kate
Hi Deema! The nutritional information is below the notes of the recipe. Click to expand and make sure you allow cookies in your browser.
Elizabeth A
I had great success with this recipe. They were moist yet firm. I added my own touch of cereal clusters and raisins. Delicious!!
Laura
These were delish! I halved the recipe because I had only one banana, used a mix of white and whole wheat flours, and added toasted walnuts. Gentle banana flavor, just the right amount of sweetness, moist but not dense—cake-like. And they cook up quickly!
Michaella
I made these yesterday and they were delicious! Light, fluffy, and super easy to make. I added a few chocolate chips so my boyfriend would eat them too! I reheated them this morning with a little butter! Yum! I will definitely be making these again
Diana
The muffins turned out great and were deliscious. Your recipes are perfect, as if they were written exactly for my taste!
Hannah
I subbed Agave syrup instead of the maple syrup (because I had more of it on hand). I used under half cup and it made the muffins really sweet! Fantastic recipe.
Christine Terry
Maple-Sweetened Banana Muffins – I’ve recently been diagnosed with Metastatic Breast Cancer and have radically changed my diet! These healthy banana muffins were AMAZING! I used Bob’s Red Mill Almond and Tapioca Flour instead of wheat flour and I added organic frozen cranberries. super moist and delicious! Ill be making the Pumpkin Muffins next and will make the same modifications.
Thank you!!!
Kate
I’m so sorry to hear that, but I’m so happy you are finding something that’s helpful for you during this time. I appreciate your review, Christine and good luck!
Shaun
If I am using almond flour instead of whole wheat, is it 1:1?
Kate
Unfortunately, I don’t have good luck using almond flour as a 1:1 replacement. If you are needing gluten-free, I recommend using a GF flour blend.
Teresa VanStrien
Yummy! My whole family loves the muffins. My 1year old Grandson gobbles them down. I put mini dark chocolate chips in mine just to be bad.
Kira
These turned out really good! I had to omit the oats since I didn’t have any but I added walnuts and chocolate chips and they were perfect. They are super moist and fluffy. (I did add a little baking powder) kinda remind me of banana pancakes, which is a good thing :)
Kate
Thank you for sharing, Kira!
Christine
Really simple and quick to make. Tasted great. I did find the white whole wheat flour – King Arthur Brand. I used plain vegetable oil.
Megan Caruso
These have become my go-to muffins! They are moist and delicious, and I can feel good about feeding them to my sons (2 & 9 months old). They LOVE them!
Kate
Wonderful, Megan! Thanks for sharing.
Vasil Barron-Mikkelsen
Great recipe, very easy to follow, but most importantly extremely delicious.
Thank you
Bari
Obsessed with this recipe and wanted to try making mini muffins. Any idea how long I would bake??
Kate
Typically you cut the time in half and keep an eye on them.
Julie K
I swapped 1/4 cup wholemeal flour for 1/4 cocoa powder.
Small change, big flavour. The family loved the muffins
Meril
My grand daughter and I made these today. Fantastic! We used coconut oil and honey. Isla chose to add Sunflower kernels 2 Tbsps and I topped some with pecans. delucious.
Kim
Awesome recipe! Honestly it’s the best healthful muffin recipe I’ve found that doesn’t use hard-to-acquire ingredients. I made this with my preschooler to take to school for snack time. We added a few sprinkles before putting it in the oven since she just had her birthday.
I used light tasting olive oil and instead of white whole wheat flour, I used 1 cup whole wheat and 2/3 cup white.
We will be using this as our go-to muffin recipe.
The only thing I’ll change is the amount of baking soda, it was so much that I could taste it.
Kate
Thank you for sharing! The baking soda here should be aluminum free and fresh. You shouldn’t take it then as those two things can make a big impact. Did you use just one teaspoon?
Kate Burnett
Have made these twice and loved them! Also not difficult to make with young kids so we have made it a family activity. Hard to believe they have no refined sugar. I use Almond milk and flax instead of eggs and make them vegan. They are delicious.
Kate
Thank you for sharing, Kate!
