Healthy Banana Bread Muffins

A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
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  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 15 min
  • Yield: 12 muffins
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1 cup whole-wheat flour (see Cook's Note)

1/2 cup all-purpose flour (see Cook's Note) 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon baking soda 

1/2 teaspoon kosher salt 

5 tablespoons coconut oil, melted 

1/4 cup packed dark brown sugar 

1/4 cup maple syrup 

1 teaspoon pure vanilla extract 

2 large egg whites, at room temperature 

1 1/2 cups mashed very ripe banana (about 3 large bananas) 

1/2 cup chopped walnuts, optional 


  1. Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners.  Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
  2. Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.  
  3. Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)     A cookie or ice cream scoop makes it easier to portion the batter.