Delicious homemade Whole Wheat Banana Muffins made with whole wheat flour, bananas, applesauce, plain yogurt, honey, and optional raisins. No sugar in this recipe! These are fantastic for breakfast or tucking into lunchboxes!

I really love making homemade batches of muffins for several reasons. Mainly, it’s so much cheaper than buying quick breakfast grab-and-go things from the grocery store. But also because I know exactly what ingredients are in them!

And these Whole Wheat Banana Muffins are amazing if you’re looking for a more nutritious option for your family.

With no white sugar or oil, these muffins are sweetened with honey and bananas. My favorite way to enjoy these banana muffins are split in half with some soft butter spread on the halves, next to my cup of coffee!

Do I have to use the raisins?

Nope! They are totally optional. No worries if your family doesn’t like raisins like mine does!

What’s in this recipe?

You’ll need whole wheat flour, baking soda, salt, over ripe bananas, eggs, applesauce, plain yogurt, honey, and optional raisins.

Can I substitute all purpose flour for the wheat flour?

Yes that works fine! Of course you’ll miss out on the nutrients from the wheat flour, but the muffins would still be delicious.

Can I use half regular flour and half wheat flour?

Yes, that should also work fine in this recipe!

How to make this recipe:

In a medium mixing bowl, stir together the wheat flour, baking soda, and salt. Set this bowl aside for a few minutes.

2. Drop the peeled bananas, eggs, applesauce, yogurt, and honey in a stand mixer bowl. Turn the mixer on low speed and blend these ingredients together well.

3. Remove the bowl from the stand mixer.

4. Stir in the dry ingredients (the wheat flour mixture) to the wet ingredients (the banana mixture) until it’s just moistened. Try not to overmix the batter because it will cause the muffins to be more dense.

5. Stir in the optional raisins until just mixed. Again, try not to overmix the batter!

6. Line a muffin tin with paper liners, or spray the muffin cups well with non stick spray. Divide the muffin batter evenly among the 12 muffin cups. Bake the muffins in a preheated oven until golden brown on the top edges and a cake tester (I use a wooden skewer) comes out clean.

7. Remove the muffins from the oven and cool completely on the counter.

So delicious!

Storage directions:

Store cooled muffins in a plastic container with a lid in the refrigerator for up to 5 days.
Freeze cooled muffins wrapped in plastic wrap and placed in a freezer plastic bag for up to 3 months. Thaw in the refrigerator overnight, or microwave at 30 second intervals until hot.

Can I mix in something other than raisins?

Sure! You could instead use dried cranberries, chopped pecans or walnuts, or even miniature chocolate chips. Be sure to use the same amount as listed for the raisins using whatever mix-in you choose.

Are these muffins dry?

Yes, these muffins are definitely a bit on the dry side as far as muffins go. There are several reasons for this: whole wheat flour and no oil whatsoever in the recipe! That being said, they are absolutely delicious on their own or split in half and spread with butter or jam. Honestly, my two year old gobbled these up – so you know they had to be good!

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Reader Reviews & Comments

Barbara Bradford says

August 5, 2013 at 4:50 pm

I love the sound of this recipe. Its so hard to find recipes without sugar… Thanks for the recipe share.

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Allison says

August 7, 2013 at 4:15 pm

Yum – I'm pinning these! They look great – and healthy!

Allison

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Karen Elliott says

August 19, 2013 at 6:43 pm

I made these today – I am on a quest to find the very best sugar-free banana quick bread. This recipe comes VERY close! a hint to others – that part about spraying the cupcake liners with non-stick spray? Don't skip it!

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Whole Wheat Banana Muffins