Samantha
Long overdue, but I just have to share that I have made these more times than I can count! I used to just make them for myself and my husband, and now my 2.5 year old enjoys as well. Thank you thank you for this recipe! So easy and always delicious. (I usually add chocolate ;) )
Kate
Thank you for commenting, Samantha!
AKb1rdGIRL
These muffins are amazing! I make them often. I regularly add blueberries and they turn out great. My boyfriend and I love them for a quick breakfast – reheat in the microwave and eat in the car on the way to work!
Shweta
I tried these and they turned out well. I replaced oats with some more whole wheat flour and added some walnuts and cashews.
Thanks for the yummy recipe… Best way to eat overripe bananas!
Jill
Hey, there. I’m just wondering why your oven temp is so low? Usually for proper rise and browning, you’d need 350-375. I’m also looking to speed up the bake time. Have you tested it at higher temperatures? Thanks!
Arielle
I’ve made these at least 5 times so far! My husband, who usually forgets to eat until dinner time scarfs one down before work and usually brings one with him! This last time I substituted half of the banana for pumpkin puree and increased the cinnamon by maybe 1/8 tsp. I like eating one with peanut butter for breakfast. Perfect breakfast or snack any time of year!
Kate
I love that! Thank you for sharing, Arielle.
Annisha
So delicious!! I made a few adjustments and used salted 1/3C butter instead of oil. I combined1/4C light brown sugar and 1/4C maple syrup. 1C+1/4C of ripened bananas (3 large) and I used 1C+3/4C whole wheat pastry flour. They’re so light and scrumptious!
Cindy
Just made these to use up overripe bananas and for a healthy breakfast. I doubled the recipe as I made big muffins. I used honey, olive oil and AP flour. I followed the recipe and they are amazing!! There isn’t one thing dry about them. Texture is perfect, they aren’t dry and they pop with flavor. I think next time I am going to add blueberries or some raisins. I am also going to try to make this recipe into a zucchini muffin but have to tweak the moisture ratios since zucchini has so much more liquid than banana and also the sweetener. Maybe some raisins for sweetness and fiber. Definitely a keeper and that is saying something because I am a foodie and recipe snob
Kate
Hi Cindy! I do have a zucchini muffin and a blueberry muffin recipe you should check out!
Karen
I was already a fan of the whole wheat pumpkin muffins, but today I tried this recipe for a change. Wow! They are absolutely as delicious as the pumpkin muffins! I used dark chocolate chips and walnuts as add-ins and the combination worked perfectly. These muffins will definitely become a regular go-to for me and my family.
Kate
Wonderful, Karen!
Jess Takimoto
These were so delish! I added some pumpkin pie spice + extra cinnamon for a fall twist and they were to die for! I finished the whole batch in less than a week – oops! These were perfect with my (first) morning coffee and kept me tied over until I ate a full breakfast. Would highly recommend!
Kate
I love it! Thank you for your review, Jess.
Jaclyn
Love these muffins!!
Mindy
I wish I could like whole wheat flour (white or otherwise) but I find it has an unpalatable texture. That said, I made these muffins per recipe, and yes, I don’t care for the texture. I forgot to add my chocolate, which actually was a good thing — I got to taste the muffin in its unedited form. These muffins had a great flavor, were mildly sweet, and they had good height and fluffiness. I This is a definite keeper, but I will do a mix of flours the next time I make these (and add some tasty tidbits like nuts, cranberries, or chocolate chips).
Kate
Thanks for sharing, Mindy!
Jing
Wow ,this is the first time tried your recipes, absolutely love it , the muffins is so yummy, thank you.
Kate
You’re welcome!
Deb Briley
Thank you for posting this recipe. Best healthy muffin I have baked and will pass on to family and friends. I did omit the sugar on top, not necessary. They are perfect without it. I used maple syrup.
Frances M Vincent
These banana muffins are ridiculously delicious!! They are sweet and moist. Such a healthy treat that I will be making again and again. I added an extra banana, walnuts and raisins to the mix. All I can say is, Kate. . .you did it again!!
Viv
Hey Kate!
