Maple-Sweetened Banana Muffins
These whole wheat, maple-sweetened banana muffins are the best! So fluffy and moist, I bet no one can guess they're healthy muffins. Easy to make, too.
Updated by Kathryne Taylor on August 30, 2024
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
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
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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I’ve made these muffins many times before – LOVE THEM :) I use unsweetened applesauce instead of oil and maple syrup.
nice cock
Sir, this is a muffin recipe. I suggest you take your banana elsewhere.
Best muffins I’ve made in a very long time! Flavors are wonderful, I added (well, spilled, lol) a wee bit extra cinnamon .. but who doesn’t love cinnamon. Very moist … doesn’t need a pat of butter but I might do that on day 2 or 3. Next time I want to try some add ins, but perfect just as they are!
Hooray! That’s great to hear, Lisa. I can’t wait to hear what you think of with some add-ins.
I just made a batch of muffin today and it came out really good.
Thank you very much for sharing the recipe.
You’re welcome, Invila!
How much applesauce do you use ?
1:1 ratio of applesauce to oil for baking in general.
Hello –
When substituting applesauce for the oil , how much did you use ?
Thank you !
I absolutely LOVE making your banana bread recipe with the 2.5c of oat flour. Could I sub in the same amount of oat flour here? Or would that not translate to muffins well? Thank you so much for sharing! I’ve made your bread more times than I can count for the freezer at my home Buddhist monastery, and it’s such a popular alternative to all the highly sugared desserts that are donated! I love subbing in other fruit pulps from the juicer too, today I made two loaves of orange pineapple coconut bread with the same recipe and it turned out great!! Cannot thank you enough!
Hi! These should work with oat flour. Be sure to follow my How to Make Oat Flour guide on substitutions. Enjoy!
Thankyou Sweetheart!
Come to me tonight.
heh heh
We simply loved it! Thank you for sharing this healthy and yummy recipe: )
We just made these! So nice! We will be making again! thank you!
my 1 year old and i loved these!
I love to hear that, Melina! Thank you for your review.
I make these every week to take to work. Another home run. Thanks Kate!!
You’re welcome Chloe! Thank you for your review.
This is my go to recipe when I have old bananas. I’ll mix in chocolate chips or leave them as-is and they never disappoint.
I made mini muffins today and got a little over 36 muffins. Excited to give them to my 1.5 YO. Thanks for sharing the recipe!
How long did you bake the mini muffins?
Hi Gloria, they should take about half the time. Just keep and eye on them.
I make these muffins often. I used maple syrup and added walnuts. They are delicious.
Great to hear, Jo Ann!
I made these muffins and they are delicious! I like the healthy choices if ingredients.
Would the flour measurement be the same if I use white flour?
It should work. Let me know how it turns out!
Love this recipe! Have made it so many times. Going to try the oat flour and try and make it without the maple syrup for my baby. Any suggestions?
Hi! Be sure to follow my How to Make Oat Flour.
These were the best muffins I’ve made to date! Thank you! Huge hit with my 19 month old and my parents!
My mom requested I make it into a birthday ‘cake’ for her. Any advice on turning your recipe into a cake?
Thank you so much!
Amazing muffins!
I’m glad you enjoyed them, Aliso!
Made these but did not add any sugar on top and they are excellent
Very nice recipe – I love that it uses 3 bananas! Thanks very much, turned out perfect!
I’m glad you loved it, Mireille!
UPDATE: makes 11??? (I made 12). Also they took a god extra 10 min to bake????
Hi! There look great! Can I use regular white flour here or does it need to be a whole wheat variety? Thanks!
It should work too. Let me know what you think, Susie!
I have made these twice and really enjoy them! I like to add chocolate chips and walnuts. I also slightly reduce the maple syrup. I am grateful for a quick and healthy breakfast option.
Thank you for sharing, Ali!
This is my go to recipe for my four year old for muffins! How long do we cook them if they are mini muffins?
Hi Maria! Typically half the time, but keep an eye on them as it can vary.
Love these, and my granddaughters do too! I used honey, added a handful of mini chocolate chips, and baked them in mini-muffin pans (same temp, 15ish minutes). This recipe is a keeper. Thank you!
You’re welcome, Carol! Thank you for sharing.
Fantastic recipe. I was able play with it a little and use gluten free flour, and added some flax meal, walnuts, raisins, and grated carrots. I only had about 1/4 cup of maple syrup and it actually turned out perfect because of the carrots and banana. Thank you for “getting it” and making a recipe with just enough sweet and fat to make it delicious but still nutritious. Will keep this recipe handy!
Great to hear, Lisa!
Lovely muffins. I added a couple dark chocolate carob morsels on top instead of oatmeal. This recipe made me a dozen medium muffins us a 1/2 dozen minis for a mid- morning power snack.
All I have on hand is almond flour. Would this be a good substitute for WW flour?
