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 a great way to use up browning bananas.

I just love all things banana! Whether it’s banana oatmeal cookies, banana pancakes, or banana baked oats – I can’t get enough. So… I decided to transform my favorite banana bread into banana bread muffins (exciting, I know!).
This is arguably the BEST banana muffin I have ever made. In addition to 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 fun swapping out the stir-ins—there are 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.
Comments
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!
Alex says
Can I ask if you used a straight 1:1 swap for the almond flour please Val? TIA x
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!
Michelle says
Love your recipes. Can you use applesauce instead of Coconut oil?
Dani says
Good Q! I’m not sure BUT my guess is yes!
Carol says
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!
Kay says
Absolutely delicious. So easy to make. I did add unsweetened coconut. Good tip. Perfectly moist. I was pleasantly surprised.
Heidi says
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!
Dani says
Butter would work just fine!
Dr Gina Cuyler says
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!
Dani says
Yay! We love them too! So easy and so good 🙂
Linda M Sullivan says
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
Dani says
Any fat could work! Butter would be delish!
Alex says
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!
Dani says
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 🙂
Kayla Knight says
They were incredible and definitely kid approved. We had them for dessert!
Dani says
SO glad to hear that! Thanks for taking the time to review them,
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.
Dave De George says
Can you substitute the eggs with flaxseed or chia seed egg?
Dani says
I haven’t tried it but I think it should work!
Giovanna de Beij says
The most perfect recepie!
Lisa says
These are delicious!! I substituted Splenda instead of the coconut sugar because that’s what I had on hand. Will definitely make again.
Dani says
Yay! so glad you enjoyed it Lisa.
Lynda Adler says
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!
Dani says
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.
Emily says
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!
Chris says
Hi dani
Could i use flax egg instead of dairy egg? If so, what would be quantity? Thanks
Alexandria says
Made this recipe today….sooooo delicious per usual…Your recipes have saved me. Thank you!!!
Dani says
Love that! So glad you enjoyed this one.
Anika says
One of the best banana bread recipe I have ever made!
Dani says
YAY! So glad to hear that.
Marzia says
I made these twice already. There are delicious and so simple to make.
Dani says
So glad you are enjoying the recipe! It’s a favorite in our house 🙂
Donna J says
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!
April says
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!
Linda says
can Kodiak Cakes flour mix be used in this recipe?
Shawna says
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!
Dani says
You could use butter!
Deborah Kelleher says
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.
Nadia Ashkenazy-Jones says
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
Dani Spies says
Awe, thank you, Nadia! I’m so glad you are enjoying the recipes.
KIM says
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!
Dani Spies says
That sounds delicious, Kim! I hope you all enjoyed them.
Lynn says
These were delicious and easy!
I’m a cancer survivor and try to avoid sugar. Is there a healthy substitute that will work?
It could be less sweet and still taste good to me.
Thank you!
Dani Spies says
You can sub in a monkfruit sugar alternative which would reduce the sugar in the muffins while still maintaining a sweet flavor.
Doina says
Delicious
Tried many times!
Rosalie says
Hi Dani, I’m planning to make these, just one question. Are you weighing the bananas peeled or unpeeled in your recipes? I love all your stuff. Thanks!