I try to avoid superlatives when I can but I’d be remiss not to declare: these are the BEST Healthy Banana Muffins! I’ve been baking them for more than a decade, and they are a reader favorite too. Made with whole grains, pure maple syrup, and Greek yogurt, they are magnifically moist, fluffy, and packed with banana flavor!
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Why You’ll Love This Moist Banana Muffins Recipe
- Tried and True. Since their publication date (many years ago), these healthy banana muffins with yogurt have received dozens of glowing reviews and been viewed millions of times. (They’ve even inspired Healthy Banana Bread and Oatmeal Banana Bread.)
- The Best Thing to Make with Ripe Bananas. While Chocolate Banana Bread and Pumpkin Banana Bread are delish, it’s these classic healthy banana muffins that I turn to most. They’re timeless and great for kids too!
- Wholesome and Nutritious. These healthy banana muffins with yogurt are wholesome without being too wholesome (for a more wholesome option, check out my Banana Bran Muffins). They’re made with whole wheat flour, yogurt, and sweetened with maple syrup, but they taste the most reminiscent of the sky-high banana muffins you’d find at a bakery. They even have that coveted shiny bakery muffin top!
- You Only Need ONE BOWL. While these aren’t 4 ingredient banana muffins, they are super simple. You only need one bowl and a spoon to make them. And OK, maybe a fork if your mashed bananas are particularly stubborn. Due to their ease and simple cleanup, these are the banana muffins I make most from my site (and I have a LOT of healthy muffin recipes).
5 Star Review
“These banana muffins are the best I have ever made in all my 40 plus years of baking! Moist & delicious, and my family loves them as well.”— Donna —
How to Make Healthy Banana Muffins
- Bananas. Naturally sweet, healthy, and an unbelievably scrumptious addition to muffins. Since bananas are packed with fiber and antioxidants and the other ingredients in the recipe are more nutritious, these healthy banana muffins are good for you.
- White Whole Wheat Flour. Using white whole wheat flour adds extra nutritional value.
- Greek Yogurt. Yogurt adds moisture and protein to the muffins.
- Oil. While these are banana muffins with oil, the amount is minimal compared to most recipes because of the Greek yogurt.
- Light Brown Sugar + Maple Syrup. The maple syrup tames the whole wheat flour, giving these banana nut muffins a pleasant taste and rich flavor profile. A moderate amount of brown sugar gives the muffins moisture and a hint of caramel flavor that pairs wonderfully with the banana.
- Vanilla. Gives these muffins depth and enhances their flavor.
- Cinnamon. For that classic banana bread warmth and coziness.
- Walnuts. This recipe contains an inordinate amount of walnuts (1 full cup, where most banana nut muffin recipes call for a mere 1/4 or 1/2). I love the nuts’ deep, toasty flavor and crunch, but if you are not as nut crazy as we are, you can certainly reduce that amount or omit them.
- Mash the Bananas. Until mostly smooth.
- Prepare Batter. Whisk in the rest of the ingredients except for flour and walnuts.
- Fold in Walnuts and Flour. Gently stir in flour and fold in walnuts.
- Bake the Muffins. Scoop into muffin tin and bake banana muffins for 20 to 22 minutes at 350 degrees F. DIG IN!
- Gluten Free Healthy Banana Muffins. If you need these muffins to be gluten free, you can try replacing the whole wheat flour with a 1:1 gluten-free baking blend.
- Almond Flour Banana Muffins. While I don’t recommend making these into healthy banana nut muffins with almond flour (a 1:1 swap won’t work), you can use my Almond Flour Banana Bread to make muffins instead.
- Coconut Flour Banana Muffins. Add bananas to my Coconut Flour Muffins recipe or try these Gluten Free Muffins, which already call for it.
- Healthy Banana Muffins with Chocolate. Try my Healthy Banana Chocolate Chip Muffins. You also can swap the walnuts for 1/2 cup chocolate chips in this recipe. (For a more indulgent chocolate option, these Chocolate Banana Muffins are the move.)
- To Store. Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- To Freeze. Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
What to Serve With Healthy Banana Muffins
- Eggs. What you eat with banana muffins is up to you, but in our house, eggs are the clear winner. We love pairing ours with an Egg White Frittata, Easy Quiche Recipe, or Egg Muffins.
- Bacon. Banana muffins and Air Fryer Bacon or Baked Bacon in the Oven are a dream combination.
- Hash Browns. Whether you serve these muffins with my Hash Brown Casserole or Sweet Potato Hash Browns, the combination will be delish!
- Smoothies. For a light and nutritious start to the day, serve the muffins alongside a Green Smoothie, Peanut Butter Banana Smoothie, or Apple Smoothie.
Recommended Tools to Make this Recipe
- Muffin Pan. Enjoy these easy banana muffins anytime a craving strikes.
- Mixing Bowls. Perfect for preparing these yogurt healthy banana muffins.
- Whisk. This small whisk is ideal for keeping mixing messes to a minimum.
Recipe Tips and Tricks
- Store Your Muffins Properly. Yes, how you store your muffins does matter. Lining your container with paper towels helps absorb moisture, keeping your muffins from turning soggy. Check out my How to Store Muffins guide for all my best storage tips.
- Don’t Overmix. One of the most important ways to make your muffins fluffy is to avoid overmixing. Overmixing the batter can cause your muffins to become tough and dense. When you’re preparing the batter, only stir until just combined and do it as gently as you can.
- Get Creative! While we’re major fans of walnut-packed banana muffins, you can adapt the mix-ins however you please. Omit the walnuts entirely, toss in some peanut butter chips, add a swirl of Nutella, or use any flavor combination that you enjoy.
Healthy Banana Muffins
- 3 large overripe bananas about 1 1/2 cups mashed
- 1 large egg
- 1/3 cup nonfat plain Greek yogurt
- 2 tablespoons canola oil or melted and cooled coconut oil
- 1/3 cup light brown sugar
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups white whole wheat flour
- 1 cup walnut halves toasted and coarsely chopped
- Place rack in the upper third of the oven and preheat the oven to 350°F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.
- Mash bananas in the bottom of a large bowl until mostly smooth.
- Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined.
- Gently stir in the flour until barely combined, and then fold in the walnuts.
- Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.
- TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.
- TO MAKE GLUTEN FREE: Swap the white whole wheat flour for a gluten free 1:1 baking blend.
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