Healthy Whole Wheat Banana Muffins with a brown sugar cinnamon topping. Great way to eat healthier and use up those ripe bananas. Bake a batch and have a quick breakfast treat all week.

Whole Wheat Banana Muffins

There is nothing like having a delicious homemade muffin whenever you need a quick snack or breakfast on the go. When you can make it super healthy AND delicious, that’s when you know you have a recipe perfected.

Whole Wheat Banana Muffins

These Whole Wheat Banana Muffins are some seriously good eating. I came up with the recipe after having yet another batch of bananas go ripe too quickly. I’ve made so many different renditions of banana bread using ripe bananas, and was looking for a change.

For a delicious and fluffy pancake recipe, don’t miss this Homemade Pancake Mix – it’s the perfect way to have pancakes anytime!

What to Make with Brown Bananas

We’ve all been there. Bought too many bananas (for me it’s always Costco bananas) and have them go brown seemingly overnight. Well don’t despair; there are plenty of awesome things you can make with overly ripe bananas.

For starters, and the most popular, banana bread. There are variety of different banana breads out there. My personal favorite is my healthy One Bowl Banana Bread made with chia seeds and flax seeds. I have been making this banana bread for years and it always turns out perfect!

one bowl banana bread with chia, flax seeds, and ripe bananas

If you are craving something sweeter, and perhaps more on the dessert side, add Nutella to your bread. Nutella Banana Bread is a great treat to have on hand and an even better way to use up those ripe bananas.

nutella banana bread

Another option is to peel your bananas and take them to the freezer! There is something about freezing a banana that makes it so sweet and creamy. From there you can make a variety of different Frozen Banana Ice Creams that, honest to goodness, taste just like soft serve.

My go-to favorite for brown bananas has to be just making a good ole smoothie out of them. Personally I like to freeze my bananas before putting them in the blender along with whatever other fruit, milk, and yogurt I have on hand. The frozen banana lends that smoothness and it’s all just so amazing.

For a delicious vegan option, try this Eggless Banana Bread recipe!

Whole Wheat Banana Muffins

However, my new favorite thing to make with overly ripe bananas has to be these Whole Wheat Banana Muffins. I’ve used whole wheat flour in the past but always steered clear of using it exclusively in a recipe, usually mixing it with white flour. But, when looking to make a super healthy muffin, I decided to give it a try. The result? A super moist and tasty muffin that’s full of flavor!

whole wheat banana muffins on a wire rack

Another great thing about these muffins is that they are made in one bowl. This means less clean up, and who doesn’t love that?!

First, start by creaming the bananas and sugar in a mixing bowl. I like to use an electric mixer for that you but you can just aggressively stir it! Next, add in the oil, egg, and vanilla and stir to combine. Add the dry ingredients, stir it up, and there’s your batter. So easy!

Scoop into your greased muffin pan. Two things here. First, get yourself a good muffin pan. I love the USA Pan nonstick version for it’s easy clean up and the fact that it’s made with a lighter colored material. I find the darker material makes my muffins brown too fast. Also, get a good muffin scoop. This will ensure that your muffins are equal size and it makes scooping them so much easier!

Lastly, sprinkle on the cinnamon/brown sugar topping. After all that healthy whole wheat and rolled oats, you deserve a little sweet crunch on top. Bake until a toothpick comes out clean.

Whole Wheat Banana Muffins

Cool your muffins completely on a wire rack and store in an airtight container in the refrigerator. You can also freeze in an airtight container. Enjoy!

Whole Wheat Banana Muffins

Whole Wheat Banana Muffins with Cinnamon Brown Sugar Topping

Delicious and moist Whole Wheat Banana Muffins are a great healthy muffin to have on hand and an excellent use for those brown overly ripe bananas! 
5 from 8 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 163kcal


  • 3 ripe bananas, mashed
  • ½ cup brown sugar, packed
  • cup canola or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 ¼ cups whole wheat flour
  • ¾ cup rolled oats
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt


  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon


  • Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners or spray with nonstick cooking spray, set aside. 
  • In a large mixing bowl, whisk together the bananas, sugar, oil egg, and vanilla. Add in the flour, oats, cinnamon, baking soda, and salt and stir to combine. Use a muffin scoop to distribute the batter between the muffin cups. 
  • To make the topping, stir together the sugar and cinnamon. Sprinkle overtop of the muffins. Bake for 18-22 minutes, or until a toothpick inserted in the muffin comes out clean. Let cool on a wire rack. 


Make ahead! These muffins do great stored in an airtight container in the refrigerator or freezer. Whip up a batch and have a delicious and healthy treat anytime. 


Calories: 163kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 149mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
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Whole Wheat Banana Muffins.

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Recipe Rating


  1. 5 stars
    These made great mini muffins. My little people went bananas for them (haaaaaa ha). I halved the sugar, and they were still quite tasty. Used mini muffin pans and put them in for 10 minutes at 350. Came out perfectly.

  2. 5 stars
    Delicious and perfect! I substituted your topping for just some raw sugar. My grandsons (3 and 6 yrs old) loved them!

  3. 5 stars
    Hi Angela, thanks for this great recipe! This has become my go-to recipe for banana muffins. I like the simple, healthy, and filling ingredients that you incorporate in it. I don’t make any changes to this recipe whenever I make it and the muffins always turn out perfect. Great for storing in the fridge, too. One of my and my husband’s breakfast favorite! 🙂 (Is there an option of posting pictures in the comment section?)

    1. Hi Jane. Thanks so much for the comment. So happy to hear you love the muffins… they are my go-to as well! I wish there was a way to post photos on here. You can post on the Pinterest pin if you’d like. Happy Cooking! 🙂