Skip to content
Forkdly

Breakfast · American

Healthy Banana Muffins

Soft banana muffins made with whole-wheat flour, coconut oil and maple syrup, lightly spiced with cinnamon. A lighter muffin for breakfast or lunchboxes.

Prep
15 min
Cook
20 min
Total
35 min
Serves
12
Jump to recipeIngredientsMethod
Whole-wheat banana muffins cooling on a wire rack, one broken open to show the crumb

These muffins taste like banana bread but bake in about 20 minutes. Whole-wheat flour, coconut oil and a modest amount of maple syrup and brown sugar keep them on the lighter side, and mashed banana keeps them moist.

Egg whites rather than whole eggs keep the crumb light. If you would rather not waste the yolks, use one whole egg instead of two whites. The texture will be slightly richer.

Mixing is the main thing to watch. Stir the wet and dry ingredients together only until no streaks of flour remain. Overmixed muffin batter bakes into tough, tunnelled muffins with peaked tops.

Have the egg whites and banana at room temperature before you start. Cold ingredients can make the melted coconut oil firm up into small lumps. A hot oven at 400°F (200°C) gives the muffins a quick rise and a domed top.

They suit breakfast on the go and lunchboxes. Add walnuts for crunch or leave them out for a nut-free version.

Recipe

Healthy Banana Muffins

Prep
15 min
Cook
20 min
Total
35 min
Serves
12

Ingredients

12 Servings

Method

  1. Step 1: Heat the oven to 400°F (200°C) with a rack in the centre. Line a 12-cup muffin tin with paper liners.

  2. Step 2: Whisk the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a medium bowl.

  3. Step 3: In a second bowl, whisk the coconut oil, brown sugar, maple syrup, vanilla and egg whites until smooth. Stir in the mashed banana.

  4. Step 4: Add the dry ingredients to the wet and fold gently until just combined, with no visible flour. Fold in the walnuts, if using.

  5. Step 5: Divide the batter between the liners, filling each about three-quarters full. Bake for 18 to 22 minutes, until the tops spring back when pressed and a toothpick in the centre comes out clean.

    Tip: Sprinkle each muffin with a few rolled oats or a pinch of brown sugar before baking for a crunchy top.

  6. Step 6: Cool in the tin for 10 minutes, then move to a wire rack to cool completely.

Tips

  • Spray the paper liners lightly with oil. Low-fat muffins tend to stick to the paper.
  • White whole-wheat flour gives a milder flavour and paler colour if you can find it.

Variations

  • Swap the walnuts for 1/2 cup dark chocolate chips or blueberries.
  • Use melted butter instead of coconut oil for a more classic flavour.

Storage and make-ahead

Keeps in an airtight container at room temperature for 2 days or in the fridge for up to 5. Freeze for up to 3 months and thaw at room temperature or warm for 20 seconds in the microwave.

Share this recipe

You Might Also Like

Asparagus, pea and feta frittata in a white baking dish with one slice cut out

Breakfast

Asparagus, Pea and Feta Frittata

35 min

Chicken enchiladas baked under browned, bubbling cheese in a white baking dish with a serving spatula

Dinner

Chicken Enchiladas with Red Sauce

1 hr 10 min

Beef stew with chunks of beef, carrots and potatoes in a white bowl with a spoon

Dinner

Classic Beef Stew

3 hr

Cowboy stew with sliced smoked sausage, ground beef, potatoes, beans and peppers in a white bowl with a spoon

Dinner

Cowboy Stew with Sausage, Beef and Beans

1 hr 10 min

Jump to recipe