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

164 Comments

  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!

  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? 

  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.  

  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!

  5. 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. 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!
      Jennifer

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

  7. 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. Hi Sally,

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

  8. These were delish! We were on the verge of getting more snow on Monday night and I declared it baking time in the house…so we made these. I followed it pretty closely, and the only change I made was to sub in yogurt for half the oil and used buttermilk for the milk. A keeper for sure! My 5 year old ate three of them in one day!

  9. 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.

  10. 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!

  11. 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!

  12. 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! 😉

  13. 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 ❤️

  14. 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!

    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.

  15. 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.

  16. 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.

    Thanks!

    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).

  17. 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?

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

  19. 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. 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

  20. 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.

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