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


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 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


  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) 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. 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


Comments are closed.

  1. Sally, I made them this morning for our small group. Made two batches, one with nuts and the other without. And both tasted sooo good!
    Thank you Sally for another great recipe!

    1. Glad you love them!!

  2. Hi Sally, would I be able to use thawed frozen bananas for the recipe? Or would this ruin the moistness/ texture of the muffins? 

    1. You can try it! Let me know how they turn out.

  3. I made these this evening and I was very hesitant as I have a sweet tooth that I’m trying to curb.  These were perfect!  Just sweet enough with the maple syrup.  I did omit the walnuts (allergic), but instead I sprinkled slivered almonds on top.  This is the first recipe I’ve made of yours – I look forward to baking several more in the future.  

    1. So glad you tried these muffins out and please let me know any other recipes of mine that you try too!

  4. Oh my word, these are delicious! I just made a batch tonight for breakfast in the morning, and two are already gone
    I have a gluten intolerance, so instead of the whole wheat flour, I ground up oats, and I used pecans instead of walnuts. They turned out so good (with some butter on top, of course!). Thanks for sharing this recipe, Sally!

    1. Happy to read this! Thanks for reporting back, Hannah.

  5. Hi Sally! Can’t wait to make these later- can you use quick oats instead of old fashioned?

    1. Hey Emily! I don’t recommend quick cooking oats. Too powdery.

  6. Oh my, they look amazing! Perfect for a quick breakfast on the go. I definitely see them in my near future 😉

    1. So happy to read that, Kat! If you try them, let me know how you like them 🙂

  7. Um, Yum! These look absolutely delicious! And I never congratulated you on your little girl, Sally! I was so excited for you 🙂 All your recipes look mouth-watering and make me want to try everything (even though, for the sake of healthy eating, I’d better not make EVERY dessert I see… ) Your photography is also beautiful!

    1. Thank you so much!!

  8. This looks amazing! I will have to try it out this weekend <3


    1. Hope you love them! Happy baking 🙂

  9. Baebara Wuertz says:

    Do you know how many weight watchers points these are? Thanks

    1. I don’t, sorry!

    2. Baebara,

      I actually just put this in the WW calculator and they are 6 SP per muffin with the walnuts and 4 SP per muffin without the walnuts.

      I hope this helps!

  10. Hi Sally! Looking forward to making these for my students tomorrow. Will they work as mini muffins? Do I need liners? Thank so much!

    1. Yes the do! For mini muffins, bake 11-13 minutes at 350°F

  11. Natasha Deleon says:

    Hi Sally

    Do I need to use ripe bananas? You know the brown and spotty ones lol

    1. For the best flavor, I suggest it!

  12. I want to try these today. I’m at my boyfriend’s house and he only has all-purpose flour. Do you think it would be the same ratio as whole wheat flour?

    1. Yep, the same amount.

      1. Hi Sally,

        If i use all-purpose flour, will it change consistency/texture/moistness of the muffin? Thanks!

  13. I love all of your recipes but have to admit I was disappointed in these muffins. Mine were so bland and had absolutely no taste. I definitely could have done something wrong but I honestly followed the recipe/ingredients. Help! Where did I go wrong?

    1. Hi Carol! I’m so sorry the muffins were a little lackluster. Were your bananas super ripe? Because the riper they are, the more flavor they have.

  14. Hello Sally. Great recipe. Can I substitute the maple syrup for refined sugar?


    1. Definitely. I suggest brown sugar.

  15. Hi! These look so so good… How do you think they would do if I substituted almond flour for the whole wheat flour? Thank you so much!

    1. I haven’t tried it, but let me know if you do!

  16. These were great muffins Sally. I made them as instructed- no substitutions. I have another batch of bananas ripening specifically for these muffins. I will be making them again very soon! Thanks!

