I’ve always had a thing for banana nut muffins, but not until I cut out all highly processed food did I realize that the standard muffin is kind of like a cupcake minus the icing. If you look up muffin recipes online they typically call for white (refined) all-purpose flour and sugar – lots of it. Some recipes call for as much as a cup (or even more) of sugar in a batch of 12 muffins. Some cupcake recipes I found also call for that same amount!
So leaving off the icing and calling it something different means we can eat cupcakes for breakfast? Whose grand idea was that!? Well, thankfully if you use whole-grain flour and a smaller amount of (a more natural) sweetener – muffins can actually be the breakfast food we were all hoping for. Enjoy!
Whole-Wheat Banana Nut Muffins
Ingredients
- 1 1/2 cups whole-wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 2 eggs
- 1/2 cup butter, melted (1 stick)
- 1/3 cup pure maple syrup
- 2 bananas, very ripe, and peeled (the riper they are the sweeter they'll be)
- 1/2 cup walnuts, chopped (optional)
Instructions
-
Preheat the oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
-
In a large bowl whisk together the flour, baking soda, salt and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. Mix with a fork until it just comes together and set aside.
-
In a small bowl mash the two bananas together with the back of a fork. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups). Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.
Recipe Notes
We recommend organic ingredients when feasible.
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Amy’s Road to the Institute for Integrative Nutrition (+ Recipe)
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Amy Taylor (comment moderator)
October 8, 2014 at 7:34 amHi Amber. Typically you would double all the ingredients. The exception can be the leavening agents. This explains: http://www.thekitchn.com/make-it-double-best-tips-for-making-double-batches-of-muffins-cookies-breads-180249. ~Amy
Marzena
October 8, 2014 at 10:14 amCould I use oat flour instead of whole wheat in this recipe? Thank you!
Amy Taylor (comment moderator)
October 20, 2014 at 8:40 amHi there. Oat flour could not be subbed 1:1. It would take some experimentation. Let us know if you give it a try. This might help: http://www.livestrong.com/article/557742-baking-with-oat-flour-vs-wheat-flour/. ~Amy
Marzena
October 20, 2014 at 9:55 amThank you! I may experiment a little. :)
Michelle
October 21, 2014 at 9:43 pmI actually had no idea how sweet the muffins were in our country until I lived in Germany for a few years. In talking with the locals, they told me how American muffins were just like cake. They were so right. I can’t wait to try this recipe!
Paige
November 7, 2014 at 11:16 pmI was going through the comments to see if anyone brought this up specifically, but there were so many comments! I know Lisa freezes the already cooked muffins, but can you freeze the batter? I far prefer fresh out of the oven muffins over just thawed!
Amy Taylor (comment moderator)
November 10, 2014 at 10:50 amHi Paige. Here is how another blogger freezes batter: http://dontwastethecrumbs.com/2013/09/why-didnt-i-think-of-this-sooner-freezing-muffin-batter/. ~Amy
Denise
November 13, 2014 at 3:33 pmLOVED these muffins!!! the only change was I added half a tsp of maple extract and will probably add a little more next time but I made 2 batches and will definitely be using this recipe again. thanks
Jenny
November 15, 2014 at 9:12 amJust wonderful! I made them this morning as I was looking for a whole wheat recipe and came across yours – these are delicious. I didn’t use nuts but instead put flax seeds and these are so tasty. I lived in Copenhagen for a few months and also noticed that over there the sweets were no where near as sweet as here in the U.S., and I have to admit I miss that – so this is a nice little throw back to a wonderful classic. Thanks :)
Dusti
November 17, 2014 at 12:53 amSo good! I added an extra banana because my kids aren’t fans of whole wheat. I made some tonight for breakfast in the a.m. but I’m afraid they may not last that long! Having trouble rating this on my phone but I’m giving them a 5.
Shannon C
November 17, 2014 at 7:20 pmThey’re great! I double the batch to freeze some and do half butter, half coconut oil. Am considering going all coconut oil and maybe doing half maple syrup, half honey. My three toddlers love them! Thanks :-)
Donna
November 18, 2014 at 11:18 amCan I replace the maple syrup with honey?
