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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Absolutely perfect! It’s the sweet comfort food I never thought I would be needing. I added chopped walnuts AND chocolate chips to mine!
I love how healthy these muffins are but they are way too sweet. I used real canadian maple syrup. I didn’t add any extras but the maple & cinnamon needs a nut to compliment their flavours. If I make them again I will use half the syrup and add walnuts.
I’m sorry you didn’t love these and found them too sweet. I appreciate your feedback, Ashley.
I’m so excited to make these for my little! Can I use all purpose flour? I’ve never done the conversion.. do you have an idea of what it would be?
Hi! That should work just fine. I don’t provide conversions, I’m sorry!
Hi! I actually used all-purpose flour to make these last night (1:1 ratio) and it worked just fine! These muffins are incredible! Thanks :)
I used 2 cups of all purpose flour and the result was perfect.
My kids love these muffins!!! I always have to make a double batch. We use Costco maple syrup and it’s the perfect sweetness. We also love your blueberry muffin recipe! Keep it up!
Thank you for your review, Lenay! I’m excited everyone loved them.
Thanks a lot for this recipe, your muffin recipes turn out great. I added a cup or so of blueberries for extra fruit and boy did they disappear fast.
These turned out so fluffy and delicious. Not too sweet and I made them with chocolate chips and chopped almonds. I want to try with regular flour next time, or atleast half all purpose and half whole wheat since the whole wheat definitely adds a special texture
I’m excited you loved them, Irina! Thank you for taking the time to review.
I made these muffins yesterday evening. I used whole wheat flour and added one cup of walnuts. They came out perfect. Ate one fresh from the oven and it was delicious. They were quick and easy to make. It was light and fluffy I will definitely be adding this recipe to my favirite list. Thanks
I have just made these! Such an easy recipe to follow! They taste so yummy and I love that they are healthy too!
Stacy
Just made these muffins, omg they were amazing! My Asperger’s boy who HATES banana and oats (hates the texture) just gobbled up a whole muffin. I now have to make another batch because the kids have already demolished half the batch in 30 minutes.
I made these with gluten free flour and lactose free milk and they were still brilliant. This will be a regular in our house for sure! Thank you so much for posting!!
This is a great recipe, so easy to follow and it turned out great! There was enough batter for a full tray of mini muffins (baked at the same temp as the original recipe, but for 12 minutes), and 5 full-size muffins. Texture and taste was excellent! We’ll definitely make this one again.
Thanks for the tip on the cooking time for mini muffins! Mine are in the oven now!
thanks for the mini muffin tip! making them for Stevie’s lunch box now-she loves a lil “treat”
Made mini muffins too but mine ( which made 34 muffins from the 2 egg batch above) took longer. I’ve started to measure internal temperature, getting it to 200F took about 18 minutes at 325F. It could be because I just purée the bananas with the rest of the wet ingredients as a short cut.
Phenomenal muffins! Exactly the kind I was looking for — not too sweet, very moist. I made these for my parents who have to watch their sugar levels. These will be my go-to muffins! I included blanched almonds and topped each muffin with a small piece of chocolate. Ended up taking 27 minutes altogether. Thanks again.
I just made these & they turned out yum! I added 1/4c pumpkin seeds.
Thank you Kate for the recipe.
Tried it and love the easy no fuss recipe!
I just topped the muffin with a walnut each.
Great taste and healthy. Yummy!
These are wonderful. I used agave and grape seed oil because that is what I had on hand. I’m going to try them with pumpkin in place of the bananas. So glad I found this recipe.
Thank you for sharing, Debbie!
Jean
Michigan
9-10-20
I just made these extraordinary healthy muffins!! I added chopped walnuts and craisins. WOW! They are delicious! The recipe made 1dozen regular sized muffins and 1 dozen mini muffins. Thanks for sharing your recipe.
My one year old LOVES these! I sub apple sauce for the oil, use whole wheat flour and soy milk, and usually use Bob’s Red Mill egg replacer…but I accidentally left it out today and didn’t notice anything different, so I might skip that step in the future. I added some dark chocolate chips to half the batch (for me) and they were amazing!! Doing that again for sure!
Can’t believe how well these turned out. Light, fluffy, sweet, delicious.
Fabulous!! Loved these muffins! Made mine with applesauce instead of the oil and added walnuts. Just fabulous! Thank you!
Hi Kate …going to try this muffin today, actually m baking first time, so want to know can I use avocado oil as well .I have avocado oil and olive oil ..which works best
Hi! That could work. I have a note about the oil in the comments. Let me know what you think when you try it!
