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 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


  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, 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.
  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. Would instant oats work instead of rolled? Thanks!

    1. Hi Katy! I recommend whole oats for their hearty texture, but you can use a more finely textured instant oat instead.

  2. hi,

    Could i leave out the oats? what would be the substitute?



  3. 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 ?

    1. Hi Laura! The oats in the blueberry oatmeal muffins are actually the base of the recipe. Here they are more like an add-in. No need to soak them here, though you could. I fear the muffins would be too wet though.

  4. 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!!

  5. Delicious and easy! I only had one ripe banana, so I used that plus a little less than a cup of pumpkin. Very tasty!

    1. I’m glad you made them work with the pumpkin! Yum!

  6. 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!

  7. Kanika Burman says:

    Do you also have egg substitute for cake and muffins recipe. Secondly , is it advisable to half the recipe


    1. Hi Rose! There is no butter in this banana muffin recipe.

  9. 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!

  10. How do I freeze these if I’m making beforehand? If I freeze the batter would that be ok?

    1. I don’t suggest freezing the batter– freezing the muffins is the best option!

  11. These are the best! Thank you for the recipe.

    1. Oh my God! these muffins are Insane! Thank you so much Sally for introducing this to us! My child cannot eat a lot of stuff because of his allergies and I have been struggling to bake something that is healthy for his breakfast, these muffins were of great help! Am going to try more recipes from your website! God bless!

  12. 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.

  13. 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.


  14. Jennifer A Vaow says:

    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!

  15. Hi Sally,

    These muffins are so healthy and delicious. just a few questions. These are not so fluffy because of whole wheat flour and less oil? I used paper muffin cups and muffin stuck with paper cups so badly. Should I spray paper cups next time??

    1. Hi Akiko! Whole wheat flour makes the muffins a little more dense. If you find they are sticking to the liners, grease the liners next time or skip the liners completely and use a greased muffin pan.

  16. How many calories per muffin?

  17. Sally, you are just the BEST! I have never been able to make muffins like these before! They came out amazing! I didn’t have maple syrup so I used half agave & half honey and they are just yummy! And the muffin tops! Your trick works wonders!

  18. Noemi Smith says:

    I can used real butter? Is the same amount… And for sweet I can used coconut sugar, is the same amount?

    1. Hi Noemi! You can use melted butter in place of the oil and coconut sugar in place of the maple syrup. You may want to slightly increase the coconut sugar as it’s not quite as sweet as maple syrup. Enjoy!

  19. Hi Sally,

    Would I be able to use this as a base recipe and substitute the bananas and nuts for other goodies, or would it not work? Thank you!

    1. Hi Dee! I haven’t substituted out the bananas with anything, but I assume unsweetened applesauce would be great. You can swap out the nuts for other add-ins. If you’re interested, I have a master muffin recipe where I make all different flavors of muffins: https://sallysbakingaddiction.com/master-muffin-recipe/

  20. I was extremely skeptical about baking with all whole wheat flour (I’ve made many recipes that are “stick in your throat” dry); however, these are PERFECT! Moist, sweet enough, healthy, and delicious! Thank you Sally!!!

  21. Just made these yummy muffins! Delish. I used half olive oil and half plain yogurt to reduce the fat content, plus no honey or syrup as I’m diabetic – no need in any case as the bananas add enough sweetness. Will defo add to my fave banana recipes!

  22. These are SO good. Thank you Sally for another amazing recipe. And a healthy option too. My fussy 2.5yr old loves them too, bonus!

  23. Hi Sally!

    So excited to make these for my 21 month old daughter! I think her and Noelle are just a little bit apart age-wise!

    Question – any idea how many mini muffins this makes?

    Thank you!!

    1. Hi Anam! Yep, Noelle is 21 months! This recipe should yield close to 3 dozen mini muffins. It makes a lot!

      1. Thank you so much! Just made these but subbed chocolate chips for walnuts! She loved them right out of the oven so hopefully she will have them at daycare as well! Emailing you a picture now!!!

  24. Sally – can I alter the recipe to use self-raising whole wheat flour or would you recommend sticking to plain? I’m a big fan of using up overripe bananas in cake and it would definitely help having a healthier version to try

    1. Hi Sian! I recommend sticking with plain. That way you won’t have to alter the recipe at all.

  25. Don’t even realize you’re eating whole wheat flour. These are delicious muffins! Thanks for sharing the recipe.

  26. Hey Sally – tried this recipe yesterday and it’s a keeper! The texture and flavours are amazing, and it’s sweet enough for a healthy snack, but was thinking on trying it with 1/2 cup maple syrup next time for when I need a sweet treat (but keeping it healthy). Would you recommend any replacements to the recipe, in order to compensate the extra maple syrup, or should be fine? Thank you in advance, and keep up the awesome work. 🙂

    1. Hi Catarina! You can use 1/2 cup of pure maple syrup with no other changes to the recipe, however 2-3 extra Tbsp of whole wheat flour wouldn’t hurt!

  27. Excellent muffin! Easy to prepare too! Great recipe to use up those over rip bananas!

  28. amazing! used apple sauce instead of oil for extra sweetness and tasted great

  29. Yummy Sally! These are so good! I was looking for a healthier alternative baked good to eat. I am watching the waistline and now that it is Fall, all I want to do is bake and eat delicious food. These were a perfect recipe to enjoy and also take care of that Fall baking fever!
    Thanks again for another lovely recipe

  30. I don’t have any maple syrup or honey in the house. Can I use regular sugar or brown sugar? I know it’s not as healthy, but it’s what I have? Thanks!

    1. You can use brown sugar. Enjoy!

      1. Thanks! They were delicious!

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