Amy Taylor (comment moderator)
November 20, 2014 at 1:42 pmHi Donna. You can exchange them 1:1. :)
Arshia
December 10, 2014 at 3:14 amwanna make these today! Can i Substitute Vegetable Oil for Butter in the same quantity?
Amy Taylor (comment moderator)
December 11, 2014 at 9:54 amHi. We recommend coconut oil as a sub. Here is a post that explains more on the oils/fats that we use: https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/. ~Amy
Kate
December 16, 2014 at 4:33 pmCan honey be used in place of maple syrup?
Amy Taylor (comment moderator)
December 17, 2014 at 10:07 pmHi Kate. It can. :)
Lisa
December 17, 2014 at 1:23 pmWould love to see the nutritional data on this. Do you have it?
Amy Taylor (comment moderator)
January 16, 2015 at 10:37 amHello Lisa. We don’t provide nutrition details but you can use an online tool like My Fitness Pal to figure out those details. This post explains why we don’t focus on numbers: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Amy Taylor (comment moderator)
December 20, 2014 at 9:15 amHello Lisa. We don’t provide nutrition details but you can use an online tool like My Fitness Pal to figure out those details. This post explains why we don’t focus on numbers: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Lesley
January 4, 2015 at 4:08 pmVery yummy – thank you!
Boo
January 9, 2015 at 3:13 pmI don’t focus on calories either, but adding an entire stick of butter wasn’t even an option to me. I opted for coconut oil to reduce the amount of saturated fat and these muffins came out beautifully! I brought them in for my co-workers and they enjoyed them, too. I will definitely be making these again. Thank you for sharing a great recipe!
Sheila Blair
January 10, 2015 at 11:26 amWe just baked these muffins and they are good! Our son gave them a thumbs up and so did hubby :) thanks!
Sheila Blair
January 10, 2015 at 11:33 amI looked up the nutrition facts for butter vs. Coconut oil and cant see the benefit of using coconut oil as a substitution. Its higher in calories and saturated fat. Does anyone know if thats correct?
Amy Taylor (comment moderator)
January 16, 2015 at 10:40 amHi Sheila. Here is a little more info on coconut oil: http://deliciouslyorganic.net/coconut-oil/.
Erin
January 19, 2015 at 4:43 pmI just made these and they are delicious! I love how they aren’t overly sweet and the walnuts add a nice crunch. Thanks Lisa for another great recipe I can feel good about eating!
Anu
January 28, 2015 at 6:48 pmCan I make this without baking powder? :)
Amy Taylor (comment moderator)
February 1, 2015 at 10:44 amHi Anu. You need both leavening ingredients to get a good rise of the muffins.
Eileen
February 3, 2015 at 10:10 amJust made these and they were delicious! I added some apple pie seasoning and a touch of vanilla. Mmm..
Jazmin
February 6, 2015 at 11:45 amI just wanted to say I made these muffins with coconut oil 1:1 instead of butter and they turned out amazing!
Joyce
February 6, 2015 at 12:37 pmI only had one banana so halved the recipe and it was great.. What is the nutritional information?
Amy Taylor (comment moderator)
February 9, 2015 at 4:34 pmHi Joyce. We do not provide nutrition information. This post helps explain: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Sandy
February 21, 2015 at 4:42 pmThe mix seems to be a little to thick..is that ok?
Amy Taylor (comment moderator)
March 2, 2015 at 7:35 amHi Sandy. It is a thicker better. :)
Natalie
March 4, 2015 at 4:27 pmI love this recipe, wonder if someone can help me a bit though…The only sub I make is Almond Flour instead of WW, they come out beautiful brown on top, and some are perfect, but some – it’s like the banana stays really mushy in spots. I’m not the best in the kitchen LOL, but I’m trying! Can anyone help me troubleshoot? Thanks!
Amy Taylor (comment moderator)
March 17, 2015 at 10:04 amHi Natalie. Are you subbing 1:1 with almond flour?
Claudia
March 11, 2015 at 10:03 amOMG this tastes amazing!! I was initially going to do exactly this – but after scooping the batter into the muffin tin…I realised that my muffin tin didn’t fit the oven (cries) BUT ITS OK I have a bread pan so I put it in that and turned out as banana bread instead!!
