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 made this today and love them! Just wondering if you have the nutritional info for them? Thanks!
Wonderful! And yes, it is below the notes section of the instructions. You just need to click to expand. Thanks!
Tasty and substantial enough to hold over a hangry monster, such as myself, who seemingly needs to eat every 4 hours on the dot :). Thanks!
Ha, thanks Samantha!
Im wondering if I can mix zucchini into this recipe without it becoming too mushy. Any thoughts on how to balance the addition of the zucchini without becoming too wet or taking away banana flavor
I wouldn’t recommend adding zucchini to this recipe. Instead, checkout my zucchini muffin recipe: https://aspect-lift.pro/2017/healthy-zucchini-muffins-recipe/%3C/a%3E.%3C/p%3E
Would I be able to use almond flour? If so, how much?
Unfortunately, almond flour wouldn’t work here. It isn’t a 1-to-1 and wouldn’t provide the same result. If you are looking to make it gluten free, I recommend trying Bob’s Red Mill gluten free all purpose flour.
Just made these recipes and they are perfect!! Everyone at home absolutely adored them. It’s the month of Ramadan right now and these are perfect before a fast Thank you so much for sharing! Endless love from Dubai x
You’re welcome, Amna!
These are my go to muffins! love this recipe! We sub the flour for gluten-free 3 to 1 blend, and the they turn out delicious! Thank you!
Great! Thanks for your review, Lauren.
Wow! Truly tasty muffins! They just came out of the oven and are warm and moist :) I mixed in a few chocolate chips, used all purpose flour and Smart Balance oil as I did not have the recommended flour and oil. The recipe made 12 muffins plus 8 mini muffins!! Could it be that I am using very old muffin tins (from my grandmother) and they are smaller that the muffin tins used in today’s world?
I really love these muffins and will make them again! Thank you for a wonderful recipe!
Wonderful, Karen! You’re very welcome. Thanks for sharing your experience.
These muffins are great! I used 1 cup of white flour and 3/4 cup whole wheat flour. I also used the olive oil with 1/4 cup honey (since that’s all I had left!) and 1 TBSP of molasses. I loved the texture of these and I think the flour/baking soda ratio and the lower oven temp accounts for that. Because I halved the honey, they were not sweet at all (I thought the ripe bananas would make up for that!) – but that meant I could add butter and a bit of apricot jam or honey when serving and they were perfect. Truly beautiful texture! Thanks, Kate.
Thanks for sharing, Marika.
Hi! Do you think I could add yogurt to this recipe? And if so, how should I adjust?
Awesome recipe! First time I’ve ever made banana muffins that weren’t dense. The best thing was it made exactly 12 muffins – no wasted batter, no short muffins!
I made a substitution that vegans might like. I substituted a papaya for the milk cuz I live in Hawaii and needed to use it up. Just scrape the papaya into the banana mixture and proceed, omitting the milk.
Very tasty and nutritious and light as air :)
Oh by the way, for those using coconut oil, it shouldn’t be heated. It’s semiliquid at about 72 degrees. If yours is too hard to mix, try warming it in a bowl of warm water till it’s melty.
Thanks for sharing, Lissa!
My son and I just made these muffins and they’re delicious. We went with the olive oil for the fat and the maple for the sugar. I used regular whole wheat flour because it’s what I had on hand and it was great. I also used a standard granulated sugar sprinkled on top. I will make these again. Thanks, Kate!
Thanks for sharing, Lisa!
This is my fourth batch of these amazing muffins..they are just so amazing..my two teenage boys keep eating them before they have time to cool….adding whipped cream and a drizzle of maple syrup over the top…all I can hear is their mmmmmmmmm’s
I have added a handful of chopped dates and two tablespoons of hulled hemp seeds to this batch..yummmm
thanks kate for these amazing handfuls of goodness. Im yet to try any thing else on your website..but I can guarantee I will be, and will let you know the boys reactions to the next adventure.
Fantastic! I’m excited you like them so much, Katie. I love that you’re making this your own.
These are incredible! I substituted a mixture of coconut flour and brown rice flour to make them gluten free and used macadamia/coconut milk and folded in walnuts and unsweetened coconut flakes. These are so moist and delicious. Will definitely be a staple recipe.
I’m surprised the coconut flour mixture worked! Typically it soaks up all the moisture. Thanks so much for sharing!
Your muffins were delicious. My husband is allergic to eggs, so I substituted 3 tablespoons of applesauce in lieu of each egg. Thank you.
