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.

Whole wheat banana muffins

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!!

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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 | Muffin Pan | White Scalloped Cake Stand
  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.
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

142 Comments

  1. 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

  2. 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 ?

  3. 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!!

  4. I love this recipe but I want a bit more banana for a more moist muffin, and a bit more sweetness, so next time I’ll add more banana and maybe double the maple syrup – hopefully that won’t make them too moist!

  5. Tried your recipe this afternoon and wanted to let you know the muffins turned out fab! The things I did differently were : I used golden syrup instead of maple, added raisins along with the nuts and put a ‘swig’ of Amaretto instead of vanilla essence into the batter.
    I would use less salt for myself next time, although they tasted divine with butter.
    Thank you, Sally!

  6. Hi Sally,
    Just finished baking. Absolutely best muffins, so soft and moist. House was filled with the aroma of cinnamon n vanilla . I had only two eggs in hand so I added a tablespoon of plain yoghurt. Thanks for the recipe.

  7. I love these muffins!
    One question..are you still using King Arthur Flour? I noticed that the gram measure for flour was 260g. For King Arthur whole wheat, 2 cups is 226g. While I’ve noticed some small differences in other recipes, this is by far the largest. I know some wheats can be lighter on a per cup basis, and KA flour is generally heavier with a higher protein content.

    Thanks!

  8. I have an innate fear of baking muffins – they never dome nicely or are a very rough texture no matter how much I try to not over mix. This recipe made made me face my fear lol. Followed the recipe to a T, and they are perfect. Domed beautifully, nice texture and just sweet enough. Thank you for yet another absolutely wonderful recipe!

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