If you have been looking for an easy and tasty banana bread muffin recipe, look no further! These healthy banana bread muffins are light, moist and insanely delicious. This is a super flexible recipe (so use what you have on hand) and great way to use up browning bananas.
For those who have been with me for a while, you may recognize this recipe! I am taking my favorite banana bread, tweaking it ever so slightly and turning it into banana bread muffins!
This is arguably, the BEST banana muffin I have ever made. Outside of being insanely easy to make (this is a one bowl dump and stir recipe) these muffins are fluffy, moist and have the best banana flavor. PLUS, you can have lots of sun swapping out the stir-ins, so many options.
How Do You Make Banana Muffins From Scratch?
Homemade banana muffins are super simple to make. Even if you have never baked a thing in your life, I promise you can make these muffins. Here’s what you do.
- Pre-heat my oven to 325 Fahrenheit and line a 12-cup muffin tray with some muffin liners.
- Mash bananas in a large bowl until broken down but still chunky.
- Add in white whole wheat flour, coconut oil, coconut sugar, eggs, vanilla, cinnamon, baking soda and kosher salt in a large bowl. Mix until well combined.
- Divide batter evenly into all 12 muffin cups and top each muffin with a walnut half.
- Bake for 20-25 minutes or until fragrant and set through.
- Cool and enjoy!
How Do You Store Fresh Baked Muffins?
I like to keep these muffins stored in an airtight container in my fridge, they will happily last up to 5 days this way. If you wanted to store them for longer, you can individually wrap them and pop them in the freezer, where they will last for up to 3 months.
Can You Make Muffins Without Liners
You can bake these muffins (or any muffins) without using muffins liners as long as you grease the baking pan first. I like to use coconut oil to grease the pan, but butter would work as well.
Personally, I prefer the liners because it makes for a super easy clean up! But ultimately, either option works.
Tips For Delicious Banana Bread Muffins:
Use Super Ripe Bananas:
I like to use really ripe bananas for this recipe. The kind of bananas that are starting to turn black and you think need to go in the garbage. The riper the banana, the sweeter it is, which makes the muffins extra delicious. Plus they keep the banana bread super moist.
Flour Substitutions:
If you don’t have white whole wheat flour, you can sub in half whole wheat flour and half white flour, this creates a taste and texture that is almost identical. And just a side note, you can also use all whole wheat or all white flour. Ultimately, all of these result in delicious muffins.
Don’t Over mix The Batter:
Mix the ingredients until the are just incorporated and no more. The more you mix the batter, the more gluten will develop, which will make the muffins more rubbery and dense (not what we are looking for). To keep the muffins light and fluffy, stir the batter until just combined.
More Delicious Banana Recipes You May Enjoy:
Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!
Banana Bread Muffins
Ingredients
- 2-3 ripe bananas (12-14 ounces)
- 1 cup white whole wheat flour
- 2 tablespoons coconut oil
- 3/4 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup walnuts, chopped
Instructions
- Preheat oven to 350º Fahrenheit. Line a 12 cup muffin tray with muffin liners or grease the pan.
- Place bananas in large bowl and using the back of a fork, mash the bananas until they are broken down.
- Add in white whole wheat flour, coconut oil, coconut sugar, eggs, vanilla, cinnamon, baking soda, and salt.
- Mix everything until well combined, then add in walnuts.
- Divide the batter evenly into all 12 muffin cups. Top each muffin with an extra walnut half (totally optional, but super fun!).
- Pop in the oven for 20-25 minutes, or until fragrant, golden brown, and set through.
- Cool and enjoy!
Notes
- Whole wheat flour and white flour would also work for this recipe, so use what you have.
- I like using coconut sugar for this recipe but it can be replaced with turbinado sugar or sucanat (or really any granulated sugar you have on hand).
- Don't like walnuts? Try adding in pecans, chocolate chips, shredded coconut, or raisins.
Julie says
Thank you Dani for this recipe . Yummy! Yummy!
