We love muffins! But if you’re not careful, a muffin can pack as many calories and as much fat as a donut. So whenever I make muffins, especially for our breakfast, I seek out recipes which use healthier ingredients.
There are a ton of banana muffin recipes out there – literally, a ton. It’s one of everyone’s favourite muffins to make! Yet I’ve never found a PERFECT banana muffin recipe (kind of like the chocolate chip cookie struggle – or maybe I’m just too picky, hmm…). Some end up chewy, others dry, and still others are good, but definitely sugary.
When I found this banana crumb muffin recipe, I KNEW it wasn’t going to be healthy. BUT I also knew I could easily modify it for a healthier, breakfast-and-muffin-monday-worthy meal.
Sure enough, it’s a hit! Big time.
Now before we proceed, and just to make you beg a little for the recipe, here’s a couple things you should know about baking banana muffins:
- Do not mash the bananas all the way. The more you mash, the chewier your muffins. You want chunks of banana still visible.
- Do not over-stir the batter. Seriously. Chewy, dense muffins, coming right up if you do!
- Do not try to use muffin liners (unless they’re silicone) with banana muffins. Or most fruit muffins for that matter. I find fruit muffins stick to muffin liners like CRAZY! You’re better off just using the extra good fats in butter to lightly oil the pan
Now that you’re hungry and craving muffins, here’s the recipe!
Healthier Whole Wheat Banana Crumb Muffins
- 1 cup all purpose flour
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 bananas, mashed (lightly!)
- 1 cup brown sugar
- 2 eggs, beaten lightly
- 2/3 cup butter, melted
Preheat oven to 375 F and grease muffin pans.
Mix flours, baking soda, powder and salt together in a large bowl.
In a separate bowl, mash bananas (lightly!), mix in brown sugar, eggs and butter just until combined.
Using a flat spatula, slowly fold the wet into the dry ingredients, stopping once they are just combined (it’s ok if there’s a little dry flour left still).
Using an ice cream scoop, fill muffin pans with 1 scoop in each cup.
- 1/3 cup brown sugar
- 2 tablespoons whole wheat flour
- 1/8 teaspoon cinnamon
- 1 tablespoon butter
Sprinkle crumb topping (or chocolate chips :D) over the top of the muffins. Bake muffins for 18-20 minutes.