Whole Wheat Banana Nut Muffins

Moist and healthy banana muffins! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on sallysbakingaddiction.com

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.

Moist and healthy banana muffins! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make healthy whole wheat banana nut muffins on sallysbakingaddiction.com

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?

Moist and healthy banana muffins! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on sallysbakingaddiction.com

Moist and healthy banana muffins! These delicious whole wheat banana nut muffins are made without refined sugar. Recipe on sallysbakingaddiction.com

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

Try my fluffy whole wheat waffles next!!

Whole Wheat Banana Nut Muffins

Ingredients:

  • 2 cups (260g) whole wheat flour (spoon & levelved)
  • 1/2 cup (40g) old-fashioned whole 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

Directions:

  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.

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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.

SHOP 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 sallysbakingaddiction.com

131 Comments

Comments

  1. Rebecca on September 4, 2018 at 4:06 am

    Hi Sally,

    Thanks for a refined sugar free muffin recipe. Could I replace extra virgin olive oil in place of the other oils listed?

    Thanks, Rebecca

    • Sally on September 4, 2018 at 11:13 am

      You’re welcome! And yes, olive oil works!

      • Rebecca on September 4, 2018 at 8:05 pm

        Awesome, thanks!



  2. Katy on September 10, 2018 at 3:55 pm

    Would instant oats work instead of rolled? Thanks!

    • Sally on September 11, 2018 at 11:13 am

      Hi Katy! I recommend whole oats for their hearty texture, but you can use a more finely textured instant oat instead.

  3. Jennifer on September 12, 2018 at 7:45 am

    hi,

    Could i leave out the oats? what would be the substitute?

    Thanks

    Jennifer

  4. Laura on September 15, 2018 at 8:15 am

    Hi Sally. In the blueberry recipe you soaked the oats 20 minutes in milk. Have you tried this in this recipe ? Do you think it would change something ?

    • Sally on September 17, 2018 at 11:38 am

      Hi Laura! The oats in the blueberry oatmeal muffins are actually the base of the recipe. Here they are more like an add-in. No need to soak them here, though you could. I fear the muffins would be too wet though.

  5. Beth on September 24, 2018 at 11:41 am

    These muffins are so good! I just moved to Norway from Canada so I accidentally mixed up the ingredients a bit and added a cup of oats instead of a half cup, but I slightly increased the amount of wet ingredients and the end result was still super moist and so good.

    Every single recipe I’ve tried by Sally has turned out to be a massive success and these were no different! Thank you Sally for such amazing recipes!!

  6. Kelsey on September 24, 2018 at 5:24 pm

    Delicious and easy! I only had one ripe banana, so I used that plus a little less than a cup of pumpkin. Very tasty!

    • Sally on September 25, 2018 at 12:11 pm

      I’m glad you made them work with the pumpkin! Yum!

Reviews

  1. Stephanie on May 5, 2018 at 1:20 am

    Made these tonight! They are delicious. Not sweet at all I noticed, may increase the maple syrup a touch next time. It wasn’t a bad thing though, I still loved them. I replaced the chopped walnuts with chopped toasted pecans. Delicious. I did add the oats and coconut sugar to the top and I’m sure glad I did. That tiny bit of sweet from the coconut sugar in every couple bites was perfect ❤️ Thanks for another keeper Sally!

  2. Beth on September 24, 2018 at 11:41 am

    These muffins are so good! I just moved to Norway from Canada so I accidentally mixed up the ingredients a bit and added a cup of oats instead of a half cup, but I slightly increased the amount of wet ingredients and the end result was still super moist and so good.

    Every single recipe I’ve tried by Sally has turned out to be a massive success and these were no different! Thank you Sally for such amazing recipes!!

Questions

  1. Celeste on April 30, 2018 at 4:28 pm

    Made these muffins a couple of days ago! Love the mild sweetness and the tiny bit of added sweet on top. I did have one issue that I’m wondering how I should fix next time. My cupcake liners stuck reeeeally bad to the muffins. I did use mostly butter in place of the oil – is that why? Or is it my liners? I’d love to make these again and not lose a portion of my cupcake to the liner! 😉

    • Sally on May 1, 2018 at 9:06 am

      Hi Celeste! In my experience, the brand and quality of cupcake liners makes all the difference. I use these nonstick cupcake liners and rarely experience sticking issues, especially with muffins.

