This whole wheat banana muffins recipe is one of my absolute favorite ways to start the day. There is just something about a warm muffin with just a bit of butter and a nice cup of coffee. With this recipe, you feel better about indulging since it's really not an indulgence, but a healthier start to your day. Whole wheat flour, bananas, applesauce, and yogurt combine to create a soft and moist muffin that is a hit with all ages.
Whole Wheat Banana Muffins Recipe
If you are worried about this recipe being bland or dry, don't! Whole wheat flour isn't something to avoid using at all. If little kids can eat this and not even tell a difference, then so can you. Honestly, I can't tell you that it tastes different at all, unless you want to agree that this is the best banana muffin you'll make!
Muffins are a favorite in my house. When I make a batch, well, I typically have to double or triple them so we have enough for everyone to eat them for a few days. Otherwise, they are gone in an instant! If you want more options, you might like these whole wheat chocolate kale banana muffins or even these flourless chocolate muffins. I also like this recipe for apple oat muffins and this one for fresh blueberry muffins with a crumble topping.
Can These be Made With White Flour?
If you only have white flour on hand or prefer to use it, you can definitely make this recipe using it instead. There is no need to change anything in the recipe. Just follow the directions as shown and use the same measurements. You'll still have a tasty muffin!
What Can be Added to Banana Muffins?
If you like muffins with a bit of something "extra" in every bite, then you might like to add ½ cup of one of these mix-in's below. There are tons of options, but these are my favorite that fit into this recipe. So many tasty flavors can be created with just a small tweak of the recipe.
- Chopped pecans, walnuts, or almonds
- Coconut flakes or shreds
- Mini chocolate chips, peanut butter chips, butterscotch chips, or white chocolate chips
- Dried cranberries, golden raisins, or diced dried apricots
- Sliced bananas on top
What are the myWW Points in These Muffins?
The points listed below are for this recipe made as directed in the recipe below. Should you add any of the mix-in's above, you will need to recalculate the points including the additions.
- myWW Blue: 5
- myWW Green: 5
- myWW Purple: 4
- PointsPlus: 4
Can I Freeze These for Later?
You can definitely freeze these whole wheat banana muffins for later. All you have to do is cook as directed then let them cool completely. Once cool, slide them into a dated and labeled Ziploc freezer storage bag. They are good in the freezer for up to 4 months. To thaw, just leave them out overnight to thaw or heat in 30-second increments until toasty warm.
Ingredients
- Whole wheat flour
- Baking soda
- Baking powder
- Salt
- Egg whites
- Banana
- Plain non-fat yogurt
- Honey
- Molasses
- Applesauce
- Almond extract
- Non-stick cooking spray or cupcake liners
Optional: quick oats or additional banana slices
How to Make Whole Wheat Banana Muffins
Preheat the oven to 375 degrees
Mix and double sift the whole wheat flour, baking soda, baking powder and salt. Set aside
In a medium bowl mash the banana with a fork. Add the egg whites, yogurt, honey, molasses, applesauce and extract. Whisk until well blended and a bit “frothy”.
Mix the sifted flour with the banana egg mixture until just moistened. Don’t over mix!
Spray a muffin pan with non-stick cooking spray.
Evenly distribute the batter in the muffin tin cups. Sprinkle the tops with quick oats and/or a single slice of banana.
Bake for 15-18 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Follow this easy whole wheat banana muffins recipe to create a delicious and tasty muffin that is ideal for breakfast or a snack on the go!The Best Whole Wheat Banana Muffins Recipe
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 168Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 280mgCarbohydrates: 35gFiber: 4gSugar: 11gProtein: 7g 
Just wanted to let you know that I'm making the whole wheat banana muffins for the 2nd time b/c they were so good the first time. Now I have a "go to" recipe for that overripe banana instead of throwing it out 🙂
Loving your site. Thank you!
I made these today after seeing them on Danica's Daily and I LOVE them. I love the texture and moistness and even the sweetness level.
I wonder if they could be made savory. I'm thinking they would be so awesome with garlic and something other than banana, too.
To Charlene and Roni (of course!) Thank you, Thank you and Thank you! Working on this today!
From Charlene: "I did not peel the apples and the sauce was just fine and yummy."
