Healthy Banana Muffins

healthy banana muffins on cooling rack with paper

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5 from 4 reviews

These healthy banana muffins are made with whole wheat flour, sweetened with maple syrup, dairy free and gluten-free friendly using a 1-to-1 gluten-free baking  flour. Moist, flavorful, full of banana flavor – everything you want and love in a banana muffin!


Units Scale

Dry Ingredients

  • 1 & 2/3 cups whole wheat pastry flour* (see notes)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1.5 teaspoons cinnamon (can omit if you want to add chocolate chips)

Wet Ingredients

  • 1 & 1/4 cups well-mashed extra-ripe banana (about 3 medium bananas)
  • 1/4 cup pure maple syrup
  • 1/4 cup granulated sugar* (can omit)
  • 1/3 cup oil (avocado, melted & cooled coconut, sunflower, etc.)
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 1/4 cup milk of choice


  1. Preheat oven to 425ºF and line muffin pan with paper liners, or spray with oil; set aside.
  2. In a medium bowl whisk together dry ingredients; set aside.
  3. In large bowl combine well-mashed banana with maple syrup. Add eggs and oil, whisking until combined. Gently stir in vanilla and milk then slowly add in flour until just combined – careful not to over-mix or you’ll end up with tough muffins.
  4. Evenly distribute batter into prepared pan, filling about 2/3 way full. Bake muffins for 5 minutes at 425ºF, then drop oven temperature to 350ºF and continue baking 10-15 minutes, or until inserted toothpick in center comes out with no wet batter (some crumb is okay). Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely.
  5. Muffins best enjoyed within 3 days, served warm with your favorite nut butter. Enjoy!


OPTIONAL MIX-INS: Feel free to add 1/3 cup mini chocolate chips, chopped walnuts or pecans, and even more spices like 1/4 tsp ginger and nutmeg, additional cinnamon.

FLOUR: Whole wheat pastry flour will yield the softest texture, but you can also sub half whole wheat, half all-purpose with similar results. If using whole wheat white flour or using Bob’s 1:1 gluten-free baking flour, I would use two tablespoons LESS. If looking for a grain-free alternative, see my simple paleo banana muffins or paleo banana bread.

SUGAR: Taste-testers preferred with with additional granulated sugar. But if you don’t have a big sweet tooth, you can omit. If you use extra spotty, more black, bananas you may not need the granulated sugar. Maple syrup or honey is needed though – changing that will affect the rest of the ratios.

VEGAN / EGG-FREE: To make vegan, use 2 TBSP flaxseed meal mixed with 6 TBSP water, let sit until it gels, about 4 minutes, then incorporate into the wet ingredients as directed.

Store leftover muffins in airtight container at room temperature, or in fridge for a couple of days longer.