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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.

Recipe updated & improved in August 2021.

whole wheat healthy banana muffins on yellow cake stand

I originally published this recipe in 2018 and have made them dozens of times since. 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. The written printable recipe below includes these slight changes. I know you’ll love the muffins even more now!

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– just pure maple syrup and bananas
  • 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 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!

healthy whole wheat banana muffins with oats on top

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’re not into banana, you’ll love these similar applesauce 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 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, 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.
whole wheat banana muffins batter
whole wheat banana muffins batter in muffin pan

whole wheat healthy banana muffins

inside of a healthy banana muffin

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!

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whole wheat healthy banana muffins on yellow cake stand

Healthy Whole Wheat Banana Walnut Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


These whole wheat banana walnut muffins are easy, wholesome, and satisfying. They’re made with whole wheat flour, pure maple syrup, coconut oil, and whole oats.


  • 2 cups (255g) whole wheat flour (spoon & leveled)
  • 1/2 cup (40g) old-fashioned whole rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 and 1/3 cups mashed banana (about 3 medium bananas)
  • 2 large eggs
  • 1/3 cup (80ml) melted coconut oil (or use vegetable oil)
  • 1/3 cup (80ml) pure maple syrup*
  • 1/3 cup (80ml) milk (any kind)
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped nuts (any kind– I use 120g walnuts)
  • optional: 3 Tablespoons oats and/or 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.
  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 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 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.


  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. Oats: This recipe uses whole rolled oats, but you can use the same amount of quick oats if needed. You can also skip the oats if desired, but I recommend adding a little more flour to help soak up some liquid, such as 3 Tablespoons (about 24g).
  3. Maple Syrup: You can use honey for the maple syrup, but the flavor will be different.
  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 VeryWellFit calculator and calculated using coconut oil, skim milk, and walnuts, these muffins come out to 190 calories, 8.5g fat, 25g carbs, 2g fiber, 5g sugar, and 4g protein each.

Keywords: whole wheat banana walnut muffins

Reader Questions and Reviews

  1. I just discovered your website, and boy, am I glad I did! These muffins are absolutely wonderful. The other muffins I make are good, but none of them are this big and beautiful! Not to mention absolutely delicious! I love that they’re whole wheat, just sweet enough, moist, and light! Oh, did I mention EASY?? Definitely a find! Can’t wait to browse your other recipes.

  2. I made this recipe with unsweetened almond milk and walnuts. The muffins are delicious, soft and moist… and gone! I’d like to use oat flour this time and add some frozen blueberries. What adjustments would you suggest?

    Thank you

    1. Hi Leanne! We haven’t tested this recipe with oat flour, but expect a more dense texture. We also haven’t tested blueberries in this recipe, but keep in mind that frozen blueberries let off some moisture. Let us know what you try!

      1. So I made a batch with oat flour (ground organic sprouted oats) and added walnuts plus 1 c frozen blueberries. The muffins turned out well! As you suggested, not as fluffy as when using wheat flour but moist with the blueberries and very tasty. I will definitely make again!

    1. Hi Sherie, whole wheat flour has the tendency to dry baked goods out which the oil really helps with. We use coconut oil to keep it on the healthier side. If you use applesauce I’m afraid they won’t be as moist but let us know if you try it!

  3. Thank you for this fantastic recipe and well-written directions. I’ve been learning more about baking with whole-wheat flour, and so this is a most welcome addition to my “go-to” recipes!

  4. These muffins were so easy to make and I love that they contain really wholesome ingredients. They had a nice hearty flavor and texture and will definitely be in our regular rotation now. Thank you Sally!

  5. I made 6 jumbo muffins with this recipe for my weekly food prep (increased time by 8 minutes). I enjoyed one right away and WOW! These are moist and absolutely delicious. Then I saw it was Sally’s Baking Addiction and I wasn’t surprised. All of your recipes are fantastic! Thank you for another excellent recipe.

  6. I made these today.Voila they have risen nice and tall.Yet to gobble them.Thank you for the lovely receipe.

  7. Amazing recipe, I made a version using 1.5cups of oat flour and 1/2 cup gluten free flour pluss added 4 TBSP Hemp Heart,(all other ingredients mentioned in recipe were used) they were unbelievable moist baked at 350 for 20 min and turned oven off for the last 5 mins leaving muffins in!!thank you , these are amazing

  8. These were so good! Made without walnuts and with butter instead of oil.


    1. We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  10. I don’t have maple syrup so I used date syrup, which is very sweet, but the muffins don’t taste sweet at all. The texture and everything else is great. I kept checking to see if I missed our sugar in the ingredients.
    I think I’ll serve with Jebn (Moroccan cream cheese) and honey.

  11. These muffins are great. I think one of my favorite so far. They are not sweet and taste great. I will bake them again for sure.

  12. I made these tonight because I had to get rid of some bananas. I doubled the recipe, and they came out really great! I used chopped pecans instead of walnuts and added oat milk dark chocolate chips. Better than expected!

  13. This is the *perfect* healthy breakfast muffin! I followed the recipe exactly, using maple syrup, coconut oil, and walnuts. The result is a beautiful muffin that is not too sweet, not too heavy, and not too light. These are better than 99.9% of any bakery or restaurant muffins I’ve ever tasted. (I’m 53 years old, so that’s a lot of muffins!) 😀 THANKS AGAIN, SALLY! You’re the BEST!

  14. Just made these for meal prep for breakfast next week. Appreciate that it’s healthy with a slight hint of sweetness coming through.

    1. Hi Julia, we recommend sticking with milk in order to properly thin out the batter a bit. Yogurt in its place would be a bit too heavy.

  15. Hey there Sally, this looks amazing and I’d like to try it out. I’m a bit confused about something. In your Homemade English Muffins Recipe, you measured out 1 cup whole wheat flour as 130 grams but in this recipe, you measured out 2 cups whole wheat flour as 245 grams. So, is 1 cup whole wheat flour equal to 130 g or 122.5 g. Thank you in advance!

    1. Hi Vanessa, 1 cup of spoon and leveled whole wheat flour is about 125-130g. Using anywhere between 245-260g would be fine here. Let me fix it in the recipe. Thank you for checking!

  16. Another wonderful recipe – thanks Sally!
    I’ve tried several of your recipes now, and the directions are written so thoroughly explained, plus they always turn out very similar to the picture. Each time I make one of your recipes, I learn a little something new!!!

    1. Thank you so much for your kind feedback, Anne — we truly appreciate it!

  17. Loved this recipe! I only had 2 ripe bananas, so I replaced the rest of the bananas with homemade yogurt. Probably if I used storebought thick yogurt wouldn’t have made it a tad too wet, but anyway I just added a pinch or two of flour and a generous sprinkle of extra oats to soak up the extra liquid. I then baked for an extra 1 min at 425 and the rest as the recipe calls for. Only other change I added dried cranberries.

    They came out absolutely perfect with just the hint of sweetness that I wanted and rose so high. I also used white whole wheat so that may have helped. Thanks!!

  18. Yum! I had to sub honey for maple syrup and canola oil for coconut oil, and they were excellent. So many recipes are loaded cloyingly sweet, and my husband (diabetic) and I both appreciate that this is just right.

  19. I have just prepared these muffins and they turned out perfect! They are big, fluffy and not extremely sweet, which make them perfect for any time. This time I made them with pecan nuts, but next time I would like to try them with some chocolate chips!
    Thanks for another great recipe, Sally.

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