These are by far the best muffins in the world! I am serious…these are my all time favorite muffins! 
You can use fresh or frozen bananas, just thaw and mash up!
- 1 1/2 cups whole wheat flour (whole wheat pastry/soft spring wheat is the best!)
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup rapadura or sucanat (natural sweeteners)
- 1 egg, lightly beaten
- 1/3 cup butter or coconut oil, melted – or replace with half applesauce, as desired
Topping, optional:
- 2 Tbsp whole wheat flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- 1/4 cup rapadura, optional
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).
- Optional: In a small bowl, mix together 1/4 cup rapadura, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I normally just sprinkle with cinnamon and a little rapadura.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Blueberry Variation: Replace bananas with 1 cup of fresh or frozen blueberries and 3/4 cup applesauce. Yum!
Enjoy!
Visit Tammy’s Recipes for further inspiration!
Original recipe tweaked from Allrecipes.com
Hi! Thought I’d add one more soaking comment to the mix. Here’s how I did it:
I mixed the flour, half a cup of honey, the melted butter, and 2 T of kefir. It was a little dry, but I remembered that a previous banana bread recipe I called for used a few Tbsp of milk, so I added that (I’ve used milk in soaking before. When using kefir as the medium and since I use raw milk, I trusted it to ferment the extra milk thoroughly, and it worked out very well). Now I had a dough-like consistency, and I think it helped out w/the batter not being to dry the next day when I added the rest of the ingredients!
I LOVE this recipe and have gotten so many compliments on these muffins, they always turn out great for me. For those who are wondering about soaking this recipe, I was wondering the same thing myself and have decided to make my own sprouted flour to keep on hand for recipes like this. It increases the nutrition and breaks down the phytic acid. Just an idea!
How many calories do you think these muffins have?
What about maple syrup instead of rapadura & how much do you think I should put? Would it be the same as your recommendation for the honey? Thanks! Can’t to make this.
Yes, I would use the same quantity as if I were using honey.
I just made these! I have to say, I was a but hesitant at first- it seemed so dry. I also realized too late that I had put in 3/4 instead 1/3 cup of cocnut oil. Since it looked so dry, I added a couple of TB of homemade applesauce. But anyway- YYYUUUUMMO!! Hubby and daughter are devouring them. Love trying out your recipes! P.s. I also made green smoothies for the first time today and they are also a hit!
Yes! These muffins are excellent!!!
I just made them this morning and the kids are devouring them. Thanks for the great recipes!
I used this recipe today, and found it to be too dry. You mentioned in you comments below, that you had the same problem. What was your solution? On your rasberry muffin recipe you had 2 eggs and 2/3 cup of sugar, so I’m gonna try to add a the extra egg and sugar. I love your recipes! Thanks for helping me be able to cook/bake better so my husband won’t starve!
I made these this morning with the blueberries and applesauce. They were fantastic! I loved how they were still super moist. I have two teenage boys that I continue to try and get to eat healthy. They loved them ~ in fact they both ate 3! thank you
Love this recipe! I decided to make it into banana bread loaves (instead of muffins) and it worked great. (example here -http://scottandemilyoneal.blogspot.com/2010/05/banana-bread.html) Thanks for sharing
This recipe is delicious! I did use a spelt whole wheat flour and instead of rapadura I used a 1/3 cup of maple syrup. It is probably not quite as sweet as what some are used to, but you can always drizzle a little honey on top if you need a fun topping after it comes out of the oven. My husband thought it was fine without the added honey.
I made the topping the a ground spice mix to add a little bit of an extra kick. I didn’t use the rapadura with the topping. It probably would have been better with it.
thanks for the recipe, I will definitely be making this again!
thank you for this! you inspired me to get my WhisperMill out of the basement and use it again
I made these a couple of weeks ago and my husband liked them and he’s pretty picky about his muffins (hard to please) so this recipe is a keeper. I tried the banana but next time I’m going to do the blueberry! Thanks so much..
I’m hoping you’ll find this comment on an older post. You soak the flours used in your bread making. Is there a reason you do not for muffins?
I actually do soak this muffin recipe…I just need to update the recipe.
Look back through the comments for another readers suggestion for soaking that I now follow.
So can I ask what yoiur updated soaking method is now? im having a hard time adapting this to soaking. thanks!
If you look through the comments you will find that when you replace the rapadura with 2/3 cup honey, and add that to the soaking step, it works. It does get dry and you will have to work it more the next day, but it did work for me.
This is now my go-to muffin recipe. I added a ripe nectarine that was sitting on my counter yesterday – diced half of it and smushed half of it with the bananas…delish! Love the previous poster’s recommendation to try zucchini or pumpkin.
