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

white plate full of healthy banana muffins surrounded by walnut pieces

These banana muffins came to be when Ben was in law school. I often baked them for him for study snacks because they’re filling and nutritious. He also loved them, and baking was one of the few concrete 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.)

Today, 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. We love them just as much now as we did back then.

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

Since their publication date, these Healthy Banana Muffins with yogurt have received dozens of glowing reviews. They inspired this Healthy Banana Bread and Oatmeal Banana Bread, I stocked my sister’s freezer with them after she had her first baby, and of the myriad of healthy muffin recipes on my site, these are the ones I make most.

I originally decided to revisit the Healthy Banana Muffin recipe today to add fresh photos, a how-to recipe video, and a few extra recipe pointers.

What surprised me reading through the old post when I first shared them, however, wasn’t so much how much has changed since Ben finished school, but how much as stayed the same.

{I have an excellent throwback photo or two for you too!}

These healthy banana muffins are made with Greek yogurt, whole wheat flour, coconut oil, and maple syrup. They’re SO moist, fluffy, and great for kids!

This easy one-bowl muffin recipe makes healthy banana muffins that taste like they came from a bakery, but they’re high protein and low calorie!

6-cup muffin pan full of healthy banana muffins with walnuts

Simply Healthy Banana Muffins

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 find.

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

You only need ONE BOWL and 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, yes, they are healthy and whole wheat and lower sugar compared to most, BUT, of any healthy banana muffin recipes I’ve tried in my three 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 shiny bakery muffin top!

When I first typed this post, it was in a 500-square-foot apartment in downtown Madison. I’d had my blog a little more than two years, and the biggest reason I’d started it in the first place—to be a happy distraction while Ben was huddled up in the law library for 12+ hours a day—was coming to a close. Ben was graduating! At that point, my blog following was fairly small, and the idea of taking it full time was pretty terrifying.

Our lives have changed in many ways since then—we moved cities, live in a grown-up house, and even managed to keep a dog alive—but in many others ways, they haven’t.

We’re still busy, and it’s still hard to make time for each other, as I know it is for many of you. We order pizza on Friday nights more often than we open a fancy bottle of wine and make homemade pasta (<—actually, that has never happened…the pasta, I mean. Pizza is a staple.). I still struggle not to resent Ben’s long hours sometimes.

But good things have stayed the same too.

On graduation day, I wasn’t the only one who wrote Ben a heartfelt card; I still have the one he wrote for me tucked away inside my top dresser drawer. Whenever we hit a road bump, it reminds me that I’m not the only one who gives (and who needs) support. That is as true now as it will ever be.

These Healthy Banana Muffins have stayed the same too, and I could not be happier about it.

With as many things in life as there are to improve (the status of my laundry pile being near the top of my current list), it’s nice to be reminded from time to time that some things need no improving because they are already perfect exactly as they are.

This Healthy Banana Muffins recipe is among them.

muffin pan filled with healthy banana walnut muffins sits on a white kitchen towel with blue stripes.

Healthy Banana Muffins Recipe Notes

This recipe contains in inordinate amount of walnuts (1 full cup, where most banana nut muffin recipes call for a mere ¼ or ½). 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.

These 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. The maple syrup tames the whole wheat flour, giving these banana nut muffins a pleasant taste and rich flavor profile.

round white plate with baked banana walnut muffins. Fresh banana slices and walnut pieces surround the plate

More Healthy Muffin Recipes

If you need a gluten free muffin recipe, you can also try replacing the whole wheat flour in this muffin recipe with a 1:1 gluten-free baking blend

And now before we get to the video…a little trip down memory lane.

Here’s Ben, the law school graduate. Little did I know that a few months after this photo was taken in front of what was then his parents’ house, that house would become OUR house.

law student graduate celebrates with his wife by his side

And here’s a photo of the original banana walnut muffins, back when I first shared them. Still delicious, butttttt I think I like the new photos more. 

Healthy Banana Muffins with Walnuts on a blue and yellow striped kitchen towel

And now, a little how-to video for you!

white plate full of healthy banana muffins surrounded by walnut pieces

Healthy Banana Nut Muffins

4.96 from 73 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.



Serving: 1muffinCalories: 211kcalCarbohydrates: 28gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 16mgSodium: 138mgFiber: 3gSugar: 14g

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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. 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!

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