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Home » Recipes » Breakfast » Breads + Muffins » Healthy Banana Bread Muffins

Mar 27, 2020(updated July 6, 2022)

Healthy Banana Bread Muffins

4.21 from 93 votes
By Dani Spies
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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.

banana muffins

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.

banana muffins in pan

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.

  1. Pre-heat my oven to 325 Fahrenheit and line a 12-cup muffin tray with some muffin liners.
  2. Mash bananas in a large bowl until broken down but still chunky.
  3. 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.
  4. Divide batter evenly into all 12 muffin cups and top each muffin with a walnut half.
  5. Bake for 20-25 minutes or until fragrant and set through.
  6. 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.

all ingredients on metal pan

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.

muffins on white plate

More Delicious Banana Recipes You May Enjoy:
  • Banana Oatmeal Pancakes
  • Banana Oatmeal Muffins
  • 3-Ingredient Banana Cookies
  • Baked Banana Oatmeal

banana walnut muffin

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 on wood board
Print Recipe
4.21 from 93 votes

Banana Bread Muffins

These banana bread muffins have the best banana flavor and are so easy to make. All you need is one bowl, a muffin pan and 30 minutes!
Course: breads + muffins, BREAKFAST
Cuisine: American
Author: Dani Spies
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 muffins
Calories: 147kcal

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
US Customary - Metric

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.
    mashed bananas
  • Add in white whole wheat flour, coconut oil, coconut sugar, eggs, vanilla, cinnamon, baking soda, and salt.
    all ingredients in bowl
  • Mix everything until well combined, then add in walnuts.
    banana bread batter with walnuts
  • Divide the batter evenly into all 12 muffin cups. Top each muffin with an extra walnut half (totally optional, but super fun!).
    banana bread batter in muffin pan
  • Pop in the oven for 20-25 minutes, or until fragrant, golden brown, and set through.
    fresh baked banana muffins
  • 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.

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Breads + Muffins, Dairy Free, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

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    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Julie says

    March 27, 2020 at 4:29 pm

    5 stars
    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!

    Reply
    • Dani says

      April 3, 2020 at 5:36 pm

      I love how you made them your own. So glad you enjoyed them! Thanks for sharing 🙂

      Reply
  2. SweetSavoryMe says

    March 27, 2020 at 4:35 pm

    5 stars
    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

    Reply
  3. Gluten free says

    March 27, 2020 at 5:05 pm

    Can coconut flour or seasume flour be used ?

    Reply
    • Dani says

      April 3, 2020 at 5:34 pm

      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 🙂

      Reply
  4. Sabrina says

    March 28, 2020 at 12:49 pm

    5 stars
    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!

    Reply
  5. Nancy says

    March 28, 2020 at 2:20 pm

    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!!!

    Reply
    • Dani says

      April 3, 2020 at 5:25 pm

      So happy to hear that, Nancy! I’m glad you enjoy them 🙂

      Reply
  6. Sarah says

    March 28, 2020 at 2:23 pm

    5 stars
    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 🙂

    Reply
    • Dani says

      March 31, 2020 at 1:28 pm

      It’s my pleasure! So glad you enjoyed it Sarah.

      Reply
  7. Sunny says

    March 29, 2020 at 4:31 pm

    5 stars
    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

    Reply
    • Dani says

      March 31, 2020 at 1:28 pm

      I am pretty sure that would be a 1-to-1 swap, Sunny!

      Reply
  8. Sara says

    March 29, 2020 at 11:19 pm

    5 stars
    This recipe looks delicious!!! Can I use almond flour to make it gluten free? Thank u!!!!

    Reply
    • Dani says

      March 31, 2020 at 1:27 pm

      Unfortunately, it would not be an even swap! You would have to experiment a bit to find the right balance.

      Reply
  9. Val says

    April 1, 2020 at 8:29 pm

    5 stars
    These muffins taste amazing. I used almond flour instead and came out great.

    Reply
    • Dani says

      April 2, 2020 at 11:14 am

      That’s good to know! Thanks for sharing val!

      Reply
  10. Suzanne Parker says

    April 3, 2020 at 3:13 pm

    5 stars
    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

    Reply
    • Dani says

      April 3, 2020 at 4:50 pm

      You’re so welcome, Suzanne! Thank you for taking the time to share. Your comment truly made my day 🙂

      Reply
  11. Sarah says

    April 6, 2020 at 9:44 am

    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 🙂

    Reply
    • Dani says

      April 6, 2020 at 12:49 pm

      Definitely!

