These healthy whole wheat banana muffins are so easy to make with basic ingredients and the result is super fluffy and flavorful. They are packed with fiber from whole wheat flour, so they will keep you satisfied throughout the day. Even though they’re made with whole wheat flour and less butter, they are still super moist and tender!
Sometimes I get a craving for banana bread, but don’t feel like creaming butter. These muffins are the perfect easy alternative! These are also great if you want a lighter option compared to banana bread! I love reheating one of these muffins for a quick and delicious breakfast.
Why I love these healthy whole wheat banana muffins:
- Flavor: These muffins are packed with delicious banana flavor thanks to 1 1/2 cups of mashed ripe bananas. Also, the banana pairs so well with the walnuts and cinnamon. These have the best flavor, just like traditional banana bread!
- Texture: Despite using less butter and sugar than most muffins, these healthier banana muffins are still super moist and fluffy. Ingredients like mashed bananas and unsweetened applesauce add so much moisture to these muffins, which keeps them soft and tender. I also love adding some chopped walnuts for an extra crunch!
- Nutritious: These muffins are made with whole wheat flour, unsweetened applesauce, bananas, and nuts for a filling and nutritious breakfast or snack. They are full of wholesome ingredients that will keep you energized! The whole grains and reduced sugar also prevent a huge blood sugar spike compared to traditional muffins.
- Easy to make: Last but certainly not least, these muffins are so easy to make! Unlike banana bread which requires creaming, these muffins don’t need any fancy tools like electric mixers. They are made in just two bowls and basic ingredients! The batter comes together in less than 15 minutes, and the muffins only need to bake for around 16 minutes. That means you can make these muffins from start to finish in approximately half an hour!
What bananas should I use for baking?
Overripe bananas are the best for baking, since they have the sweetest flavor, almost like caramel! Some of my best results have come from bananas that were completely brown. However, if the bananas are giving off a weird smell or leaking fluid, then it’s probably safer to toss them. If you’re in a rush and only have underripe bananas, you can bake them in the oven to make them sweeter. Place the bananas in a baking dish to catch any drippings and bake at 300ºF for around 20 minutes. Or if you have a couple of days, storing bananas next to apples will help them ripen faster.
Key ingredients for these healthy whole wheat banana muffins:
Dry ingredients
- Whole wheat flour – This recipe uses whole wheat flour because it adds a delicious rich and nutty flavor, as well as extra nutrition. If you don’t have whole wheat flour, you can substitute all purpose flour. However, I love the flavor from the whole wheat grain and the additional vitamins and nutrients.
- All purpose flour – This recipe also calls for all purpose flour, which keeps these muffins extra fluffy and tender. If you like baking with almond flour, feel free to substitute it for the all purpose flour.
- Baking soda and baking powder – Baking soda and baking powder serve as leaveners in this recipe. They help these muffins rise and become fluffy in the oven! If you are having trouble with flat or dense muffins, double check that your baking soda and baking powder aren’t expired.
Wet ingredients
- Bananas – These muffins are made with 3 large bananas. For the best results, use over ripe bananas with many brown spots. If you want to make these muffins but your bananas aren’t ready, you can put the bananas on a parchment lined baking sheet and bake at 300º F for 20 minutes. If you have a few days, storing bananas with apples will help them ripen faster.
- Sugar – Sugar adds sweetness and moisture to these muffins. This recipe only calls for 1/4 cup of granulated sugar, which is perfect for a lightly sweetened muffin. For a more traditional bakery-style muffin, increase the sugar to 1/2 cup. Some sugar is also sprinkled on top of the muffins before baking for a delicious crisp top, but this is completely optional!
- Unsweetened applesauce – This recipe uses unsweetened applesauce to keep the muffins extra moist. If you don’t have applesauce, you can substitute any fruit puree like pumpkin or pear, or substitute whole milk yogurt.
- Nuts, chocolate chips, and raisins – These add ins are completely optional but I love adding some nuts and/or raisins for extra texture and flavor. My favorite nuts to use in these healthy banana muffins are walnuts and pecans, but you could also try macadamia nuts, peanuts, or whatever you prefer! Additionally, I recommend soaking the raisins in warm water for at least 30 minutes, which helps them plump up and become super juicy.
