Maple Sweetened Healthy Banana Muffins

5 from 3 votes

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Banana Muffins

These Banana Muffins are naturally sweetened, made with whole wheat flour, and are sure to be your new favorite muffin. Healthy, fluffy, delicious, and portable! Can I get an AMEN?!

Muffins are my favorite because you can serve them pretty much all the time. They make for a healthy breakfast or a great after school snack. We also love these muffins along with scrambled eggs for a super easy dinner, and they make for a really simple dessert. Muffins are always a good idea.

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Healthy Banana Muffins

This recipe results in a banana muffin that is light, moist, and perfectly sweet. I was shocked at just how delicious these healthy banana muffins were. How you go from 1 1/2 cups of sugar to just a 1/2 cup of maple syrup and they still taste perfect is beyond me, but it worked!

This recipe is going to be replacing my go-to banana bread recipe because it was so good even with its healthy changes. You can use coconut oil or butter, I swap maple syrup (use the real stuff here) for sugar , and oats and whole wheat flour in place of traditional white flour.

Muffins are one of my favorite things to make with kids. When it comes to making these banana muffins the kids can peel the bananas (because it doesn’t matter when they bruise or mush them a bit), and then they can use a fork, butter knife, or pastry blender to mash and cut the bananas up. This is a favorite activity of my kids and they just can’t really ruin anything!

What is the best way to mash bananas?

The easiest way to mash your bananas is to peel them, break them into pieces, and simple mix with your mixer. 

What is the best way to store muffins?

Make sure the muffins are cool before storing them. Simply put them in a freezer safe container or bag and then pull out however many you want to thaw before you’d like to enjoy them. You could also warm them just a bit in the microwave or a warm oven too. These store very well in the freezer, make a double batch if you like!

How do you keep muffins from sticking to paper cups?

These muffins are really moist, but if you are finding that your muffins are sticking to the paper cups, here’s a tip. Use a little bit of non-stick cooking spray in each cup to avoid sticking. Usually if you let them cool a bit, they will naturally pull away from the paper wrappers on their own.

How long do homemade muffins last?

Homemade muffins are typically best if eaten within 1 to 2 days.

close up of banana muffins on a cooling rack
5 from 3 votes

Maple Sweetened Banana Muffins (with or without chocolate chips)

Made with or without chocolate chips, this wonderful maple sweetened banana muffin recipe is both tasty and healthy. It can be made using either coconut oil or traditional butter, depending on your needs.
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 12 muffins


  • 1/3 cup melted coconut oil or butter
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 cup packed mashed ripe bananas, about 3 bananas
  • 1/4 cup milk, I used dairy milk. almond would work too
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cups whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • 1/2 cup chocolate chips, plus more for sprinkling on top (optional)
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  • Preheat the oven to 325 degree and grease a 12-cup muffin tin well with butter or cooking spray.
  • In a small bowl add the coconut oil and maple syrup and mix well. Add the eggs and mix to combine. Add the mashed banana, milk, and vanilla and stir to combine. Add the soda, salt, cinnamon, whole wheat flour, and oats. Stir until the mixture just comes together, it’s ok if it’s still a little lumpy, do not over mix. Add the chocolate chips if you are using them and stir until just incorporated.
  • Divide the batter between the 12 muffin cups. Sprinkle the tops with a few more chocolate chips and some raw oats if desired. Bake for 23-25 minutes until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for 5-10 minutes in the pan. Run a butter knife along the edge of the muffin to help release it from the pan, remove the muffins from the pan and place them on a wire rack to finish cooling.


These store very well in the freezer, make a double batch if you like!


Serving: 1 of 12 muffins, Calories: 224kcal, Carbohydrates: 33g, Protein: 4g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 202mg, Potassium: 209mg, Fiber: 3g, Sugar: 15g, Vitamin A: 62IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 1mg
Like this recipe? Rate and comment below!

Feel free to check out the other healthy dessert recipes post in my archives:

I hope you enjoy this Maple Sweetened Banana Muffin recipe that is both tasty and healthy from my kitchen to yours.

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Recipe Rating


  1. Victoria says:

    Can I use all purpose flour and how much?

    1. Melissa says:

      Yes! Just add an additional 2 tablespoons.

  2. Jenny says:

    5 stars
    I’ve made these at least 3 times now! I was looking for something healthier for my 11 month old and these are perfect!

  3. Linda says:

    5 stars
    I made these, and they were delicious! I used Einkorn flour. This worked well – they were still moist and yummy. Thank you for the recipe.

  4. Meara says:

    5 stars
    This has become my go-to banana chocolate chip muffin recipe. My daughters LOVE LOVE LOVE it. I have a feeling that banana chocolate chip muffins will be something they remember fondly about their childhood in a way that only food can help create the traditions of family, time together, and sharing a bounty with others.

    1. Melissa says:

      LOVE! Thank you so much for coming back to share that with me, it makes the internet feel not so big. I really appreciate that.