YeanFang
April 8, 2015 at 9:11 amLovely lovely!! I used multigrain chapati flour instead of whole-wheat flour, 1/3 cup of coconut oil, 1/3 honey plus a bit of coconut sugar, a bit of chocolate chips… A bit means up to your liking ;-) the texture of this muffin is really nice. Already made twice, will definitely make again. Thanks!!
Elizabeth
April 19, 2015 at 10:58 amWe love this muffin recipe! Can I make it in a loaf pan, and if so, do I need to adjust the temperature? What cooking time do you recommend? Thanks!
Amy Taylor (comment moderator)
April 21, 2015 at 10:33 amHi there. This will help: https://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/.
Misty Thompson
April 22, 2015 at 10:13 amI made these today, and they are terrific! The recipe yielded 47 mini muffins, and I added dark chocolate chips to half to try and encourage my son to eat them. I will definitely make these again!
Anne
April 29, 2015 at 1:16 pmI love these muffins, but wondering if I can decrease the amount of butter and maybe use applesauce? Any suggestions?
Amy Taylor (comment moderator)
May 1, 2015 at 2:36 pmHi Anne. Other readers have replaced the butter or part of the butter with applesauce successfully.
Nisha
May 7, 2015 at 5:13 pmThese were simply Aaaaaamazing!!! And so very easy to make. I like making mini muffins and freezing extra for breakfast. My 5 year old ate 8, yes 8 of them! Thanks!
JessB
May 19, 2015 at 2:13 pmJust made these and they are sooo yummy. Only change I made was to add 1/2 tsp of cinnamon. I will def make them again.
Danell
May 19, 2015 at 3:07 pmyou can also replace half the butter with the same amount of apple sauce. Works great.
Sara
May 20, 2015 at 2:16 amHas anyone made with a gluten free flour? Is it the same ratio?
Amy Taylor (comment moderator)
May 26, 2015 at 11:05 amHi Sara. If you are using a commercial gluten free blend, it should be the same.
Cynthia Condrich
May 20, 2015 at 3:47 pmExcellent recipe! I actually used 1 c. wheat and 1/2 c. almond flour and only cooked them 15 minutes in regular sized muffin tins. FABULOUS!!
Lois
May 20, 2015 at 9:45 pmThese were great! I used whole wheat pastry flour because I wanted to try it and they were delicious. I’m always on the hunt for a good banana muffin or bread recipe with less refined ingredients. Thanks so much!
Stacy
May 22, 2015 at 1:42 pmThese muffins are the bomb! Made as is except doubled recipe.
Alyssa
May 23, 2015 at 9:22 pmI’ve been making these muffins for a while now and they are fantastic! However, I just found out I have high cholesterol (genetics I think) and am trying to cut back on butter and coconut oil. Suggestions for another “real food” substitute?
Amy Taylor (comment moderator)
June 2, 2015 at 7:28 amHi there. Replacing the oil/fat with applesauce has worked for me. :)
Alissa
June 17, 2015 at 11:43 amIs there something I can replace the maple syrup with?
Amy Taylor (comment moderator)
June 18, 2015 at 6:57 amHi. You could use honey instead.
jody
June 27, 2015 at 1:00 pmI just made these. Used 1/4c applesauce & 1/4c coconut oil instead of butter and added 1/2 c chocolate chips. AMAZING!
Anna M
July 2, 2015 at 2:20 pmThese muffins are always a hit. I’m wondering if I could sub strawberries for the bananas…. Any suggestions to make a successful substitution?
Thanks!!
Amy Taylor (comment moderator)
July 15, 2015 at 12:21 pmHi Anna. That is not a sub that we have tried. Let us know your results if you do.
Laura
August 26, 2015 at 6:53 pmCould you use coconut oil instead of butter?
Amy Taylor (comment moderator)
August 28, 2015 at 11:51 amDefinitely.