      Reply
  12. Michelle says

    April 6, 2020 at 3:18 pm

    Love your recipes. Can you use applesauce instead of Coconut oil?

    Reply
    • Dani says

      June 13, 2020 at 12:43 pm

      Good Q! I’m not sure BUT my guess is yes!

      Reply
  13. Carol says

    April 6, 2020 at 8:38 pm

    These were AWESOME! My husband loved them as well. I didn’t have Coconut sugar so I used brown sugar, think I’ll cut that back to 1/2 cup next time I make them….yes, there will be another batch made soon!!

    Thank you for a great, simple recipe!

    Reply
  14. Kay says

    April 7, 2020 at 11:06 am

    Absolutely delicious. So easy to make. I did add unsweetened coconut. Good tip. Perfectly moist. I was pleasantly surprised.

    Reply
  15. Heidi says

    April 7, 2020 at 9:25 pm

    Hi Dani! Is it possible to sub the coconut oil out for something else if you don’t have any on hand? Perhaps butter I wonder?

    Thank you so much!

    Reply
    • Dani says

      June 13, 2020 at 12:45 pm

      Butter would work just fine!

      Reply
  16. Dr Gina Cuyler says

    April 10, 2020 at 2:50 pm

    5 stars
    I made this recipe as instructed except I used organic cane sugar and organic whole wheat flour. These are the best muffins I have ever had! The banana chunks add a little extra flavor and the recipe is super quick and easy to make. I highly recommend this recipe. Thanks so much!

    Reply
    • Dani says

      June 13, 2020 at 12:36 pm

      Yay! We love them too! So easy and so good 🙂

      Reply
  17. Linda M Sullivan says

    April 16, 2020 at 4:41 pm

    Hi Dani
    Is there a sub for the coconut oil for this recipe?
    I made this twice this week and they want more…..but I am out of coconut oil.

    Thanks

    Reply
    • Dani says

      June 13, 2020 at 12:45 pm

      Any fat could work! Butter would be delish!

      Reply
  18. Alex says

    April 23, 2020 at 10:47 am

    Hi Dani!

    I’m looking forward to try these muffins but I have 2 questions:
    What w.w.w.flour do you like to use? The only brand that I see is King Arthur and the packaging is 5 pounds! yikes!
    and my most important question: Can I try these recipe as a banana bread? Not muffins! These measures will work on a loaf pan?
    THANK YOUUUUU!!!!
    Love your videos by the way!

    Reply
    • Dani says

      June 13, 2020 at 12:43 pm

      I use the King Arthur for this flour BUT you can sub regular whole wheat or white flour (or a combo!) as well. And yes, a loaf pan should work just fine 🙂

      Reply
  19. Kayla Knight says

    May 11, 2020 at 8:14 pm

    5 stars
    They were incredible and definitely kid approved. We had them for dessert!

    Reply
    • Dani says

      June 13, 2020 at 12:36 pm

      SO glad to hear that! Thanks for taking the time to review them,

      Reply
  20. Jessica says

    May 13, 2020 at 3:01 pm

    5 stars
    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.

    Reply
    • Dani says

      May 13, 2020 at 9:21 pm

      That’s great to hear. So glad you are enjoying the recipes.

      Reply
  21. Moux says

    May 19, 2020 at 2:40 pm

    5 stars
    This recipe is so good- especially with the walnuts, they were amazing. I will DEFINITELY make these again. Thank you so much!

    Reply
    • Dani says

      May 20, 2020 at 9:22 am

      Yay!! So glad you enjoyed them.

      Reply
  22. Dave De George says

    June 15, 2020 at 8:35 pm

    Can you substitute the eggs with flaxseed or chia seed egg?

    Reply
    • Dani says

      December 19, 2020 at 8:39 am

      I haven’t tried it but I think it should work!

      Reply
  23. Giovanna de Beij says

    June 21, 2020 at 10:02 am

    5 stars
    The most perfect recepie!

    Reply
  24. Lisa says

    July 8, 2020 at 9:59 pm

    5 stars
    These are delicious!! I substituted Splenda instead of the coconut sugar because that’s what I had on hand. Will definitely make again.

