Whole Wheat Banana Muffins

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These wholesome banana muffins are the perfect mix of hearty, fiber-packed flavor with just the right touch of sweetness—great for any time of day!

Whole Wheat Banana Muffins

If you’re looking for a muffin that’s high in fiber, you’ve come to the right place! These wholesome goodies are super easy to make, have a hearty texture, and a nice hint of banana flavor. Plus, they’re not too sweet—just the right balance. They’re perfect for a quick grab-and-go breakfast or snack. I love warming mine up in the microwave and adding a little butter—so good!

The best part? This recipe only uses whole wheat flour, which gives the muffins that nice, hearty texture. I also throw in a bit of rolled oats for some extra chew.

First, you mix all the dry ingredients together in one bowl. Then, mash up the bananas and mix them with the wet ingredients. Once everything’s combined, you just pour it into the muffin pan and bake for about 20 minutes.

If you want to add some extra crunch, you can fold in chopped walnuts or pecans before baking—totally optional, but totally delicious! I didn’t add nuts myself because I’m allergic to them, but I hear they’re a great addition! Then, they’re ready to enjoy!

Recipe Ingredients

• 2 cups whole wheat flour
• ½ cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 2 ripe bananas – the riper, the better!
• 2 large eggs
• ⅓ cup unsweetened applesauce
• ⅓ cup milk
• ⅓ cup plain Greek yogurt
• ¼ cup maple syrup
• 1 tsp vanilla extract
• Optional: 1 cup chopped walnuts or pecans

Equipment Needed

• Mixing bowls
• Spatula
• Measuring cups – this is a magnetic set that sticks together in the drawer to keep things more organized.

How To Make Whole Wheat Banana Muffins

Full ingredients and instructions are also in the recipe card at the bottom of this blog post.

STEP 1:  Preheat your oven to 425°F. Get a muffin pan ready with cupcake liners or just grease it with nonstick cooking spray if you don’t have liners.

STEP 2: In a medium bowl, mix together the dry ingredients: 2 cups whole wheat flour, ½ cup rolled oats, 1 tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Set this bowl aside for now.

STEP 3: In a large bowl, mash the 2 ripe bananas—use a mixer or just a fork like I did. The riper they are, the sweeter your muffins will be!

STEP 4: Add 2 large eggs, ⅓ cup unsweetened applesauce, ⅓ cup milk, ⅓ cup plain Greek yogurt, ¼ cup maple syrup, and 1 tsp vanilla extract to the mashed banana bowl. Mix it all together until it’s nice and smooth.

STEP 5: Now, pour the dry ingredients into the wet ingredients and mix until it’s just combined. Don’t overmix here. Note: If you’re using nuts (I’m allergic so I never use them), fold in 1 cup of chopped walnuts or pecans now. Mix until just combined.

STEP 6: Divide the batter into the muffin pan filling each cup all the way to the top—trust me, these muffins puff up so nicely! Sprinkle a little bit of rolled oats on the top of each muffin.

STEP 7: Place in the oven to bake for 5 minutes at 425°F. After that, reduce the heat to 350°F and bake for another 15 minutes, or until a toothpick comes out clean when poked through the center of a muffin. Let them cool for about 5 minutes before transferring them to a cooling rack to cool completely.

How To Store Leftovers

• Refrigerate: Store in an airtight container or plastic bag at room temperature for up to 4 days.
• To Freeze: Once the muffins are completely cooled, place them in a good-quality freezer bag and seal tightly, making sure to remove as much air as possible. I like to wrap each one in plastic wrap and then put them all in a large freezer bag—that way, they stay fresh and don’t get freezer burn. These muffins can be stored in the freezer for up to 3 months if sealed properly.
• To Reheat: Just wrap them in a paper towel and pop them in the microwave for 30 seconds (or until warmed through). Serve with a little butter and enjoy!

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