These low sugar banana muffins made with whole wheat flour will give you all the characteristics of a muffin, but without all the extra sugar and refined flour. These are sweet enough to taste good, but not so sweet that you wonder if they’re cupcakes instead of muffins.
Do you have extra bananas laying around that are going brown and spotty? These are the perfect bananas to make into delicious banana baked goods like these whole wheat low sugar banana muffins, whole wheat banana bread, or healthy banana bars.
What's Cool About This Recipe
- Reduced sugar: We have reduced the sugar in this recipe to make it lower sugar. The bananas also give the muffins natural sweetness.
- Small batch: Makes 6 muffins, you can easily double the recipe for 12 muffins.
- Tender and Moist: The yogurt and the bananas help keep these muffins tender, moist and yummy.
- 100% whole grain: We use soft white wheat flour (whole wheat pastry flour) for these muffins.
Ingredients and Substitutions
- Whole wheat flour: Flour milled from soft white wheat, or hard white wheat
- Cinnamon: Adds extra flavor to the muffins.
- Nutmeg: Nutmeg pairs exceptionally well with bananas, and gives the muffins some extra flavor.
- Baking soda: Used to make the muffins rise, do not substitute for baking powder.
- Salt: We add a little salt to help bring all the flavors together.
- Overripe banana: The bananas need to have lots of brown spots on them.
- Organic cane sugar: We like to use raw organic cane sugar but brown sugar or coconut sugar should work as well.
- Plain greek yogurt: Unflavored and unsweetened greek yogurt or whole milk yogurt. Sour cream will also work.
- Egg: We use regular chicken eggs.
- Oil: We usually use avocado oil or olive oil. Whatever oil you use in your baking should work.
- Vanilla extract: We love adding a bit of vanilla extract to add another layer of flavor.
- Ad-ins (optional) Ad ins we like to put in our banana muffins are chocolate chips, chopped pecans or chopped walnuts.
See recipe card for quantities.
- Bake into mini loaves and glaze with sour cream icing. Bake at 350°F for 30-35 minutes. Makes 2 mini loaves (5x3x2 inch).
- For mini muffins, bake at 400°F for 8-10 minutes. Makes 12-18 mini muffins.
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: In a small bowl stir the flour, baking soda, cinnamon, nutmeg and salt together.
Step 2: In a medium bowl mash the banana well with a fork, potato masher or using an electric hand beater.
Step 3: Add the sugar, yogurt, egg, oil and vanilla extract to the mashed banana. Stir together until well combined.
Step 4: Add the dry ingredients to the wet ingredients and stir just until well combined. Fold in any add-ins you’re using.
Step 5: Divide the batter evenly between 6 well greased standard size muffin cups.
Step 6: Bake at 400°F for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for a couple minutes.
Transfer the muffins from the pan to a cooling rack.
Tip: To remove stubborn muffins from the cups, let the muffins sit in the cups for 5-10 minutes. Turn the muffin tin on its side with the muffins facing away from you and, gently tap it on the cupboard. Turn it once and tap again, tap all four sides until the muffins release from the tin.
Store the cooled muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
Tip: Place a paper towel in the container with the muffins to soak up excess moisture and keep the muffins from going sticky.
How to Freeze
Wrap individual muffins (make sure they are cooled completely) in a few layers of plastic wrap and place in a freezer safe resealable bag or container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Tips From Our Kitchen
These muffins don’t get along very well with muffin paper liners, they stick to them, unless they are cooled completely. If you want to use them we suggest greasing them.
Double the recipe if you want 12 muffins
Use bananas that are plenty ripe (more brown than yellow on the peelings).
If you bake using convection mode then reduce the baking time by a couple minutes.
If you bake in a light colored stainless steel pan increase the baking time by 2-4 minutes.
There are a few reasons whole wheat muffins turn out dry. (1) You could have got too much flour in the batter. Using a kitchen scale to measure your ingredients will give you the most accurate results. (2) You may have over baked the muffins. Try reducing the baking time by 1-2 minutes.
This is usually from using old, rancid whole wheat flour. We recommend milling your own flour, or purchasing from a small milling company. Storing your flour in the refrigerator or freezer will help keep it fresh.
More Whole Wheat Quick Bread Recipes
Low Sugar Banana Muffins
- 1 cup (120 grams) Soft white wheat flour whole wheat pastry flour
- 1 teaspoon (3 grams) Ground cinnamon
- ½ teaspoon (3 grams) Baking soda
- ⅛ teaspoon Ground nutmeg
- ⅛ teaspoon Salt
- ½ cup (140 grams) Mashed overripe banana 1 large or 2 small bananas
- ¼ cup (52 grams) Organic cane sugar
- ¼ cup (64 grams) Plain greek yogurt
- 1 large Egg
- 3 tablespoons (36 grams) Oil avocado oil or mild olive oil
- ½ teaspoon Vanilla extract
- ⅓ cup Chocolate chips or Chopped nuts optional
- Preheat the oven to 400°F with the rack in the center or upper third position.
- In a small mixing bowl, stir the dry ingredients together.1 cup (120 grams) Soft white wheat flour, 1 teaspoon (3 grams) Ground cinnamon, ½ teaspoon (3 grams) Baking soda, ⅛ teaspoon Ground nutmeg, ⅛ teaspoon Salt
- In a medium mixing bowl, mix the wet ingredients together.½ cup (140 grams) Mashed overripe banana, ¼ cup (52 grams) Organic cane sugar, ¼ cup (64 grams) Plain greek yogurt, 1 large Egg, 3 tablespoons (36 grams) Oil, ½ teaspoon Vanilla extract
- Add the dry ingredients to the wet ingredients and mix until combined, fold in the chocolate chips or nuts, if using.⅓ cup Chocolate chips or Chopped nuts
- Divide the batter evenly between 6 greased standard size muffin cups.
- Bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let cool in the pan for a couple minutes before transferring to a wire rack to cool.
- Serve warm or cool completely before storing.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.