Moist Whole Wheat Banana Muffins
By Carine Claudepierre
Published on 05/27/2016 - Last updated on 05/03/2023
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These moist whole wheat banana muffins with honey are easy healthy banana muffins with only 5 ingredients.
Plus, their tiny size makes them the perfect toddler banana muffin for snacks. No processed food here, only real food to create delicious, moist, and nut-free banana muffins for kids.
Moist banana muffins: healthy whole wheat muffins
What’s better than a moist, fluffy banana muffin right? Here I am going to show you how you can make delicious moist banana muffins with only 5 ingredients.
Plus, these are healthy banana muffins made with whole-wheat flour and honey, 100% refined sugar-free whole-wheat muffins for a delicious snack.
How To Make Moist Banana Muffins
The secret to making fluffy moist banana muffins is to use unrefined liquid sweetener and oil.
Very often banana muffins are too dense and heavy because they contain too much butter and lots of refined sugar.
These banana muffins with honey are made with oil, specifically coconut oil. The combo of the two natural wholesome ingredients creates the best moist banana muffins on earth.
Ingredients
So let’s see all the ingredients you need to make them.
- Ripe bananas – meaning the ugly bananas, the ones with black spots on the skin that you usually throw in the bin. Yes, this recipe is the perfect banana recipe to use overripe bananas.
- Whole Wheat flour – whole-wheat flour or wholemeal flour adds lots of fiber to this recipe. If you only have white wheat flour on your hands, the recipe will still work, but it will contain less fiber. You can also use half white wheat flour and half whole wheat flour if desired.
- Eggs – eggs add lots of moisture to these muffins, so don’t replace or decrease the egg amount.
- Baking soda – this gives a little rise to the muffins. Feel free to replace with half the amount of baking powder if preferred.
- Honey – it’s a natural unrefined sweetener that adds a light sweet flavor to these muffins while keeping them moist. You can replace it with maple syrup if desired.
What Are Toddler Banana Muffins
These are toddler banana muffins, meaning they are moist banana muffins easy to eat with little hands.
Bonus, they are naturally sweetened with honey and ripe banana and made with nutrient-dense whole-wheat flours.
Indeed, whole-wheat flour is made by grinding whole grains wheat, adding as much as 12 grams of fiber per 100 grams of flour.
Fibers are good for busy toddlers as they slow down the release of energy in their bodies, keep their tummy full for longer, and improve gut health.
They have energy for longer, and they won’t feel hungry just an hour after eating these banana muffins.
How To Store Banana Muffins
These banana muffins can be stored for up to 3 days in an airtight container in the pantry. Otherwise, you can freeze them in plastic bags or in a box.
You can place them frozen in your kid’s lunchbox.
They are mini banana muffins – I used a non-stick 24 mini muffin pan to make toddler-size banana muffins – so they will need only 1 hour to defrost at room temperature.
If you make a larger banana muffin, you will need about 3 hours to defrost them.
Muffin Size and Flavor Tips
This banana muffin recipe is cooked in mini muffin size. However, you can bake the recipe in a 12 non-stick muffin pan too.
It should be noted that mini muffins bake faster – only 12-15 min. A large muffin will require around 20-25 minutes of baking time at the same temperature.
Also, mini banana muffins are much moister and perfect for a toddler’s hands! It’s also a great way to control the portion you eat!
Finally, note that this recipe is very versatile, and you can create many different flavors like:
- Chocolate chips banana muffins – add between 1/4 cup to 1/3 cup of chocolate chips.
- Blueberry banana muffins – add 1/3 cup frozen or fresh blueberries or check my blueberry banana muffin recipe.
- Cinnamon banana muffins – add 1 teaspoon ground cinnamon.
I would love to hear what’s your favorite kids’ muffins flavor! Talk to you soon & enjoy this healthy recipe.
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Whole-Wheat Banana Muffins
Ingredients
- 1 cup Whole-Wheat Flour
- ¼ cup Coconut Oil melted or vegetable oil like rice bran or virgin light olive oil, melted
- 2 Eggs
- 2 Bananas mashed with a fork, use the one with black spot on the skin
- 1 teaspoon Baking Soda
- ¼ cup Honey or maple syrup or sugar free flavored maple syrup
- 1 teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a 24-hole mini muffin tray or two 12-hole trays with coconut oil. Set aside.
- In a large mixing bowl or the bowl of your food processor with the S-blade attachment, add all the ingredients in this order: whole-wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and cinnamon (if desired).
- Blend until combined and smooth. It's ok if you still have bits of bananas, it's actually better as it adds lots of moisture to these muffins.
- If you are using a food processor it will not take more than 1 minute to prepare the batter.
- Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted in the center of the muffins comes out clean.
- Flip over the tray onto a cooling rack and cool at room temperature before eating.
- You can freeze these whole-wheat banana muffins in ziplock bags and defrost them for 3-4 hours before eating.
- Store in the pantry for up to 5 days in an airtight container.