🙂
Just wanted to respond to houseoftwirls.
Re: apples sauce
When I make apple sauce: I take a big cookie sheet (with the half inch sides) and cut the apples in half place apples cut side down add some water to just come maybe 1/4 inch. bake at 350 until fork tender.
I let them cool till I can hold them. I scoop out the seeds, and any part of the core that is stringy or tough. The I pop them in my blend peel and everything and just buzz till smooth.
no peeling necessary, and it make the most sweet and yummy apple sauce ever!
Gearing up to try these, but I have to ask if Charlene from the Sept. 9th post or anyone else might have a secrete to peeling apples? I despise the thought of spending all that time,(because let's face it, I'm terrible at peeling anything and I am over-whelmed with my three girls as it is). I catch myself fantasizing about the drawer elf I might be able to buy one day to do all of "those" things!
Thanks in advance!!!
Yummy!!! I have been looking for a low point muffin - and these hit it. I also had no applesauce in the house and so made my own (had plenty of apples), just thought I would share as I could not get over how EASY it was to make applesauce!!! Here is the recipe I used:
http://familycrafts.about.com/od/creativesnacks/r/applsaucerec.htm
thanks for all your inspiration!!
Allie - You could try sour cream, a flavored yogurt or just milk. I'm not sure how it will come out though so let us know what works for you!
hey I have all the ingredients except the yogurt. Do you think it would still work if I didn't include it?
Hi Meg!
Glad you like the texture. I'm purposefully didn't make them sweet, just not a fan of the sweet muffin. I do have a banana bread-recipe that may give you some more ideas... https://greenlitebites.com/2009/01/17/banana-bundt-bread/
Thanks for the feedback!
-Roni
Tried these this evening, doubled the recipe and used whole wheat pastry flour for a more tender crumb, baked it as a loaf rather than muffins but the texture turned out muffin like and very moist, however, not at all sweet. The bread is still tasty but I would have preferred it sweeter, next time I will add more honey. Thanks for an easy healthy recipe!
I just made these this afternoon. They are so moist and delicious!! Thank you for the recipe 😀
Ronni,
I love these muffins, I make them every-weekend for a quick breakfast during the week.
FYI I made them just measuring it out and they were good.
Then I purchased a scale and started weighing it out... and the texture was so much better and they are now AMAZING!
omg i made these and they were soooooooooooo yummy!!!
I made these over the weekend and they were FANTASTIC! 🙂 (It yielded 24 mini muffins). I can't wait to try more of your recipes.
Just made a double batch. The house smells fantastic and I can't wait to try one for my afternoon snack. I'm really hoping my toddler likes them. To my horror, he's turned into one of those kids who won't eat anything unless it's pressed into nugget form. OK, I'm exagerating a little, but I'm anxious to get some real, healthy food into him somehow. Hope he likes them! Thanks so much for everything you do!
-Michelle
hi! i looked all over the internet for a healthy muffin recipe and it seems that i picked the perfect one
the texture was perfect!
i added some walnuts too and they were just perfect
thank you so much =]
I love these banana muffins!!! I can't believe they are so low in calories and fat. My family loves them. I am always trying to find "healthy low fat recipes" and usually they run the other way! They have no idea about these. I can't wait to try your chocolate cookies.
This is so funny..I am already a subscriber to your blog and Green Lite Bites but today when I googled "whole wheat banana muffins" in hopes of finding a tried and true recipe (and hopefully with points values), YOUR site came up! How funny and cool. OH-- and I shouldn't be suprised..it was my search for microwave, brown bagged popcorn that led me to your site in the first place. I feel so blessed. Keep up the good cookin' 🙂
It's ok Roni... the Chili was a huge hit, along with the chocolate cookies. Ohhh... and the butternut fries are a definite favorite!!
Jill, I'm sorry they didn't come out for you. The texture it a bit heavy as they are all whole grain but I like the texture. And the apple taste?? I never tasted apple from the little bit of applesauce there is in it.
Sorry you didn't like them. :~(
-Roni
I think I did something seriously wrong! They came out like rubber and tasted more like rotten apples than bananas... I followed the recipe perfectly. The only thing I can think of is that I used egg white from a carton instead of separating them from actual eggs. Normally my muffins come out good...