I made some changes since I did it have all the ingredients on hand.
I used 4 oz of banana and 6 oz of unsweetened apple sauce. I used 1 cup of all purpose gluten free flour and sprinkled some almond flour also. Coconut sugar (half of what you called for-I actually did not measure that one, oops). I wanted to add a chocolate chip on top and forgot about it before putting the muffins in the oven, so I pushed them in the muffins when they came out of the oven .
Have a great day!
Dani says
I love how you made them your own. So glad you enjoyed them! Thanks for sharing 🙂
SweetSavoryMe says
I gave 5 stars because I have a really good feeling about this lovely recipe! Dani, I know you mention you can switch out different flour (and you’re now getting pelted with “what about this flour or that flour”), but is All Purpose Flour a deal breaker? I have oat, I have almond, I have spelt, or All Purpose Wheat Flour. Is your whole wheat flour All Purpose too?
Your recipes are soooo appreciated- and you are as well! Thanks
Gluten free says
Can coconut flour or seasume flour be used ?
Dani says
It might work, but I’m not sure what the proportions would be because I have not actually tried it myself. But please let me know if you do experiment and give it a try 🙂
Sabrina says
I made these muffins yesterday and they are delicious! I used all-purpose flour as that’s what I had at home and cut the sugar to only a 1/4 cup as the bananas were super ripe. I will definitely make these again!
Nancy says
I have made other muffin recipes from Dani and have loved all of them. When I read the recipe and saw Dani was using more coconut sugar than I am used to in other recipes, I was intriged! I made these muffins today and they were not overly sweet but actually perfect in flavor. I ate three of them in one day! (Hey, they are SMALL). Because I am on more strict sugar intake, I may cut back on the portion next time but you are still guaranteed a very healthy and tasty treat. You can’t go wrong with Dani’s recipes. I could not select a rating but its 5 stars!!!
Dani says
So happy to hear that, Nancy! I’m glad you enjoy them 🙂
Sarah says
Made this yesterday just as written and the entire family loved it! So yummy to eat warm with a touch of almond butter. Thanks for another great recipe 🙂
Dani says
It’s my pleasure! So glad you enjoyed it Sarah.
Sunny says
Hi Dani,
I LOVE all your recipes and I was just about to make banana bread muffins. Would I be able to substitute King Arthur gluten free flour for this, and if so, do I need to make any special modifications to the recipe?
Thank you,
Sunny
Dani says
I am pretty sure that would be a 1-to-1 swap, Sunny!
Sara says
This recipe looks delicious!!! Can I use almond flour to make it gluten free? Thank u!!!!
Dani says
Unfortunately, it would not be an even swap! You would have to experiment a bit to find the right balance.
Val says
These muffins taste amazing. I used almond flour instead and came out great.
Dani says
That’s good to know! Thanks for sharing val!
Suzanne Parker says
Hi Dani!
I’m a stay-at-home, homeschool mom to six amazing treasures, who are also the sweetest and most adoring food critics! 😉
I made your banana muffins today and the comments from my kiddos was “Wow!”, “Mom, these are amazing!”, and “Please make these again!” Definitely a big success!!
Thank you for all your awesome, delicious, easy to follow recipes, and for giving me courage to feed my family in a nourishing, healthy, delicious way!!
Blessings,
Suzanne Parker
Dani says
You’re so welcome, Suzanne! Thank you for taking the time to share. Your comment truly made my day 🙂
Sarah says
Hey Dani! Craving for these muffins so gonna make a batch soon. I wonder if this recipe can be halved? Would the results be same? Thanks 🙂
Dani says
Definitely!
Jessica says
Yum! I just made this this morning. I’ve tried four of your baked good recipes now and have loved all of them! You need to have your own show on Food Network or something.
Dani says
That’s great to hear. So glad you are enjoying the recipes.
Moux says
This recipe is so good- especially with the walnuts, they were amazing. I will DEFINITELY make these again. Thank you so much!
Dani says
Yay!! So glad you enjoyed them.