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Moist Whole Wheat Banana Muffins

4.91 from 277 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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.

whole wheat banana muffins
Table of contents

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.

whole wheat banana muffins

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.


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.

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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.

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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.

whole wheat banana muffins

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.

Tip: Adjust The Baking To The Muffin Size

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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healthy wholewheat banana muffins

Whole-Wheat Banana Muffins

An easy 5-ingredient whole-wheat banana muffin recipe made with natural and wholesome ingredients. A refined-sugar-free banana muffin with whole-wheat flour, ideal for a healthy lunchbox for kids.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Yield: 24 mini muffins
Serving Size: 1 mini muffin
4.91 from 277 votes


  • 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
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.


  • 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.


Muffin Pan: we used a non-stick 24-cup mini muffin pan – no silicone.
Oil: You can replace melted coconut oil with any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil, or almond oil.
Tried this recipe?Mention @sweetashoneyrecipes
Nutrition1 mini muffin
Yield: 24 mini muffins


Serving: 1 mini muffinCalories: 52 kcal (3%)Carbohydrates: 5.9 g (2%)Fiber: 0.4 g (2%)Net Carbs: 5.5 gProtein: 1.3 g (3%)Fat: 2.8 g (4%)Sugar: 1.2 g (1%)
Easy Healthy Banana Muffins
easy healthy banana muffins
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, 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!

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    131 Thoughts On Moist Whole Wheat Banana Muffins
    1 2 3 4
  1. 4 stars
    I’m a little confused about why you say to add the ingredients in the order that you do. My baking soda did not get well incorporated so some muffins tasted very bitter. Next time I will combine dry and wet ingredients in separate bowls and then add wet to dry like I normally would.
    But otherwise a very tasty banana muffin

  2. 5 stars
    Pinterest Win!! Delicious & simple muffins. These made a perfect 2 dozen mini muffins! I rarely find a recipe on Pinterest that turns out. Highly recommend!

  3. 5 stars
    Hi! I used almond flour, olive oil, and added chocolate chips. These turned out DELICIOUS!! I am not a baker at all, and this was so easy. Will be making again!

  4. 5 stars
    Made these and accidentally forgot the honey in the microwave and noticed after they were cooked- didn’t miss it. Theses were a huge hit with the family and kids too.

  5. 5 stars
    Tried them for my one year okd granddaughter. Were a great success nd we loved them as well. Great recipe. I used mini cupcakes pans nd they gave around 45!! Thank you so much. Could i use apple for variety nd how much? I didnt have enough wholewheat flour. I used a mix of wholewheat white nd oatmeal flour. Turned out super. She ate 3 nd could go on????????

    • I am so glad she love them! Great healthy combo of flour, thanks for sharing those ideas with me. Enjoy the recipes around here. I can’ wait to read your next comment! XOXO Carine.

  6. Hi, just wondering if i can add avocado banana muffin with honey? or rolled-oat banana muffin with honey? if so, whats is the best measurement to make it moist and yummy?

    • Both are great idea but it is hard to provide measurement as I didn’t try those recipe. I am sorry I can’t help more here. Enjoy the lovely muffins. XOXO Carine.

      • 5 stars
        hi!! im planning to try these and im wondering if i can add one more banana in the recipe? thank you!

        • No I am sorry but you can’t increase the wet ingredient without adjusting the dry ingredients with the same ratio of the muffins won’t bake and stay extra soft. Enjoy, XOXO Carine

  7. 5 stars
    The recipe turned out very well. Very easy to make healthy and delicious banana muffin. Thank you very much for sharing.

  8. 5 stars
    This recipe came out well..its a quick healthy recipie. I found this recipie while searching for a recipie to use the overriped bananas.those bananas were I didn’t want to waste any of that.thanks for sharing the recipie

  9. 5 stars
    My husband and I love your banana
    Honey muffin recipe! I did notice that it says to test with a chopstick to see if it’s done….did you mean toothpick or do you check with a chopstick? Just curious

    • Thanks ! You can test the baking with any pick you like, chopstick, toothpick, skewer. I always have some wood chopstick in my kitchen that the sushi store gave us when we pick up some food so I love to use them for this. But use any tool that is thin and handy! Enjoy the blog recipes with your husband, So happy to have you here!!! XOXO Carine

    • Sure, you can keep them for 3 days in the pantry or freeze for up to 3 months! Defrost the day before and enjoy! Enjoy the blog recipes. XOXO Carine.

    • I am not sure what you mean by oven toaster, it needs to be a oven that gets to the temperature indicated in the recipe. Enjoy ! XOXO Carine.

  10. 4 stars
    Thanks for the recipe! I just tried it today and it was so easy. However I could taste the baking soda from the muffins and my toddler didn’t like it… can I use baking powder instead of baking soda? If so, what’s the right amount for this recipe?

    • Oh no! I recommend to use half baking powder for this recipe. Hopefully your little one will prefer this option. Enjoy the recipes on the blog, XOXO Carine.

  11. 5 stars
    I couldn’t find my muffin tin so I made it as banana bread and added frozen blueberries. So yummy!!! I love not feeling guilty after eating my second piece. Thank you, Carine! ????

    • Hi! I don’t have a muffin tin, so I was wondering about using a regular bread tin. Did you use the same cook time or have to make some adjustments? Everyone seems to be raving about this recipe, and I’d love to try! Thanks for your time and feedback!

      • It should work but it will take much longer to bake, probably around 40-50 minutes. Let me know how it goes. XOXO Carine.

    • Hello! What a lovely idea, banana bread is such a great idea. I am so happy this recipe works well in a bread size too, I may try for the kids soon. Enjoy the blog recipes. XOXO Carine.

    • Of course bu yes they may require 10 minutes extra baking time. I recommend you check the baking process inserting a knife or pick in the center of one muffin, if it comes out clean it is cooked! Enjoy the muffin recipe. XOXO Carine.

      • 4 stars
        I didn’t seem to have quite enough batter for 12 regular muffins when I tried these. Doubling would seem to be way too much. Any advice?

        • The recipe did not say it was for 12 regular muffins but for 24 mini muffins or 2 mini muffins are not equal to a regular muffin that is why you don’t have enough batter. You can simply increase the batter by a third if you prefer regular size muffins. Enjoy the blog recipes and thank you so much for trying some. XOXO Carine.

  12. 5 stars
    I was a bit skeptical as I had tried another whole wheat recipe for banana brea1d and it did not rise much. I did not want to waste the ingredients, but I am glad i decided to give it a try. They are sooo good! Thanks

    • Thank you for your trust! I am so glad you give those little banana muffin a try and loves them. Enjoy all the recipes on the blog. XOXO Carine.

    • I am so sorry I can’t answer that question as I only work in cups. Can you find a cup measurement tool on amazon? So sorry for that XOXO Carine.

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