If you’ve got a few overripe bananas sitting on the counter, this is just the recipe for them. These whole grain banana muffins come together in no time, sweetened with honey and made with real, hearty ingredients that make them feel just as nourishing as they are delicious. They’re perfect for breakfast on the go, an afternoon pick-me-up, or a cozy weekend bake when you’ve got a quiet hour and a warm oven. And if you enjoy tasty treats baked with bananas, also check out my recipe for Blue Ribbon Banana Bread.

Whole Grain Banana Muffins Sweetened with Honey

I like to use spelt flour for these whole grain banana muffins, because I think the spelt gives the muffins a lovely nutty flavor, but you can substitute whole wheat flour, or even all-purpose flour if you prefer.

If you are unfamiliar, spelt is a type of ancient grain in the wheat family that dates back 8000 years to the Bronze age. It was a staple grain crop in Europe, particularly in Germany and Switzerland. And because it’s an ancestor of today’s modern wheat, spelt flour is very similar to whole wheat flour in flavor and texture. I really enjoy the flavor of spelt and find it to be a bit sweeter and nuttier than whole wheat.

Now, because spelt is a cousin to wheat, it’s important to know that it does contain gluten. It’s definitely not suitable for those with celiac, true gluten intolerance, or a wheat allergy. But some people who experience digestive problems with wheat report that they can eat spelt with no ill effects.

Ingredients for Whole Grain Banana Muffins

Spelt Flour – I use the whole grain type of spelt flour in this recipe. These days, I typically grind my own spelt flour at home, but I’ve also used the Bob’s Red Mill brand successfully. You can use white spelt flour, but it won’t have the fiber and nutrition of the whole grain variety. You can also substitute all-purpose flour or white whole wheat flour.

Oats – You can use either old-fashioned rolled oats or quick oats in the muffins. The old-fashioned oats will add a little more texture and chewiness than the quick oats.

Honey – These muffins are sweetened naturally with bananas and honey – no refined sugar. You can use any kind of honey that you like in this recipe. I prefer to use a darker variety of honey because the honey flavor comes through more in the muffins. Also, whenever possible, I buy my honey from a local source.

Bananas – Use ripe or even overripe bananas for your muffins. Ripe bananas will give the muffins sweetness and lots of banana flavor.

Optional Ingredients – Add a few tablespoons of mini chocolate chips or chopped toasted pecans or walnuts.

Pan of whole grain banana muffins sweetened with honey.

Cook’s Tips:

When mixing the batter, be sure not to overmix or you will end up with tough (rather than tender) muffins. You can avoid overmixing the muffins by mixing the batter with a wooden spoon instead of an electric mixer. If you choose to use an electric mixer, mix only until the ingredients are combined.
When baking the muffins, you’ll want to grease the muffin tin thoroughly so that your muffins don’t stick. You can use paper muffin liners, but I find that the paper liners can sometimes be hard to peel off the muffin. So I bake my muffins in a greased muffin tin, and then slip the muffins into pretty paper liners after they bake and cool.
If you would like a little bit of added sweetness, give the muffins a light sprinkling of coarse sugar just before baking. This also adds a bit of texture to the muffin tops.
Don’t overbake the muffins or they will be dry. Remove the muffins from the oven as soon as a toothpick placed into the center of the muffin comes out clean or has just a few crumbs clinging to it.
To change things up, try adding a few tablespoons of mini chocolate chips or chopped toasted pecans or walnuts.
These muffins freeze beautifully! Just let them cool completely, then tuck them into a freezer-safe bag or container. I like to wrap them individually in parchment paper so I can grab one on busy mornings. To reheat, simply warm in the microwave for about 30 seconds or let them thaw at room temperature. There is nothing like warm banana muffins for breakfast!

Whether you’re baking up a quick breakfast, stocking the freezer, or just trying to make good use of those ripe bananas, these whole grain banana muffins are a simple, feel-good treat. I hope you enjoy every last crumb!

If you try this recipe for Whole Grain Banana Muffins, I’d love to hear how it turned out for you! Share your thoughts in the comments below, and don’t forget to rate the recipe—it helps others discover it too!

Be sure to follow me on Facebook, Pinterest, and Instagram for more homemade recipes

*As an Amazon Associate I earn from qualifying purchases. This post may contain Amazon or other affiliate links, which means I will earn a commission at no additional cost to you if you click through and make a purchase.*