I haven’t made these yet, but I will very soon. They’re for my mum who is pre diabetic. This will help her sweet tooth cravings, I’m sure :)
Quick question, is it possible to use muffin liners in the muffin tray instead of just spraying? The tin my mum has is super old and even spraying doesn’t work. It’s that old! Haha
Hope you’re well xx
Kate
Sure! You can do that. Just make sure you prep them accordingly as I feel they can still stick sometimes.
Tammy
Made these now for breakfast all the way down in South Africa. My husband and three girls loved them, but I loved them the most! I added a bit of seed mix in and it turned out well. My babies enjoyed helping and the fact that it was all in one bowl kept me sane. I’ve had my fair share of spills in the past thanks to my helpers.
I hid some away for my girls’ daycare snacks.
Thanks so much.
Kate
Hooray! That’s great, Tammy. I appreciate your review.
Erin Burke
I’ve made these numerous times before. I always use Walden Farms sugar free pancake syrup and they have been delicious low sugar muffins.
Today, I baked them but I was out of baking soda. I used 3 tsp baking powder instead and oh my god it made them SO much better. This tweak made this already amazing recipe a 10/10 no doubt
Barbara
Hi Erin,
That’s what I’ve been wondering. I always use baking powder not baking soda whenever I bake, and I bake alot. Sometimes, a recipe asks for both. So, do you recommend leaving out the baking soda and adding the baking powder instead? I haven’t tried the recipe yet.
Thanks!
Kate
Hi Barbara! I test my recipes a lot, before they make it to the blog to ensure they taste delicious and work. Sometimes it can be varying preferences/tastes or even ingredients that slightly differ. Baking powder and baking soda are two different ingredients that will give different results. I hope this helps!
Dora Bertrandt
Hi Kate,
I absolutely love your recipes! They turn out great everytime but being from Europe it’s such a pain having to google all the measurements. Could you maybe post your recipe in grams and ml as well?
That would be such a help :)
Kate
Hi Dora! Thanks for your comment and review. Unfortunately, I don’t have plans at this time to post metric measurements.
Patricia Musshorn
Love the recipe! Also put apples and pecans in. Used almond milk and honey.
Tiffany
Some of the recipe tips include information regarding eggs, but I dont see any eggs in the original recipe nor in the short video clip. Could you please clarify?
Shweta
I tried these and they turned out well. I replaced oats with some more whole wheat flour and added some walnuts and cashews.
Thanks for the yummy recipe… Best way to eat overripe bananas!
Shayna
I use 1 cup of almond butter instead of flour, only one egg and no milk. I make these beauts like twice per month. Sooooo delish! I also use the roasted nuts from your strawberry-kale-crouton recipe and throw those in there for an added delight! I love LOVE your recipes!
Wendy
Yum, I’m eating these warm out of the oven! I did 1/2 Ap flour and 1/2 WW flour, added 1 tsp baking powder and 1/4 c. Chopped pecans. I sprinkled the tops with a tiny bit of oats and coconut sugar.
Morgan
Amazing! Made these today and added chocolate chips. Easy to do and so flavorful. A new breakfast favorite. Thanks for always sharing wonderful recipes.
sashelle adolphe
So damn delicious!
Sara
These are wonderful! Light, but substantial. Definitely recommend.
Kate
Thank you for your review, Sara!
Vanessa Podolski
These came out great! I made them for my little one to take to daycare (with fruit) for breakfast. I used olive oil and can’t detect any herbal taste, likely because of the cinnamon. I left off the oats and turbinado sugar as well- mostly because I forgot but they are perfect. I have already shared the recipe with my sister. Thanks for posting Sunday night inspiration!
Binika
If I wanted to make these into mini muffins, how long would I bake for? Thanks!
Kate
Hi! Typically, you cut the time in half and then watch to see if you need to adjust.
Susan
I love your recipes! Easy to make, healthy ingredients and delicious tasting.
Thank you for sharing the Wholesomeness!!❤️
Louise
I have made these so many times now and being dairy and soy free it is great to have a tasty, easy to adapt recipe for myself and my toddler. They are filling too! Easy enough to adapt to being made in a thermomix as well.
Kate
I’m happy you are able to make these work for you!
