Whole Wheat Banana Muffins

I swear I get some of my very best recipe inspiration from you guys. And, wouldn’t you know, sometimes this inspiration comes from your takes on my recipes, as is the case with this wonderfully fragrant and oh-so-fluffy batch of whole wheat banana muffins.

Remember my whole wheat pumpkin muffins? The muffin recipe I shared years ago that continues to be the muffins we make most in our house? Well, that recipe is the inspiration for this recipe! And it’s all thanks to a DM I received on Instagram from one of you telling me the recipe worked perfectly when you swapped puréed pumpkin for mashed super-ripe bananas. After making the muffins with bananas at least half a dozen times now, I can confirm the muffins are wholesome, delicious and very much kid approved!

These whole wheat banana muffins feel a little more nourishing than your standard bakery-style muffin, thanks to the fiber-rich whole wheat flour, but they maintain that classically soft, tender texture we all love in a good banana muffin recipe. No dry, dense hockey pucks here, I assure you! These whole wheat banana muffins have fluffy centers, lightly browned domed tops, and all the sweet banana flavor you’d expect from a slice of the very best banana bread.

Whole Wheat Banana Muffins

We eat a truly ridiculous number of bananas in our house. (We’re talking 5-8 bananas a day… truly.) The number of bananas I buy each week is borderline ridiculous but even at the rate we fly though bananas, occasionally I find myself wandering into the pantry only to be greeted by speckled, soft, overly ripe bananas. And that, my friends, is exactly the moment these whole wheat banana muffins save the day!

Baking a batch of whole wheat banana muffins (often with help from one of the boys) is possibly my favorite way to salvage overripe bananas and turn them into something cozy and satisfying. There is just something so wonderfully comforting about pulling a tray of warm banana muffins out of the oven.

These whole wheat banana muffins are one of those “any time of day” muffins that satisfy hunger on busy weekday mornings and especially when after-school appetites are raging. I even like one with a warm mug of tea for a little something sweet but still nourishing after dinner.

Because these muffins are made with whole wheat flour instead of refined white flour, they offer more fiber and tend to keep you full longer than traditional muffins which is a big perk, especially when you’re feeding kids who want a snack every 2.5 seconds.

And if you’re on a muffin kick lately, you might also love these bright green spinach banana muffins or these warmly spiced banana and ginger muffins. Can ya tell banana baked goods are a favorite around here?!

Can You Make Banana Muffins With Whole Wheat Flour

You sure can! And not only can you, but whole wheat flour works wonderfully in banana muffins. Of course texture will vary depending on the type of whole wheat flour and the ratio you use. Traditional whole wheat flour has more bran, which can create a slightly denser crumb compared to all-purpose flour. If you use 100% whole wheat, you’ll get a heartier texture — still delicious, just a little more rustic. And thankfully this recipe takes all the guesswork out of creating a delicious banana muffin recipe for you and you’ll get perfectly moist and fluffy banana muffins ready to top with a dollop of butter every time!

The key to making whole wheat muffins taste great is moisture. Whole wheat flour absorbs more liquid, so having plenty of mashed bananas, a bit of olive oil (or coconut oil), and ingredients left out at room temperature helps create that soft, bakery-style crumb.

If you’re still a little unsure about a 100% whole wheat banana muffin, you may also substitute half the whole wheat flour with white whole wheat flour or even traditional all-purpose flour. White whole wheat is milder in flavor and softer in texture which might be the perfect middle ground for your preferences.

And good news for my gluten-free friends! Gluten-free baking flour may also be substituted for the whole wheat flour in this recipe if you’d like a batch of gluten-free banana muffins.

Whole Wheat Banana Muffin Recipe

Here is everything you need to make these whole wheat banana muffins:

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 2 eggs
• 1 cup very ripe bananas, mashed (about 2 medium-size bananas — don’t worry about keeping this measurement 100 percent exact! There is a little wiggle room here.)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup olive oil (melted coconut oil may also be used — I love this coconut oil which always remains liquid)

Instructions

Step 1: Preheat and prep

Preheat the oven to 350 degrees and line a muffin tin with muffin liners.

Step 2: Mix dry ingredients

Mix all of the dry ingredients (whole wheat flour, baking soda, salt and cinnamon), in a large bowl.

Step 3: Combine wet ingredients

In a small bowl, combine mashed bananas, eggs, maple syrup and vanilla extract. Pour in olive oil (or melted coconut oil) and stir rapidly.

Note: I’ve made this recipe countless times by mixing ALL ingredients together in one bowl if you’d prefer to add the wet ingredients directly to the dry ingredients and have one less dirty dish to wash in the end!

Step 4: Combine wet and dry ingredients 

Pour the banana mixture into the whole wheat flour mixture and stir to combine.

Step 5: Fill muffin cups and bake

Scoop the batter into the muffin tins and bake for 22-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow to cool slightly and enjoy.

Whole Wheat Banana Muffins

How To Make Whole Wheat Banana Muffins

Prep And Ripeness Check

The secret to deeply flavorful banana muffins? Super ripe bananas. Heavily speckled or even fairly brown bananas are best. The riper they are, the sweeter and more moist your muffins will be.

Underripe bananas won’t mash as easily and won’t deliver that rich banana bread flavor. (If the banana has any green on it at all, it’s not a good fit for muffins. Some brown is key!) If your bananas aren’t quite there yet, you can speed up the ripening process by placing them in a paper bag for a day or two.

When prepping, mash them thoroughly so you don’t end up with large chunks of banana in your muffins, unless of course you prefer that texture. Smooth mashed bananas blend more evenly into the batter.

Mixing Strategy

Start by whisking all dry ingredients together in a large bowl. This step evenly distributes the baking powder and prevents uneven rising.

Next, combine wet ingredients separately. Make sure eggs and milk are at room temperature so they incorporate smoothly with the olive oil or melted coconut oil. If cold ingredients hit warm oil, it can solidify and create clumps.

Once you combine the wet and dry mixtures, stir gently. Overmixing develops gluten in the flour mixture, which can lead to dense muffins. A light hand keeps them tender.

Also, I say all this from a “science-y baking perspective” but sometimes the lazy mom baker in me wins out and I just combine everything in one bowl. Honestly? It has worked just fine for me every single time so do your thang!

Filling the Pan

Fill each muffin cup about ⅔ full. This allows space for the muffins to rise and form those beautiful domed tops.

For added texture, sprinkle a little coarse sugar or oats on top before you bake the muffins. If you’re going for a chocolate chip banana version, press a few extra chocolate chips onto the tops for bakery-style flair. Our kids also absolutely love these muffins topped with sprinkles. (I use these dye-free sprinkles.)

Baking Details

Bake at 350°F for even cooking. If you want an extra lift, you can start the oven at 400°F for the first 5 minutes, then reduce to 350°F for the remaining bake time. That initial blast of heat encourages a higher rise.

Avoid opening the oven door too early, as this can cause the muffins to sink. You’ll know they’re done when a toothpick comes out clean and the tops spring back lightly when touched.

Cooling And Storage

After baking, let the muffins cool in the muffin tin for a few minutes, then transfer to a wire rack. This prevents steam from collecting underneath and making the bottoms soggy.

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag. To thaw, let sit at room temperature or microwave for 20–30 seconds.

These whole wheat banana muffins freeze beautifully, making them ideal for meal prep. Having a stash of wholesome baked goods on hand can make weekday mornings feel a little less stressful!

If you give these muffins a try, I’d love to know what you think! Enjoy!!