Whole Wheat Banana Muffins

Moist and delicious these Whole Wheat Banana Muffins are a snack you can feel good about made with whole wheat flour, less sugar, and other easy to find ingredients.

This post may contain Affiliate Links.

Whole Wheat Banana Bread Muffins

These banana muffins have been a staple in my house for years, and of course I am now finally getting them on the blog. I suppose you could say they have been my best kept secret until now!

These are the perfect healthy-ish version of banana bread. They are made with whole wheat, less sugar, and other simple ingredients. Better for you than the average banana bread, which honestly usually feel like eating cake but these muffins are still absolutely delicious and wholesome.

These are great for breakfast, perfect for school snack or lunchboxes, they are even good for dessert. They also aren’t overly hard to make with ingredients you should hopefully already have around the house!

Ingredients

• Coconut Oil – Or other neutral flavored oil like canola or vegetable oil. You could even use melted unsalted butter if you wished.
• Whole-Wheat Flour – This recipe is intended for whole wheat, I personally recommend using King Arthur Flour.
• Granulated Sugar – I try not to use too much sugar but it does need some for it to taste good. If you want you can use a different sweetener, I would recommend maple syrup.
• Baking Powder – This is for the muffins to have some lift to them.
• Kosher Salt – I like to use kosher salt when cooking and baking, if you are using table salt instead use half of the amount. You can also use sea salt for a 1:1 ratio to the kosher salt.
• Bananas – Really ripe, the more ripe and black the better. I often like to use the ones that were in the freezer that have been thawed back out and are black, those work the best. Otherwise make sure the bananas are brown and really soft.
• Eggs – Eggs are used for the muffin structure, if you have time room temperature eggs will work best.
• Vanilla Extract – For flavoring the muffins.

Instructions

Preheat your oven to 350º F. Line a muffin pan with liners. I love to use silicone muffin liners, I bought two packs of the silicone liners 8 years ago and they are still going strong, and I use them on a weekly basis so I highly recommend getting some!

Reusable Silicone Muffin Liners, Pack of 12

Buy Now →

In a medium bowl whisk together the flour, the baking powder, and the salt. 

In a large mixing bowl add the bananas. With the back of a fork mash the bananas really well.

Add the eggs, oil, sugar, and vanilla extract to the bowl with the mashed bananas. Whisk everything together well. 

Using a rubber spatula fold the dry ingredients into the bowl with the wet ingredients until just combined. 

Use a spoon to fill the batter about 2/3 way full into each of the muffin cavities. 

Optional: Lightly dust the tops of the muffins with a little extra granulated sugar to give the tops a nice glaze. 

Transfer the muffin pan to the middle rack of the oven. Bake for 20 to 22 minutes until a toothpick is inserted into the center of a muffin and it comes out clean.

Let the muffins cool slightly before removing them from the pan. Store in an airtight container at room temperature for up to 3 days. 

And make sure you are following me on TikTok, Instagram, and Pinterest, for all the latest recipes!