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Moist Whole Wheat Banana Muffins

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4.85 from 341 votes
By Carine - - 124 Comments
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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.

whole wheat banana muffins

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 banana –  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 raise 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.

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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.

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 more moist and perfect for 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 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.

xoxo Carine

Recipe Card

Whole-wheat Banana Muffins

healthy wholewheat banana muffins
5.5gNet Carbs
4.85 from 341 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Net Carbs 5.5g
Fat 2.8g
Protein 1.3g
Calories 52kcal
Author: Carine Claudepierre
24 mini 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.

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4.85 from 341 votes
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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
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Instructions

  • Preheat oven to 180°C (355°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 here.
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.
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Nutrition Facts
Whole-wheat Banana Muffins
Amount Per Serving (1 mini muffin)
Calories 52 Calories from Fat 25
% Daily Value*
Fat 2.8g4%
Carbohydrates 5.9g2%
Fiber 0.4g2%
Sugar 1.2g1%
Protein 1.3g3%
Net Carbs 5.5g
* Percent Daily Values are based on a 2000 calorie diet.

 

Easy Healthy Banana Muffins
easy healthy banana muffins

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    124 thoughts on Moist Whole Wheat Banana Muffins
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  1. 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.

  2. 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?
    Thanks!!!

    • 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

  3. 5 stars
    The recipe turned out very well. Very easy to make healthy and delicious banana muffin. Thank you very much for sharing.

  4. 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 homegrown..so I didn’t want to waste any of that.thanks for sharing the recipie

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Hello,

    I am looking forward to making these – are you able to advise if coconut flour would work instead? Also, wouldnrice malt syrup work instead of honey?

    Thank you ????

    • Hello! I would not use coconut flour as it contains much more fibre than wholewheat flour and it may tryout the whole recipe or gets crumby. Almond meal should work well though as a low carb gluten free option. Brown rice syrup is all good as a sub to honey! Enjoy the muffins and all the recipe on the blog! XOXO Carine.

  10. Hi ..i tried making muffins today as per your receipe …put some milk in addition. They turn out to be super moist n soft but started giving bitter after taste. ..what could be the reason? Thanks

    • Hello! You should not add more liquid in the recipe that is why your muffins are so soft and moist. The aftertaste could come from baking soda. Use baking powder instead if you don’t appreciate the flavor of baking soda. Enjoy the blog, XOXO Carine.

  11. 5 stars
    At first I was like nooooo there not sweet enough but on the second bite I was like…but they taste”real” I made some plain some dark chocolate some with pecans. My toddler demolished his plain one. I try to keep sugars to minimum. Great recipe. Nice and fluffy. I will also add I doubled the recipe to make 12 jumbo muffins for my teen boys. I only had one egg I added about 1/4 cup milk for a better consistency and still got great muffins. Didn’t realize I was out of eggs

    • What a lovely feedback! I love when my sugar-less recipe makes everyone happy. Thanks for sharing your lovely feedback and all your adaptation too. It is always useful to know that we can make those with only an egg if we run out 🙂 Enjoy the blog. XOXO Carine.

  12. 5 stars
    Hi just found this recipe on a Pinterest search and made using wholemeal spelt flour and date syrup instead of maple syrup. I added a handful of chopped pecans and made some minis and some big and they are absolutely delicious ? thank you very much.

    • So happy to read this because I wanted to try these for my son’s first birthday this Thursday, and I was wondering if I could use wholemeal spelt flour and date syrup, as I have those on hand. Good to know that it works 🙂 Thank you!

      • Sure! Those two are great healthy alternatives! The wholemeal spelt is probably a bit more rich in fibre so the muffins won’t raise as much but it will be as delicious and healthy for your kid birthday. I am very happy that you find my blog and making some of the recipe. Enjoy and happy birthday to your son ! XOXO Carine

  13. 5 stars
    Tried it. The muffins turned out great!
    It’s the simplest and easiest recipe to follow.
    Thankyou so much! I am the worlds worst baker.
    And I could make these! I am sooo happy ?

  14. 5 stars
    This recipe is a keeper. Just made it to use up 1.5 very spotty bananas. Threw some raisins, unsweetened coconut and flax seeds into the batter and baked in a standard sized muffin pan for 19 minutes. Perfection. One cautionary note: I store my flour in the freezer and did not give it time to come to room temp. The minute my coconut oil hit the flour it hardened up. My bad! I thought I’d have to start over, but tried placing the bowl in a larger bowl of hot water and stirred vigorously. It loosened up enough, but won’t make that mistake again!

    • Thanks for this beautiful comment! I am so happy this simple recipe works for others too 🙂 Thanks for reading the blog and making my recipes. XOXO Carine.

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. 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 sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. 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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