Redha
September 2, 2015 at 11:35 pmI’m going to make those muffins tonight, but I’ll sub the baking powder for limon to avoid Aluminium in baking powder composition. Olive oil at the place of butter. Thank you for sharing
Holly
July 27, 2015 at 1:40 pmI have super ripe bananas. Have you tried them with less maple syrup or none at all? 1/3 of a cup is a small amount – so I was wondering how they would be if we omitted it. :)
Amy Taylor (comment moderator)
July 29, 2015 at 7:46 amHi Holly. I’ve used over-ripe bananas only and loved them. It depends on the sweetness level you desire. ;)
Morgan
August 13, 2015 at 9:40 amAnother fabulous recipe. These are so yummy. My tastebuds have completely changed since eating less processed sugar. I had a bite of a muffin the other day from a bakery that people were flipping over and it tasted like there was a cup of sugar in the small bite I took– so gross! Don’t get me wrong, I still love a good “sweet treat” but these are a perfect balance of sweet with still tasting like they’re not killing your caloric intake. Love them! These yielded about 10 medium-full muffins for me.
Alicia
August 23, 2015 at 3:04 pmCan this recipe be doubled or tripled? I have a TON of bananas that I’d love to use up, and I like to make extra muffins to freeze.
Amy Taylor (comment moderator)
August 26, 2015 at 12:23 pmHi Alicia. I almost always double it. :)
Amber
August 23, 2015 at 9:28 pmI made these tonight. I made three changes. An extra banana, 1/4 olive oil and 1/4 Greek yogurt. I used Agave instead of maple syrup because that’s what I had on hand. They came out light and fluffy. My family loved them. Thanks for this recipe. I have been looking for a breakfast muffin for the up coming school year.
Kim
August 24, 2015 at 11:24 pm1/4 cup of each oil olive and greek yogurt?
Sara
August 23, 2015 at 10:41 pmCould spinach be added to these or is there a similar recipe? Trying to get my kids to eat more veggies.
Amy Taylor (comment moderator)
September 4, 2015 at 12:39 pmHi Sara. Pumpkin and other veggie purees are a great way to do that.
Katie
August 24, 2015 at 1:14 pmcan these be frozen
Renata
August 25, 2015 at 11:59 amAmazing yet healthy muffin recipe! Loved it! I had a lot (5) of ripe bananas so I used all of them, but I put only 1 table spoon of maple syrup and 1-2 tbl.spoon of honey to mix it up a bit. And it was just right amount of sweetness! Also, I put less fat, thinking it will be moist because of the bananas and it was! I uses half butter half peanut butter and roughly chopped wallnuts. Loved it! Thanks for sharing
Laura
August 26, 2015 at 6:52 pmHalf peanut butter? Yum!!
I’m going to try that!
Mary
August 25, 2015 at 5:07 pmMade these today. Doubled the recipe and froze half for quick breakfast meals. They were delicious!
Alice
September 7, 2015 at 11:45 amJust made these! So yummy! My kids love them. I didn’t have any maple syrup in the pantry so I used 1/4 cup of honey instead of the 1/3 cup of syrup. They came out great.
Courtney
September 10, 2015 at 6:33 pmI have made these 3 times and they are delicious. Last time, one of my bananas wasn’t quite ripe enough, so I mixed some unsweetened applesauce in with the bananas and it turned out great!
Annica
September 13, 2015 at 12:29 pmI don’t like nuts, so I put chocolate chips in instead of the walnuts, and these are always a hit! I’ve made them for class treats for my daughter and brought them to work, and everyone loves them. Since fall is coming up, I think next time I am going to substitute canned pumpkin for the bananas, and maybe add a little pumpkin pie spice. Can’t wait to try it!
Ashley
September 17, 2015 at 4:40 pmCan you substitute spelt flour? Thanks!
shawn
September 20, 2015 at 9:12 pmYes! I have made it with spelt and it turns out great.
Ashley
September 20, 2015 at 11:47 pmGreat thanks!
Monica
September 23, 2015 at 8:51 amThey are great!!!… but I would like to replace butter for olive oli…how much I have to use
Thank you!!
Amy Taylor (comment moderator)
September 28, 2015 at 10:51 amHi Monica. We’ve not used olive oil in this recipe but I would not change the amount.
Pat
February 29, 2016 at 11:21 amCan I use sugar free or light maple flavored syrup or agave in place of pure maple syrup? Same amount ?
Amy Taylor (comment moderator)
March 4, 2016 at 1:06 pmHi there. I imagine so in the same amount.
Malia
March 6, 2016 at 4:40 pmWould you recommend freezing them if I make a big batch?
