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

4.95 from 96 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. Hi Shannon, I’ve only tested this recipe as written, so not sure what you could substitute the yogurt with. If there is no intolerance to dairy then maybe sour cream. Also I have these applesauce muffins that you might be interested in that don’t have yogurt. https://www.wellplated.com/applesauce-muffins/ If you decide to experiment with these muffins, let me know how it goes.

  1. Perfect timing for finding this recipe! We had 3 bananas that needed to be used! I loved how quickly it all came together, too! They were moist, fluffy & yummy! I used pecans instead of walnuts and they tasted great! This will be a “go to” recipe for a treat in the morning! Thank you!!!5 stars

      1. I absolutely love this recipe! I’ve made it 3 times and my husband and boys love them…and I love it because I feel like I’m making them something healthy and delicious. I’ve added craisins to them which is a good addition. Filed under favorites!5 stars

    1. I’m sorry to hear this wasn’t what you hoped for, Chris. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  2. Hi! I was wondering if we could use plain flour and regular yoghurt in replacement of wholewheat flour and Greek yoghurt?

    1. Hi Juliana, yes you can use all-purpose flour in these. For the yogurt: Greek yogurt is important because it’s thicker (I’m worried using something different would make the batter too liquidy), but you can actually make your own from regular yogurt! Place a cheesecloth or other thin, porous towel over a strainer, then fill it with about double the amount of regular yogurt. Place the fridge overnight to allow the extra liquid to strain out and voila! Greek yogurt :)

  3. Mine didn’t cook fully even after 25 minutes :( i just put them back in and switched the oven to fan+upper/lower heating (previously without the fan setting). Maybe it was because my bananas, egg, and yoghurt were all from the fridge?3 stars

    1. Hi Ruby! I’m sorry to hear that you had trouble with this recipe and the muffins took longer than expected. Unfortunately, every oven is different, so it might take longer to bake. I hope you were still able to enjoy them!

      1. Thanks for your reply! for future reference: i think i know what went wrong. i didnt have baking soda, and with baking powder you need much higher quantities or else the muffins won’t fluff up while baking, causing them to not cook properly as the air cant unfold and heat up the insides (dont quote me on the science behind it, haha). Perhaps you could add some info on the difference between baking soda and baking powder (or simply a warning plus a link to more info) to help prevent other folks from making my mistake :)

  4. I had some extra bananas and looked up a healthy banana muffin recipe when I came across this one and I don’t need to look any further when I have extra bananas again! These healthy muffins do not taste like a healthy recipe. They are so moist and delicious and very easy to make. I also loved that I could add in a few extra ingredients and they still turned out great. I added flax, chia, and (per my husbands request). 10/10 would recommend these muffins for anyone looking to whip up a quick and delicious muffin recipe:)5 stars

  5. Thank you for this recipe it was delicious! The best part is my daughter “thinks” she don’t like pure maple syurp that my family makes! What she don’t no wont hurt her! Thanks again5 stars

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