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Delicious healthy banana muffins on a white plate topped with walnuts and showcasing a soft, moist texture

The Ultimate Healthy Banana Muffins Recipe

These healthy banana muffins are naturally sweetened, packed with wholesome ingredients like overripe bananas and whole wheat flour, and perfect for a quick, guilt-free snack or breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

  • 3 VERY overripe bananas, mashed (about 1 ⅓ cup mashed banana, make sure they are almost all the way brown)
  • ⅓ cup honey or pure maple syrup (111g)
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup extra-virgin olive oil (50g)
  • ¼ cup milk of choice (60g)
  • 1 ¾ cup whole wheat pastry flour or white whole wheat flour (198g)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ cup chopped walnuts, plus ¼ cup (28g) chopped walnuts for sprinkling on top of muffins (56g)

Instructions
 

  • Preheat your oven to 350 degrees F. Line a muffin pan with liners and lightly spray the inside of the liners with non-stick spray to prevent sticking.
  • In a large mixing bowl, combine the mashed bananas, honey (or maple syrup), egg, vanilla, olive oil, and milk. Whisk until the mixture is smooth and well-combined.
  • Gently add in the whole wheat flour, baking soda, cinnamon, and kosher salt. Using a wooden spoon, mix just until the dry ingredients are incorporated—be careful not to overmix, as this can make the muffins dense.
  • Fold in ½ cup of chopped walnuts using a spatula or spoon.
  • Using a scoop or spoon, divide the batter evenly among the 12 muffin liners, filling each about three-quarters full. Sprinkle the remaining chopped walnuts on top for added crunch and presentation.
  • Place the muffin pan on the center rack of your oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
  • Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to finish cooling. Enjoy warm, or store them for later!

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or in the fridge for 5-7 days. They can also be frozen for up to 3 months.