Christine
I’ve made this recipe dozens of times now and it is always a win. I use a olive oil and maple syrup combo and use chopped walnuts as add-ins. I skip the sugar, but love the added touch of a few oats sprinkled on top. Bonus, it only requires one mixing bowl! Healthy and delicious.
Bobby
Made my first batch — and already planning for my second because these were gobbled up fast. Great for breakfast, after school snack or quick boost on the go. We are trying to be vegan, refined sugar free so I used flax egg and almond milk, vegan chocolate chips, the maple syrup and didn’t put any sugar on top. Delicious! Thanks for the recipe. I’ll be trying more of your recipes.
Jenna Naomi Goodman
Love these! Have made as written, with dark chocolate chunks and walnuts, for a more decadent treat, and also a healthier/lower fat version substituting applesauce in place of oil, cutting maple syrup to 1/3 cup, and adding shredded carrot and/or chopped dried figs. These are great with a little peanut butter for an on-the-go breakfast or a mid-morning snack. The full-fat version with 3 tbsp. chopped dark chocolate and 2 tbsp. chopped walnuts are around 9 WW points for one muffin; the lower-fat applesauce version with 3 tbsp. chocolate chunks and no nuts still hit the spot at 4 WW points! My son likes these too :) I love how quickly I can whip up a batch for the week.
Maureen
I made these banana muffins this morning as I had 3 very ripe bananas to use up. I followed the recipe exactly as written. I used my silicone muffin pan which is fairly new and only used one other time with less than stellar results and had to throw away those muffins. I need new muffin pans so thought I’d try the silicone again. I baked for the full 25 minutes (after 22 there was still minimal batter on the toothpick). These banana muffins are delicious! Unfortunately I just don’t care for my silicone pan and had to pry them out with a small knife – totally a pan issue and not the recipe. The bottoms of most look a bit mangled but the taste is yummy! I had two and my 2 year old granddaughter had one. I didn’t add anything to them this time but I might add walnuts and/or chocolate chips next time.
Thank you Kate for this very easy and tasty banana muffin recipe!❤️
Carmen
Hey! I’m really interested in making these muffins, I’m going through an eating disorder but I’m trying to fix that up and bake things on my own. I’m just very anxious about the calories of these muffins..Would you have an estimate at all? I’m going to try substituting the oil with apple sauce!
Alex
Just made these muffins and they’re delicious! I doubled the recipe and used 3/4 the amount of sweetener (mixture of maple syrup and honey). I put in dark chocolate chunks. The sweetness was perfect! Excellent recipe, will definitely make these again.
Kate
I made them into minis and added dark chocolate chips. They were EXCELLENT. Love that I didn’t have to add gobs of white sugar to make them tasty. New favorite! Thank you!
Megan Walchuk
I’ve tried several of your recipes, including these, and they are all so well- developed. No tinkering or adjusting needed – perfection as they are. Several are now in regular rotation, as family favorites. Even though they’re loaded with heavy whole grains, which normally make baked goods dense and tough, yours are ALWAYS light and fluffy, with pancakes coming out thick and soft, and tall peaks on every muffin. Your recipes make me look like a good cook! And I appreciate that it’s all in one bowl, for easy clean-up. Thanks for the work you do!
Kate
I’m happy to hear that! Thanks so much for commenting, Megan.
EC
I have tried so many healthy banana bread/muffins recipes and this one is by far the yummiest and most efficient to bake! Just the perfect ratio of ingredients, I did add the same amount of ground ginger and nutmeg as cinnamon though :)
Natalia
I’ve made this recipe countless times, and it’s definitely a family favorite. Love that it’s an easy, customizable, one bowl recipe. I use coconut oil, add 2tbsp chia seeds, and 2cups frozen blueberries (thawed before adding). I also give them a blast at 425 for the first 5 minutes for a nice, round muffin top. I’m lucky if they last the day in our house! Thanks so much for this and all of your awesome recipes – your talents are appreciated!!
Kate
Thanks for sharing your variation, Natalia! I’m happy it worked so well.
