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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How would this be with chopped dates added? Thanks
I’ve used quick oats and they turned out well!
Can you use quick oats for this recipe? Thank you!
This recipe is best as written. If you try it, let me know how it turns out for you.
I’ve used quick oats and they turned out well!
Made these today with pure maple syrup and they are delicious. I didn’t have whole wheat flour so I used white. I added a few mini chocolate chips for a touch of sweetness and a small amount of apple sauce. I will definitely keep this recipe as a base and add different things to it.
Thank you for your review, Candy!
I used white flour too but mine came out with way too much taste of flour and a vrry whitish color.
These are the best healthy muffins I’ve ever made! I always make them mini and the kids absolutely love them. Plus, they freeze really well.
Thank you for your review, Kim! I appreciate your review.
Just made these with half buckwheat flour and added chia seeds and they were so delicious. Light and soft and just the right amount of sweetness.
How much chia did you add? We have some on hand and I’d be interested in adding some too!
1-2 tbs of chia seeds. I can’t remember exactly sorry.
These are sooo good! I was craving banana bread but I’m on a health kick. I used honey, no oats, topped with 3 chocolate chips and sprinkled with cinnamon. They came out fluffy, sweet and without all that sugar. I also made the loaf right after cause I had an overstock of frozen ripe bananas. Ten out of ten Kate!
Hi, are these US cup measurements? I’m in New Zealand but think our cup size is slightly larger.
Thanks ☺️
Yes, these are US measurements. I hope you try it!
I made this recipe for my picky 1 and 3 year old and they loved it! I did substitute the wheat flour for cassava flour and they absolutely loooved it! I added a few chocolate chips for the add ins and they surprisingly ate almost two muffins each.
Hooary! That’s great to hear, Amanda.
I made them with whole spelt flower and agave sweetener since I didn’t have any honey left. I also added walnuts and raisins. They turned out delicious!!
Great to hear, Sonja!
I messed up & did 1 3/4 c oat to 1c almond flour. Still great!
Great to hear, Jerry!
I’ve made these so many times I could probably make them in my sleep. Recently I took a cue from another blogger and baked them at 425 for the first 5 minutes and then lowered to 350 to finish (about 15 minutes). This gives them a higher rise and less dense texture. Definitely recommend this recipe and the modification to baking temp!
Thanks for this tip about the two temps. I used this technique, and got a beautiful crown on my muffins. I can’t wait to taste one – they smell divine.
These muffins are incredible! My family and friends love them and are thrilled when I make a new batch. Honestly all the muffins I’ve made from this website are wonderful. Thanks Kate for these healthy and delicious recipes :)
You’re welcome, Rebecca!
Hi, yes I tried your Maple sweetened banana muffins. Definitely the best I’ve tried.froze very well. I did add about 10 mini chocolate chips into each muffin and gently stirred them in. Made a convert of my hubby who usually is not a fan of banana bread or muffins. I use Marquis whole wheat flour or a spring wheat, wonderful in all sorts of baking. This recipe is a keeper! I’m trying your maple sweetened Blueberry muffins today. So nice to have a healthier option for a sweet treat!
Thank you
Wow, my muffins turned out amazing! Thank you so much for the recipe.
I put some walnuts in the batter, and after about 15 mins in the oven I put a piece of dark chocolate in the middle of each muffin.
I haven’t made many muffins in my life and I was worried they would be a bit dry, but they were just perfect. Thank you!
Every time I try one of your recipes I’m delighted! Now when I go to look for a specific recipe I look for one by Cookie +Kate. Thank you!
You’re welcome, Denise!
Hi – I’d like to use all purpose flour for this recipe. What’s the proper amount to use if I sub this in instead of the whole wheat flour? Thank you (:
You should be able to substitute the same amount. The texture will vary slightly.
where is the nutritional information for maple sweetened banana muffins. Trying to add more fiber to my diet
Hi Elaine, the nutritional information is below the notes section of the recipe.
Excellent recipe- thank you! I was wondering how much maple syrup you think could be omitted without affecting the muffins too much? Trying to reduce sugar for a 1 year old.
You’re welcome, Kirsten! I’m delighted you are enjoying it.
These are the best banana muffins I have made! I followed the recipe precisely apart from using 1/2 honey and 1/2 maple syrup instead of one or the other. Just the right sweetness. I topped with Muskovado sugar, which was so beautiful and tasty! I opted to include rolled oats but soaked them in about an 1/8th cup of milk to be sure they were softened, as I find they can be a bit hard if put dry directly into the batter. Thanks for another great recipe!
You’re welcome, Dwight!
Hi! Mine did not rise not sure what happened maybe it was the coco oil? They taste delicious though!!
Delicious! I’ve made these a few times now. I also sprinkle them with chia seeds and flaxseed.
Absolutely delicious muffin. Make them for my adult son with 2% dairy milk, olive oil, honey, regular ww flour and 1/2 c. chocolate chips and without the oats or topping and he loves them. Shhhhh..don’t tell him they’re healthier lol. Thank you!
Wonderfully delicious. I used cinnamon apple sauce (and left out the extra cinnamon called for), honey, white all purpose flour, and ground steel cut quick oats (work with what you have I guess!) I folded in dried cranberries and baked in mini loaf molds. Super spongy, the perfect amount of sweet, and slightly addictive when warm….
