I’d like to introduce you to an extra special old friend of mine, Healthy Banana Muffins.

A white plate of healthy banana nut muffins

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These banana muffins came to be when Ben was in law school. I often baked them for study snacks because they’re filling and nutritious.

Baking was also one of the few ways I could help get him through final exams (other than resisting the urge to text incessantly asking when he’d be home for dinner).

These classic healthy banana muffins are still the breakfast recipe I turn to most whenever I have a pile of on-the-verge ripe bananas occupying my counter.

They’re not fancy. They’re not cutting edge. They won’t give you the opportunity to make use of any of the fancy kitchen appliances taking up space on your counter.

What they are, however, is exactly what you need them to be: a foolproof recipe for the best, most moist, healthy banana muffins you will ever taste.

They’re made with whole wheat flour, yogurt, and sweetened with maple syrup.

You only need ONE BOWL and a spoon to make them. And OK, maybe a fork if your mashed bananas are being particularly stubborn.

These healthy banana muffins with yogurt are wholesome without being too wholesome.

Yes, a banana nut muffin is healthy, BUT, of any recipes I’ve tried in my 3+ decades of muffin lovin’, this recipe tastes the most reminiscent of the sky-high banana muffins you’d find at a bakery.

They even have that coveted shiny bakery muffin top!

Healthy banana muffins in a muffin pan

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 —

Best of all? They are YOUR favorite healthy banana muffins too!

  • Since their publication date, these healthy banana muffins with yogurt have received dozens of glowing reviews and been viewed millions of times.
  • They inspired this Healthy Banana Bread and Oatmeal Banana Bread.
  • I stocked my sister’s freezer with them after she had her first baby.
  • Of the myriad of healthy muffin recipes on my site, these are the ones I personally make most (although, I do adore these Banana Bran Muffins too).
Baked treats in a pan

How to Make Healthy Banana Muffins

These healthy banana walnut muffins are ultra soft and flavorful, but the majority of the moisture comes from Greek yogurt and the bananas themselves, so only a touch of coconut or canola oil is needed.

They’re SO moist, fluffy, and great for kids!

This easy one-bowl muffin recipe makes healthy banana muffins that taste indulgent, but they’re comparably high protein and low calorie!

The Ingredients

  • 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, this healthy banana bread is good for you.
  • White Whole Wheat Flour. Using white whole wheat flour is how you can make your muffins light and fluffy and add extra nutritional value at the same time.

Dietary Notes

  • 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.
  • While I don’t recommend making these into healthy banana nut muffins with almond flour (a 1:1 swap won’t work), this Almond Flour Banana Bread is an equally delicious option.
  • 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.

Mix-In Substitution

Love chocolate? Try my Healthy Banana Chocolate Chip Muffins! You also can swap the walnuts for 1/2 cup chocolate chips in this recipe.

The Directions

  1. Mash the bananas, then whisk in the remaining wet ingredients. Stir in the baking soda, salt, and cinnamon. Add the flour, then fold in the walnuts.
  2. Pour the batter into the wells of a greased muffin pan. Bake for 20 to 22 minutes at 350 degrees F. DIG IN!
Healthy banana nut muffins on a white plate

Storage Tips

  • 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.

Storage Tips

For additional storage tips, check out my handy How to Store Muffins guide.

What to Serve with Banana Muffins

Recommended Tools to Make this Recipe

  • Muffin Pan. Enjoy low calorie 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.

The Best Muffin Pan

An easy-to-use muffin pan is a must-have addition to your kitchen. Baked goods release easily from this pan, making cleanup a breeze.

white plate full of healthy banana muffins surrounded by walnut pieces

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

These perfect, oh-so-yummy healthy banana muffins are sure to become an extra special old friend of yours too!

white plate full of healthy banana muffins surrounded by walnut pieces

Healthy Banana Muffins

5 from 90 votes
Healthy banana muffins with yogurt, whole wheat, and maple syrup. So moist and fluffy! This easy muffin recipe takes just one bowl and is a family favorite. Simple, healthy, and freezer friendly!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 12 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 degrees 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.


Serving: 1muffinCalories: 211kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 16mgFiber: 3gSugar: 14g

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More Healthy Banana Muffins

I have everything from vegan healthy banana muffins to healthy banana muffins with applesauce to healthy banana oatmeal muffins.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’d love to try these, but I don’t have any whole wheat flour on hand. Has anyone tried these with almond flour?

    1. Hi Natalie! Since almond flour and regular flour react very differently in baking, I wouldn’t recommend this swap. If you’d like to try an almond flour recipe, I’d recommend trying my Almond Flour Banana Bread instead.

