Healthy Banana Muffins

 

I try to avoid superlatives when I can but I’d be remiss not to declare: these are the BEST Healthy Banana Muffins! Made with whole grains, pure maple syrup, and Greek yogurt, they are moist, fluffy, and packed with banana flavor.

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These wholesome banana muffins are a reader favorite!

Since their first publication date many years ago, these healthy banana muffins have received dozens of glowing reviews and been viewed millions of times. (They’ve even inspired Healthy Banana Bread and Oatmeal Banana Bread.)

This recipe is wholesome without being too wholesome (for a more wholesome option, check out my Banana Bran Muffins). They taste reminiscent of the sky-high banana muffins you’d find at a bakery—they even have that coveted shiny bakery muffin top!

You only need one bowl and a spoon to make this muffin recipe. And OK, maybe a fork if your mashed bananas are particularly stubborn. Due to their ease and simple cleanup, these are the muffins I make most from my site (and I have a LOT of healthy muffin recipes).

5 Star Review

“These banana muffins are the best I have ever made in all my 40 plus years of baking! Moist & delicious, and my family loves them as well.”

— Donna —

How I Made Banana Muffins Healthier

Here are the little swaps and tweaks I made to give these banana muffins a healthy spin. (You’ll find the full list of ingredients in the recipe card below!)

• White Whole Wheat Flour. Using white whole wheat flour adds extra nutritional value without weighing down the batter like regular whole wheat flour, which is denser. It’s one of my favorite little baking tricks!
• Greek Yogurt. Yogurt adds moisture and protein to the muffins—and it means we can add less oil to lighten things up.
• Light Brown Sugar + Maple Syrup. The maple syrup tames the whole wheat flour, giving these banana muffins a pleasant taste and rich flavor profile. A moderate amount of brown sugar gives the muffins moisture and a hint of caramel flavor that pairs wonderfully with the banana.
• Walnuts. This recipe contains an inordinate amount of walnuts (1 full cup, where most banana nut muffin recipes call for a mere 1/4 or 1/2). I love the nuts’ deep, toasty flavor and crunch, but if you are not as nut crazy as we are, you can certainly reduce that amount or omit them.

How to Make Healthy Banana Muffins

Mash the Bananas. Until mostly smooth.

Prepare Batter. Whisk in the rest of the ingredients except for flour and walnuts.

Fold in Walnuts and Flour. Gently stir in flour and fold in walnuts.

Bake the Muffins. Scoop into muffin tin and bake banana muffins for 20 to 22 minutes at 350 degrees F. ENJOY!

Recipe Variations

• Make Them Gluten-Free. If you need these muffins to be gluten free, you can try replacing the whole wheat flour with a 1:1 gluten-free baking blend.
• Add Some Chocolate. Try my Healthy Banana Chocolate Chip Muffins. You also can swap the walnuts for 1/2 cup chocolate chips in this recipe. (For a more indulgent chocolate option, these Chocolate Banana Muffins are the move.)

Recipe Tips and Tricks

• Store Your Muffins Properly. Yes, how you store your muffins does matter. Lining your container with paper towels helps absorb moisture, keeping your muffins from turning soggy. Check out my How to Store Muffins guide for all my best storage tips.
• Don’t Overmix. One of the most important ways to make your muffins fluffy is to avoid overmixing. Overmixing the batter can cause your muffins to become tough and dense. When you’re preparing the batter, only stir until just combined and do it as gently as you can.
• Get Creative! While we’re major fans of walnut-packed banana muffins, you can adapt the mix-ins however you please. Omit the walnuts entirely, toss in some peanut butter chips, add a swirl of Nutella, or use any flavor combination that you enjoy.

More Muffin Recipes

• Healthy Oatmeal Muffins
• Applesauce Muffins
• Buttermilk Blueberry Muffins