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.

overhead image of whole wheat banana nut muffins on a white cake stand

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 on a white cake stand

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 in a glass stand mixer bowl

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!

whole wheat banana muffin batter in a glass bowl

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!

whole wheat banana muffins in a muffin pan

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?

whole wheat banana muffins stacked on a muffin pan

whole wheat banana nut muffin cut in half with butter on top

More Whole Wheat Recipes

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Whole wheat banana muffins on a white cake stand

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 (245g) whole wheat flour (spoon & leveled)
  • 1/2 cup (40g) old-fashioned whole rolled oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 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, baking powder, 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) the whole time.) 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

221 Comments

  1. I really want to make this recipe for my friend but she is allergic to eggs. Can I replace the 3 eggs with flax seeds soaked in water?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Vams, We haven’t tried this recipe with an egg substitute but let us know if you try!

  2. I absolutely love this recipe. I tweaked it to make it low carb, using almond flour, sugar free syrup, almond milk, and almonds instead of walnuts. While it comes out super moist, almost wet, its the best tasting low carb baked good I’ve managed to make using almond or coconut flour. I’ve used this recipe twice now, and its just delicious!

  3. Very good! I used half maple syrup and half honey, olive oil, quick oats, and a sprinkle of shredded coconut instead of nuts. I also only baked them for 15 minutes after turning down the temperature, and they were cooked through. I like them with a little butter, but they’re great on their own! Cream cheese icing would make these a lovely dessert.

  4. I would echo Jess’s comment above–these absolutely DO NOT NEED to be baked at 425 for 22-25 minutes! They’d be lumps of coal! I baked mine at 400 for about 12 minutes and they were perfect. Also, I take issue with the leavening–and I’ve made this comment before on this site. Using all baking soda, especially this much, doesn’t work well for me. I will admit that I live in Denver and so am baking at a higher altitude, but HA problems would be more of a function of amount of leavening, not type. I used 1 tsp. soda and 1/2 tsp. baking powder and these muffins rose perfectly, with beautiful round domes. I wonder if you could consider making these changes. This recipe is so, so good–in spite of all my carping, that’s really my ultimate comment here. They come out with this lovely almost caramelized outside and moist insides. The oats and walnuts add great texture and nutrition.

    1. Debi, these notes are very helpful. We take feedback very seriously and when I review recipes each year for possible updates, I take it all into consideration. So thank you. Just a note– these do not bake at 425 for that long. (Only 5 minutes before you lower the temperature.)

      1. Thank you, Sally! And yes, I did realize later that you only have it at 425 for 5 minutes. Interestingly enough, Cook’s Illustrated magazine has an article in its latest issue on popovers, and they address the issue of the starting-out-high/lower-the-temp technique, and they say that it’s kind of iffy since every oven is different–loses heat at a different rate, etc., and that they found that a consistent temp worked better. I know you develop your recipes very carefully and that this two-temp idea works well for you, but it might not for everyone. Anyway, I plan to make these muffins again soon.

  5. I just made these today and they are delicious! I added 1/2c semisweet chocolate chips and highly recommend! 🙂

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