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.
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!
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!
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!
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!
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?
More Whole Wheat Recipes
- Whole Wheat Waffles
- Whole Wheat Banana Bread
- Whole Wheat Dinner Rolls
- Whole Wheat Banana Pancakes
- Whole Wheat Double Chocolate Banana Muffins
Moist and healthy banana muffins! These delicious whole wheat banana nut muffins are made without refined sugar.
- 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
- 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.
- 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.
- 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.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.
- 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.
- Special Tools: Glass Mixing Bowls, Muffin Liners, and Muffin Pan
- Maple Syrup: You can use honey for the maple syrup, but the flavor will be different. Maple works so well with banana!
- 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.
- 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