Whole Wheat Banana Nut Muffins

These delicious whole wheat banana nut muffins are healthy, wholesome, and satisfying. Just as moist and flavorful as my classic banana muffins, this whole wheat version is made without refined sugar and is loaded with oats, whole wheat flour, 3 ripe bananas, and walnuts.

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

I love making healthier muffin recipes on weekends to have around during the week. They’re quick and easy to make, portable, acceptable for breakfast and snack time, and can even be called dessert. They freeze beautifully and I try to keep my freezer stocked so healthy choices are easily within reach.

Big fat sugar-filled muffins are great and all (looking at you, triple chocolate muffins!) 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. Just like my whole wheat banana bread, today’s muffins are moist, hearty, and flavorful. I recommend making 2 batches because they disappear quickly!

Whole wheat banana muffins

Why You’ll Love These Whole Wheat Banana Nut Muffins

  • Wholesome and satisfying
  • 100% whole wheat
  • Moist and delicious
  • Not overly sweet so banana flavor shines
  • Oats add a delicious whole grain and chewy texture
  • Flavored with cinnamon and sweet bananas
  • No refined sugar– just pure maple syrup
  • Dairy free if using a dairy free milk

And the best part of all? They’re great for breakfast, snack, or dessert!

Mashed bananas

Quick Tip: How to Mash Bananas with Your Mixer

Did you know you can use your electric mixer to mash bananas? Break or slice your peeled spotty bananas into large pieces and place in the bowl of your stand mixer– or use a regular mixing bowl and your hand mixer. Begin beating on low, then gradually increase to medium-high speed as the bananas break down into mashed banana. You can use this bowl for the rest of the banana muffin ingredients. I do this for my banana bread, too!

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

Ingredients in Whole Wheat Banana Muffins

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

Here are all of the ingredients that you’ll need:

  • Whole Wheat Flour: We use 2 cups of whole wheat flour as the base of these muffins. It adds an awesome nutty flavor, too.
  • Oats: Oats add texture.
  • Cinnamon + Salt: Both ground cinnamon and salt add flavor.
  • Baking Soda: Baking soda helps the muffins rise.
  • Bananas: Can’t have banana muffins without bananas! Use 3 ripe bananas– see my trick for easily mashing bananas above.
  • Eggs: 3 eggs add structure and help bind everything together.
  • Oil: Oil replaces butter and adds moisture. I love using melted coconut oil, but vegetable or canola oils also work.
  • 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: Use your favorite variety. I typically use unsweetened vanilla almond milk. These muffins are dairy free if using dairy free milk.
  • Pure Vanilla Extract: Pure vanilla extract adds flavor. Try homemade vanilla extract.
  • Nuts: Use any kind of chopped nuts in this recipe. I added chopped walnuts in today’s version, but sometimes I even add chocolate chips instead!

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

Toppings for Whole Wheat Banana Nut Muffins

For some flair, top 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

More Whole Wheat Recipes

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Whole wheat banana muffins

Whole Wheat Banana Nut Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 40 minutes
  • Yield: 15 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

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


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

Instructions

  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.

Notes

  1. Make Ahead Instructions: 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.
  2. Special Tools: Glass Mixing Bowls, Muffin Liners, and Muffin Pan
  3. Maple Syrup: You can use honey for the maple syrup, but the flavor will be different. Maple works so well with banana!
  4. 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.
  5. Nutrition Information: 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.

Keywords: whole wheat banana nut muffins, whole wheat banana muffins

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

193 Comments

  1. I don’t have any maple syrup or honey in the house. Can I use regular sugar or brown sugar? I know it’s not as healthy, but it’s what I have? Thanks!

  2. Hi Sally! I love these muffins, and I’m wondering how I could go about making a pumpkin version? Would you suggest increasing the sugar content seeing as pumpkin doesn’t have the same natural sweetness as the banana? If so, by how much? Thank you!!

    1. Hi Molly, I have a recipe for whole wheat pumpkin muffins I think you will enjoy: https://sallysbakingaddiction.com/whole-wheat-mini-pumpkin-muffins/#tasty-recipes-71284
      See the recipe notes to make regular size muffins instead of mini and you can feel free to leave out the chocolate chips if you wish. Enjoy!

  3. These are the first muffins I made that my kids really scarfed down! Thank you! I didn’t have 3 bananas so I used the 2 I had and some pumpkin purée and doubled the honey. It was awesome!

  4. These were so perfect! We are going crabbing and like to take muffins on the boat but with Christmas this week we are pretty tired of sweets and candy. These are so lightly sweetened but still nutty and light. Exactly what I was looking for. I had to use pecans because I didn’t have walnuts but it was still great.

  5. Sally, I’d like to make this with regular flour since my family is not a fan of whole wheat. Is the measurement 1:1 for regular flour?

  6. I feel like they are missing something. Plus I am tasting the baking soda :/ I didn’t add nuts because I have stomach issues after eating them. I really just need something healthy I can grab in the morning. Any suggestions? Thank you

    1. I made half the batch without dark choco chips, and half with. I too found the half with out the chips to be bland, but half with were delicious!! I didn’t add many, but you might want to try that to improve the taste. I also didn’t use any nuts, and used a bit of applesauce since I didn’t have 3 whole bananas, which could have contributed to the lack of flavour.

      To Sally’s Baking Addiction – I must say, I love your recipes! I really like that you explain each ingredient and the part they play in the recipe. Thx!

  7. Excellent muffins!Excellent taste and quick and easy to prepare! I used coconut oil and it gave it a real sweet nutty taste…excellent!

  8. They turned out great! Moist and tasty. Even my husband loved them and he’s not the biggest fan of whole wheat flour baked goods. I added craisins instead of nuts- added some tartness. 🙂

  9. My muffins turned out super dry! I followed the recipe to the letter ( I did use whole wheat spelt instead of flour – I’ve done this in other recipes of yours though and they’ve turned out fine so I’m not sure it’s that). What did I do wrong??

    1. Hi Megan, It could be the spelt flour. While spelt isn’t gluten free – it is lower in gluten, so it’s best to keep some of the regular flour to get the right texture. If you try again try substituting only half of the whole wheat flour.

  10. Made the muffins today, using quick oats and coconut oil, had to leave out the nuts (hubby can’t chew them) and they turned out great. I think I will add chocolate chips and up the cinnamon next time. Thanks for the recipe!

  11. Hey Sally! Do you think I could make this muffins with baking powder instead of baking soda? I don’t have baking soda at home 🙁

  12. Mine turned out very dry but I followed the instructions as described. What should I do next time? I’d love to make these healthier muffins more often.

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