Healthy Banana Muffins



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These healthy banana muffins are made with whole wheat flour, greek yogurt and maple syrup. They’re moist, fluffy and ready in under 30 minutes!

Want more healthy muffin recipes? Try my yogurt blueberry muffins, healthy chocolate muffins or these banana oatmeal muffins.

Multiple banana muffins near one another on a cooling rack.

Why I Love These Muffins

  • Nutrient-Rich – Made with whole grains, ripe bananas, and Greek yogurt, each muffin is a bite of healthful nutrients.
  • Portable – These muffins are easy to eat with your hands on the go. Bonus, silicone muffin cups double as a baking, storage and transportation vessel.
  • Naturally sweetened – The entire batch is made with ½ cup maple syrup, which is way less sugar than a bakery-style muffin.
Ingredients measured out to make Healthy Banana Muffins: whole wheat flour, bananas, eggs, sea salt, cinnamon, baking powder, baking soda, maple syrup, Greek yogurt, vanilla, oil and walnuts.

Ingredients Needed

  • whole wheat pastry flour – for a tender crumb and a boost of whole grains.
  • baking powder & baking soda – the leavening agents that give these muffins their rise.
  • cinnamon – adds a warm spice that complements the banana flavor beautifully.
  • sea salt – just a pinch to enhance all the flavors.
  • ripe bananas – the star of the show, providing natural sweetness and moisture.
  • eggs – help to bind everything together for the perfect muffin texture.
  • maple syrup – for natural sweetness without refined sugars.
  • full fat Greek yogurt – adds richness and ensures the muffins are moist.
  • avocado oil, olive oil, or melted coconut oil – any of these work to add moisture and help create a tender muffin.
  • vanilla – a splash to round out the sweetness and add depth of flavor.
  • chopped walnuts or chocolate chips – for a bit of texture and extra flavor, plus more for topping if you like.

How to Make Healthy Banana Muffins

Step 1: Add your dry ingredients to a medium mixing bowl. Stir to combine.

Side by side photos showing the dry ingredients being mixed together for Healthy Banana Muffins.

Step 2: In a separate bowl, mash the bananas well before mixing in the eggs, maple syrup, Greek yogurt, oil, and vanilla until everything is well combined.

Side by side photos showing the wet ingredients being mixed together for Healthy Banana Muffins.

Step 3: Gently combine the wet and dry mixtures. Be careful not to overmix. Then mix in your walnuts.

Side by side photos showing the batter and walnuts being mixed together for Healthy Banana Muffins.

Step 4: Distribute the batter evenly into the muffin cups, adding a few extra nuts on top if desired. Bake until a toothpick inserted into the muffins comes out clean. Allow them to cool slightly in the pan, then transfer to a wire rack to cool completely.

Side by side photos of a muffin tin with banana muffins, before and after being baked.

Recipe Tip

Use bananas that are very ripe for the best natural sweetness and moisture. The more brown spots, the better!

A banana muffin with a bite taken from it.

Storing Banana Muffins

  • At Room Temperature: Store cooled muffins in an airtight container for up to 3 days. To keep them fresh, you can add a sheet of paper towel on the bottom of the container to absorb excess moisture.
  • In the Refrigerator: For a longer storage option, place them in an airtight container in the fridge for up to a week. This helps preserve their freshness and prevents spoilage.
  • Freezing: Freeze muffins by wrapping them individually in plastic wrap and placing them in a freezer bag. They can be stored for up to 3 months. Thaw at room temperature or gently reheat in the microwave when ready to enjoy.
Two banana muffins stacked on one another.

Frequently Asked Questions

Can I add other fruits besides bananas?

Yes, feel free to mix in other fruits like blueberries or diced apples for a different flavor profile. Just be mindful of adding extra moisture to the batter.

Why did my muffins come out dry?

Over-baking is a common reason for dry muffins. Make sure to check them a few minutes before the suggested baking time and remove them from the oven as soon as a toothpick comes out clean.

Can I omit the nuts?

Yes, if you’re allergic to nuts or simply not a fan, you can leave them out or replace them with an equal amount of another add-in like chocolate chips or dried fruit.

More Muffin Recipes to Try

Be sure to check out all of the muffin recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 3 votes

Healthy Banana Muffins

These healthy banana muffins are made with whole wheat flour, greek yogurt and maple syrup. They're moist, fluffy and ready in under 30 minutes!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12


  • 1 ¾ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 3 large or 4 medium ripe bananas, mashed (1 ½ cups)
  • 2 large eggs
  • ½ cup maple syrup
  • ¼ cup full fat Greek yogurt
  • 2 Tablespoons avocado oil, or olive oil or melted coconut oil
  • 1 teaspoons vanilla
  • ½ cup chopped walnuts or chocolate chips, plus more for topping


  • Preheat oven to 375°F. Line a muffin tin with silicone or paper liners. If using paper liners I recommend spraying the liners with cooking spray to prevent them from sticking.
  • Combine the flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl.
  • Whisk together the mashed bananas, eggs, maple syrup, greek yogurt, oil and vanilla in a large bowl.
  • Add the dry ingredients into the bowl with the wet ingredients and mix until just combined. There may be a few lumps, that’s totally fine. Just don’t over mix!
  • Gently stir in the walnuts or chocolate chips if using.
  • Divide the batter evenly between muffin cups and top with additional walnuts or chocolate chips if using. Bake for 14-17 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. Once cool enough to handle, remove from the muffin tin and to cool completely on a wire rack.


Serving: 1muffin | Calories: 208kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 226mg | Fiber: 4g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast/Snack, Muffin
Cuisine: American
Keyword: healthy banana muffins
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


    1. YUM! I am so glad you are loving these muffins, Debby. Thank you so much for sharing your review + star rating, it means so much to me!

  1. 5 stars
    I made these muffins today and used coconut palm sugar instead of maple syrup and added frozen blueberries. They are delicious and very light and fluffy.

    1. YAY! I am SO glad you are loving this recipe and they turned out great for you, Pastora. Thanks so much for coming back and sharing your review & star rating, I really appreciate it!