Easiest Whole Wheat Banana Muffins

1 hour ago 1

This is the easiest, yummiest Banana Wheat Muffins recipe that is the perfect way to use up ripe bananas! It only takes a few simple ingredients — and doesn’t use any eggs, milk, or oil!

It is also one of the fastest muffin recipes ever, making it an awesome last-minute addition to your meal when you’re short on time and your pantry is almost empty, but you still need something else to fill up hungry bellies. In fact, I can whip these muffins up from start to finish in about 30 minutes.

This is a great basic recipe to customize according to your preferences — add some chocolate chips, throw in some cinnamon or nuts, or whatever your heart desires! I personally love that it uses mayonnaise (don’t worry — you can’t taste it!) because I can regularly get mayonnaise for free (or almost free) with coupons, sales and rebates, and this recipe is a perfect way to use it up.

Red recipe graphic with the words "EASIEST BANANA WHEAT MUFFINS" above a photograph of golden brown muffins cooling on a wire rack. The website "MONEYSAVINGMOM.COM" appears at the bottom.

These muffins are especially wonderful straight out of the oven slathered with butter or peanut butter, but they might even be better the next day! I love sticking them in the freezer so my boys can quickly grab one to pack in their lunches on school days. They are great at breakfast — and they also pair beautifully with soups in the winter months. In conclusion…we eat these muffins pretty much any time and with any meal, haha!

Ingredients for homemade whole wheat banana muffins arranged on a wooden table.

Easiest Banana Wheat Muffin Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mayonnaise
  • 3/4 cup sugar
  • 3 mashed ripe bananas
Freshly baked whole wheat banana muffins with golden brown tops and rounded domes cooling on a black wire rack.

How to Make These Easiest Banana Wheat Muffins

  1. Preheat the oven to 350 degrees. In a bowl, combine the flour, baking soda, and salt.
A red mixing bowl filled with a flour mixture and a metal whisk.

2. In another bowl, mash the bananas. Add the mayonnaise and sugar.

A white electric hand mixer with batter coated beaters rests above a stainless steel bowl containing thick and slightly lumpy banana muffin batter.

3. Stir the wet ingredients into dry ingredients just until moistened.

A metal mixing bowl holds pale yellow wet batter with a blue spatula while a red bowl contains dry flour ingredients and a whisk.

4. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes.

A metal muffin tin filled with thick pale batter for homemade whole wheat banana muffins. Each muffin cup contains a portion of batter ready to go into the oven.
A batch of homemade whole wheat banana muffins with golden brown crusts and lightly textured tops cooling on a black wire rack. A ripe spotted banana and muffin tin sit in the background.
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Easiest Banana Wheat Muffins

This is the easiest, yummiest recipe that is the perfect way to use up ripe bananas! It only takes a few simple ingredients – and doesn’t use any eggs, milk, or oil! 
Course Bread, Breakfast, Snack
Cuisine American
Keyword bananas, bread, breakfast, brunch, easy breakfast, easy side dish, family favorite, freezer friendly, homemade, muffins, quick snack, snack
Prep Time 5 minutes
Cook Time 25 minutes
Servings 12 Muffins
Calories 263kcal
Author Brigette

Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mayonnaise
  • 3/4 cup sugar
  • 3 mashed ripe bananas

Instructions

  • Preheat the oven to 350 degrees. In a bowl, combine the flour, baking soda, and salt.
  • In another bowl, mash the bananas. Add the mayonnaise and sugar.
  • Stir the wet ingredients into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes.

Notes

These muffins are especially wonderful straight out of the oven slathered with butter or peanut butter, but they might even be better the next day! I love sticking them in the freezer so my boys can quickly grab one to pack in their lunches on school days. 

Nutrition

Calories: 263kcal | Carbohydrates: 32g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 307mg | Potassium: 137mg | Fiber: 1g | Sugar: 16g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg
Close up of freshly baked whole wheat banana muffins cooling on a black wire rack.

FAQs About Banana Wheat Muffins:

What is the secret to moist banana muffins?

These banana muffins are deliciously moist, thanks to their very ripe bananas and mayonnaise.

Can I use whole wheat flour for banana muffins?

Yes! Whole wheat flour makes these banana muffins hearty, nutritious, and delicious.

Close up of freshly baked whole wheat banana muffins cooling on a black wire rack.

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If you make this recipe for Easy Banana Wheat Muffins, we’d love to hear how they turn out! Leave a review or share your comments below.

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