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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!

moist healthy banana muffins with a bite taken out

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).
healthy banana muffins with walnuts

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

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, 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.

The Directions

mashed bananas for easy healthy banana muffins
  1. Mash the Bananas. Until mostly smooth.
whisking easy ingredients for the best healthy banana muffins
  1. Prepare Batter. Whisk in the rest of the ingredients except for flour and walnuts.
healthy banana muffin ingredients in a bowl
  1. Fold in Walnuts and Flour. Gently stir in flour and fold in walnuts.
healthy banana muffins in a muffin tin
  1. Bake the Muffins. Scoop into muffin tin and bake banana muffins for 20 to 22 minutes at 350 degrees F. DIG IN!
healthy banana muffins and walnuts on parchment paper

Recipe Variations

a stack of healthy banana muffins

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.
close up of a banana muffin

Healthy Banana Muffins

4.83 from 219 votes
Healthy banana muffins with yogurt, whole wheat, and maple syrup. So moist and fluffy! This easy muffin recipe takes just one bowl.

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

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°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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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 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!

Learn more about Erin

4.83 from 219 votes (88 ratings without comment)

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  1. Just made these banana muffins and they were absolutely delicious!! Your recipes are always so yummy and I thank you for sharing them with us!!!

  2. These are the perfect sweetness and are super moist! I only had a cup of flour left so I blended a 1/2 cup of oats and mixed that in. I also didn’t have cinnamon so I used some allspice. These made for a hearty cool-weather muffin that’s going to be delish paired with my coffee!5 stars

  3. Easy to make and delicious!! Love how wholesome they taste, too, with the whole wheat flour, coconut oil abd Greek yogurt.5 stars

  4. Any suggestions on ways to make these dairy free? Could I swap out yogurt for coconut oil? or vegan butter?

    1. Hi Daria, I’ve only tested this recipe as written, so not sure what you could substitute the yogurt with. I have these applesauce muffins that you might be interested in that don’t have yogurt. If you decide to experiment with these muffins, let me know how it goes.

    1. Hi Sarah, you’ll have to thaw it slight (only slightly because it can become very mushy when completely thawed) and mash it first. If you give it a try, let me know how it goes!

  5. These are the best banana muffins ever! I used Einkorn flour, coconut sugar and olive oil (same measurements exactly) and they turned out perfectly. This will be my new go-to recipe. So incredibly moist and tender…yum!5 stars

  6. OMG! This recipe is perfect! I was just trying to figure out what to do with the ripe bananas on the counter. Problem solved! I used honey instead of maple syrup coz that’s all I have. They were incredible. They looked like something you would get at a bakery and tasted delicious.5 stars

  7. Loved how easy these were, using kitchen/pantry staples! I think I’ll try a bit more sugar or maple syrup next time as I found they weren’t super flavourful. But my husband loved them as is, so I think it’s my own sweet-tooth personal preference! Definitely adding these to my weekly snack rotation – can’t wait to try them again and add some more mix-ins!5 stars

  8. Delicious and perfect muffins. My kids gobbled them up. Made half with walnuts and half for kids with semi-sweet chocolate chips. It was soft, perfectly sweet, and easy to whip up. 10/10 will make it again.5 stars

    1. It sounds like it could, I haven’t tested this recipe in a loaf pan, so it’s hard for me to say. Let us know how it goes!

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