Notes
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Ive made these muffins a few times, and they’ve been a hit with my kids. This last time, for more protein, I added 1/4 cup each of peanut butter, greek yogurt & whole wheat flour; 1 tsp of vanilla extract and 1/4 tsp of nutmeg. I topped it with dark chocolate chips for fun. Delicious! Thanks for the share!
These really are delicious to me because I grew up eating whole grains. They’re light and especially good with blueberries in them. They did not go over so well with my white-flour loving husband, however, and please note that the photo is misleading because they come out dark brown in color.
I’m doing mediterranean diet but was looking for recipes with whole wheat flour to make a little treat. I used the olive oil. Everything in recipe is mediterranean diet friendly. They turned out great. Nice and moist. So easy. Thank you.just need limit how many I eat. Their like popcorn, can’t stop.
I use – and love – this recipe as a base for veggie-fruit muffins. You probably wouldn’t recognize it after I’ve added grated carrots (always) and diced orchard fruit. Today it also has grated zucchini and chopped cranberries and walnuts. I use ww pastry flour to help it rise with all this in it but the muffins are moist and tender no matter what. Thanks for a great recipe!
Will this recipe work with GF flour?
I didn’t try this option so I am unsure
Turned out PERFECT
I used avocado oil, almond flour, ground flax seed 1tbsp., German Wheat 2 tbsp. and topped them
With chopped pecans. I subbed raw sugar, less than 1/4 cup since I’ll be feeding them to my 7mo. old baby. This is the second time I make them. First batch didn’t last, everyone took one to school with their lunches. I’ll make them again following the recipe to a t.
I made these yesterday and they were a hit. My 2 year old daughter ate 8 mini muffins for her snack. Next time can I add some shredded carrots to add some veggies? If so how much should I add?
Thanks!!
So easy to make, awesome ingredients! I substituted flax eggs for regular eggs and this is the first recipe that seems like it actually came out right. I used half the syrup and they are still perfect! Now I am just trying not to eat all the muffins I made for my son’s breakfast, they are delish! Very impressed with this simple recipe! Thank you for sharing it.
Hello, I made this following your recipe and the muffins turned out really delicious. Wanted to try replacing maple syrup with Almond or Peanut butter. Can I do that? Thanks.
I generally don’t leave reviews. But the results of this recipe forced me to. 😃
Perfect ratios, excellent results. Not too sweet but well risen, soft fluffy and not too dense. That all with wholesome ingredients, this is going to be a regular in my home of two hungry kiddies.
Best part: easy peasy. So easy I think I can whip them up right before breakfast! Thanks for sharing this recipe. I’ll have to try more of yours.
Shandana
I am about to make these right now – super excited! Question though: in the blog, it states that they can be stored for 3 days, but in the recipe, it can be stored for 5 days. Which is correct? Thank you!!
3 days at room temperature or 5 days in the fridge. Enjoy!
I’m speechless….these are actually so amazing and I was so certain I was going to screw up somewhere?!?! SO MOIST AND TENDER made them for my 10 month old and my husband and I can’t stop eating them???
Cannot wait to add blueberries next time or a separate batch for us with chocolate and walnuts thank you so much!!!!
These are super good and exactly what I was looking for for my toddlers. I used a bit less than 1/4 honey because I topped them with a few little chunks of dark chocolate and some walnuts. Super good. It made 12 regular sized muffins. Next time I will double the recipe because it was sooo good.
This is an amazing muffin recipe! So quick and sooooo yum. We always had choc chips the muffins disappear within a day
Was looking for a recipe that my husband could eat. He loves bananas Nut Bread. We is making the change from flour and sugar to whole wheat and other sugar substitutes. Made this yesterday and it was amazing. My son who is totally into fitness loved these, I will be making these 2x a week. Got to buy bananas 2x more so some can get over ripe. Thanks for the great recipe.
Dear Carine thank you sop much for the recipe. I live in the UK and just wonder if you can let me know the actual cup size in your recipe in volume (ml?) I have cups of different sizes and am slightly confused thank you
Jason
I am using US cups, 1 cup is 236 ml. I hope it helps, XOXO Carine
Need a sugar free recipe for apple pie
I am sorry I don’t have one on the blog yet, Enjoy the recipes around here, XOXO Carine
These are wonderful. They’re really moist; other whole wheat muffins I’ve made have been really dense.
These are moist and fluffy and tasty!
My toddler is hit or miss on them, which is pretty standard (but prefers them to denser muffins), but my husband and I love them!
Hi there, we made these in Isolation. Kids and husband and I absolutely loved them. Not too sweet, perfect consistency and super moist. The recipe is a winner and I have been sure to save as to not misplace. Thanks for sharing Carine.
Mine were very flat. Tasty but did not rise…
It may be because your raising agent is old, or did you use a different flour than recommended? Happy to help, XOXO Carine
My pleasure! SO glad you love it all Take care, XOXO Carine