Banana Muffins Recipe

These banana muffins are perfect for school lunches or even work lunches!

It’s back to school season, and the binders and #2 pencils are everywhere.

Going back to school is becoming somewhat of a national holiday in this country. Similar to Christmas in that the kids get new stuff and us parents are left wondering what happened to our paychecks. Back to school ain’t cheap!

Clean Eating Banana Muffins Recipe

And then there’s the lunch dilemma….

Who knew packing a little lunch could be so stressful??!! But inevitably, it gets to the point where you just don’t know what to pack anymore. The kids are bored with the “same ol’, same ol'” and frankly, so are we. But it doesn’t have to be that way. Sometimes, all it takes is a new perspective or a tiny spark of inspiration to get us going again. Sometimes, all it takes is one recipe to get the excitement back into a lunch box.

And while these aren’t something I’d pack for Mini Chef on a daily basis, they sure do kick lunch box boredom to the curb on occasion.



Copyright Information For The Gracious Pantry

Banana Muffins

These delicious banana muffins can be made with nuts or without. But note that the smaller you chop the nuts, the better the distribution through all the muffins will be. You can also just use them for garnish if you prefer, but the 1 cup measure is for adding them to the actual batter.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 muffins
Calories: 148kcal


  • Standard muffin pan


  • 2 cups whole wheat pastry flour (affiliate link)
  • 2 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 2 large egg whites (or 1 whole egg)
  • ½ cup honey
  • 2 tbsp. oil (I used safflower)
  • ¼ cup milk (any type except coconut milk)
  • ¼ cup apple sauce (unsweetened)
  • 2 medium ripe bananas (smooshed with a fork)
  • 1 cup walnuts (chopped, optional – plus a few for garnish if you wish)


  • Preheat oven to 350 degrees F.
  • Note: I used a 12 muffin tin. If you don’t have muffin paper, spray the tin with olive oil so the muffins don’t stick.
  • Mix all ingredients in a large bowl using an electric mixer. Make sure all ingredients get really well blended together.
  • Pour the batter into the muffin tin or muffin papers. Fill only half way.
  • Sprinkle nuts of your choice over the top and place in oven (Optional).
  • Bake for 20 minutes or until cooked through.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Data includes walnuts.


Serving: 1muffin | Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Sodium: 158mg | Potassium: 141mg | Fiber: 2g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 1.2mg | Calcium: 19mg | Iron: 0.8mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. these sound amazing. so grateful for your site!!

    1. The Gracious Pantry says:

      Amber – Thanks! ๐Ÿ™‚

  2. made these this morning, subbed the oil for applesauce and didnt use as much honey because we were almost out. I also added blueberries, they were great!

    1. The Gracious Pantry says:

      laceybre – Awesome! ๐Ÿ™‚

  3. Hi,

    Love your site! Just wondering what you would recommend having with a muffin to create a breakfast meal? Am starting a planned week of clean eating to see how I go and am doing lots of research!


    1. The Gracious Pantry says:

      Deanne – Depends on what you like, but it’s best to get some protein in there with those carbs. So maybe a hardboiled egg or piece of chicken. Even a protein drink. Just something to give some balance to the meal.

  4. Lora Zimmerman says:

    What’s the difference between whole wheat pastry flour and whole wheat flour. I’ve been researching clean eating and the recipes differ with these two ingredients. Thanks

  5. I made these last night! They are delicious! I didn’t have pastry or white flour so I used half whole wheat flour and half spelt flour and added in 6oz greek yogurt and they turned out wonderfully.They were not too cakey and have a great flavor to them. Thanks for the awesome recipe!

    1. The Gracious Pantry says:

      Nicole – My pleasure!

  6. Can u pls help – I am allergic to apples and agave nectar which alt of clean eating recipes call for – can u suggest any substitutes – clean eating is new to me.

    1. The Gracious Pantry says:

      Fiona – Agave isn’t clean. I removed it from all my earlier recipes. Use honey instead. For apple sauce, can you just puree another fruit? Mashed bananas work well in baking or sometimes I see apricot sauce in the stores. You could try something like that providing the ingredients are clean.

  7. Would almond flour work? I also have whole grain oat flour.

    1. The Gracious Pantry says:

      Carrie – Sadly no because this recipe is dependent on the gluten in the wheat flour. I mean you could certainly try it, but I think you’d probably end up with a big mess.

  8. Can I use oat flour instead?

    1. The Gracious Pantry says:

      Natalie – No, sorry. This needs gluten.

  9. hi! would I be able to use maple syrup instead of honey? have read that maple syrup is sweeter than honey, will it affect the moisture of the batter if I cut down on the syrup? Thanks!

    1. The Gracious Pantry says:

      Kathleen – In my experience, it’s actually the other way around. Particularly in baking. Honey is sweeter. You could probably cut down a bit, but I wouldn’t cut down too much. Hope that helps.

  10. My boyfriend and I love these! Thank you Tiffany ๐Ÿ™‚

    1. The Gracious Pantry says:

      Lauren B – My pleasure! ๐Ÿ™‚

  11. I’m making these right now and I added cholocate chips to them. We will see how they turn out.

    1. The Gracious Pantry says:

      Jessica – Let me know how you like them. ๐Ÿ™‚

  12. Tiffany, I was not able to find safflower oil, is there a substitution I could use? Thank you!!

    1. The Gracious Pantry says:

      Julie – Any light flavored oil will work.

  13. Thanks Tiffany. I am new to this, I just wanted to make sure so I didn’t mess up! ๐Ÿ™‚

    1. The Gracious Pantry says:

      Julie – You’ll do fine! ๐Ÿ™‚ We all make little mistakes. There is a big learning curve. Just be willing to blow off the mistakes and move on.

  14. I was finally able to make these since I found the pastry flour, took forever! ๐Ÿ™‚ Loved them, about to make some more. Could I do blueberries instead of banana if I wanted to try that?

    1. The Gracious Pantry says:

      Julie – Sure! But you may need to add a little extra apple sauce to make up for the loss of moisture from the bananas. Let me know how they turn out!

  15. Hi Tiffany,

    Could I use Oat Flour (ground oatmeal) instead of the whole wheat pastry flour? Really want to try these ๐Ÿ™‚ Thanks!

    1. The Gracious Pantry says:

      Mandy – Sorry, no. This recipe needs the gluten in wheat.

  16. Oh no!!! the kiwi muffin recipe won’t come up for me. My husband and I loovvve these… Can you use the banana muffin recipe and just switch out the fruit??

  17. can you do these without the apple sauce?

    1. The Gracious Pantry says:

      Mada – You’d have to replace it with oil. They need the moisture.

  18. Hi, I was wondering if I can’t find unsweetened apple sauce anywhere, is there a substitution/any way to make it myself?

    Thank you!