Healthier Banana Crumb Muffins Recipe -
Healthier Banana Crumb Muffins Recipe
  • READY IN 35 mins

Healthier Banana Crumb Muffins

Recipe by  

"These muffins are so tasty. I add extra bananas and decrease the sugar. They are healthier and still good."

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Ingredients Edit and Save

Original recipe makes 10 muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
  2. Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 08, 2012

I followed the recipe exact. I did bake my muffins at 350*, they were done in 20 minutes. I loved that this recipe used a minimal amount of sugar especially since my bananas were quite ripe and sweet enough on their own. My whole family loved these!

Most Helpful Critical Review
Apr 21, 2015

I didn't make the crumb topping so this is for the muffin itself. There's too many bananas. It kept the center from baking properly. The muffin had a weird rubbery/eggy/spongey texture.

May 19, 2012

Had the recipe not said "healthier" I doubt I could've detected the difference! Moist, and a tender crumb bursting w/ banana flavour!

Jul 19, 2012

Loved this recipe. Instead of muffins I made 3 mini banana bread loafs. I substituted a yogurt butter blend for the butter and it came out very moist and delicious. Nice recipe for those who love that banana bread taste without so much of the guilt.

Mar 07, 2014

I read so many commenting about the butter in the recipe.. I agree using applesauce is a healthy exchange but there is nothing wrong with butter as long as it is real butter and not margarine.. Butter is a healthy fat if used correctly and not in an abundance.. I do substitute butter sometimes with other things depending on the recipe and consistency but don't be hating butter.. It is not a bad choice!!!

Oct 11, 2012

I made a few changes but the basic recipe is a good start. I added 1 Tablespoon of cinnamon to the muffin mix and added 1/4 tsp to the topping mixture. I subbed applesauce for the 1/3 c butter for an even healthier muffin. I did use butter for the topping and regretted it because it soaked through the muffin and the cups were sitting in butter when I took them out of the oven. I will try applesauce for the topping next time. I will definitely make these again though. I'm trying hard to NOT eat them all right away. Thanks for sharing the recipe!

Nov 11, 2013

Fantastic recipe! I made a few minor changes, including subbing half of the butter for 1/3 C of pureed pumpkin that I had leftover in the fridge, adding 1 tsp. cinnamon to the batter, and adding some oats to the crumb topping. Baked at 350 for 20 minutes, made 12 muffins instead of 10. Will absolutely make again!

Mar 17, 2013

I made the recipe as is! It was amazing. But I didn't stop there. I added 1 tsp vanilla extract and increased the cinnamon to 1/2 tsp for the mixture. For my preference, that was better. Great recipe. Family loved it. OH, and today when I made the recipe, I added green food coloring for St. Patrick's Day. Went over big.


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  • Calories
  • 235 kcal
  • 12%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 8.1 g
  • 13%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 353 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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