If you look up banana nut 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 twelve muffins. Some cupcake recipes I found also call for that same amount!
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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. Try this Easy Chocolate Chip Banana Bread or this Almond Flour Banana Bread too!
Whole Wheat Banana Muffins for Breakfast
We love making different kinds of muffins using fruit, but you can’t go wrong with a basic banana nut muffin recipe. These can be made ahead of time and frozen or whipped up quickly in the morning for an easy breakfast idea.
By cutting out refined sugar and baking with whole wheat flour, these banana muffins are much closer to a breakfast food than the kind you’d get at the store or from a drive through.
Muffins also make a great homemade snack for lunches! Make these with your kids and teach them How Many Teaspoons in a Tablespoon!
Ingredients for Banana Nut Muffins
There aren’t any fancy ingredients in these banana nut muffins because I wanted something easy to make with ingredients I usually have on hand. There’s no refined sugar, oils, or white flour either, just whole wheat flour, baking soda, salt, baking powder, eggs, butter, maple syrup, bananas, and nuts.
How to Choose the Best Bananas for Muffins
For the best flavor and texture, use bananas that are very ripe (even starting to brown). They should be a bit mushy, and are probably past the stage when you’d want to eat them. This recipe calls for two medium/large bananas; if yours are small you can add a third.
Besides banana muffins, homemade banana bread and banana ice cream are my favorite way to use up overripe bananas. You can use them fresh right off the counter or freeze your browning bananas to use later.
To freeze ripe bananas, either peel them (this is important because it’s very difficult once frozen!) and cut them into thirds and store in a freezer bag, or peel and pre-mash and portion out into containers before freezing. Then simply thaw on the counter prior to baking, or carefully thaw in the microwave on the “defrost” setting.
If you don’t frequently have ripe bananas in your house, they can often be purchased from grocery stores at a discount.
Try these Mini Banana Muffins too!
Options for Nuts
Nuts are optional for this recipe so you can omit them if there are allergies in your house. Chopped walnuts are traditionally added to banana nut muffins, but you can also try pecans, almonds, and hazelnuts too.
Some people like to add other mix-ins to these muffins. Chocolate chips can be used instead of nuts to turn these breakfast muffins into a sweet dessert instead. You can also mix in raisins or other dried fruit for something different.
Can I Use Honey Instead of Maple Syrup?
Yes, you can replace the maple syrup in this banana nut muffin recipe with an equal amount of honey.
What Are Some Substitutions for Butter?
If you’re dairy-free or are simply out of butter, you can swap it with applesauce, Greek yogurt, coconut oil, or another type of oil.
Applesauce, Coconut Oil, and Greek Yogurt: Replace 1 to 1, so ½ a cup for this recipe.
Olive Oil: Use ¼ cup plus 2 tablespoons of olive oil instead of butter.
Tips for Freezing Homemade Muffins
Before you freeze your banana nut muffins make sure they’re completely cool. If they’re still releasing steam when you freeze them you can end up with soft, soggy muffins once they’re thawed.
Place muffins in an airtight container. For maximum freshness, “vacuum seal” your muffins in a zip-top bag by removing excess air. Defrost in the microwave for one minute or on the counter overnight.
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.
I’ve made these many times and I always use brown sugar instead of maple syrup and it is always lovely! Thanks for sharing.
I 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.
Hi 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
I always make these vegan and they turn out wonderful. I replace egg with a flax-egg, and the butter with coconut oil.
What is the calorie count per muffin?
Hi Joy. We do not provide those details. This post will help you see why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
These are delish and satisfying! My family absolutely loves them!
Does 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!
Jen, I actually just made these yesterday and it made just enough for 12 standard size muffins. – Nicole
These 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!
Can u please tellme how much coconut oil to use and in what form? I don’t have any experience using it. Thank you
These 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. :-)
I 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
I’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!
This recipe is so versatile! You can add pumpkin purée or even applesauce instead of banana. Love this, well my kids do too!
This was really good!
Excellent muffins for my grand kids. Is there a calorie count for them?
Hi there. We do not provide calorie information but there are lots of online tools that will help you with that.
What are the nutritional values ?
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.
Delicious. Added just a few mini chocolate chips as a special treat. My toddler went crazy for these.
Do you have nutritional info posted for this recipe and all others on your website? If so, where? Thanks!
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.
Can you tell me what the sodium content of your muffins is?
Hi 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.
Can I use coconut flour instead?
That’s not something we have tried. Coconut flour absorbs a lot more liquid and is difficult to bind.
These 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!
is it ok to substitute honey for maple syrup?
You can but you might need to add a bit of liquid if the honey is really thick.
these are the best muffins ever!!!! My kids gobble them up!
Hi Lisa,
Can you use White whole wheat flour?
Thanks,
Julie
Yes, you can.
I 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!
I made this recipe today and it is a keeper! I made as written, but can see lots of variations possible.
Thank you!!
I 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!
Love these whole wheat banana nut muffins. They’re delicious! Keep up the awesome work.
Has 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!
You can and it works well.
I 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!
Tried to leave a rating but wouldn’t take when I first commented…5 stars! I will be adding this to my go to recipes!
I 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.
Simple 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 :)
I 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!
I 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?
Hi. I’ve used a whole grain gluten free blend.
these 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!
Yummy! 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!
These muffins are ace!
I used vegetable oil instead of butter and choc chips instead walnuts.
Do you think applesauce instead of eggs and coconut oil instead of butter would work?
Can we use this recipe and make banana bread instead of muffins?
Hi there. Here is Lisa’s banana bread recipe: https://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/.
What 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.
Hi there. I, too, freeze in ziplocks. Make sure you remove as much air as possible from the bag which will help prevent freezer burn.
I added a teaspoon of pumpkin spice (cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom). Yumm. Thanks for the recipe and blog.
-Debbie
How many calories are in each large muffin?
Hi Denise. We do not provide those details. This post will help you see why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Substitute some applesauce for that whole stick of butter and you have a winner.
Would you sub 1/2 a cup applesauce?
Came 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