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. Love this recipe. It’s a family favorite. I do add a little more cinnamon and 1/2 a banana more as well.

  2. Hi Sally! I love these muffins, and I’m wondering how I could go about making a pumpkin version? Would you suggest increasing the sugar content seeing as pumpkin doesn’t have the same natural sweetness as the banana? If so, by how much? Thank you!!

    1. Hi Molly, I have a recipe for whole wheat pumpkin muffins I think you will enjoy: https://sallysbakingaddiction.com/whole-wheat-mini-pumpkin-muffins/#tasty-recipes-71284
      See the recipe notes to make regular size muffins instead of mini and you can feel free to leave out the chocolate chips if you wish. Enjoy!

  3. These are the first muffins I made that my kids really scarfed down! Thank you! I didn’t have 3 bananas so I used the 2 I had and some pumpkin purée and doubled the honey. It was awesome!

    1. These were great. I liked that they were whole wheat and still were delicious. Maple Syrup gave them a great taste.
      I will be making these often.

  4. These were so perfect! We are going crabbing and like to take muffins on the boat but with Christmas this week we are pretty tired of sweets and candy. These are so lightly sweetened but still nutty and light. Exactly what I was looking for. I had to use pecans because I didn’t have walnuts but it was still great.

  5. Sally, I’d like to make this with regular flour since my family is not a fan of whole wheat. Is the measurement 1:1 for regular flour?

    1. Yes, same amount! Or you can try my regular banana muffins recipe.

  6. I feel like they are missing something. Plus I am tasting the baking soda :/ I didn’t add nuts because I have stomach issues after eating them. I really just need something healthy I can grab in the morning. Any suggestions? Thank you

    1. I made half the batch without dark choco chips, and half with. I too found the half with out the chips to be bland, but half with were delicious!! I didn’t add many, but you might want to try that to improve the taste. I also didn’t use any nuts, and used a bit of applesauce since I didn’t have 3 whole bananas, which could have contributed to the lack of flavour.

      To Sally’s Baking Addiction – I must say, I love your recipes! I really like that you explain each ingredient and the part they play in the recipe. Thx!

  7. Terry Delvecchio says:

    Excellent muffins!Excellent taste and quick and easy to prepare! I used coconut oil and it gave it a real sweet nutty taste…excellent!

  8. If I only had whole wheat bread flour, would that be okay to use for these?!

    1. I haven’t tested this recipe with bread flour (or WW bread flour) before, but it should work just fine.

  9. Subbed brown sugar for the maple syrup and chocolate chips for the nuts. Turned out great!

  10. They turned out great! Moist and tasty. Even my husband loved them and he’s not the biggest fan of whole wheat flour baked goods. I added craisins instead of nuts- added some tartness. 🙂

    1. I’m so glad they were a hit, Kayla!

  11. My muffins turned out super dry! I followed the recipe to the letter ( I did use whole wheat spelt instead of flour – I’ve done this in other recipes of yours though and they’ve turned out fine so I’m not sure it’s that). What did I do wrong??

    1. Hi Megan, It could be the spelt flour. While spelt isn’t gluten free – it is lower in gluten, so it’s best to keep some of the regular flour to get the right texture. If you try again try substituting only half of the whole wheat flour.

  12. Would quick oats work as a substitute for rolled oats?

    1. Absolutely!

  13. Made the muffins today, using quick oats and coconut oil, had to leave out the nuts (hubby can’t chew them) and they turned out great. I think I will add chocolate chips and up the cinnamon next time. Thanks for the recipe!

  14. Hey Sally! Do you think I could make this muffins with baking powder instead of baking soda? I don’t have baking soda at home 🙁

    1. Hi Ana-Maria! Unfortunately no. Baking soda is best here.

      1. Thanks!

  15. I just made them but subbed molasses for the syrup and hempseeds for the oats and added some chocolate chips. They are fantastic I’ll definitely make them again! Maybe even try the oats if I don’t forget to get some at the store

  16. This recipe is a simple and tasty breakfast. The fluffy texture is very good! I look forward to making it again. -Abby (9-year-old taste-tester)

  17. Thnx for healthifying this & other recipes. I added peanut butter & chopped p-nuts & snuck in 1/2 an avocado in place of 1 banana. Also, i added 1/2 C of dark choc. chips & sprinkled coconut sugar on top. Turned out great! I love the crispy top & super moist inside

    1. How much peanut butter did you add?

  18. These came out super dry and tasteless. I followed the recipe 100%. I feel like they needed to be more moist and have a lot more sweetness to them, somehow without adding all the sugar. Is it possible that the 3 eggs could’ve made them so bland? I was really excited about this recipe. Alas

    1. Very dense and no taste. And they cooked super fast almost burned them. 425 for 5 min then 350 for 22-23. Maybe they need raising to add sweetness.