Amy Taylor (comment moderator)
March 8, 2016 at 5:06 pmHi. Yep, freezing them works great.
Melissa
March 8, 2016 at 1:10 pmThe family loves these! I make them so often! I’m using a fitness app and am wondering if anyone has a calorie for a muffin?
Amy Taylor (comment moderator)
March 9, 2016 at 10:04 amHi. We do not provide calorie info. This post will explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
swathi
March 11, 2016 at 4:44 pmThanks for the receipie!
My son has diary allergy so substituted veg oil for butter(same quantity) and i did not have maple syrup so added granulated white sugar (same maple syrup quantity) and added almost 1/4 cup coconut milk. No change in other ingredients.
Angela B
March 11, 2016 at 11:07 pmI followed the recipe the first time and my husband complained about not being able to taste the bananas. So the second time I omitted the eggs and added an additional banana for each one (a total of four in the recipe). I also used oil instead of butter in the same quantity. The result was a lighter muffin, full of banana flavor! (And vegan!)
Enza Perruzza
March 20, 2016 at 11:16 pmThese were AMAZING. Great texture, not overly sweet, just right. I decided to ‘frost’ them with healthy coconut whip and top with more chopped walnuts. Pastry shop worthy without the guilt!
Muthukaruppi
April 11, 2016 at 8:31 amCame out awesome dear…..it was so soft and moist…..since i didnt have maple syrup i substituted with honey for the same quantity with two teaspoons of brown sugar..instead of butter i replaced oil for the same qty.
Thanks a lot
Siobhan
April 11, 2016 at 10:09 amSubstitute some applesauce for that whole stick of butter and you have a winner.
Elizabeth
October 28, 2016 at 7:36 pmWould you sub 1/2 a cup applesauce?
Denise Browne
April 11, 2016 at 4:47 pmHow many calories are in each large muffin?
Amy Taylor (comment moderator)
April 18, 2016 at 4:34 pmHi Denise. We do not provide those details. This post will help you see why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Debbie Lyons
May 3, 2016 at 5:59 pmI added a teaspoon of pumpkin spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom). Yumm. Thanks for the recipe and blog.
-Debbie
Heather
May 26, 2016 at 9:48 pmWhat is the best way to store these to keep them fresh. I’d like to make a big batch, freeze some, and have some unfrozen ones. I usually put my muffins in a ziploc bag but find that they end up being too moist and kinda change flavor when I keep them like that.
Amy Taylor (comment moderator)
June 1, 2016 at 12:17 pmHi there. I, too, freeze in ziplocks. Make sure you remove as much air as possible from the bag which will help prevent freezer burn.
Candice Lefebvre
June 11, 2016 at 5:42 pmCan we use this recipe and make banana bread instead of muffins?
Amy Taylor (comment moderator)
June 15, 2016 at 9:00 amHi there. Here is Lisa’s banana bread recipe: https://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/.
Jacqui
August 6, 2016 at 2:02 amThese muffins are ace!
I used vegetable oil instead of butter and choc chips instead walnuts.
Sarah
August 6, 2016 at 10:30 amDo you think applesauce instead of eggs and coconut oil instead of butter would work?
Jacqueline
August 10, 2016 at 2:18 pmYummy! I left out the syrup, added another ripe banana, and some blueberries, and they turned out pretty well. I forgot that I was using salted butter though, and they were a bit salty. Watch out for that!
Marie K
September 25, 2016 at 11:08 amthese were delicious and so moist! i substituted coconut oil for butter because I was too lazy to melt butter haha and they tasted great! i added a splash of vanilla extract because i had it out for my coffee and it was a great addition. Thanks for the wonderful recipe!
Lois
October 19, 2016 at 10:08 pmI love this recipe, and still make it regularly for my daughters … but I have to be gluten free now, and I am having the hardest time finding a good gluten free banana muffin recipe. They always turn out dry (rice flour) or soggy and wet (coconut flour). Any way this recipe could be adapted?
Amy Taylor (comment moderator)
November 7, 2016 at 3:05 pmHi. I’ve used a whole grain gluten free blend.
Nish
December 5, 2016 at 7:38 amI make these a lot, very simple recipe and freeze well. Instead of nuts though I add cooked wheat berries and flax meal, both to boost nutrition. My kids love them!