Hi..kate…..I baked it today with adding avocado oil…I baked for 25 minutes..muffin is super soft but I used paper cups for lining muffin pan do it get stick in paper cups …is 25 minutes baking time enough?actually I am first time baker so don’t know much ..just confused whether my muffin is all cooked or not…thanks
Hi! If you put a tooth pick in the middle and it comes out clean, then it’s done. I hope this helps!
Hey :) this recipe looks lovely and the comments suggest that the muffins come out a treat; however, I often wonder why Baking soda is used when there isn’t an activating acid in the recipe (as far as I can tell?) Thanks xx
Hi Katie! It actually works with the bananas to help activate it and the sugar. I hope this helps!
Ohhh ok – that makes sense. Thanks so much for getting back to me, I’ll let you know how they turn out :)
I’ve been making healthy muffins for at least 20 years. These are possibly the best I have made, and the healthiest. I used avocado oil because that’s what I had on hand, also 1/2 honey and 1/2 maple syrup. Used very ripe bananas. Added walnuts and dried blueberries. Fantastic! Hubby likes them too and he’s not one for sweets. These are just sweet enough.
Made these last night and they are just perfect! I added walnuts and chocolate chips and they turned out so good. A hit with the whole family. Love this recipe, thank you!
Great to hear! Thank you for your review.
Just wondering what to do if I only have self raising wholemeal flour… Do I omit the baking powder?
Hi Julia, sorry to disappoint I don’t typically recommend it as it adds another variable I can’t guarantee that it would work with my recipes since all of them tend to very on their leavener.
These muffins turned out great this morning, and my family all enjoyed them, especially the 11month old. She just woke up from a nap, and as we passed them on the counter, she started signing “more, more.” Thanks for the recipe!
Always a go to in our house! My toddler and my MIL love them. I always like to add in dates too & some ground flax seed! Delish!
I added chocolate chips! These are delicious!
Thank you for your review!
These are my daily go-to muffins, everyone loves them!!!! Moist, sweet banana taste, perfect texture, fluffy and so good!
Can I add blueberries? I’d love your version of a blueberry banana muffin!!!!
Hi Kate! I would suggest my blueberry muffin recipe instead.
Thank you I will try it. I love the blueberry banana combo so maybe I’ll experiment! If successful let you know
I made these muffins and added blueberries. They were terrific!
Did you use fresh or frozen blueberries?
I use frozen blueberries for these delicious muffins. I make the muffins often, but have discontinued adding the oats option. I find that the muffins are more moist without them.
Thank you. Tried a Wilton Doughnut Baking Pan for the first time and it worked well for cooking them evenly, and a bit quicker. Used less flour (100% whole wheat) and more large rolled oats, due to supply constraints used no milk + melted butter + olive oil instead of coconut oil. They were light and fluffy. Next time will add another banana as they were a bit small and will add walnuts and perhaps some good quality chocolate chips .
Hi, is it okay if I just use regular melted butter instead of olive or coconut oil? Thx
Hi Kim, it can work as a replacement in some recipes, although I can’t guarantee results here as I haven’t tried it. Let me know if you try it.
I made with honey instead of syrup. Delicious! Adding walnuts would make it even nummier! Thanks.
These muffins are so lovely! Springy and light, and packed with flavor. Will absolutely make them again.
thanks for the mini muffin tip! making them for Stevie’s lunch box now-she loves a lil “treat”
Loved these muffins this morning. Made them gluten free. I always cut the ‘sweetener’ in my baking and used only 1/2 the maple syrup. Added chopped walnuts. It’s a 5 star. I left one off for my own less-sweet taste.
I made these muffins and added blueberries. They were terrific!
Wow! Finally a muffin I can feel good about eating! I LOVE muffins but many are so processed and full of sugars. This is the perfect blend between a hearty oat and flour flavor and sweetness with the maple and banana.
Thank you for this recipe! It is so good!
I will definetly be making it whenever my bananas start to turn! I will probably add chocolate chips or walnuts next time for added texture.
You’re welcome! I’m excited you love it, Cassandra.
SO delicious. I used a little bit less maple syrup than called for, and I made oat flower instead of store bought and they are just right! Would also be delish with some coconut flakes. Love the recipe!
These were so delicious! Everyone loved them! I also added chocolate chunks. Can’t wait to make them again and to try your pumpkin muffins!
I hope you love my pumpkin ones as much as these!
I’ve made these muffins many times now and it’s my go-to snack without feeling guilty! It definitely is not the exact same as normal banana muffins but I do quite like the extra texture. I find leaving the batter to sit for 20minutes before baking results in moister muffins.
