I try to avoid superlatives when I can but I’d be remiss not to declare: these are the BEST Banana Muffins! Made with whole grains, pure maple syrup, and Greek yogurt, they are moist, fluffy, and packed with banana flavor.
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These healthy banana muffins are a reader favorite!
Since their first publication date many years ago, these healthy banana muffins have received dozens of glowing reviews and been viewed millions of times. (They’ve even inspired Healthy Banana Bread and Oatmeal Banana Bread.)
This recipe is wholesome without being too wholesome (for a more wholesome option, check out my Banana Bran Muffins). They taste 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 and a spoon to make this muffin recipe. And OK, maybe a fork if your mashed bananas are particularly stubborn. Due to their ease and simple cleanup, these are the 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 —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Bananas. Naturally sweet, healthy, and an unbelievably scrumptious addition to muffins.
- 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.
How to Make Banana Muffins
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. ENJOY!
Recipe Variations
- Make Them Gluten-Free. 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.
- Add Some 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.)
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.
More Muffin Recipes
Banana Muffins
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Ingredients
- 3 large overripe bananas about 1 1/2 cups mashed
- 1 large egg
- ⅓ cup nonfat plain Greek yogurt
- 2 tablespoons canola oil or melted and cooled coconut oil
- ⅓ cup light brown sugar
- ¼ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 ½ cups white whole wheat flour
- 1 cup walnut halves toasted and coarsely chopped
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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This is by far my favorite recipe for healthy banana muffins. I did however enhance the recipe to suit my personal taste so I substituted a third of whole wheat flour for wheat bran. And substituted a low glycemic sugar with molasses for brown sugar. It took only 21 minutes to bake. The results yielded a dozen tender, moist and delicious muffins.
Great to hear, thank you Jan!
Hi! Can we omit the brown sugar? Thank you
Hi Filipa, I’ve only tested the recipe as is, but lots of other readers have made various substitutions with great success. Some have used coconut sugar, some have used only honey, and some readers have left the brown sugar out. If you decide to experiment, I’d love to know how it goes!
May I use regular whole wheat flour?
Hi Polly, while I’ve only made these with white whole wheat flour, multiple readers have used whole wheat flour with great success. Hope this helps!
Best banana muffin recipe ever. So tasty and healthy ingredients. I followed the recipe as written. I replaced my favorite banana bread recipe that took a stick of butter and all kinds of white sugar with this recipe and all my friends and family love it. Thank you so much for sharing!
This made my day, thank you! xo
Awful texture – stodgy, waste of time and effort.
I’m sorry to hear you had problems with the recipe, Kelly. It has worked well for myself (and others) and I wished it would have been a hit for you too.
Mini muffins? What would be the baking time/ temperature difference?
Hi Chels, you could likely make them into mini muffins, although I have not tested it myself. Typically you bake mini muffins for about 12 minutes. Same temperature. Let us know how it goes if you decide to experiment!
Thank you. They turned out perfect and my picky 2 year old loved them!! I baked them around 14-15 mins
So glad to hear, Chelsea! Thank you!
Made these and they came out out so yummy. I love them with my morning coffee. This recipe is a keeper.
So glad you enjoyed them, Gilda! Thank you!
We absolutely loved it!
Thank you Cammie!
These are truly scrumptious! They are easy to make too. I used whole wheat pastry flour . I used chopped pecans too.
They came out light and fluffy.
So glad you enjoyed them, Maureen! Thank you!