Colleen
December 7, 2016 at 1:15 pmSimple Banana Muffin base:
2-3 mashed ripe bananas (depending on size)
1/4 cup plant milk
1/4 cup olive oil
1/4 cup honey
1 tsp vanilla
1.5 cups whole wheat flour
1 tsp baking soda
1 TB cinnamon (or you can mix other spices)
dash salt
Mix first 5 ‘wet’ ingredients in large bowl. Mix next 4 ‘dry’ ingredients in smaller bowl. Add dry ingredients into wet bowl and stir until just combined.
Then you can go crazy adding whatever mix-ins you like. We have used different combinations of the following, depending on our moods, who was eating them, and what was in the house:
raisins and/or craisins
nuts (pecans or walnuts)
oats (will need more moisture, so we add unsweetened applesauce)
coconut flakes/shreds
chocolate chips
flax seeds (whole or ground)
millet
Use an ice cream scoop to portion into greased muffin tin and bake at 350 around 20 minutes, depending on your oven. Enjoy :)
Sophia Sasson
December 17, 2016 at 8:47 amI love Lisa’s recipes and focus on natural ingredients. I’ve made these several times and they are awesome. I do add cinnamon and cloves and sometimes pumpkin spice to give it more flavor. For add in’s I’ll sometimes mix in raisins or bittersweet chocolate chips.
Kat
January 14, 2017 at 6:20 pmI came across this recipe when I did a search for whole wheat banana muffins. I quit smoking almost 8 months ago,and have gained about 30 lbs, so I am trying to eat healthier, by adding more organic foods, eating less sugar, opting for whole wheat flour, and cutting out processed foods. I made these muffins today, and they are really good! Not dense. Moist, and not too sweet! Even my hubby loved them! Thank you for sharing this recipe!
Kat
January 14, 2017 at 6:25 pmTried to leave a rating but wouldn’t take when I first commented…5 stars! I will be adding this to my go to recipes!
Erica
January 30, 2017 at 11:26 amHas anyone tried making these with coconut oil instead of butter? I saw on the Apple Walnut muffin recipe it actually states you can. I was curious if that carried over here also. Thanks!
Amy Taylor (comment moderator)
February 6, 2017 at 9:30 amYou can and it works well.
Green Press
February 15, 2017 at 12:12 amLove these whole wheat banana nut muffins. They’re delicious! Keep up the awesome work.
amy
February 16, 2017 at 12:21 pmI am so happy to find this recipe. It is easy, healthy and they taste great!
And my husband ate them so that is saying A LOT!
Susan
February 23, 2017 at 5:11 pmI made this recipe today and it is a keeper! I made as written, but can see lots of variations possible.
Thank you!!
Lauren
March 20, 2017 at 10:34 pmI just made this recipe and it is so good!! I used almonds instead of walnuts and just over 1/3 cup olive oil instead of butter and they turned out amazingly!
Julie
March 26, 2017 at 8:18 amHi Lisa,
Can you use White whole wheat flour?
Thanks,
Julie
Amy Taylor (comment moderator)
May 8, 2017 at 6:42 pmYes, you can.
allison
April 6, 2017 at 9:08 amthese are the best muffins ever!!!! My kids gobble them up!
ame
April 13, 2017 at 2:55 pmis it ok to substitute honey for maple syrup?
Amy Taylor (comment moderator)
April 17, 2017 at 1:38 pmYou can but you might need to add a bit of liquid if the honey is really thick.
Jeff
April 23, 2017 at 10:45 amThese are great! I added chocolate chips to half of them and my daughter who will not touch bananas ate up the ‘chocolate chip’ muffins! Thank you!
Elizabeth Laurel McAllister
May 6, 2017 at 2:39 pmCan I use coconut flour instead?
Amy Taylor (comment moderator)
May 16, 2017 at 11:59 amThat’s not something we have tried. Coconut flour absorbs a lot more liquid and is difficult to bind.
Melissa
May 31, 2017 at 10:52 amCan you tell me what the sodium content of your muffins is?