These banana and blueberry muffins are delicious, and I love that there is very little sugar in comparison to most recipes. Sometimes I like to add nuts or seeds for a little texture and nutrition.
I have used this as a base for lemon poppy seed, cranberry, orange/cranberry, zucchini, and pumpkin muffins. All turned out great.
Hi Lindsey! I’ve been following your blog & utilizing it a lot over the past year or so. Thank you, thank you!
I am trying to incorporate soaking my grains as I believe my husband & toddler may be having problems digesting them properly. My question with the muffin recipe is that if I understand correctly I add 1 tbsp. of an acid medium per cup of water. How does this work with the muffins since there is no water in the recipe?
Also, to clarify…I can soak all wet ingredients in a recipe besides egg correct?
Unfortunately, I have not been able to get this recipe to work adapting it for soaking because there is no liquids. It is still fabulous though! Typically, yes, you can soak all wet ingredients besides the egg in a recipe.
I am so excited to try this recipe! I have yet to find a completely healthy muffin recipe that’s any good. Of course we only started our whole foods diet a week ago, so I’ve got some time
Could you describe Rapadura? Where do you get it? I haven’t been able to find it our health food stores or at Fred Myer. I have found Sucanat, so i will use that!
Thanks for all your wisdom in our journey of Godly, healthy homemaking!
Rapadura is actually very similar to sucanat so you can use them interchangeably. Read more about it in my natural sweetener post.
These were delicious! Hands down the best banana muffins I have ever made! I hope you don’t mind me sharing the recipe!
Hi Lindsay – I absolutely LOVE your blog – I check it daily! You’ve taught me so much in such a short period of time.
I made these muffins yesterday morning & both my husband & I thought they were amazing. Lookng forward to future posts
Hi Lindsay,
I’ve really enjoyed reading your frugal tips and green living advice. Passionate Homemaking is now a site I visit almost daily and have learned so much!
I made the banana muffins from your recipe two weeks and they were *wonderful!* I tried a pumpkin variation last week that turned out nicely, too. Tonight, I made a batch of muffins using the soaked banana bread recipe from paprikahead.com since I’m starting to soak my grains. Though good, the resulting muffins weren’t nearly as tasty as your recipe. Any suggestions on how to make the banana crumb muffin recipe a soaked one? Would it be as simple as soaking the flour and following the rest of the steps in the recipe?
Thanks again for this great blog, Lindsay!
This is a task I have tried on a few occasions but have not had success as of yet. It just doesn’t have enough liquids in the recipe. I will keep trying and post an update if I can accomplish it. Sorry!
Hi. I just made this recipe and tried my hand at soaking it. I soaked the flour with 1/3 cup melted coconut oil, 1/3 cup honey (in place of the 3/4 cup rapadura) and 2 Tablespoons of whey. The mixture wasn’t as moist as I am used to soaking things but in the morning I added the egg, and mashed banana and mixed it up real well and then added the salt, soda and powder. I am going to double the recipe next time as our family of 4 ate all dozen of the muffins! The muffins were so moist that is what I like about soaking things. I didn’t make the topping part and they were still yummy. Thanks for this recipe.
I found a wonderful soaked banana bread recipe!!! Here is the link:http://www.paprikahead.com/2009/01/wholegrain-banana-bread-good-kind.html
I made muffins and loaves and they both turned out great. Woo Hoo!
Oh, these are delicious! Just finished my second
I did the banana version, but added 1 cup of blueberries – yummy! Thanks, Lindsay.
congratulations…beautiful family..do you have a soaked recipe for this??? i have tried N.T. banana bread recipe and thought it heavy and doughy.i would love recipe for banana bread…do you have one??
I do not have a specific banana bread recipe that is soaked currently.
I made these this morning and they were great! I made the blueberry kind and used 1/3 coconut oil and enough applesauce to equal 3/4 cup total. We ate half of them and left to run errands. When we got back I realized I had left them on the counter in a baggie and the dog ate them (we have 2 great danes)….I was livid!!! I’ll be making more soon though!
My little boy and I just finished baking and eating a few of these scrumptious muffins. I made it exactly as instructed, with coconut oil. I also used the rapadura/cinnamon topping you suggested, which was perfect. I am sensitive to sugar but felt perfectly fine after eating two of these muffins. Thank you SO MUCH for sharing.
Wow, what a great recipe! I’ve been looking for a healthy muffin recipe and these came out wonderfully (I went with the blueberry variation). Thanks!
You say in your recipe, 1/3 cup butter or coconut oil, melted – or replace with half apple¬sauce, as desired, but I’m not sure what you mean “half apple-sauce? Are you saying 1/2 of 1/3 c. or a 1/2 c. of applesauce. Thanks. I can’t wait to try them!
