Whole Wheat Banana Muffins

These whole wheat banana muffins are nutrient dense, filling, and delicious. This refined sugar-free, vegan banana muffin recipe is quick and easy to make. These muffins freeze well and are perfect for a make-ahead breakfast or snack.

Main ingredients and substitutions

This recipe calls for five bananas, which may seem like a lot, but the extra moistness and sweetness from all those bananas make these muffins delicious without using eggs, dairy, or refined sugar. You can use either fresh bananas or frozen, just be sure that they are very ripe.

Whole wheat flour adds nutrients as well as a hearty texture and warm flavor to these muffins. Yup can use regular whole wheat flour or sprouted whole wheat flour if you prefer.

Coconut oil adds richness to this vegan banana muffin recipe. You can substitute any other type of oil you prefer. Olive oil or avocado oil will work. Or for an oil-free version of these muffins you can substitute any type of unsweetened nut butter or seed butter.

These whole wheat banana muffins are warmly spiced with ground cinnamon and vanilla extract. Be sure to use pure vanilla extract as opposed to artificial if possible.

Banana muffins in a basket lined with a beige linen cloth.

How to make these whole wheat banana muffins

Start by preheating the oven to 350 degrees Fahrenheit. Add the bananas to a large mixing bowl, then use a potato masher or fork to mash them well.

Mashed bananas in a large glass mixing bowl.

Add the maple syrup, vanilla extract, cinnamon, and salt, then whisk well. Next you’ll add the melted coconut oil, then immediately whisk well (if you delay the whisking after adding the coconut oil to the bowl it may solidify).

wet ingredients being whisked in a glass bowl.

Add the whole wheat flour and baking powder, then whisk again to combine.

Banana muffin batter in a large glass bowl.

Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.

Raw banana muffins in a metal pan.

Bake at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.

Banana muffins in a metal muffin pan.

Storage and freezing

Store these whole wheat banana muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.

Optional additions

To add an extra layer of flavor to this vegan banana muffin recipe, stir half a cup each of vegan chocolate chips, chopped pecans, or chopped walnuts into the batter before transferring it to the loaf pan.

Banana muffins piled in a basket lined with a linen napkin.

More whole wheat flour recipes to try

Whole Wheat Banana Muffins

These whole wheat banana muffins are nutrient dense, filling, and delicious. This refined sugar-free, vegan banana muffin recipe is quick and easy to make.
Course Breakfast
Cuisine American
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 12
Calories 186.2kcal

Equipment

  • Muffin Pan
  • Paper baking cups

Ingredients

  • 5 large, ripe bananas
  • 2 1/2 cups whole wheat flour
  • 1/4 cup coconut oil (melted)
  • 1/4 cup maple syrup
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the bananas to a large mixing bowl, then use a potato masher or fork to mash them well.
  • Add the maple syrup, vanilla extract, cinnamon, and salt, then whisk well.
  • Add the melted coconut oil, then immediately whisk well (if you delay the whisking after adding the coconut oil to the bowl then it may solidify which would make it harder to incorporate into the batter).
  • Add the whole wheat flour and baking powder, then whisk again to combine.
  • Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
  • Bake at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.

Notes

  • Store these whole wheat banana muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
  • Optional additions to this vegan banana muffins recipe include 1/2 cup each of vegan chocolate chips and/or chopped walnuts or pecans.

Nutrition

Serving: 1Muffin | Calories: 186.2kcal | Carbohydrates: 34.1g | Protein: 3.8g | Fat: 5.3g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 120.7mg | Potassium: 282.9mg | Fiber: 4g | Sugar: 10.2g | Vitamin A: 34IU | Vitamin C: 4.3mg | Calcium: 58.4mg | Iron: 1.1mg

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