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!!

Print
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

173 Comments

  1. These are much needed after the Christmas and New Year feasting, Sally. Would I be able to use 2 cups (226g) of white whole wheat flour in place of whole wheat? And can I use quick-cooking oats instead of old-fashioned rolled oats, as I don’t quite enjoy their texture.

      1. Hi Ada- You can definitely use white whole wheat flour, but I don’t recommend quick cooking oats. The old-fashioned oats almost dissolve once baked, so the texture shouldn’t be an issue. Enjoy!

    1. You can definitely use white whole wheat flour, but I don’t recommend quick cooking oats. The old-fashioned oats almost dissolve once baked, so the texture shouldn’t be an issue! Enjoy!

      1. Thank you! I forsee another tasty healthier recipe that I will enjoy. I really like your skinny peanut butter muffins.

  2. I am making these tonight with coconut oil and coconut milk! I’m so excited to have found a muffin recipe without refined sugar! Also, thank you for putting the nutritional information on the bottom; it’s subtle but appreciated!

  3. If I leave out the nuts, would I have to add something to take their place i.e. more oats? Or just leave them out without any replacement? Thanks! They look amazing!

    1. Yes, you can leave out the nuts. You can replace with shredded coconut, chocolate chips, or anything you’d like – or leave them out completely. Hope you love them!

  4. These look great, Sally! And I just happen to have all of these ingredients already! These are on my to-do list today!!! 

  5. These look so good! I was just thinking that I needed to look for a healthy baked good recipe to help balance out all these pregnancy cravings!!! Thanks! These are definitely going on my list to make this week for breakfasts!!

  6. So funny! I just did your whole wheat banana bread recipe as muffins last night! I added some pecans and chocolate chips, for good measure. Soooo yummy!!

  7. These look so wholesome and healthy, Sally! Have you ever tried making bran muffins? I’d love to see a bran muffin recipe from you – Smitten Kitchen has a great one on her blog if you’re interested 🙂

    1. Hi Hayley! I don’t have a bran muffin recipe, but my morning glory muffins would be a delicious alternative: https://sallysbakingaddiction.com/2015/04/05/simple-morning-glory-muffins/ Happy baking!

  8. They look absolutely awesome. I can’t wait to try them. As for now, I wish you a Happy New Year, Sally, to you and your beautiful family <3 May 2018 be filled with joy, love, and many sweet treats!!!

  9. These are gorgeous! I didn’t have walnuts so I subbed mini chocolate chips. If I make it again I would definitely use nuts and maybe an extra banana-these were a tad dry. Such beautiful tops, though.

  10. I bet these would be great with some peanut butter! Thanks for the new recipe, im trying to cut down on refined sugar so these tick a lot of boxes 🙂

  11. Couldn’t wait to tell you. A surprise arrived in the mail today! Sally’s Cookie Addiction cookbook from my sister. I have been raving about your recipes and sent a cookie package to my niece …all your recipes. They loved all of them. And NOW healthy muffins?! Guess I better put my apron on!

  12. These look tasty, and I happen to have some suuuuuper brown bananas on my counter right now. I know it’s not advisable to swap IN an equal measure of whole wheat flour if the recipe calls for all-purpose flour. (If I’m not mistaken, it’s usually ok to use half whole wheat and half all-purpose.) However, is there the same danger if you wanted to swap OUT whole wheat flour? For recipes that call for whole wheat flour, can I use all-purpose instead without adjusting other ingredients or does it impact too much in the way of texture/get too moist? (I’ve been wondering this for some time. I’ve had decent results the couple times I’ve done it, but I worry I may have just gotten lucky and that one of these days I may have a disaster.)

    1. Hey Natalie! Awesome question. I’ve NEVER had an issue swapping out whole wheat flour. More problems with swapping it IN, as you said. Usually I get a fluffier, lighter, and generally moister baked good when swapping it out and using AP flour instead. That’s because AP flour is so much lighter. So I say… continue making the swaps. I don’t think using AP flour instead of WW will ever result in a major disaster.

  13. You never cease to impress me, Sally! That strawberry cake looks HEAVENLY! I already have plans to make it for Valentine’s Day because it’s just so pink 🙂 these muffins look awesome, too… making plans to make these this weekend. We’re doing a 5 day detox and it’s so hard to not eat any starches or sugar so now I have something to look forward to making in my kitchen Saturday!

    1. Hi Kelly! I don’t suggest replacing the eggs in this muffin recipe. You can try a flax egg alternative, but I haven’t tested the recipe with it.

  14. These looks great. I’m making them this weekend. I don’t have coconut sugar, do you think a little turbinado would work?

    1. Whole wheat flour has the tendency to dry baked goods out which the oil really helps with. I 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 me know if you try it!

  15. Healthy and tasty! that is the key, and it looks like you nailed it here, these banana nut muffins sound insane good Sally, another impressive recipe 🙂

  16. Thank you Sally. My Daddy is diebetic and I have been looking for something heathly to make for him that actaully has flavor. So I may do this for him. You rock.

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×