If you adore whole wheat banana nut muffins, this healthier version is a must-try. These jumbo, bakery-style muffins are studded with chocolate chips and chopped pecans, sweetened with honey, and use coconut oil instead of refined vegetable oils or white sugar.
I love bakery-style muffins—their tall domes, soft crumb, and the satisfying crunch of coarse sugar on top. But buying jumbo muffins regularly can get expensive, and they’re not always the best choice when I’m watching calories or trying to feed my family healthier breakfasts.
I wanted a recipe that delivers that bakery texture and size, but swaps in better-for-you ingredients without sacrificing flavor. This whole wheat banana nut muffin hits that balance: no refined sugar in the batter and coconut oil instead of vegetable oil, yet still rich and indulgent.
These muffins are moist, tender, and easy to make. They’re great for breakfast, snacks, or packing in lunches—my family keeps asking for more.
This post contains affiliate links, which means I may earn a small commission at no extra cost to you. For full disclosure, see the original source.
How to Make Healthy Whole Wheat Banana Muffins
Ingredients
- Ripe bananas – The riper the bananas, the better the flavor and sweetness.
- Coconut oil – Use melted coconut oil for a subtle richness and healthier fats.
- Vanilla extract – Pure vanilla adds depth; homemade or store-bought works well.
- Honey – Raw honey or your preferred liquid sweetener.
- Egg – One large egg helps bind the batter and adds lift.
- Salt – Enhances all the flavors and balances the sweetness.
- Cinnamon – Adds warmth and complements the banana flavor.
- Baking soda – Helps the muffins rise tall and light.
- All-purpose flour – A modest amount to keep the texture tender.
- Whole wheat flour – Adds nutty flavor and fiber.
- Chocolate chips – Dark or semi-sweet chips for pockets of chocolate.
- Pecans – Chopped pecans add crunch and a toasty flavor; walnuts can be used instead.
- Sanding sugar – Optional coarse sugar for that bakery-style crunchy top.
Directions
Prep: Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
Mix the wet ingredients: Mash the ripe bananas in a large bowl or in a stand mixer. Add melted coconut oil, honey, and vanilla, and beat until mostly smooth. Add the egg and mix just until combined.
Combine the dry ingredients: In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
Mix together: Add the dry ingredients to the banana mixture and stir on low speed or fold with a spatula just until combined—do not overmix. Gently fold in the chocolate chips and half of the chopped pecans. Let the batter rest for 10 minutes; this helps the flours hydrate and keeps the muffins tender.
Fill the muffin cups: Scoop the batter into the prepared muffin cups, filling them to the top for tall domes. Sprinkle the remaining pecans and a little sanding sugar on each muffin if desired.
Bake: Bake for 20–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool: Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
Ingredient swaps: Use walnuts in place of pecans or omit the nuts for a nut-free version. If you prefer less sweetness, reduce the honey slightly.
Avoid overmixing: Stir the batter until the dry ingredients are just incorporated. Overmixing develops gluten and can lead to dense muffins.
Check doneness: Start checking at 20 minutes. Lightly press the muffin tops—if they spring back, they’re done. If they sink, bake a few more minutes.
Storage: Store cooled muffins in an airtight container at room temperature for up to one week, or freeze for up to three months. Thaw at room temperature or warm briefly in the oven or microwave.
More Healthy Breakfast Ideas
If you enjoy these muffins, try pairing them with other wholesome breakfasts like overnight oats, baked oatmeal, or a simple homemade granola. They make a satisfying complement to fresh fruit and yogurt for a complete morning meal.
I hope you enjoy these healthy whole wheat banana muffins. If you give them a try, please come back and leave a comment—it’s always helpful to know how they turned out for you.
Save this recipe to try later and share your results on social media if you like—I’d love to see your photos!
Jumbo Whole Wheat Banana Muffins
12
15 minutes
25 minutes
40 minutes
These jumbo whole wheat banana muffins are loaded with chocolate chips and pecans, sweetened with honey, and made with coconut oil for a healthier take on a bakery favorite.
Ingredients
- 4 ripe bananas
- 1/3 cup coconut oil – melted
- 1/2 cup honey
- 1 large egg
- 2 teaspoons vanilla
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup chopped pecans
- Bakery sugar or sanding sugar (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- Mash the bananas, then add melted coconut oil, honey, and vanilla. Beat until smooth, then add the egg and mix until combined.
- Whisk the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt in a separate bowl. Add to the banana mixture and mix on low until just combined. Fold in the chocolate chips and half the pecans.
- Let the batter rest for 10 minutes to hydrate.
- Spoon the batter into the muffin cups, filling them to the top. Top with the remaining pecans and sanding sugar if using.
- Bake for 20–25 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Substitutions: Swap walnuts for pecans or omit nuts for a nut-free option.
Don’t overbake: Begin checking at 20 minutes and press the tops gently—if they hold their shape, the muffins are ready.
Storage: Store in an airtight container for up to a week, or freeze for up to three months.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 276
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 16mg
Sodium: 201mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 21g
Protein: 4g