Healthy Whole Wheat Banana Walnut Muffins

These whole wheat banana walnut muffins are easy, wholesome, and satisfying. They’re just as moist and flavorful as classic banana muffins, but they’re made with whole wheat flour, pure maple syrup, coconut oil, and whole oats.

I originally published this recipe in 2018 and have since added new photos, a video tutorial, and more success tips. I have also made a few improvements to the recipe which are reflected in the printable recipe below.

I have made these muffins dozens of times since I first published the recipe many years ago. I began adjusting the leaveners so the muffins rise a little taller, taste a little fluffier, and no longer have a chemical aftertaste from excess baking soda. I also slightly increased the milk so the muffins don’t taste as dense. I know you’ll love the muffins even more now!

One reader, Brittany, commented: “Such a great recipe! My husband couldn’t even tell these weren’t made with butter or sugar like a traditional banana bread recipe we usually use. They are so tasty and healthy! Win-win! ★★★★★”

Another reader, Jane, commented: “This is a go-to recipe for me. Great for those times (every time) I end up with brown bananas on the counter. Easy. Healthy. Delicious. Wonderful… ★★★★★”

---

Why You’ll Love These Whole Wheat Banana Walnut Muffins

• Wholesome, healthy, and satisfying
• 100% whole wheat
• Moist and delicious
• Not overly sweet so the banana flavor shines
• Oats add a delicious whole grain and chewy texture
• Flavored with cinnamon
• No refined sugar
• Dairy free if using a dairy free milk

Big sugar-filled muffins are great (looking at you, double chocolate muffins!) but a healthy muffin that’s also an easy and delicious muffin is wonderfully useful. Just like my healthy blueberry banana muffins and whole wheat banana bread, today’s muffins are moist, hearty, and flavorful. They’re also kid-friendly. In fact, whenever a reader asks me for kid-friendly recipes that are also a little healthy, I always suggest muffins. Muffins are quick, manageable, portable, acceptable for breakfast and snack time, and usually require very little clean-up. Today’s whole wheat banana walnut muffins are no exception!

Simple and healthful ingredients can produce delicious-tasting baked goods if we use them right. I used my morning glory muffins as the starting point for this whole wheat banana muffins recipe. I added some oats and mashed banana, as well as a few other small changes.

If you love chocolate you’ll also appreciate my healthier chocolate banana muffins. Peanut butter aficionado? Try my peanut butter banana muffins (also made with whole wheat flour). Or if you’re not into banana, you’ll love these similar applesauce muffins or healthy apple muffins instead.

Overview: Ingredients in Whole Wheat Banana Muffins

Here’s a run-down of the ingredients you need and why they’re important:

• Whole Wheat Flour: We use 2 cups of whole wheat flour as the base of these muffins. You can switch out with all-purpose or white whole wheat flour if needed. I have not tested this recipe with any gluten free flour alternatives.
• Oats: Oats are an add-in and leave a wonderful texture. I wouldn’t compare these to blueberry oatmeal muffins, though. In that recipe, oats are more like the base of the recipe as opposed to a small add-in.
• Cinnamon, Salt, & Vanilla Extract: All add flavor.
• Baking Powder + Soda: Help the muffins rise.
• Bananas: Use 1 and 1/3 cups of mashed banana, which is about 3 medium or 2 large size bananas. If you’re ever looking for an easy way to mash bananas, just use your mixer. It’s what I do whenever I make regular banana bread. Peel and break up the bananas, place in a large bowl, then use your mixer to blend them. You could also use a blender. If your bananas are soft enough, you could easily mash them with a fork.
• Eggs: Eggs add structure and help bind everything together.
• Oil: Oil replaces butter and adds moisture. I love using melted coconut oil like we do in bran muffins, but vegetable oil works if that’s all you have.
• Pure Maple Syrup: Maple syrup replaces refined sugar in this muffin recipe and pairs wonderfully with the sweet bananas! You can use honey instead of the maple syrup, but the flavor will be different.
• Milk: I typically use unsweetened vanilla almond milk in this recipe. The whole wheat banana muffins will be dairy free if you use dairy free milk.
• Nuts: Use any kind of chopped nuts in this recipe or leave them plain. I usually use chopped walnuts, but we also love them with chocolate chips if we’re craving a sweeter treat. Speaking of, if you love chocolate chips in your banana muffins, try banana chocolate chip streusel muffins or raspberry chocolate chip banana muffins next!

Optional Toppings

For some flair, top the muffins with oats and/or a sprinkle of coconut sugar. Both are optional, but I think you’ll enjoy the extra caramelized crunch from the coconut sugar on top. Instead of oats and coconut sugar, add some sprinkles on top of each before baking. Boom! A healthy muffin that seems *almost* like a sprinkle cupcake!

Print