  2. Lori on May 1, 2018 at 6:25 pm

    Love all your recipes I’ve tried..I haven’t used coconut oil before can you suggest which one you use in your recipes? Thanks for sharing your recipes..I’ll be making the lemon blueberry cake this weekend for company ❤️

    • Sally on May 2, 2018 at 12:46 pm

      Hi Lori, I don’t have a favorite brand – you can use whatever your local stores stock!

  3. Jenny on May 4, 2018 at 5:00 pm

    Is it okay to use walnuts instead of the oats?

    • Sally on May 7, 2018 at 12:36 pm

      For the sprinkle on top of the muffins? Yes!

  4. Molly on May 7, 2018 at 7:33 pm

    Hi Sally! I was wondering if molasses would work in place of maple syrup in this recipe?

    • Sally on May 8, 2018 at 6:57 am

      Hi Molly! I recommend honey instead of maple syrup. Molasses will overpower the muffin’s overall flavor. And you can add a smidge of maple extract if desired.

  5. Chrissy on June 19, 2018 at 7:25 am

    Hey Sally! Wondering if you’ve made this recipe in loaf form. I know that a lot of muffins can be made as a quick bread but wasn’t sure if that would work given the “healthyish” nature of this recipe and the changes in cooking temps.

    Thanks!

    • Sally on June 21, 2018 at 6:47 am

      Hi Chrissy! This muffin batter can be baked in a loaf pan, yes. I’m unsure of the exact bake time, but I would bake it at 350°F (177°C).

  6. Ashley on July 10, 2018 at 8:33 am

    I’m all out of pure maple syrup, but I do have pancake syrup. Do you think this would work? Or should I just stick to honey?

    • Sally on July 10, 2018 at 9:45 am

      Hi Ashley! I do not recommend pancake syrup, but honey would be great!

  7. Cristina Riba on July 19, 2018 at 7:26 am

    Hello! I’m from Spain and I have a problem measuring the amount of bananas as I don’t know how many grams is 1 cup and 1/4 of mashed banana… you say it’s about 3 medium bananas but I couldn’t find medium so I bought small and now I don’t know how to make the conversion. I also tried to look for the conversion cup to grams of mashed banana in internet and I see different opinions, ones say 1 cup is 300g, other say 1 cup is 225g… and of course there is a difference and I don’t know what to do… help!!!!

    • Sally on July 20, 2018 at 6:45 am

      Hi Cristina! I’m happy to help. If using small bananas, I’d mash up about 3-4 of them. (Maybe 3.5?) 1 cup mashed banana is approximately 290g.

      • cristina riba on July 20, 2018 at 6:49 am

        Thank you! I already did them yesterday and put less than that… the flavour was really nice but maybe a little bit dry… I suppose More mashed banana Was needed… Anyway, Thank you for your answer and for your recipes!! They are great! Congratulations



  8. Rebecca on September 4, 2018 at 4:06 am

    Hi Sally,

    Thanks for a refined sugar free muffin recipe. Could I replace extra virgin olive oil in place of the other oils listed?

    Thanks, Rebecca

    • Sally on September 4, 2018 at 11:13 am

      You’re welcome! And yes, olive oil works!

      • Rebecca on September 4, 2018 at 8:05 pm

        Awesome, thanks!



  9. Jennifer on September 12, 2018 at 7:45 am

    hi,

    Could i leave out the oats? what would be the substitute?

    Thanks

    Jennifer

  10. Laura on September 15, 2018 at 8:15 am

    Hi Sally. In the blueberry recipe you soaked the oats 20 minutes in milk. Have you tried this in this recipe ? Do you think it would change something ?

    • Sally on September 17, 2018 at 11:38 am

      Hi Laura! The oats in the blueberry oatmeal muffins are actually the base of the recipe. Here they are more like an add-in. No need to soak them here, though you could. I fear the muffins would be too wet though.

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