Moist Whole Wheat Banana Muffins
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.
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.
More Muffin Recipes
If you enjoy muffins, you’ll love these:
I would love to hear what’s your favorite kids’ muffins flavor! Talk to you soon & enjoy this healthy recipe.
Whole-wheat Banana Muffins
Want My Kitchen Equipment?
- 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
- Preheat 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.
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Preparation:Under 30 Minutes
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Could I substitute wheat flour for almond flour?
Hi Jessica, I never tried the recipe with almond flour as I do this recipe for my little girl and there is a nut free policy in her school. Almond flour contains less fibre than wholemeal flour so I am concerned that if you substitute the amount of wheat flour by equal amount of almond meal the batter will be too runny. You may have to balance that with 1-2 tbsp of coconut flour in the mix to keep the batter thick – muffin like consistency. I hope this help! Enjoy the recipe on the blog. Talk to you soon! Carine.
Hi, Can I use oat flour instead of wheat or will be to dry or dense?
They will be dense and raise less but it should work. Enjoy, XOXO Carine
Just finished making a second batch. Substituted aguave syrup instead of maple/honey and added blueberries. Such a simple and delicious recipe, thanks for sharing.
Hi Crystal, this is so nice to read your comment! I also love to add things into this simple muffins recipe like chocolate chips, raisins and berries are great addition. I am so glad you love it and I hope you will find even more great recipes to try on the blog. Talk to you soon ! Carine.
Hi Carine. I made these muffins for Jeanne’s birthday. I put a piece of chocolate insidebefore I cooked them. Her friends love them and I had no chance to try them 🙁
I’ll make them again it’s so easy! Thanks for sharing.
Hi Vero! Merci pour ce joli commentaire! Emma loves those muffins it is so simple and delicious. You have to make more for yourself, seriously you must try them it is too good 🙂 Carine.
Hi Carine! These muffins are delicious! My kids love them and we even added mini chocolate chips for fun. Thanks for sharing!
I was wondering if it’s a typo, the recipe says it yields 24 mini muffins but in the cooking directions you say prepare a 12 hole mini muffin tray. I doubled the recipe because I have a 24 mini muffin tray, and it was waaaaay more than that. Considering the space in the oven, I made some overflown donuts and everything turned out ok. The recipe is delicious though.
The recipe says it makes 24 muffins indeed and I am filling two tray of 12. So for a 24 muffin tray you should make the recipe once. Enjoy the blog, XOXO Carine.
Hi Deanna, Hummm chocolate chips are a great addition 🙂 See you soon on the blog, Carine.
Hi. Just curious. Why no silicone pans? Thanks!
I don’t like to bake in silicon pan because muffin stay too soft but it is up to you! The recipe will work very well in any kind of pan. Enjoy the recipe ! XOXO Carine.