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 Author: Cookie and Kate

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 minutes

Yield: 11 muffins 1 x

Category: Baked goods

Method: By hand

Cuisine: American ★★★★★ 4.9 from 889 reviews 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. Scale 1x 2x 3x Ingredients ⅓ cup melted coconut oil or extra-virgin olive oil*

melted coconut oil or extra-virgin olive oil* ½ cup maple syrup or honey

maple syrup or honey 2 eggs, preferably at room temperature

eggs, preferably at room temperature 1 cup packed mashed ripe bananas (about 3 bananas)

packed mashed ripe bananas (about bananas) ¼ cup milk of choice or water (I used almond milk)

milk of choice or water (I used almond milk) 1 teaspoon baking soda

baking soda 1 teaspoon vanilla extract

vanilla extract ½ teaspoon salt

salt ½ teaspoon cinnamon, plus more for sprinkling on top

cinnamon, plus more for sprinkling on top 1 ¾ cups white whole wheat flour or regular whole wheat flour

white whole wheat flour or regular whole wheat flour ⅓ cup old-fashioned oats (optional), plus more for sprinkling on top

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 Information 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.

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