These banana muffins are unlike any you’ve made before! They are moist and rich with a subtle banana flavor, then topped with a delicious cinnamon crumb topping. Not to mention—these banana muffins are healthy and low fat, thanks to a surprising oil substitute.
Banana Muffins
There are few things that are tastier for breakfast than banana muffins! I love them warm right out of the oven, with a teeny bit of butter spread over them.
These banana muffins are delicious. They are soft and sweet on the inside, with a crumb topping that gives a bit of crunch to the top. Even more impressive? This is all accomplished while making it a healthy banana muffin.
What Makes These Banana Muffins Healthy?
There are a few components that make these banana muffins healthier than their counterparts. You can enjoy them guilt-free!
Firstly, applesauce is used instead of oil, which makes this recipe low-fat. I love recipes that are low-fat but don’t TASTE like they are, don’t you? This recipe has no oil whatsoever, so it definitely qualifies as low fat.
Secondly, bananas are used to sweeten the muffin, which allows us to put less sugar in the banana muffins.
What are the Health Benefits of Bananas?
Of course, the star of these banana muffins are bananas themselves, which are incredibly healthy. This sweet fruit is rich in vitamin B6, manganese, potassium, and fiber.
Plus, they are loaded with natural sugar, which is much healthier than piles of white processed sugar.
If you are using bananas that are overly ripe to make the banana muffins, you can cut down the sugar in this recipe even more. Some readers have reported being able to cut the amount of sugar by 2/3 when using ripe bananas!
Other Banana Recipes:
- Four Layer Banana Pudding
- Grilled Banana Split Boats
- Frozen Banana Split Dessert
- Homemade Banana Bread
- Chocolate Banana Bread
How to Make Banana Muffins
Ingredients
- 1 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 bananas mashed
- 3/4 c. sugar
- 1 egg lightly beaten
- 1/4 c. applesauce
- 1/3 c. packed brown sugar
- 2 Tbsp. all-purpose flour
- 1/8 tsp. ground cinnamon
- 1 Tbsp. butter
Instructions
- Preheat oven to 375 degrees. Lightly grease 10 muffin cups or line with muffin paper.
- In a large bowl, mix together 1 1/2 c. flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and applesauce. Stir the banana mixture into the flour mixture until just moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 Tbsp. flour and cinnamon. cut in 1 Tbsp. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18-20 minutes or until a toothpick inserted into center of a muffin comes out clean.
Nutrition
C. Olsen says
I just tried these this morning and they are great! I used 1 cup white flour and 1/2 cup rye flour and put the crumb topping on partway through baking so it wouldn’t sink down into the batter. Yummy!
Vikki says
What is the calorie count of these muffins?
Emily says
We should have all the calorie counts up on my recipe magic soon! Check myrecipemagic.com
Ali says
Oh my goodness these are so yummy! My boyfriend just gobbled one up for dessert. I used 1/2 C of unrefined sugar instead of the 3/4 C, and they were PERFECT! Thanks for the great recipe 🙂
Donna says
Do you have the nutrition information information for these muffins?
Christina says
I made these and made the mistake of adding the brown sugar into the recipe. I also didn’t do the crumb topping. I decided to bake them to see if they would turn out. They baked up great and the family loved them! Will definitely make these again.
Deb says
Hello Ladies. LOVE the fact that these are low fat. Not keen on type of flour used or the sugar content. I started out with really really ripe bananas. Bananas, as we know, grow sweeter the longer they ripen. I adjusted the flour to ¾ c All Purpose and ¾ c Whole Wheat Pastry Flour (Bob’s Red Mill). I decreased the sugar to ½ c and used unsweetened applesauce. I overfill muffin cups (I like ‘em LARGE) and so I got a half dozen out of this recipe. I made only ¼ of the topping which equaled 1t of topping per muffin. They looked, smelled and above all tasted GREAT!!!!!
Favorite Family Recipes says
Wow, thank you for sharing! YUM! Great ideas switching up the flour and sugar options!