Whole Wheat Banana Muffins with Maple Frosting


These muffins are beyond delicious.  They are moist and flavorful and you would never know that they are healthyish!

Think banana bread meets maple frosting.

Think muffin meets cupcake.

Think delicious.

I combined two different recipes to create these muffins.

Muffin recipe from Two Peas and Their Pod.  Frosting Recipe from Crazy for Crust.


  • 2 c. whole-wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 4 large ripe bananas (about 1 3/4 c. mashed)
  • 1 c. packed brown sugar
  • 1/4 c. coconut oil, melted and cooled
  • 1 large egg
  • 1/2 c. plain Greek yogurt
  • 2 tsp. pure vanilla extract
  • Turbinado sugar, for sprinkling on muffins before baking, optional

Frosting Ingredients:

  • 3 TBSP unsalted butter, melted
  • 1 c. powdered sugar
  • 1/2 tsp. maple extract
  • 1 tsp. vanilla extract
  • Milk or heavy whipping cream


  1. Preheat the oven to 350*F. Line a muffin pan with paper liners, spray with cooking spray, and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
  4. Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.
  5. For the frosting: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add milk or heavy whipping cream (to desired consistency…start with just a small amount (1-2 tsp.) at a time and add more, if necessary), whisk until smooth. Immediately frost completely cooled muffins.

Whole Wheat Banana Muffins with Maple Frosting:

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