Addictive Recipes from a Self-Taught Baker

Whole Wheat Banana Nut Muffins

Whole wheat and healthy without lacking flavor or moisture! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on

Because I know many of us are looking for healthier eats this time of year!

Big fat sugar-filled muffins are great and all (helloooooo) but a healthy muffin that’s also a delicious muffin? I’ll use and reuse that recipe until it’s drilled in the back of my brain. I always enjoy testing out new healthy-ish muffin recipes because they’re (1) easy to make (2) quick to make (3) portable (4) acceptable for breakfast, snack time, and can even be called dessert and (5) they’re perfect for freezing even though they never make it to the freezer because we eat them all.

Oh and (6) baking muffins when it’s single-digits-weather out there only seems appropriate. Man it’s COLD.

Whole wheat and healthy without lacking flavor or moisture! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on

This is my latest muffin test. Banana nut because many of you have been requesting it! I decided to go for it in the wintertime since bananas are winter baking’s fave fruit. I’m loving these muffins right now because they feel like a treat while sneaking in a bunch of healthful ingredients. Muffinery magic.

Here’s what these banana nut muffins have

  • whole wheat flour
  • oats
  • bananas
  • walnuts

Here’s what these banana nut muffins don’t have

  • refined sugar
  • a gross dry texture that’s often associated with whole wheat flour. Ew.

Mashed bananas

Simple and healthful ingredients can produce delicious-tasting baked goods if we use ’em right. Take whole wheat flour for example. Whole wheat flour has the tendency to dry baked goods out, but if we pair it with moist-makers like bananas, eggs, and coconut oil, we’ll be singing its praises. The whole wheat flour leaves an awesome nutty flavor, too! A little maple syrup can go a long way, but its sweetness can be baked off and overpowered by other ingredients. Complement its flavor with mashed banana (not refined sugar) and we’re in business.

I used my whole wheat apple cinnamon muffins as a starting point for this recipe. Added some oats and mashed banana, reduced the baking soda (it’s fine with only 1 and 1/2 tsp) and reduced the maple syrup since mashed bananas are pretty sweet on their own. Remember my trick for mashing up bananas? Just use your mixer. Then mix in the rest of the wet ingredients right in the same bowl.

How to make healthy whole wheat banana nut muffins on

How to make healthy whole wheat banana nut muffins on

The muffins aren’t overly sweet, so don’t expect a sugar crash. For some flair, I topped the muffins with oats and a sprinkle of coconut sugar. Totally optional, but I think you’ll enjoy the extra caramelized crunch from the coconut sugar on top. It was REALLY good here! Aren’t they pretty?

Whole wheat and healthy without lacking flavor or moisture! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on

Whole wheat and healthy without lacking flavor or moisture! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on

A schmear of melty butter because the muffins are healthy. Balance.

Try my fluffy whole wheat waffles next!!

Whole Wheat Banana Nut Muffins


  • 2 cups (260g) whole wheat flour (spoon & levelved)
  • 1/2 cup (40g) old-fashioned rolled oats
  • 2 teaspoons ground cinnamon
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 and 1/4 cups mashed banana (about 3 medium bananas)
  • 3 large eggs
  • 1/3 cup (80ml) vegetable, canola oil, or melted coconut oil
  • 1/3 cup (80ml) pure maple syrup*
  • 1/4 cup (60ml) milk (any kind)
  • 1 teaspoon pure vanilla extract
  • 1 heaping cup chopped nuts (any kind-- I use 130g walnuts)
  • optional: 3 Tablespoons oats and coconut sugar for sprinkling


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan with 3 liners.
  2. Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl or in the bowl of your stand mixer, mash the bananas. Then whisk in the eggs, oil, maple syrup, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  4. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes:

  1. You can use honey for the maple syrup, but the flavor will be different. Maple works so well with banana!
  2. Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.

Using SparkRecipes calculator and calculated using coconut oil, skim milk, and walnuts, these muffins come out to 205 calories, 10g fat, 22g carbs, 3g fiber, and 5g protein each.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Muffin Liners | Muffin Pan | White Scalloped Cake Stand

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Whole wheat and healthy without lacking flavor or moisture! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on


  1. Sally, I made them this morning for our small group. Made two batches, one with nuts and the other without. And both tasted sooo good!
    Thank you Sally for another great recipe!

  2. Hi Sally, would I be able to use thawed frozen bananas for the recipe? Or would this ruin the moistness/ texture of the muffins? 

  3. I made these this evening and I was very hesitant as I have a sweet tooth that I’m trying to curb.  These were perfect!  Just sweet enough with the maple syrup.  I did omit the walnuts (allergic), but instead I sprinkled slivered almonds on top.  This is the first recipe I’ve made of yours – I look forward to baking several more in the future.  

  4. Oh my word, these are delicious! I just made a batch tonight for breakfast in the morning, and two are already gone
    I have a gluten intolerance, so instead of the whole wheat flour, I ground up oats, and I used pecans instead of walnuts. They turned out so good (with some butter on top, of course!). Thanks for sharing this recipe, Sally!

  5. Hi Sally! Can’t wait to make these later- can you use quick oats instead of old fashioned?

  6. Oh my, they look amazing! Perfect for a quick breakfast on the go. I definitely see them in my near future 😉

  7. Um, Yum! These look absolutely delicious! And I never congratulated you on your little girl, Sally! I was so excited for you 🙂 All your recipes look mouth-watering and make me want to try everything (even though, for the sake of healthy eating, I’d better not make EVERY dessert I see… ) Your photography is also beautiful!

  8. This looks amazing! I will have to try it out this weekend <3

  9. Do you know how many weight watchers points these are? Thanks

  10. Hi Sally! Looking forward to making these for my students tomorrow. Will they work as mini muffins? Do I need liners? Thank so much!

  11. 🙂 Thanks Laura!!

  12. Hi Sally

    Do I need to use ripe bananas? You know the brown and spotty ones lol

  13. I want to try these today. I’m at my boyfriend’s house and he only has all-purpose flour. Do you think it would be the same ratio as whole wheat flour?

  14. These were delish! We were on the verge of getting more snow on Monday night and I declared it baking time in the house…so we made these. I followed it pretty closely, and the only change I made was to sub in yogurt for half the oil and used buttermilk for the milk. A keeper for sure! My 5 year old ate three of them in one day!

  15. I love all of your recipes but have to admit I was disappointed in these muffins. Mine were so bland and had absolutely no taste. I definitely could have done something wrong but I honestly followed the recipe/ingredients. Help! Where did I go wrong?

    • Hi Carol! I’m so sorry the muffins were a little lackluster. Were your bananas super ripe? Because the riper they are, the more flavor they have.

  16. Hello Sally. Great recipe. Can I substitute the maple syrup for refined sugar?


  17. Hi! These look so so good… How do you think they would do if I substituted almond flour for the whole wheat flour? Thank you so much!

  18. These were great muffins Sally. I made them as instructed- no substitutions. I have another batch of bananas ripening specifically for these muffins. I will be making them again very soon! Thanks!

  19. These are delicious. Froze mine for when someone needs a quick snack. Thank you!

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