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Healthy Banana Muffins
Naturally sweetened and made with whole wheat flour, these banana muffins are soft, fluffy, and perfect for breakfast or snacking.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
12 muffins
Ingredients
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ¼ cup milk of choice
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp cinnamon
- 1¾ cups whole wheat flour
- Optional: ⅓ cup old-fashioned oats, 1 tsp turbinado sugar for topping
Notes
Muffins freeze well. For vegan option, use flax eggs and non-dairy milk.
Instructions
- 1
Preheat oven to 325°F (165°C). Grease or line a muffin tin.
- 2
In a large bowl, whisk oil and maple syrup/honey. Add eggs and beat well.
- 3
Mix in mashed bananas and milk.
- 4
Add baking soda, vanilla, salt, and cinnamon. Stir to combine.
- 5
Add flour and stir until just combined. Fold in oats if using.
- 6
Divide batter among muffin cups. Sprinkle with turbinado sugar if desired.
- 7
Bake for 22–25 minutes or until a toothpick comes out clean.
- 8
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.