I’m happy they turned out! Thanks, Tammy.
Hi!! These muffins are in the oven right now. Having my coffee while waiting for them, going to have it for brekky with a bit of bacon hehe. They smell so good . Thanks for sharing healthy baking !!
Delicious! Thanks so much for your review.
Hey Kate, I cannot possibly tell you how happy I am to have found this recipe. I just need some help! These muffins, two at a time are perfectly fitting in my breakfast macro (I only omit honey/maple and replace it with water actually) however I need to add 1.5 cups of my whey protien powder somehow into this recipe. Can you please tell me how much more liquid (in the form of water or milk) will I have to increase? Also let me know if I’ll have to adjust anything else, like baking soda, and baking time. Honestly, can’t that you enough. Love you for this recipe!!
Hi Norah, I’m happy you like this recipe! Unfortunately, I haven’t tried this recipe with protein powder and don’t use it myself. I would assume brands vary. Thanks again for the review!
Great recipe! Made these for my daughters 1st bday party and they were a massive hit! Topped with cream cheese frosting, that I sweetened with raspberry jam, made for a great guiltless treat for the kids and adults alike.
Love that! Great combination all around, Vicky. Thanks for sharing and for your review.
Best muffins ever! Great texture, taste, and healthy ingredients too. Thank you!
Great! Thank you, Susi.
Hi! Do you think it would work with date syrup (instead of honey/maple)?
I haven’t tried it, but let me know if you do! I typically stick with honey and maple syrup. :)
Thank you for this sugar free option! I made it today and my family really enjoyed it even though I made a big mistake! Instead of adding 1 teaspoon of baking soda I put in a whole tablespoon and it tasted kind of salty & bitter to me. Hahaha!
You’re welcome, Jenny! Thanks for sharing and your review. Let me know how you like it next time you make it. :)
I just made these muffins! They are soooo good! This recipe is a keeper! Thank you, Kate, for providing this great recipe!
WonderfuL! If you would like to leave a star review, I would appreciate it. Thanks so much!
This is the second time making these muffins❤️. I added fresh blueberries and wheat germ this time. Excellent!!!
Thank you, Karen! I appreciate the review.
Lovely muffins – I found there was a slightly strong taste of baking soda though, which is a shame! I’ll try using less next time.
Hi Grace, I’m sorry to hear that! That is not a common complaint, so I’m not sure why that happened. The baking soda should have been neutralized by the more acidic ingredients.
I just made these muffins. I used gluten-free flour and added 1/4cup of maple syrup and 1/4cup of coconut sugar. Also added semi-sweet chocolate chips….delicious. My kids went crazy for them. Thanks for the recipe.
Thanks for sharing, Maria!
Lovely but I think I’ll use less oil next time as they came out very oily.
Hmmm… that’s interesting. What type of oil did you use?
Coconut oil
I just made this, I added some dark chocolate chips. Omg it’s sooooo good!!
Great! Thank you, Mafer.
I have made these muffins dozens and dozens of times now. I love them so much. They are just the best. The only change I make is that instead of 1 and 3/4 cups of white whole wheat flour, I use 1 cup unbleached white flour, 1/2 cup whole wheat flour, and 1/4 cup ground flax meal. I started doing this because it was just what I had around, but ended up loving it and just doing it this way every time. I often throw in a generous handful of bittersweet chocolate chips, too. I store them in the freezer and eat them for breakfast pretty much every day. Love love love.
Thanks for sharing your variation, Sarah!
Just took my muffins out of the oven and they are wonderful nice an warm!
Great to hear, Zaira! Thanks for your review.
So easy and delicious !! Just waiting for them in the oven….
Tried this recipe and HOLY SH*T! This is delicious! I put a little raw coconut sugar on top and sprinkled in cocoa nibs. I dusted the top with cinnamon and paired this with Halo Top vanilla bean ice cream. Will make again!
Ha, that’s great Olivia! I’m glad you like it. :) Thanks for your review!
Followed the recipe exactly very dense and not enjoyable at all, dissappointed.
I’m sorry to hear that, Larissa!
This is my go-to banana muffin recipe! thank you soooo much! This is the only recipe I could find that is healthy without sacrificing flavor.
I’m so happy to hear that, Nina!