I’m happy to hear you like them!
These turned out pretty disgusting. Followed it to a Tee but they were really gross. Very little sweetness and no cake/muffin consistency.
Hi Will, I’m sorry you didn’t love this one.
This is my very first time to bake a muffin and I’m glad I saw this recipe! My kids love it and always excited to get one after finishing a piece! It’s perfect.. we love it because its fluffy and moist. And I’m more delighted to give it to my children because it’s healthy. Im thinking to bake this again and serve it as a gift for occasions!
I’m happy you found it too! Thank you for your review, Joanne.
Thank you so much for the recipe, it was delicious. Added some nuts and raisins .. it was perfect and toddler approved.
Great to hear! Thank you for your comment, Manjushri.
Great! Moist and yummy! Not too sweet for me
AMAZING!!! I was hesitant w using all maple syrup bc my family doesn’t like the heavy flavor of maple. I doubled the recipe and switched out 1 tsp BS for 2 tsp BP. These came out perfect. I love them, I love you for making this recipe! My go to recipe from now on and I have made dozens of banana bread and muffins, paleo, non-paleo, etc, this is the best of the best anybody who says otherwise either messed it up or their palate is used to artificial junk.
I’ve made these a few times now. A very easy forgiving recipe that always turns out great. My children love helping me make mini muffins. I decrease the maple syrup a bit and add homemade pumpkin puree. Thank you for the wonderful recipe!
Made these tonight. Absolutely Fantastic. Sweet enough, gives a warm feeling and their texture is perfect. Tried it with extra virgin olive oil and it did work so well, I ended up with soft delicious muffins. Split the batter between muffins and medium sized bread. The latter took almost double the time to cook.
Well I dont know what happened there but they came out like pancakes!!!! But tasted lovely. Could it be because I added plain flour rather than wholewheat ?
Hi! They could work with all purpose flour too.
I just made these muffins, I substituted a couple of ingredients – Unsweetened applesauce for the coconut oil, truvia brown sugar for the Turbinado sugar (based on what I had) and added a few things (choc. chips, dried cranberries, pecans) and they were amazing!!! Best Healthish muffins I’ve made in a long time or maybe ever. Thank you!
Made the with almond flour and pecan nuts for decoration. lovely thanks for the recipe
Love these muffins ! Firm favourite in our house!
Would love to know if I could add frozen blueberries or would they make it too moist?
Hi Sharon! I would recommend my blueberry muffin recipe instead.
What a great recipe! Thank you. I used honey instead of maple syrup and lactose free kefir yoghurt in lieu of milk (needed to use it up before the ‘best by’ date). Result was the perfect amount of sweetness, great texture, not at all dry with a great ‘crumb’ consistency. I’m thinking of doing an apple and ginger variation next.
Delicious! Fantastic recipe!!!
Can I change the honey to brown sugar and add 2 extra bananas to replace the moisture? Someone on the original banana bread post said they added more bananas and it was even more moist.
Hi T, sorry to disappoint but changing that many ingredients will impact the recipe and I can’t guarantee the results since baking is so precise.
Thanks for the reply!
Our eight year old loves cooking and we are always looking for recipes to teach her healthy choices. We added a few chocolate chips and used the coconut oil. When I told her we are using coconut oil, she took out the shaved coconut and asked “how are we getting oil out of this?” So yummy! Thank you
Could this be made with almond flour?
Hi Samantha, I don’t recommend almond flour as a 1:1 replacement. You can try my Gluten-Free Banana Bread (Made with Almond Flour).
Love the recipe. I live in Portugal on a banana plantation and have made this recipe several times with different flours, all purpose and whole white wheat. I’ve used the flax egg option too and really liked it. Sidenote I usually add more cinnamon and add ginger to the recipe. I love the cinnamon-ginger combo in all my baked goods, even my morning oatmeal. Thanks again. Tim Bennett
These muffins came out perfect! I used applesauce instead of oil and added chopped pecans. And I used 1 1/2 cup white flour and 1/4 cup whole wheat just because I was afraid I wouldn’t like the texture of the muffin with whole wheat only. But these came out so moist and tender I might use more whole wheat next time. The maple syrup and small amount of cinnamon gave these amazing flavor. I’m so excited to find banana muffins that are not dry and flavorless!
I’m happy you think so, Nancy! We appreciate you taking the time to review. I’m happy it was flexible to your adjustments.
Made these with olive oil, honey and regular whole wheat flour. Tossed in 1/4 cup each cinnamon chips, semisweet chocolate chips and pecan pieces. They turned out great and smelled so good we couldn’t wait for them to cool!