Fluffy Maple-Sweetened Banana Muffins

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These whole wheat, maple-sweetened banana muffins are simply the best! So fluffy and moist, I bet no one will ever guess they’re wholesome muffins. They’re wonderfully easy to make, too.

Updated byKathryne Tayloron August 30, 2024

Meet the banana muffins of my dreams. They’re fluffy, whole grain, naturally sweetened, and totally delicious. They’re also about as wholesome as a muffin can possibly be. The recipe calls for basic ingredients, and you can mix everything together in a single bowl. Too good to be true? Nope.

These muffins evolved from my super popular banana bread and pumpkin muffin recipes. If you love them, you certainly won’t want to miss the blueberry muffins in my cookbook.

Muffins aside, can I tell you what else is thrilling? I got a new camera! Can you tell? Bueller? Bueller? Well, that’s okay. I can, and I’m over the moon about it. I bought my old camera during my last year of college, and it was the best investment I ever made. Eight years and 88,000 (that’s eighty-eight thousand) photographs later, it was finally time to upgrade.

My new camera and I are still getting acquainted. I haven’t found the perfect settings or figured out all the fancy-pants features just yet (anyone want video?). We’ll get there. Photographing these banana muffins was a true learning experience. A very tasty learning experience.

The Very Best Banana Muffins

Here are a few reasons to fall for this banana muffin recipe (which happens to be more nutritionally redeeming than most):

Please let me know how your muffins turn out in the comments! I love hearing from you, and I hope these banana muffins become your new favorite.

Craving more wholesome banana treats? Don’t miss my banana oat pancakes, vegan banana scones, healthy banana bread, and banana cake with cream cheese frosting.

Watch How to Make Fluffy Banana Muffins

Fluffy Maple-Sweetened Banana Muffins

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These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one will guess they’re wholesome muffins. They’re wonderfully easy to make, too, with basic ingredients and just one mixing bowl! Feel free to fold in mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 12 muffins.

Ingredients

Instructions

Notes

Recipe adapted from my healthy pumpkin muffins.

*Oil options: I adore coconut oil here. I used unrefined coconut oil and can barely detect it in the finished muffin. Olive oil might lend a faint herbal note, if that’s your thing (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I suggest reaching for cold-pressed sunflower oil or grapeseed oil when you can.

**Change it up: You can really go wild with add-ins here. Fold in up to ¾ cup chocolate chips, chopped dried cranberries or crystallized ginger, and/or chopped nuts like pecans or walnuts. With add-ins, your muffins might need the full 25 minutes in the oven. Another idea? Drizzle your muffins with the maple glaze from my pumpkin scones recipe to make them extra decadent.

Serving suggestions: These muffins are lovely on their own, with a pat of butter, or slathered with almond butter. They’d also be fantastic with homemade pecan butter or coconut butter.

Make it egg free: Substitute flax eggs for the regular eggs.

Make it vegan: Substitute flax eggs for the regular eggs, use dairy-free milk like almond milk, and use maple syrup instead of honey.

Make it gluten free: Bob’s Red Mill gluten-free all-purpose blend works beautifully in place of the whole wheat flour.

Make it nut free: Use a nut-free milk.

Make it oat free: Simply omit the oats.

Make it lower in fat: I’d argue these muffins contain a healthy amount of fat, but you can swap the oil for applesauce if you’re following a low-fat diet.

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