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!
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.
Keywords: healthy banana bread, whole wheat banana muffins, how to make banana muffins healthy