Ingredient substitutions and variations for these healthy whole wheat banana muffins:
- Flour: Feel free to substitute all purpose flour for the whole wheat flour. This will result in a fluffier muffin, but the flavor won’t be as complex and there will be less fiber. Or, replace the all purpose flour with whole wheat flour for a super nutritious muffin (but it might be slightly denser). Play with the ratio of whole wheat flour to all purpose flour until you find one that you like! You could also substitute 1/2 cup whole wheat flour for almond flour, if you prefer.
- Cinnamon: If you love spice, try increasing the amount of ground cinnamon to 1 1/2 teaspoons.
- Sugar: This recipe only calls for 1/4 cup of granulated sugar, which is perfect for a lightly sweetened muffin. For a more traditional bakery-style muffin, increase the sugar to 1/2 cup.
- Unsweetened applesauce: If you don’t have applesauce, you can substitute any pureed fruit, like pear or even pumpkin. Or, you could substitute full fat yogurt.
- Walnuts: Feel free to substitute whatever type of nut you like, or leave them out completely! Some that I want to try include peanuts, pecans, and macadamia nuts! You could also add chocolate chips and raisins, or any dried fruit.
- Shredded coconut: I think that coconut pairs so well with both banana and chocolate, so I love adding 1/2 cup of shredded coconut to these muffins. This is completely optional but highly recommended!
- Streusel topping or vanilla icing: For a more decadent muffin, consider adding streusel on top or a drizzle of vanilla glaze.
Tips for making these healthy whole wheat banana muffins:
- Use fresh spices and overripe bananas for the most flavorful muffins.
- If you are having trouble with flat or dense muffins, check to make sure that you’re baking soda and baking powder aren’t expired!
- Room temperature ingredients: Using room temperature ingredients helps ensure easy mixing and the best rise in the oven. This is especially important when using melted butter, as cold ingredients can cause the butter to seize and separate.
- Don’t over mix the batter! Especially since the whole wheat flour has a higher protein content, it’s important not to over work this muffin batter. I like to fold my wet and dry ingredients together with a spatula. Don’t worry if there are small lumps in the batter, just make sure that there are no dry pockets of flour!
- Baking: These healthy banana muffins are made using the high-low baking technique. They are initially baked at 425ºF for a quick initial blast of heat. This helps them rise super tall. Then the temperature is turned down to 350ºF to finish cooking the inside of the muffins without burning the top. When you turn down the heat, do not open the oven door/remove the muffins from the oven!
- Storage and reheating: If you happen to have extra muffins, they store super well in the fridge! You can leave them in a covered container in the fridge for up to one week. To reheat, I like to microwave the muffin for around 20-30 seconds or bake at 350ºF for around 5 minutes. These are perfect for a quick breakfast!
If you liked these healthy banana muffins, you might also like:
- Healthier banana cinnamon coffee cake
- Healthy morning glory muffins
- Healthier blueberry oat muffins
- Healthy apple muffins
- Healthy carrot cake muffins
- Banana bread cinnamon rolls
Healthy Whole Wheat Banana Muffins
Quick and easy banana muffins made with whole wheat flour for a filling snack or breakfast. These muffins are also made with less butter and sugar, but they are still super fluffy and moist!
Servings: 12 muffins
Ingredients
- 1 cup whole wheat flour or substitute all purpose flour
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 4 tablespoon unsalted butter melted
- 1 1/2 cups mashed bananas about 3 large bananas
- 1/4 cup granulated sugar increase to 1/2 cup for sweeter bakery-style muffins
- 1 egg room temperature
- 1/2 cup + 2 tablespoons unsweetened applesauce or substitute whole milk yogurt
- 1 teaspoon vanilla extract
- 1 cup chopped nuts or chocolate chips optional
- 1/2 cup raisins optional
Instructions
- Preheat oven to 425º F. Line 12-cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together whole wheat flour, all purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a medium bowl, whisk the melted butter, mashed bananas, and granulated sugar. Then whisk in the egg until well combined. Add the applesauce and vanilla extract and whisk until everything is incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the nuts and raisins, if using. Divide the batter evenly into the lined muffin cups. Bake at 425º F for 5 minutes and then turn the temperature down to 350º F. Continue baking for another 14-18 minutes, or until an inserted toothpick comes out clean.
- Once done baking, let muffins rest in the pan briefly before transferring to a wire rack to finish cooling. Enjoy warm!
Notes
Be careful not to over mix the batter, especially since whole wheat flour has a high protein content. It is okay if there are some lumps in the batter, just make sure there are no dry pockets of flour!
Nutrition information (per muffin): 130 calories, 22 grams carbs, 8 grams sugar, 2 grams fiber, 2 grams protein
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