Emma
I did 1/2 whole wheat and 1/2 all purpose flour, coconut oil, and maple syrup. Omg these were heavenly with chocolate chips (and this is coming from a teenager)
Julie Worthington
I have been making banana muffins for 30 years I tried all different recipes and have enjoyed most, this recipe so far is a standout and extremely moist the only small twist I made to this was a bit of over ripened mango puree in it creating a bit of a tropical taste…. fantastic thank you so much.. this will be my banana muffin recipe from now on
Kate
I’m glad this one stands out, Juli! Thanks for sharing and for your review.
Rita Santos
Made these with almond flour and noticed the batter was very wet. After baking, flavor was good but they were flat on top and inside was a little mushy. Not sure what went wrong
Kate
I’m sorry to hear that! Unfortunately, almond flour isn’t a great substitute. My assumption is that is what happened.
Marilyn
thank you for this wonderful banana muffin recipe! I don’t “bake” so this recipe was easy and so tasteful! I loved the softness of the bananas with the warmth of the cinnamon and I added dried cranberries ’cause, well, it’s the season. Merry Christmas to you!!
Kelly
Hi! It was so hard to only taste test one :) Thank you for an amazing recipe. I followed your recipe exactly (including the almond milk) except I used a mini muffin tin.
I was just curious how you store them?
Kate
You’re welcome, Kelly! Thank you for your review.
Isa
I had a wonderful time making these muffins with my four-year-old son. Thank you!
Any chance we could substitute whole wheat flour for almond flour?
Kate
Hi Isa! Almond flour isn’t typically a great 1:1 substitute. If you are looking to make these gluten-free, Bob’s Red Mill gluten free 1:1 typically works well.
Isa
Sounds great! Thank you!!
Gilli
Wonderful recipe! Used half the maple syrup as indicated, added also 2 table spoons of minced coconut, a bit of dry ginger powder and some all spice and a bit of salt. Used whole spelt flower instead of whole flower. For the topping mixed old fasion oats with sunflower seeds and pumpkin seeds, a bit of maple, a bit of coconut oil and some ground nutmeg, which created crunchy fun top. Came out delicious. A great morning snack for the kids.
Kate
Thanks for sharing how you changed this! I’m glad it worked for you.
jesse shea
I love you’re recipes. Do you have a cookbook by a chance to purchase?
Kate
Hi Jesse! You can find where to purchase my cookbook here:https://cookieandkate.com/love-real-food-cookbook/
Lydia
I just make it !I loved this recipe! It so easy and delicious!Thanks for sharing !
Kate
You’re welcome, Lydia!
Anna
These muffins were just what I hoped they would be. I had kefir instead of milk, so that’s what we used, and they were very moist and delicious with the oats and sugar sprinkled on top. Thank you Kate!
Zia Zin
I made it without eggs(accidentally!)and used greek yogurt. They turned out marvellous still. Cant wait to try it again,with eggs, soon.
TW
Awesome! Didn’t have the ingredients on hand for flax-egg so just omitted egg altogether.
Kate
They still held together?
NickyK
Love love love! I made these using a 24 mini muffin tray for easy handling and size for my son (and used less maple syrup). This recipe was so easy and quick and the muffins came out delicious and oh so moist. Thank You for sharing
Jackie
I have made this recipe a number of times with variations on the add-ins and once just plain. Today is the first time I am making them with honey rather than maple syrup (and our fave chopped walnuts). Never fails to be moist and flavourful. Thanks for another topnotch recipe!
Ann
These muffins were fabulous-I made them on this winter morning, they totally hit the spot-Even my husband who doesn’t like banana anything really liked them-I used honey to sweeten and 1/2 whole wheat flour and 1 cup white whole wheat and sprinkled coconut sugar on top before I baked them-These will be made many times1
Kate
Thank you for sharing, Ann! I’m happy you enjoyed this one.
Barb Harris
Made these last night and my 9 year old daughter loved them as well as my husband! Is there an estimate of calories per muffin available?
Kate
Hi Barb! The nutrition information is below the recipe notes. I hope this helps!
Lydiafu88
Hi!I want to ask in your Recipe1cup is equal to 200ml or250ml?Thanks!
Kate
Hi! Sorry, I don’t provide metric conversions. I know others have used allrecipes.com or myrecipes.com in the past for conversions.