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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VERY GOOD! I used sorghum molasses (instead of honey/maple syrup), homemade 1:1 flour blend and quinoa flakes to make it grain-free, and whey left over from homemade cheese. Also reduced banana to 2/3 c. (2 bananas). Preheated over to 400 then turned down to 325 when I put them in. YUM!
This has become my go to banana muffin recipe . Have made it with both olive, coconut oil, maple syrup and honey. Have thrown in either walnuts or dark chocolate chips. Next time going to try adding some flax and maybe pumpkin seeds. Delicious every variation. Thanks for a fabulous recipe! Definitely 5
Great to hear, Lois!
I absolutely love your recipe as is ! It’s simply delicious
-I’ve taken the liberty of subbing 3/4 of the wheat flour for vanilla whey protein (for an added protein boost) and adding 2 more teaspoon of baking powder so the muffins rise up even more (It’s amazing)
I was wondering if I could perhaps add peanut butter in the recipe ? And if so, how should I go about it ?
Thanks again for such a wonderful recipe (I literally make it every week )
I’ve been saving bananas for muffins and tried these today and they turned out beautifully! I used water and flax eggs to make them vegan and they turned out so fluffy and golden. Thank you! I will definitely be making these again!
Absolutely delicious! I will he added this to my “make again” board!
This recipe is perfect. I used the olive oil and whole wheat flower and the muffins came out great! The whole family loves them. Thank you!
You’re welcome, TK!
Very tasty
These are a keeper. I made it GF. It’s great with coffee.
That’s great to hear, Debbie!
We love this recipe!!! We’ve made these muffins many times. A question about ingredient additions – if I were to make these with steel cut oats instead, should I bake them for longer at a different temp? And if I were to try adding in some flax seeds and chia seeds as well, should I change the temp/time? Thank you so much!
That’s great to hear!
This recipe is a winner and keeper!
Perfect, and I mean perfect muffins for very little effort. Easy to whip up and absolutely delicious!
I added 2T raisins and 2T sunflower seeds to add texture. They were awesome.
Great to hear, Susan!
Can I use oat flour instead of the wheat flour(all oat flour in the recipe?)
Hi Kim, See my How to Make Oat Flour instructions.
Kate oh my gosh!! These muffins are beyond yummy. They’re super yummy. I was searching the Internet for healthy muffins for my grandkids. Found your site and tried these muffins and they were absolutely delicious. I tried them with Oat flour and they came out wonderful.
I’m definitely a fan of your site now. Kudos to you thank you for helping us to healthier lives.
I’m excited this was a hit with your kiddos, Faith!
Made these and they came out super dense. I had to use plain flour, so maybe it was that. The mixture did seem wetter going in but I have read that a dense muffin needs you to scale back on the flour, not put extra in. Any tips are welcome because the flavour is amazing!
Hi Clair, I’m sorry to hear that! They should not be dense. To measure flour properly, gently stir the flour first, then spoon it into the cups and level off the excess with a knife. If you scoop the flour into the cups, you could end up with significantly more flour and that would produce dense, less flavorful muffins. If you overmix the batter, that could also toughen up the muffins. Let me know if those tips help!
This is my go to banana muffin recipe, hands down. My whole family loves it. A great peace of mind, eating healthy, and delicious. Thank you for sharing, this recipe.
You’re welcome, Lily!
I never have left a recipe comment before but I MUST. These are the best muffins I have ever had!!!! So moist and perfectly sweet. I left some banana chunks so they are delicious to bite into. Wow. This recipe is going to be a repeat!!!
I love to hear that, Laurie!
This recipe is my go to for the most amazing banana muffins that the whole family enjoys! I recently subbed browned butter for the oil, and it was even more delicious! So, so good.
Great to hear you loved it, Sahar!
I made these exactly as instructed and they came out amazing. Even my husband ate them and he’s not big on anything I make with whole wheat flour or without sugar. If I doubled the recipe to also make a banana loaf how long do you think I should bake it? And any suggestions on mini muffins? I have a 1 year old who loves bananas. Thank you so much for the wonderful recipe.
Healthy Banana Bread Recipe Here is my banana bread recipe!
Perfectly moist and delicious, I’m impressed with the flavor – just enough sweetness. Hard to improve upon but walnuts or chocolate chips would be a good add in.
Hello! If I want to make mini versions of these, how long should I cook it for?
Hi Katherine! Typically, you just need to reduce the time by half. Be sure to keep and eye on it.
These are absolutely incredible! I used half white flour and half whole wheat and they’re perfect. Mixed in chopped walnuts for a nice crunch. Love that my kids love them!
Great to hear, Emily!
This has become my go to banana muffin recipe I added chia and flax seeds and my kids love them, thanks
Hi there! These are soooooo yummy. Would I be able to add flax seed and brewers yeast to make a postpartum muffin? Any suggestion?
I haven’t tried it so I can’t say for sure, sorry!
This recipe turned out amazing! :) I changed it up a lot, I omitted the oats, added chia seeds, chopped walnuts, vegan protein powder, used agave as a sweetener, and a dollop of yogurt for some added moisture. Next time I’d add even more moisture, it’s not dry by any stretch but could use a bit more yogurt or milk, likely due to my addition of the protein powder. I want to adapt it to pumpkin muffins as well in the future!
Sounds great! Would you mind letting me know how much of each you added?
Delicious Banana Muffin! So easy to make…always turn out so moist with such a tender crumb. Absolutely the best basic recipe – add in whatever you like to switch it up. Thank you Kathrine for sharing this.
You’re welcome, Sulo! I appreciate your review.