Amazing! I try a lot of recipes I find on the internet and I am so happy I came across this one. My 4 year old and 9 month old love these. I made them in mini muffins tins – baked at 325 for 15 minutes and they came out perfect. I left out the sugar on top and substituted agave for honey/syrup as agave is all I had. They are so yummy, thank you for the great recipe! My daughter now calls these back to school muffins.
Thank you, Tiffany for sharing! I appreciate the review.
Kate you are the best :) I have to you these banana muffins have been a regular in our house and for my kids school snacks.. as they are nut free.
This is the BEST banana bread/muffin recipe I have tried and so simple. I love that this recipe is versatile. I switch the olive oil for avocado oil or milk for whatever I have on hand and turns out perfect everytime.
I have also made your carrot, blueberry and pumpkin muffins… which are all equally delicious!! Thank you from our family for making me a muffin master ;)
I love the simplicity of your recipes.
You inspire me to eat and incorporate more vegatarian meals into our weekly dinners. Im definitely going to be trying and following your recipes.
You’re so sweet, Stephanie! I’m so happy you like them all. I really appreciate your comment and review.
I am going to make now – but just wanted to say – so glad you chose that camera!!! I have been a Nikon person forever – that same camera and lens is one I own – just practice a lot. Fantastic camera!!!
Hi Kate, is it possible to convert the cups into grams as I would like to try out your healthy recipes.
Hi Wendy! There are a lot of online converters that should help you. Unfortunately, I don’t convert them. Sorry!
Thanks for your reply. Yup! I gotten it converted and successfully made the banana bread. Result : Absolutely yummy and delicious bread. Will definitely bake it again. Thanks again for sharing your recipe!
Our family loves your maple sweetened banana muffins!!
Wonderful, Connie! Thanks for commenting and providing a review.
Just made these for the first time– SO GOOD!!!
So happy you love this recipe, Allie!
I just made these and they came out delicious! I was out of oats, so I subbed in flax- great result.
Great to hear it worked well, Johanna!
Love these muffins. I have been making whole wheat banana muffins for years, but I really love how this particular recipe turns out and that it incorporates oats. It’s my new standard!
Thank you for sharing, Eliisa! I’m glad this is a favorite of yours. I appreciate your review.
Wonderful muffins- put mini chocolate chips in them and they were the best!
Jean
Great, Jean! Thanks so much for the review.
Your banana bread is the only one I make to the point that my friend said to me ‘you and your banana bread’. Everybody loves it though. Trying your muffins for the first time. Excited! Thank you!
So happy to hear that, Monica! Thanks for sharing.
I just made these for my toddler. I added a cup of minced raw veggies – carrot and broccoli. They turned out amazing – so delicious! Thank you :)
Getting in those vegetables! I’m glad they worked out. Thanks for your review, Carly!
Just made this recipe for the first time, with honey and spelt flour and some dark chocolate chips. Turned out really nicely, yum!
Wonderful, Natalie!
Great recipe! And I love all the different substitution options offered to cater to different allergies and needs. It came out amazing! Thank you for sharing and giving easy to follow instructions. Genius to be able to make it in one bowl… less to clean up. Will definitely make these again.
I’m glad the substitutions are helpful to you! I try to provide them when I can. I really appreciate you taking time to comment and for your review.
Can I use oat flour instead of whole wheat flour? Would the rest of the recipe need adjustments?
Hi Nika! If you are looking to make this gluten free, I recommend using Bob’s Red Mill gluten free flour. After a bunch of recipe testing, you can add up to 1/3 cup old fashioned oats to any of my muffin recipes. But, not oat flour. Hope this helps!
My kiddo absolutely loves these, and they’re so easy he can basically make them himself at nearly 4. We used olive oil and topped each one with a chocolate chip in mini muffin tins. The only thing I would add next time is maybe some other warm spices to jazz them up :-) Very tasty!
Thanks for sharing, Sarah! Let me know what you think when you add something else. :)
These are delicious!!! I made them with flax eggs and they still turned out beautiful and fluffy. Love your recipes!!
Thank you, Louisa! I appreciate your review.
I don’t usually comment online but since I’ve made this recipe countless times, I thought I should give back. I love this recipe! The whole family loves the muffins and I know they’re eating a healthy snack!
Thanks for commenting, Sylvie!
What camera did you get? The pictures are beautiful! Currently baking your banana bread – it’s in the oven!
Thanks Jess! It’s a Nikon D750 and I still love it. :)
What is the calories?
Banana muffins
Hi Linda! The nutrition information can be found under the notes section of the recipes. I hope this helps, Linda!