I would suggest Gluten-Free Banana Bread (Made with Almond Flour)
Sorry to be a menace … has anyone tried substituting 30g of the flour with whey protein powder … sorry !!
Love these- I had a tried and true banana muffin recipe that was passed down from my mom but used veg oil and sugar…. I really wanted a healthier option of sugar and fat that still tasted amazing. These passed the test with my three kids! Thank you Kate!
You’re welcome, Jenny! Thank you for your review.
You guys must have very big measuring cups or very small bananas! LOL
I used 2 bananas and it was still nearer to 3 cups, but I could leave out half the honey because they were so sweet. Added a few teaspoons of psyllium too. (Made it as is the first time … also yummy)
Very adaptable recipe and very scrummy!
Hhhmm… forgot star rating!
I’m hoping this comment might be moderated and deleted before it posts, but – just so that you’re aware – there’s another comment on this post that should be deleted.
Well said.
Hi and thank you for this delicious recipe! I used 1/2 cup unsweetened applesauce instead of the eggs, as well as quick oats, whole wheat flour, and oat milk – and cooked for about 5 minutes longer. They turned out amazing! I think next time I’ll also sub applesauce for the oil and maple syrup like Carole suggested. Thanks!
You’re welcome, Christi! I appreciate your review.
Yummy! I used flax eggs to make them vegan, 1/3 c applesauce instead of oil, whole wheat flour, water, added mini vegan chocolate chips.
Love this recipe! Make it often and always amazing! Thank you!
You’re welcome, Maria! Thank you for your review.
Very delicious! I’ve made them many times, thanks for the recipe! I always use 3/4 tsp baking soda because 1tsp leaves them with a baking soda taste (in my experience- even when using fresh baking soda). And I reduce maple syrup to 1/3.
Thank you for sharing, Melissa! I appreciate your review.
My husband rarely likes the “healthier” muffins or baking things I make. However tonight he said, these are a make again recipe! Super delicious and easy to make, we warmed them and had them with a spoon of ice cream for dessert!
I made these with a cup of rhubarb added last. They were great!
Thank you for sharing!
Just made these and followed the ingredients exactly, only thing I changed was to increase the temperature to 425 for the first 5 minutes. This gives it a little extra rise and they are beautiful. I will definitely be making these again!
Thank you for your review, Michelle!
I made these without the oats and sugar and used olive oil since I didn’t have any coconut oil on hand. They taste great and it’s so quick and easy to make. This will be my go-to recipe from now.
Great to hear, Beth!
I really loved these muffins but more importantly, my grandson whom we have adopted love them. I downloaded an app called YUKA and you scan the code on foods. I have been shocked by how much crap is in everything. These are so healthy, natural and delicious! I have officially followed you and subscribed. Thank you so much.
Can i add some chocolate powder to it? If so i guess will have to take out equal amount of flour? Thx!!
You could try it, but I haven’t tried it myself. I believe others have and enjoyed the results. You can search the comments to see what others recommend.
Delicious! Added walnuts, dried cranberries, and a little bit of chocolate chips! I will make these again for sure! Thank you!
You’re welcome, Audrey!
I did the same, delicious.
This recipe turned out perfect, even with a little extra banana.I have never had muffins turn out like this.The timing was perfect, they were light and not crumbly.I also tried the cranberry and the chocolate, they turned out exactly the same.Thank you, my husband loves them…me to.
Great to hear, Joanne!
I substituted the oil for applesauce. Equal parts. They turned out great!
I’m happy you enjoyed these muffins!
These moist and fluffy muffins have a perfect amount of banana flavor. We loved how the oat and raw sugar topping gave just a hint of crunch.
Thank you for your review, Shannon!
What brand of coconut oil do you use?
Hi Jess! I try to buy organic when I can. I don’t have a consistent brand at the moment.
Delicious with chia seeds in them too! Thanks for a great recipe
You’re welcome, Samantha!
Samantha: Could you tell us how much chia seed you add.
I have quick oats, which are decor ed in the ingredients list as rolled whole grain oats. Can I use these oats? Thank you!
These are best with rolled. You could try quick oats. Let me know how it works.
Absolutely delicious! They came out perfectly moist – I added some dark chocolate chips which made them a great treat. I love your recipes, thank you for sharing!
You’re welcome, Brooke!
We made these and loved them. I added an extra banana just bc I had it. Can you provide the nutritional info? Calories, carbs, and protein, etc…Thanks!
Hi L! The nutritional information is below the recipe notes.
I still love this recipe! Not only do they taste good but they are full of healthier ingredients and are very easy to make!
That’s great to hear, Nancy! Thank you for your review.
I Accidentally bought instant oats. Would this work in the recipe?
This works best as written, but you could try it. Let me know how it turns out for you!
Simple and delicious! Added less honey and still turned out well.
Thank you for sharing, Helen!