Yummy and wholesome. I used butter instead of oil, blackstrap molasses in addition to honey and maple syrup and instead of oatmeal, I used hemp hearts for extra protein. I sprinkled sliced almonds on top, next time I hope I’ll have pecans or walnuts to add! Both my teenager and husband loved this recipe. Thank you!
Love this recipe but I found there was enough batter to fill my cups to the top not 2/3. Not really a problem- just cooked them 4 minutes longer and they were great.
Wonderful!
These are the best banana muffins I have ever made , and that’s saying something because I have made some good ones but these take the cake !!
This is the only recipe I use. I absolutely love it. I have not yet tried substituting the oil for applesauce. Would I use the same measurements?
I haven’t tried it so I can’t say for sure. Sorry!
Hi, Kate. Can’t wait to make these, as the healthy blueberry muffins were delicious, and I’ve made your banana bread recipe — also yummy. Noticed a typo at the top. Recipe says it’s for 11 muffins in one place and then 12 later. Cheers.
Thank you for your review, Felicia!
Hi!
Recipe is perfect! Tastes so good and so easy to make!
Question, can I make this in jumbo muffin tins? Should I change temp or time? Thank you
Hi! You will need to increase the time. I’m not sure without trying it. Just keep an eye on them!
Excellent! I added ground walnuts and raisins and part of my flour was oat bran. Thanks for the wonderful recipe!
You’re welcome, Brenda!
Absolutely delicious recipe! Will make these time and time again. I wondered if anyone has tried a loaf pan for this recipe and if so, any recommendations for time and temp.
Hi Jenny! I would recommend my Healthy Banana Bread!
Anyone ever tried this recipe as mini muffins?
You can reduce the cooking time to half and keep and eye on them. I know others have tried it!
Just made these with melted butter instead of olive oil. Wow! Definitely replacing my old banana oat muffin recipe with this one. Will try to tweak this recipe to make it lower in calories, but the muffins came out so good. Even my banana-disliking husband loves them haha. Couldn’t even tell it was whole wheat which is amazing. Thank you for this clever recipe!
You’re welcome, Hazel!
made them this weekend and best banana muffins I ever made :-)
love them
Great to hear, Lieve!
Hello Kathryne. I followed this recipe to the letter. They are sublime! Thank you.
You’re welcome, Lynda!
These were pretty good especially with browned butter. I saw a recommendation from another comment and thought it would be good. I also halved the maple syrup since they were for my toddler. I just realized that I forgot the milk. I know the muffins would have been way better with that. I really wish you would have included measurements in grams. I think it’s important/ essential to baking recipes for consistency. I added chia seeds, flax meal, and hazelnuts. I would try this recipe again just to see the difference with adding milk.
Wondering if there is a way to switch to metric measurements that I am missing.
I don’t provide metric measurements, sorry!
These were delicious! I was looking for a refined-sugar free treat and this really hit the spot. Super sweet from the ripe bananas and maple syrup/honey. I used melted ghee instead of coconut oil and it worked perfectly. Thanks for the recipe!
You’re welcome, Mia!
Easy, great flavor, tastes like homemade banana bread but in a muffin form (and a little healthier!). I used part coconut oil and part olive oil (realized I didn’t have enough coconut oil after I started the recipe!), King Arthur’s unbleached all purpose flour, cow’s milk, and maple syrup and they turned out yummy! They were a hit with all of the family members! I will make these again! Love this website and your recipes!
Great to hear, Amanda!
HI, CAN I USE SPELT FLOUR?
I know spelt flour can be used in my banana bread so this could work! Let me know.
These are soooo fluffy and delicious. I feel great making something for my kids lunchbox that has no refined sugar in it. Your right, my house smells fantastic and a touch Christmaseeee love it
HI, THIS RECIPE LOOKS GREAT, CAN I USE SPELT FLOUR?
I know my banana bread works with spelt flour, so it may work. Let me know!
Very strange – the amount for the oil is just a box – no amount given.
Is this just me?
Hi Jen, In the recipe card all ingredients and amounts are listed.
This is an awesome recipe Kate – thank you so much for sharing! I would estimate that I’ve made this at least 50 times over the past few years!
As my children don’t like the same add ins, I split my mixture at the end and mix in one chopped apple (thrown in the microwave for about 40 seconds to precook a bit) to one mix, and a handful of frozen raspberries to the other (with a raspberry or two on top which goes all lovely and jammy!). They are completely delicious and I love that they have lots of nutrition. A definite crowd pleaser!
I have also subbed gluten free flour in for when we have Coeliac friends over and they have turned out beautifully.
Hi Kate! I made these muffins twice, exactly the way you have them, and they turned out great! My go-to Banana muffin recipe from now on. I have other banana bread/muffin recipes but they are really heavy on the sugar, a little too much, so I am really happy to have found these. They freeze great and are also good warmed up a bit the next day.
These turned out so good! I used all purpose flour, and they were perfect. The sugar on top adds the perfect sweetness
Coconut oil tastes great, but man it is no good for you. Sooo high in saturated fats. Just something to consider when using it.
One tablespoon accounts for 60% of your saturated fat.
If I wanted to make mini muffins, how long would I bake?
I’ve been making these muffins for many years. My kiddos are now tweens and still eat them. They always come out great!
I make your pumpkin muffins all the time. I use Trader Joe’s gluton free flour and I put raisons in my muffins. So delicious. I can’t wait to try the banana muffins. 5 stars. Yum PS my daughter just sent me your cookbook.
I made the recipe exactly as directed; however, they turned out too dry. I used King Arthur whole wheat flour, California Olive Ranch Everyday, Quaker Old Fashioned Oats, not quick cooking. Could that have caused the muffins to be dry, the oats absorbed a lot of liquid? Loved the flavor but needs help!!