Amy Taylor (comment moderator)
June 6, 2017 at 3:25 pmHi Melissa. I’m sorry but we don’t provide nutrition beakdowns. There are many online calculator tools that you can help you do that. This post may help you understand our philosophy on not breaking things down to the numbers but we do understand that sometimes it is necessary: https://www.100daysofrealfood.com/?s=healthy++eating++defined.
James
June 21, 2017 at 12:50 pmDo you have nutritional info posted for this recipe and all others on your website? If so, where? Thanks!
Amy Taylor (comment moderator)
June 26, 2017 at 10:59 amI’m sorry but we don’t provide nutrition beakdowns. There are many online calculator tools that you can help you do that. This post may help you understand our philosophy on not breaking things down to the numbers but we do understand that sometimes it is necessary: https://www.100daysofrealfood.com/?s=healthy++eating++defined.
Kim
August 29, 2017 at 2:22 pmDelicious. Added just a few mini chocolate chips as a special treat. My toddler went crazy for these.
Gina
September 3, 2017 at 8:15 pmWhat are the nutritional values ?
Amy Taylor (comment moderator)
September 11, 2017 at 11:29 amI’m sorry but we don’t provide nutrition beakdowns. There are many online calculator tools that you can help you do that. This post may help you understand our philosophy on not breaking things down to the numbers but we do understand that sometimes it is necessary: https://www.100daysofrealfood.com/?s=healthy++eating++defined.
Yvonne Dagger
September 25, 2017 at 12:54 pmExcellent muffins for my grand kids. Is there a calorie count for them?
Amy Taylor (comment moderator)
September 25, 2017 at 3:36 pmHi there. We do not provide calorie information but there are lots of online tools that will help you with that.
Amy
October 15, 2017 at 5:19 pmThis was really good!
Nish
November 2, 2017 at 8:29 pmThis recipe is so versatile! You can add pumpkin purée or even applesauce instead of banana. Love this, well my kids do too!
Jennifer Evans
January 22, 2018 at 10:43 pmI’ve made these a few times and they are really good! Our favorite version is with frozen blueberries mixed in. I’ve made these egg free with egg replaced and dairy free with coconut oil instead of butter, I’ve also reduced the maple syrup to 1/4 cup and they still taste great!
Krista Ehret
May 11, 2018 at 5:02 pmI adore these muffins and make them any time I have bananas that are past their prime. So nice to enjoy a pastry with my coffee and not feel guilty about it! I’ve shared this as one of my “Friday Favorites” blog post this week.
Thanks for the great recipe!
http://www.peonypincher.com
Karen
May 21, 2018 at 1:58 amThese were a hit in my family! Great flavor and texture. My husband, 4 year old twins and I promptly devoured them in less than 2 days. I will be making them again. Thanks. :-)
Megan Hartten
August 13, 2018 at 9:38 pmThese are amazing! I used coconut oil instead of butter (because I realized at the last minute that I was out LOL) and they turned out perfectly. So yummy and moist, and just the right amount of sweetness. Thanks for another great muffin!
Sharna
February 18, 2019 at 6:56 pmCan u please tellme how much coconut oil to use and in what form? I don’t have any experience using it. Thank you
Jen
January 3, 2019 at 1:36 pmDoes this make 12 standard size muffins or 12 huge muffins? I need to make 24 regular size muffins (2 muffin tins) and just wondering whether to double the recipe. Thanks!
100 Days Admin
January 4, 2019 at 9:09 amJen, I actually just made these yesterday and it made just enough for 12 standard size muffins. – Nicole
Rebecca Johnson
January 13, 2019 at 12:31 pmThese are delish and satisfying! My family absolutely loves them!
Joy
January 21, 2019 at 1:40 pmWhat is the calorie count per muffin?
100 Days Admin
January 21, 2019 at 4:39 pmHi Joy. We do not provide those details. This post will help you see why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Ann B.
June 9, 2019 at 12:20 amI can’t eat dairy or eggs. Has anyone tried using non-dairy yogurt and something like flax meal or chia seed instead of the egg? These look amazing.
100 Days Admin
June 21, 2019 at 9:50 amHi Ann, one of our readers had this to say “I’ve made these egg free with egg replaced and dairy free with coconut oil instead of butter, I’ve also reduced the maple syrup to 1/4 cup and they still taste great!” Hope this helps – Nicole