Whole Wheat Banana Muffins

Why You’ll Love These Whole Wheat Banana Muffins

• One-bowl recipe. Everything comes together in a single bowl, which means less mess and less cleanup. Yes, please.
• Warm and cozy flavor. A touch of cinnamon and nutmeg gives these muffins that bakery-style vibe we all love.
• Naturally sweetened. Maple syrup adds just the right amount of sweetness and keeps the muffins soft and tender.
• Made with white whole wheat flour. You get that hearty texture without sacrificing fluffiness.

Looking for more banana muffin recipes? Try my banana nut muffins, or these strawberry banana muffins.

What You’ll Need

Another great thing about these muffins is their short and sweet ingredient lineup. Let’s go over each item and talk about some simple substitution options. Don’t forget to scroll down to the recipe card for a printable list.

• Bananas: Overripe.
• Egg: If you’re vegan, you could use a flax egg instead of a regular egg.
• Maple Syrup: Any other liquid sweetener like honey or agave nectar will also work.
• Melted Coconut Oil: Feel free to swap this out for canola oil, vegetable oil or melted butter if you’d like.
• Vanilla Extract: Use a high-quality extract for the best results.
• Cinnamon & Nutmeg: These muffins really wouldn’t be the same without these warm and comfy spices.
• White Whole Wheat Flour: You can use all-purpose flour instead if preferred.
• Baking Soda: For a lovely rise.
• Salt: This deepens the flavor of the muffins.

Tips for the Best Banana Muffins

• Use Overripe Bananas: When it comes to baking, you shouldn’t be afraid of brown bananas. The more brown spots you see on the peels, the better your muffins will be. I always purposefully let my bananas “go bad” so I can put them into baked goods!
• Do I Have to Use Cupcake Liners? Feel free to grease your muffin tin with cooking spray instead of using cupcake liners if you’d like. If you do use liners, I suggest going for something with a nonstick coating so you can unwrap the muffins with ease.
• Don’t Leave Cooled Muffins Out in the Open: Once your muffins have cooled to room temperature, transfer them to an airtight container unless you’re serving them right away. Leaving your muffins out for too long will cause them to start drying out.

Add-In Ideas

Want to switch things up? These muffins are super versatile, and you can easily toss in a few extras to make them your own. Here are some fun mix-in ideas to get you started:

• Chopped pecans or walnuts – Add a little crunch and a toasty flavor that pairs perfectly with banana.
• Chocolate chips – Because chocolate makes everything better. Go semi-sweet, dark, or even mini chips!
• Coconut flakes – For a subtle, tropical twist and a bit of texture.
• Protein powder – Add a scoop to bump up the protein. Just reduce the flour slightly to keep the texture right.
• Peanut butter chips – A sweet, nutty surprise in every bite—banana + peanut butter is always a win.
• Dried fruit – Try raisins, chopped dates, or cranberries for little pockets of sweetness.
• Fresh berries – Blueberries and raspberries are great options, but be gentle when folding them in so they don’t break apart.

Mix and match to find your favorite combo!

Storage and Reheating

• Store on the counter: These muffins will stay good for up to 3 days so long as they’re properly stored – be sure to keep them in an airtight container once they’re fully cooled.
• To reheat: You can reheat individual muffins by wrapping them in paper towels and microwaving them for 30-60 seconds.
• Can you freeze them? Yes! Simply place the muffins onto a baking sheet and freeze them for 30 minutes. After 30 minutes, transfer them to an airtight container or a freezer-safe storage bag. Frozen muffins will last for up to 3 months. Thaw them out on the counter before reheating and/or enjoying them.

More Muffin Recipes

• Blueberry Lemon Muffins
• Morning Glory Muffins
• Apple Pumpkin Muffins
• Chai Banana Muffins