    2. I made them today and took a chance substituting several things in order to make them adhere more to my new strict dietary guidelines from cardiac rehab (which are incredibly restrictive on saturated fat, salt/sodium and sugar, including honey and maple syrup). I used 1 1/4 cups almond flour and one cup of rolled oats. (Had planned to add a little almond milk or more almond flour if needed but neither was.) I used avocado oil instead of coconut oil because of the high level of saturated fat in coconut oil. I omitted the brown sugar and maple syrup, using 1/4 cup maple sugar (new product for me) instead to cut down on the grams of sugar. It was a total experiment and I was afraid I may have butchered her delicious recipe but they turned out great. My husband (who is not following the restrictive heart diet) raved about them. What an easy, delicious, adaptable recipe. Thanks so much, Erin!5 stars

  2. We make these on a weekly basis so we have a quick breakfast option available. I skip the sugar and use 1/3 cup honey instead of maple syrup. I don’t like things to be overly sweet so these still have the perfect amount sweetness in my opinion!5 stars

  3. I was so excited to try this recipe, so I woke up a little early to bake friday morning muffins for my poor, bored, quarantined family!  I only had two ripe bananas, though, and I was concerned about moisture and flavor, so I added: one additional egg, an extra large spoonful of yogurt, and an extra tablespoon of brown sugar.  I also used whole wheat pastry flour.  They were just perfect.  Where other muffin recipes shrink back after they cool, these remained poofed and held their shape beautifully with a shiny top, just like the picture!  So, the muffin love continues, as my husband and 9 year old son will be enjoying this recipe for many years to come. 5 stars

  4. My husband and I loved these muffins. Thanks! We track our saturated fat intake closely. Please check your calculations. Rather than 3 g Sat fat per muffin, I estimate it is closer to 1g.5 stars

    1. I’m so happy that you enjoyed the muffins, Jan! I use an online nutrition calculator to create my estimates. They are based on the ingredients I used, so if the numbers are important to you, I recommend inputting your exact ingredients into an online calculator for the most accurate information. I hope this helps!

  5. These muffins are so good! I make them all the time. I use olive oil instead of canola or coconut and they still come out delicious! I also love your applesauce muffins. Thanks, Erin!5 stars

    1. Hi Marie! Since rice flour and regular flour react differently in baking, I wouldn’t recommend this swap. However, you could try my Gluten Free Muffins recipe instead, which uses mashed banana also. I hope this helps!

  6. I’ve made these a dozen times, and they never fail to please everyone who’s lucky enough to indulge in one. The recipe is PERFECT just the way it is, better than banana bread (if that’s possible lol). I do HAVE TO make adjustments (only sometimes cuz I love this recipe as is) to be compliant with dietary needs of folks in my house. My 92-YO mama is a diabetic, so I leave out the brown sugar and half of the maple syrup, and sub in some monkfruit “sugar.” My hubby’s doc says you need the enzymes in whole milk to properly digest the low-fat part of the milk, so I use full-fat yogurt for him. For my grandkids, I may or may not (don’t tell their parents) dot the tops of theirs with chocolate chips. And I love coconut, so once I toss in a handful of unsweetened coconut shreds for me. But I hate it when people change recipes in “Comment” sections and think theirs is better. Friends, this recipe as Erin shared it is the BEST, and I make it her way for friends and neighbors, who all ask for the recipe. Do I HAVE TO share the recipe? ;0)5 stars

      1. You’re welcome! And thank you for the FANTASTIC recipes! I made your salmon wrapped in puff pastry two nights ago. It was delish! Even my hubby, who doesn’t really like or appreciate salmon, loved it! I served it with your recipe for Black Bean Corn Salad. Another new favorite in this house. I love the idea that it can survive being out of the fridge for a potluck or backyard BBQ. Definitely put basil in this one!5 stars

  7. Very easy to follow! I substituted heavy whipping cream for greek yogurt, honey for maple syrup, and all-purpose flour for the white whole wheat flour. They’re currently in the oven, but I already know they’re going to taste great- your site has not disappointed yet!! Thanks so much for this recipe! Next time, I’ll make sure I have greek yogurt in the fridge to use!5 stars

  8. These turned out fantastic!

    I used pumpkin pie spice mix instead of just cinnamon and they turned out super good.

    Not too sweet and super good.

    I brought these to work and each of my coworkers that tried them personally thanked me lol5 stars

  9. Very easy to make and yes they are moist and delicious -if I can make them anyone can-thank you for the recipe!5 stars

    1. I’m so happy that you enjoyed the recipe, Lynne! Thank you for sharing this kind review!

  10. These were heavenly! I added a sprinkling of semi-sweet chocolate chips on about half of the batch and it was delicious. Definetely will be trying this recipe again in the future.5 stars

    1. I’m so happy that you enjoyed the muffins, Alice! Thank you for sharing this kind review!

  11. I tried these today and have found my new favorite muffin recipe. To make it a little more healthy, I substituted the flour for grounded oats. And used coconut sugar in place of brown sugar. I didn’t have any yogurt so I used sour cream. Also used honey instead of maple syrup. They turned out perfectly! Would definitely recommend. Very versatile recipe 💕5 stars

  12. Excellent. Moist with great flavor. Make with a grand child or elderly adult with dementia and enjoy the time together and the reward if eating them!5 stars

    1. Hi Maria! I haven’t tried any egg substitutes in this recipe, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  13. This was just what I was looking for as I needed a muffin without AP flour. It was delicious and not too sweet, which I appreciate. Thank you for a delicious recipe!5 stars

  14. I didn’t have enough bananas so I used diced apple to make up the difference. I used 5 oz. of high protein Greek yogurt and skipped the oil. These muffins are amazing!!! My family loves the different textures from the apples and walnuts. Super moist and so simple to mix up! Thanks!!!5 stars

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