    Reply
    • Dani says

      December 19, 2020 at 8:40 am

      Yay! so glad you enjoyed it Lisa.

      Reply
  25. Lynda Adler says

    July 14, 2020 at 9:34 am

    can I use almond flour with the banana muffins. I have just recently discovered this Clean and Delicious website. So far I have made the 3 recipes I have seen….and loved them!

    Reply
    • Dani says

      December 19, 2020 at 8:40 am

      I bet it could work bu tI can’t say for sure since I haven’t tried. Would love to hear how it goes if you give this a try.

      Reply
  26. Emily says

    July 23, 2020 at 12:58 pm

    DANI! These are fantastic!! I used 3 smallish bananas and 1/2 cup of sucanat sugar and they are divine! Perfect texture and taste. Thank you SO much for sharing!

    Reply
  27. Chris says

    August 6, 2020 at 1:47 pm

    Hi dani
    Could i use flax egg instead of dairy egg? If so, what would be quantity? Thanks

    Reply
  28. Alexandria says

    August 19, 2020 at 7:18 pm

    5 stars
    Made this recipe today….sooooo delicious per usual…Your recipes have saved me. Thank you!!!

    Reply
    • Dani says

      December 19, 2020 at 8:39 am

      Love that! So glad you enjoyed this one.

      Reply
  29. Anika says

    September 25, 2020 at 11:44 pm

    5 stars
    One of the best banana bread recipe I have ever made!

    Reply
    • Dani says

      December 19, 2020 at 8:39 am

      YAY! So glad to hear that.

      Reply
  30. Marzia says

    October 16, 2020 at 8:25 pm

    5 stars
    I made these twice already. There are delicious and so simple to make.

    Reply
    • Dani says

      December 19, 2020 at 8:39 am

      So glad you are enjoying the recipe! It’s a favorite in our house 🙂

      Reply
  31. Donna J says

    March 21, 2021 at 11:53 pm

    5 stars
    Love these muffins!!!! I substituted Almond flour instead of Wheat flour, and used maple sugar instead of coconut sugar as well as combined chopped pecan and chopped walnuts and stirred into batter. These are amazing muffins with over the top flavor. Simply THE BEST!

    Reply
  32. April says

    August 7, 2021 at 1:48 pm

    5 stars
    Wow these couldn’t be any easier to make and they’re delicious! I added chocolate chunks to mine along with the walnuts and didn’t have white whole wheat flour so I used 1/2 cup white and 1/2 cup whole wheat flour. Thanks for a great recipe!

    Reply
  33. Linda says

    September 5, 2021 at 7:24 pm

    can Kodiak Cakes flour mix be used in this recipe?

    Reply
  34. Shawna says

    September 23, 2021 at 4:13 pm

    5 stars
    What can I use as a substitute for coconut oil? I don’t have any on hand now and I really want to make them tonight!

    Reply
    • Dani says

      September 24, 2021 at 9:40 pm

      You could use butter!

      Reply
  35. Deborah Kelleher says

    October 30, 2021 at 9:44 pm

    I Love these muffins. I always use GF almond flour, tastes great. They are a hit with my 18 month old grandson. He loves when Grandma brings muffins!! Thank you Dani for your recipes, perfect combo of easy and tasty.

    Reply
  36. Nadia Ashkenazy-Jones says

    June 19, 2022 at 6:48 am

    Absolutely delicious, wonderful texture and flavour. Thank you so much. Super easy to make too, and by the way I just love your videos and recipes; there’s hardly anything you post that I don’t want to try out 🙂 You are a gem. Nadia x

    Reply
    • Dani Spies says

      June 23, 2022 at 2:39 pm

      Awe, thank you, Nadia! I’m so glad you are enjoying the recipes.

      Reply
  37. KIM says

    January 20, 2023 at 10:56 pm

    5 stars
    These are baking right now. I was a bit nervous because I only had 1 banana and decided to grate two carrots to make up for the difference. I also used 1/2 cup of an all purpose flour/wheat flour mix and 3/4 cup of almond flour. They look beautiful, they rose perfectly and domed. I also added some chocolate chips, wanted to spoil my kiddos!

    Reply
    • Dani Spies says

      January 22, 2023 at 2:35 pm

      That sounds delicious, Kim! I hope you all enjoyed them.

      Reply

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