Maple-Sweetened Banana Muffins

Fulfill the banana muffins of my dreams. They’re fluffy, entire grain, naturally sweetened, completely scrumptious banana muffins. They’re likewise about as healthy as muffins can be. The dish requires standard active ingredients and you can blend them entirely in one bowl. Excessive to be real? Nope.

These muffins are a derivative of my extremely popular banana bread and pumpkin muffin dishes. If you enjoy these, you definitely do not miss out on the blueberry muffins in my cookbook.

mashed banana

Muffins aside, can I inform you what else is interesting? I got a brand-new cam! Can you inform? Bueller? Bueller? Well, that’s ok. I can, and I’m delighted about it. I purchased my old cam throughout my in 2015 of college and it was the very best financial investment I ever made. 8 years and 88,000 (that’s eighty-eight thousand) photos later on, it was time to update.

My brand-new cam and I are still getting familiarized. I have not discovered the very best settings or found out all the fancy-pants functions right now (anybody desire video?). We’ll arrive. Photographing these banana muffins was a knowing experience. An extremely yummy knowing experience.

how to make banana muffins

The Very Best Banana Muffins

Here are a couple of factors to enjoy this banana muffin dish (which takes place to be more nutritionally redeeming than the majority of):

  • These muffins are simple to make with standard active ingredients. Just one bowl needed!
  • They’re made with 100% entire grains, yet they’re fluffy and scrumptious. Nobody will understand the distinction.
  • They’re likewise naturally sweetened with maple syrup or honey, instead of packed with refined sugar. The maple syrup (or honey) provides a touch of additional taste, which I enjoy.
  • A touch of cinnamon provides some warming spice taste. These muffins will make your home odor incredible!
  • These muffins freeze well, too. Simply thaw specific muffins in the microwave for 30 to one minute, or till carefully warmed through. You do not wish to exaggerate it.

banana muffin batter

Please let me understand how your muffins end up in the remarks! I enjoy speaking with you, and hope these banana muffins are your brand-new favorite.

Longing for more wholesome banana deals with? Do not miss my banana oat pancakes, vegan banana scones, healthy banana bread and banana cake with cream cheese icing.

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Healthy banana muffins! They're easy to make and good for you, too.

Watch How to Make Banana Muffins

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Maple-Sweetened Banana Muffins

  • Author: Cookie and Kate
  • Preparation Time: 10 minutes
  • Prepare Time: 25 minutes
  • Overall Time: 35 minutes
  • Yield: 11 muffins 1 x
  • Classification: Baked products
  • Technique: By hand
  • Food: American

4.9 from 1313 evaluations

These entire wheat, maple-sweetened banana muffins are so fluffy and wet, I wagered nobody can think they’re healthy muffins. They’re simple to make, too, with standard active ingredients and just one blending bowl! Do not hesitate to include mix-ins of your option, like chocolate chips or toasted nuts. Dish yields 12 muffins.


  • 1/3 cup melted coconut oil or extra-virgin olive oil *
  • 1/2 cup maple syrup or honey
  • 2 eggs, ideally at space temperature level
  • 1 cup loaded mashed ripe bananas (about 3 bananas)
  • 1/4 cup milk of option or water (I utilized almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for spraying on top
  • 1 3/4 cups white entire wheat flour or routine entire wheat flour
  • 1/3 cup old-fashioned oats (optional), plus more for spraying on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for spraying on top


  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). If needed, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t need any grease).
  2. In a big bowl, beat the coconut oil and maple syrup together with a whisk. Include the eggs and beat well. Mix in the mashed bananas and milk, followed by the sodium bicarbonate, vanilla extract, salt and cinnamon.
  3. Include the flour and oats to the bowl and combine with a big spoon, simply till integrated. If you want to include any extra mix-ins **, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter equally in between the muffin cups, filling each cup about two-thirds complete. Spray the tops of the muffins with a percentage of oats (about 1 tablespoon in overall), followed by a light scattering of sugar (about 1 teaspoon in overall). Bake muffins for 22 to 25 minutes, or till a toothpick placed into a muffin comes out tidy.
  5. Location the muffin tin on a cooling rack to cool. You may require to run a butter knife along the external edge of the muffins to loosen them from the pan. These muffins will keep at space temperature level for approximately 2 days, or in the fridge for approximately 4 days. They keep well in the freezer in a freezer-safe bag for approximately 3 months (simply thaw specific muffins as required).


Dish adjusted from my healthy pumpkin muffins.

* Oil choices: I enjoy coconut oil here. I utilized unrefined coconut oil and can barely taste it in the end product. Olive oil may provide a natural note to the muffins, if you enjoy that (although, I checked with California Olive Cattle ranch’s “Everyday” range and could not even taste it). Grease has a neutral taste however the typical vegetable/canola oil is extremely processed, so I suggest utilizing cold-pressed sunflower oil or grapeseed oil if possible.

** Modification it up: You might actually go nuts with add-ins here. Fold in approximately 3/4 cup chocolate chips, sliced dried cranberries or taken shape ginger and/or sliced nuts like pecans or walnuts. With add-ins, your muffins may need the complete 25 minutes in the oven. Another concept? You might top your muffins with my maple glaze from my pumpkin scones dish to make them more decadent.

Serving tips: These muffins are excellent by themselves, with a pat of butter, or spread out with almond butter. They would likewise be wonderful with homemade pecan butter or coconut butter.
Make it egg complimentary: Replacement flax eggs for the routine eggs.
Make it vegan: Replacement flax eggs for routine eggs, utilize dairy-free milk like almond milk and usage maple syrup rather of honey.
Make it gluten complimentary: Bob’s Red Mill gluten-free all-purpose mix works well rather of the entire wheat flour.
Make it nut complimentary: Utilize a nut-free milk.

Make it oat complimentary: Just leave out the oats.

Make it lower in fat: I would argue that this bread includes a healthy quantity of fat, however you can change the oil with applesauce if you’re following a low-fat diet plan.

▸ Nutrition Info

The info revealed is a quote supplied by an online nutrition calculator. It ought to not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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