Great to hear, KC!
Fabulous! I needed a lower calorie option – that didn’t feel or taste like a baseball. Added a little sprinkle of coconut on the top (and maybe a few chocolate chips for good measure). Repeater for sure!!
I’ve made this recipe many, many times for my family and it never disappoints! I follow the recipe exactly and use banana milk by Mooala, game changer! We love ours with mini chocolate chips added. Thank you for a healthier alternative, and one my toddlers truly live!
I love to hear that, Danielle!
My kids family loves these muffins! So easy to whip up. Any idea the approximate calories for one?
Hi Camilla! The nutrition information is below the notes section of the blog.
Banana muffins are amazing. Hubby really liked them and i have a hard time getting him to eat clean and healthy. Trying your apple ones today
Great to hear, Jeanne!
I make this recipe almost weekly at this point, it’s sooo good. It’s also super forgiving – in the past I’ve substituted amounts of flour for spelt flour, almond meal etc and it always seems to work out. I’ve also played with the amount of sweetness and never had a problem! Magic muffins! Worth always having bananas browning on the bench for.
Thank you for your review, Elli!
Would this work with a jumbo muffin tin? Thanks!
It should, but will likely need more baking time.
I made these it was very easy, I will try again I didn’t have oats but they were still good. I added pecan and dark chocolate bits, mmmm good,
Thank you for sharing, Renee!
These are so moist and ever so yummy!!!
I added chocolate chips and walnuts :)
What is most exciting about this recipe is that there’s enough batter to generously fill every muffin slot :)
Probably the best banana muffins I have ever made! My toddler had a lot of fun helping too. He didn’t mash the bananas as much as I normally do which I think made them taste even better with little pockets of sweetness. I used oat milk, honey and organic all purpose flour because that is what I had on hand. I also used 3 medium sized eggs instead of 2. I followed Sally’s Baking Addiction method to get big muffin tops- fill muffin cups to the top (so only 8 instead of 12), bake at 425 F for 3 minutes then drop to 325F for the rest of the time (28 minutes)
I love these muffins. Just wondering how many calories a muffin would be?
Hi Sheri, The nutritional information is below the note section of the recipe.
These were delicious!! Followed recipe to the tee and then made an addition of pumpkin seeds throughout the mixture and on top with the oats! Highly recommend using this recipe for the fluffiest and most moist muffins! 10/10
Great to hear, Abbie! Thank you for your review.
Made these with whole wheat flour, soy milk because I don’t drink dairy, chopped walnuts, and added a half cup applesauce since I only had two small bananas. Put them in every other muffin spot and they got a nice rise. Will try vegan with a flax egg next time. Easy, forgiving, and delicious.
My 8 yr old son said this is the best recipe ever! Thank you for sharing! We used honey for sweetener, and no oats or sugar because didn’t have any. I increased the flour just a little bit to make up for missing oats. And he opted for no extras… great recipe for anyone
Could you substitute olive oil with avocado oil?
I haven’t tried it so I can’t say for sure. Sorry!
Does anyone know how many calories these are per muffin please?
Hi Bex, The nutrition information is below the notes section of the blog.
Made these for the first time today and they are delicious! Cannot wait for my toddler to try them. Thanks for an easy, healthy, and delicious recipe!
These muffins are THE BEST. I’ve made them very many times now. We’re very spoiled as our maple syrup is local and homemade by my brother seasonally ♥️ . I have made them exactly as the recipe calls, but by now I’ve modified the recipe to suit our personal preferences: I use gf flour and I omit the oats (I’ve used both quick and traditional previously) and sugar on top. When adding the topping, it had almost a chewy kind of texture which we don’t prefer, and also the extra sugar/sweetness/calories aren’t necessary. With these edits, the last batch from two weeks ago has been BY FAR the best. Exceptionally moist and outright delicious. They freeze well and are an excellent treat to share. They definitely go fast! Off to make another batch now… :)
Hi there! Could I use a white all purpose flour instead of the whole wheat flour? Would it be the same amount please? Thanks!
Hi Bew, It should be the same amount.
I made these to share with my one year old and replaced the maple syrup with apple sauce and added a little extra milk. Came out great!
That’s great to hear, Dominique!
These were amazing! I’ve made them multiple times already, and have even subbed the maple syrup with coconut sugar once when it was all I had and they were still great!
Made these today, they were delicious!
Great to hear, JB!
They are delicious. How many calories are there in each muffin please?
Hi Lenora! The nutrition information is below the notes section of the recipe.
Brilliant recipe.
Hi, excited to try but pantry options are either regular white flour or walnut flour…never used walnut flour before so I hesitate. Which option do you recommend and are measurements the same? Thanks a bunch!
I haven’t used walnut flour so I can’t say for sure, sorry!
Do you have the nutrition facts?
Hi Jackie, The nutrition information is below the notes section of the recipe.
Absolutely delicious! I’m a stroke patient with limited abilities, it was no problem for me…and no problem to devour, too! I added pumpkin seeds. Wholesome ingredients, easy clean up and they look good too! It will be one of my favourites.
This recipe kills. I made it exactly as is except I added two scoops of unflavored protein powder to make it a more complete breakfast. Just the right balance of sweetness and healthfulness. Easy peasy with one bowl. Perfection. Will be making these again!