  19. Very tasty and easy to make! I subbed unsweetened applesauce for one the
    of the eggs and sprinkled Brown sugar on top before baking. They are subtly
    sweet and have a nice crumb. Will definitely make again with another readers suggestion of chocolate chips. Can’t wait to the the Morning Glory muffins.
    Thanks for all of the great recipes – I love your blog!

  20. Hi Sally! Love the blog! I was curious to if substituting half of the oil for unsweetened applesauce is acceptable? Thanks a ton!

  21. Cate Shirk says:

    Hi Sally! I’ve been baking like crazy for me and my hospital coworkers during this madness, and my waistline is showing it…these muffins were a great change up to something a little more healthful but still so tasty! I used bob’s red mill 1:1 gluten free APF, and coconut oil as suggested to make them gluten AND dairy free. I also sprinkled the tips with a little turbinado sugar, rolled oats and unsweetened coconut flakes. Thank you for all your amazing recipes!

  22. Marilyn West says:

    Hi Sally, I figured out what went wrong! My scale was not on a level surface and didn’t weigh the flour correctly! That was why the muffins had too much flour. I made this discovery when baking something else today. When I carefully placed my scale on a level surface, the measure was quite different. However, I would still like clarification. For your whole wheat apple muffins, you use 113 grams whole wheat flour per cup. For this recipe you used 130 grams whole wheat flour per cup. What weight is correct? What weight should I use for this recipe? Thanks!

    1. Hi Marilyn, glad you figured that out! Let me look into that difference. I list grams for how I test the recipe, so let me double check. Thank you so much! Use the grams you see listed for this recipe.

  23. some of the best muffins i’ve ever made! i doubled the recipe and made 12 as written and 12 without cinnamon&nuts but added 1/2 cup of chocolate chips. so yummy and they rose so tall, like bakery muffins!

  24. When making minis, do you still recommend baking the first 5 min @ 425 or just 350 for the whole time how they are smaller?

    1. I don’t– the bake time is so short and the muffins are so small that it doesn’t make a difference. Bake for 11-13 minutes at 350°F (177°C) the whole time.

  25. Made it with 4 sticks of Equal sweetener and added bittersweet baking chocolate and they came out great!

  26. Parul Parikh says:

    Came out very dry. I followed the directions to a T do not sure why.


    Although I am a fan of this blog generally, I am not a fan of this recipe. I understand that this is meant to be a “healthier” muffin, but I agree with others that said they were bland and I also felt I could taste the baking soda. All instructions and measurements were followed to a T. Another problem I had was that the muffins seemed to stick to the paper liner.

  28. Like others, I found the muffins to be dry even though I followed the recipe to a T. They are tasty enough, though! I wonder if they were dry due to me using my silicone muffin pan. That said, I love all your recipes, this one just didn’t do it for me, however! Tastes great with melted butter though!

  29. I have made so many recipes from this site and they are all amazing! I think that’s what makes these mediocre muffins particularly hard to swallow. I mean that quite literally as they are dry and bland. I made the recipe exactly, using coconut oil and very ripe bananas. I’m not sure what went wrong, but I will not be trying them again.

    1. Thank you for your feedback, Ash! I really appreciate it as I always strive to provide the best recipes I can.

  30. Sheri Cadman says:

    I’ve recently been diagnosed with diabetes. I’m switching to almost no sweeteners. I did find that I can use Splenda, so I bought some. And I should use the whole wheat flour, which I bought.
    Do you think I can use Splenda in this recipe? I’m having a difficult time finding any recipes.
    Our library is closed, and I’m under quarantine in my apartment, here in Avalon, Ca. I just mean I can’t get to the mainland to get to a better grocery store! We are limited, to say the least.
    Any help would be greatly appreciated. Thank you very much!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sheri, We haven’t tested this recipe with a sugar substitute, but let us know if you try. While we are not the best source for diabetic recipes, we do have a section of “healthier” recipes that you might wish to browse through.

      1. Stephanie, thank you SO much! I’ll check your healthier recipes!
        I really appreciate you getting back to me!

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