  17. These are delicious. Froze mine for when someone needs a quick snack. Thank you!

  18. Made these muffins a couple of days ago! Love the mild sweetness and the tiny bit of added sweet on top. I did have one issue that I’m wondering how I should fix next time. My cupcake liners stuck reeeeally bad to the muffins. I did use mostly butter in place of the oil – is that why? Or is it my liners? I’d love to make these again and not lose a portion of my cupcake to the liner! 😉

    1. Hi Celeste! In my experience, the brand and quality of cupcake liners makes all the difference. I use these nonstick cupcake liners and rarely experience sticking issues, especially with muffins.

  19. Love all your recipes I’ve tried..I haven’t used coconut oil before can you suggest which one you use in your recipes? Thanks for sharing your recipes..I’ll be making the lemon blueberry cake this weekend for company ❤️

    1. Hi Lori, I don’t have a favorite brand – you can use whatever your local stores stock!

  20. Is it okay to use walnuts instead of the oats?

    1. For the sprinkle on top of the muffins? Yes!

  21. Stephanie says:

    Made these tonight! They are delicious. Not sweet at all I noticed, may increase the maple syrup a touch next time. It wasn’t a bad thing though, I still loved them. I replaced the chopped walnuts with chopped toasted pecans. Delicious. I did add the oats and coconut sugar to the top and I’m sure glad I did. That tiny bit of sweet from the coconut sugar in every couple bites was perfect ❤️ Thanks for another keeper Sally!

  22. Hi Sally! I was wondering if molasses would work in place of maple syrup in this recipe?

    1. Hi Molly! I recommend honey instead of maple syrup. Molasses will overpower the muffin’s overall flavor. And you can add a smidge of maple extract if desired.

  23. Lizanne D'souza says:

    Hi Sally I love your website and all the recipes in it. Tried quire a few and today tried these muffins and I must say till date in baking muffins today I baked them perfectly and they smelled good and tasted delicious. Made some substitutions adding honey and oat bran and almond flour along with whole wheat flour and really wanted to make the muffins healthy. Garnished the top with sliced almonds Thanks for this sugarfree yum recipe.

    1. I’m glad you were able to make them work for you!

  24. Hey Sally! Wondering if you’ve made this recipe in loaf form. I know that a lot of muffins can be made as a quick bread but wasn’t sure if that would work given the “healthyish” nature of this recipe and the changes in cooking temps.


    1. Hi Chrissy! This muffin batter can be baked in a loaf pan, yes. I’m unsure of the exact bake time, but I would bake it at 350°F (177°C).

  25. I’m all out of pure maple syrup, but I do have pancake syrup. Do you think this would work? Or should I just stick to honey?

    1. Hi Ashley! I do not recommend pancake syrup, but honey would be great!

  26. So delicious. I’ve substituted the egg with white vinegar to make it vegan and it turned perfect.
    Thank you for the receipt

  27. Cristina Riba says:

    Hello! I’m from Spain and I have a problem measuring the amount of bananas as I don’t know how many grams is 1 cup and 1/4 of mashed banana… you say it’s about 3 medium bananas but I couldn’t find medium so I bought small and now I don’t know how to make the conversion. I also tried to look for the conversion cup to grams of mashed banana in internet and I see different opinions, ones say 1 cup is 300g, other say 1 cup is 225g… and of course there is a difference and I don’t know what to do… help!!!!

    1. Hi Cristina! I’m happy to help. If using small bananas, I’d mash up about 3-4 of them. (Maybe 3.5?) 1 cup mashed banana is approximately 290g.

      1. cristina riba says:

        Thank you! I already did them yesterday and put less than that… the flavour was really nice but maybe a little bit dry… I suppose More mashed banana Was needed… Anyway, Thank you for your answer and for your recipes!! They are great! Congratulations

  28. Jeanne Schad says:

    These were wonderful! Thank you for another great recipe (we love your whole wheat pizza dough, too). My sugar-addicted teen even agreed we could cut a little of the maple syrup in the future. Great recipe.

    1. YAY! If your teen enjoyed them then that is the greatest compliment! 😉

  29. Joan Madigan says:

    Sally I’m wondering if I can use frozen bananas (thawed) in place of freshly mashed

    1. Yes that should be fine 🙂

  30. 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

    1. You’re welcome! And yes, olive oil works!

      1. Awesome, thanks!

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