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.
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.