Another winner, Roni! I made these for the toddlers this morning and they both scarfed them down! Thanks!
Hi! I really like your blog and your little boy is absolutely adorable! These muffins sound great, but maybe you could try a half and half mix of barley and oat flour? Just a suggestion.. It really gives an incredible tenderness and moistness to muffins!!
P.S. I process rolled oats and barley when I'm out of the flour. Works the same!
I made these muffins the other day (doubled the recipe) and added about 1/4 cup of splenda and a cup of frozen blueberries. Instead of almond extract (did not have any) used vanilla extract. They turned out light and airy and wonderful.....great! As there is no fat...
I love this recipe too!
I add: Cinnamon (nice flavour)and,
about 5 blueberries to each muffin (put them in
when the muffin cup was 1/2 full, then filled the
rest of the muffin cup up with more batter so they
don't get smushed!).
Came across your old website this morning (lucky me!), and made these yummy muffins this afternoon. Awesome! I've been a WW member since Dec. 11, 2007, and am .6 pounds away from goal. I love my new, healthy way of eating, and am excited to peruse the recipes on your wonderful website. Thanks for all you do!
SO COOL! I've been thinking of dabbling with Blueberry too! So glad you guys like them!
-Roni
I'd say 3 is a good estimate, by the way!
I made these last night and they are really good! Dh liked them - he sprayed some FF butter spray on his. I also made some blueberry muffins based mostly on this recipe. I used vanilla extract instead, added 1/3 cup of Splenda mix, 1/3 cup more applesauce, 1/3 cup skim milk, and fresh blueberries instead of banana - they are REALLY good, too! I'm not sure about the point value because of the Spenda, but I think they can't be over 3 points each? The recipe made 6 large muffins and 4 cupcake size ones.
Christine - I'm sorry they didn't come out for you. I'm not sure what could have gone wrong. I make them all the time and I barely taste the molasses and actually the banana taste is just perfect. I've had a 1 or 2 others say they weren't the biggest fans but overall most people have liked them. Did you weigh the ingredients or measure them out? It's really the only thing I can think of as a variable.
Sorry again. :~(
hey Roni! I love your site and I love your recipes but I had trouble with these muffins. when I made them, they tasted like molasses and nothing else... couldn't taste the banana or anything. did I use the wrong type of molasses or something? should I double the banana? skip the molasses? maybe use vanilla instead of almond extract? I don't know what I'm doing wrong. I couldn't even get my Dad to eat them and he eats anything 🙁 I feel like such a baking-failure right now. any ideas would be appreciated, thanks 🙂
Ummmm good question! You would have to increase the cooking time, but I don't see why it wouldn't. try it and let me know!
I have some bananas ripening now, I'll try it this weekend.
Hi Roni,
Do you think this recipe would work as a Banana Bread? I am thinking of making the recipe as is above, but instead of pouring the batter in muffin cups, just pouring it into a loaf pan.
I made these muffins a couple of days ago - Yummmm! The whole family liked them. I'll be making them again soon - and probably doubling the batch.
Today I made the pumpkin whole wheat muffins (they're in the oven as I type). Can't wait to eat one! Thanks, Roni, for the great recipes!
~Sandy
i made these muffins the other day.. i liked.. kids and hubby said just OK. but i am picky and i liked so screw them.. i am looking into making the poppy seed ones next.. thanks Roni. ps,, i used paper liners.. still stuck... definately need to spray... regardless.. YUMMY!
Noelle - I haven't it! I'll keep an eye out, thanks!
have you ever tried SuCaNat? It's my new sweetner of choice...along with honey and molasses of course!
But sucanat (stands for sugar cane natural) is one of the first steps in going from sugar cane to refined white sugar. It still has a lot of molasses flavor in it and the health benefits of the molasses too. And I find that I don't need a whole lot of it to get a sweet taste. The kids are loving it too since it's so "brown sugary". It would be great in your muffins!
I made this recipe last night. It made 7 muffins. I left off the sprinkle of oatmeal. But sprinkled some semi-sweet choc chipits in the batter. They were great! Thanks for the recipe. 🙂
Val