These Healthy Banana Muffins are soft, fluffy, and naturally sweetened with ripe bananas and a touch of maple syrup. Made with whole wheat flour, nonfat Greek yogurt, and heart-healthy walnuts, they’re the perfect grab-and-go breakfast or wholesome snack. Best of all, they come together in just one bowl—easy cleanup, big flavor!

Healthy Banana Muffins

Why You’ll Love This Recipe

Made in one bowl for minimal cleanup
Naturally sweetened with maple syrup and ripe bananas
Uses whole wheat flour for added fiber and nutrition
No refined sugar—just brown sugar and maple syrup
Greek yogurt adds moisture without extra fat
Super moist and fluffy texture
Kid-friendly and freezer-friendly
Customizable with add-ins like chocolate chips or berries
No mixer required—just a whisk and spoon
Perfect for meal prep—great for breakfast or snacks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large overripe bananas (about 1½ cups mashed)
1 large egg
⅓ cup nonfat plain Greek yogurt
2 tablespoons canola oil (or melted and cooled coconut oil)
⅓ cup light brown sugar
¼ cup maple syrup
1 teaspoon pure vanilla extract
1 teaspoon baking soda
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
1½ cups white whole wheat flour
1 cup walnut halves, toasted and coarsely chopped

Directions

Preheat the oven to 350°F. Place a rack in the upper third of the oven. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray.
In a large bowl, mash the bananas until mostly smooth.
Whisk in the egg, then stir in the Greek yogurt and oil until fully combined.
Add the brown sugar, maple syrup, and vanilla extract, and whisk again.
Sprinkle the baking soda, salt, and cinnamon over the top of the wet mixture. Stir until evenly mixed.
Gently fold in the white whole wheat flour, mixing just until combined. Do not overmix.
Fold in the chopped toasted walnuts.
Divide the batter evenly among the 12 muffin cups, filling each nearly to the top.
Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Nut-free: Omit walnuts or replace with sunflower seeds or pumpkin seeds.
Add chocolate chips: Fold in ½ cup dark chocolate chips for a treat.
Make it dairy-free: Use a dairy-free yogurt alternative.
Berry boost: Add ½ cup blueberries or chopped strawberries.
Mini muffins: Use a mini muffin tin and reduce bake time to 10–12 minutes.
Extra spice: Add nutmeg or cardamom for added warmth.
Sweeter muffins: Increase maple syrup to ⅓ cup if desired.

Storage/Reheating

Storage: Store at room temperature in a paper towel-lined airtight container for up to 4 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge or reheat in the microwave.
Reheating: Warm in the microwave for 10–15 seconds for a just-baked feel.

FAQs

Can I use all-purpose flour instead of whole wheat?

Yes, you can substitute all-purpose flour 1:1, though the texture will be slightly lighter and less hearty.

How ripe should the bananas be?

The riper the better—look for bananas with brown spots. They add more moisture and sweetness.

Can I make this recipe gluten-free?

Yes, use a gluten-free 1:1 baking flour blend in place of the whole wheat flour.

What’s the best way to mash bananas?

Use a fork or potato masher in a large bowl. Mash until mostly smooth with a few small chunks.

Can I use honey instead of maple syrup?

Yes, honey works well as a substitute for maple syrup in equal amounts.

Do I need to toast the walnuts?

Toasting enhances the flavor and adds crunch, but it’s optional.

How can I make these muffins more filling?

Add a scoop of protein powder or some ground flaxseed for extra nutrition.

Are these muffins freezer-friendly?

Absolutely. Freeze in a single layer, then transfer to a freezer bag for longer storage.

Can I double this recipe?

Yes! Double all ingredients and bake in two muffin tins or in batches.

How do I keep the muffins moist?

Don’t overbake and be sure to store them in an airtight container lined with a paper towel.

Conclusion

These Healthy Banana Muffins are the perfect blend of convenience, nutrition, and comforting flavor. Moist, fluffy, and naturally sweet, they’re a satisfying way to use up overripe bananas and start your day on a wholesome note. Whether you enjoy them fresh from the oven or straight from the freezer, they’re a go-to muffin recipe you’ll make again and again.