I mean you can substitute with applesauce or do a portion of the total with applesauce. Applesauce is simply a common replacement for oil, but I believe this recipe is best with oil.
do these freeze well?
Yes, I have never had any problems freezing any of my muffins or baked good recipes. Works great to pull out the night before for breakfast!
what is soaking? and if you don’t have rapudura, what is the equal amount of sugar that I should use? or could I possibly use honey? any ideas? oh yeah, and has anyone tried the applesauce blueberry version? any way to
You would use the exact same quantity of sugar to replace the rapadura. Honey is a little more tricky and you would have to experiment. I think about 2/3 the quantity of sugar could be replaced with honey, but I have not attempted that yet. To read more about soaking, visit here. You could replace some of the oil with applesauce, as that is a common replacement that works great for an applesauce blueberry version.
I was able to soak the banana muffin recipe by thawing frozen rype bananas. They had enough moisture, once mashed, to soak the flour, with an acid medium. I also added the butter/oil and some maple syrup before soaking. They turned out delicious! Thank you!
Thought I would come by and let you know that it probably was over mixing that made them sink in the middle. I have made them several more times and while they don’t really rise, they don’t sink anymore. These are really good muffins!
These are wonderful! I double this recipe and keep a batch made for quick breakfasts. My family definitely enjoys these! Thanks for the great recipe!
Have you tried sprouted wheat flour? That might be your best option for the phytate factor. There’s a place near me that ships it – http://www.josheweasgarden.com. They have spelt and wheat varieties. I’ve used it and it works great. The flavor just takes some getting used to. I love it in pancakes, and I’ve made coffee cake with it, too.
Two thumbs up on these muffins, Lindsay. Thank you so much for posting the recipe. My family loved them!
Soaking doesn’t really seem feasible to me with most quick breads and cookies, etc. I rarely make any baked goods besides our daily bread, but I plan to use sprouted wheat flour next time I do. It is sort of hard to come by, but you can also make your own. That should significantly increase the nutrition and take care of the phytates. Sprouted wheat flour is also rather sweet on its own, so you may be able to reduce the amount of sugar (or rapadura)you use in recipes with it.
Good luck! These muffins look yummy!
Thanks! I probably did over mix the batter. I am trying them again tomorrow. My husband said they were the best muffins he has had even though they didn’t look the prettiest. LOL
I just made these tonight. I’m not sure what went wrong. They didn’t rise and some even caved in the middle. I double checked every ingredient, so I’m not sure why it didn’t work. It almost seemed like there wasn’t enough flour? But, I don’t think that is it since so many people had them turn out great. I used a tin muffin pan, do you think that could be the problem?
BTW, they still tasted good after letting them cool, but I would love to be able to get them to rise.
I have found lack of rising is usually due to over mixing the batter. It has happened to me on occasion as well. I use tin muffin pans as well. Also, let them cool in the oven, if it is drafty outside the oven, that way they will set probably. Hope that helps!
Sadly, I’m with you Tiffany. I’ve made these twice. Amazingly yummy but flat both times. I tried to minimize mixing too. It’s humid as can be here, could that be it?
Darn! How could I have missed it?
Yesterday we had four overripe bananas and I was looking all over the net for a good banana muffin recipe. I ended up making a banana blueberry recipe, which was super. But I wish I had found yours–I was in India when you posted it. It is healthy, and even has coconut oil, which I brought back home with me!!
I made these for Saturday morning breakfast and they were excellent! I used to mini-muffins pans to help with portion control. Thanks for a great recipe!
these were fabulous! I have been enjoying your blog for a few months now–love it! thanks so much for the recipe! I made these muffins tonight, and they are seriously some of the best muffins I’ve ever made. I didn’t have any rapadura, so I substituted 1/2 cup brown sugar. And I probably could decrease that amount because the bananas add so much sweetness. This recipe is a keeper! Thanks again!
These do look delicious!
Oh these look delicious! I will have to try them soon!
Those look yummy. Where do you usually buy you rapadura? I’m looking for good and healthy breakfast muffins. Thanks Lindsay!
I buy mine from Azurestandard.com. Great stuff!
We stayed in a B&B once and I got a great healthy tip from the owner. Instead of a sugary-crumb topped muffin, sprinkle it with sliced almonds. Yummy and healthy! (I love 60% cocoa dark chocolate chips in my banana muffins!)
mmmm, we had some of these on the weekend at my kids swim meet. But I am sure they were not as healthy. I was looking for such a recipe, thanx!
CAREY
I have made the original Allrecipes version many times. We love it! I am glad to know it worked when you made a healthier version. I am trying to cook with more whole grains so I am going to have to try this one with all or part Whole Wheat. Thanks for the idea.