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4.80 from 15 votes

Whole Wheat Banana Muffins

Recipe from Two Peas and Their Pod

Whole Wheat Banana Muffins-perfect for breakfast or snack time! These healthy muffins freeze beautifully too!
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: American
Keyword: banana, muffins
Servings: 15 muffins
Calories: 163kcal


  • 2 cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 4 large ripe bananas about 1 3/4 cup mashed
  • 3/4 cup packed brown sugar
  • 1/4 cup coconut oil melted and cooled
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons pure vanilla extract
  • Turbinado sugar for sprinkling on muffins before baking, optional


  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
  • Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.


Calories: 163kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 161mg | Potassium: 186mg | Fiber: 2g | Sugar: 15g | Vitamin A: 36IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 1mg