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

Lighter Banana Crumb Muffins

Recipe by  

"A basic banana muffin with crunchy topping. Fat free! I prefer organic applesauce."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. Beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. Stir banana mixture into the dry ingredients to make a smooth batter. Fill muffin cups about 2/3 full of batter.
  3. Mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. Sprinkle topping over muffins.
  4. Bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.
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  • Cook's Note:
  • Since packed brown sugar is not as sweet as white sugar, I added a tablespoon of agave honey/syrup. The bananas were very ripe (the skin was already brown) so if the bananas you have are not that ripe, you might want to add more agave syrup. I live in Yucatan's peninsula so preheated the oven at 150°C. If you live in a non-altitude place you might have to bake 20°C to 30°C less than what the recipe calls for.

Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2012

they turned out great. You can't tell that they are healthy for you at all. My picky 5 year old loved them. I added cinnamon and allspice and nutmeg to the muffin mix, and oats to the crumb topping. light and fluffy. will make them again. I added my photo!!

Most Helpful Critical Review
Apr 13, 2015

Taste good. Crumb topping didn't work so well, not crumbly, too moist,

Aug 20, 2012

These came out really nicely...I had to use more applesauce and less bananas because I ran out. They are really sweet and dont even taste "healthy"! Even though I used whole whaeat flour.

Dec 29, 2012

I used two bananas, omitted the agave syrup and added a handful of chocolate chips. I added too much applesauce to the crumble topping so it was more like a paste on top of the muffins. They turned out moist and delicious. Next time I will make the crumble topping properly.

Jul 29, 2013

Such an awesome recipe! I had quite a few bananas to get rid of, so I just doubled the recipe. I threw some leftover shredded coconut into the batter, and added oats to give the crumble more substance. These came out so moist and delicious, it was hard to eat just one!

Jul 26, 2014

These were quite good, especially for a reduced-fat muffin. They are much lighter tasting than a traditional banana muffin/bread. They were a little chewy but not so much as other reduced-fat muffins. I did not have agave nectar so I used one tbsp. of runny honey. This seemed to work fine. It was sweet but the sweetness did not overwhelm the banana taste. My kids love bananas but my 14-month old seem to think this muffin was too chewy and wouldn't eat very much of it (but he is not a huge fan of bread.) My daughter said she liked it but only ate half of it (which may mean nothing since she is an extremely picky eater.) My kids may not be crazy about them, but I really liked them.

Feb 10, 2014

I used the topping for the Dietetic Banana Muffins submitted by Bridget. It was delicious. Don't fill the muffin tin cups too full because it will boil over.

Oct 12, 2013

I made this today. Delicious! I used 1 cup all purpose flour and 1/2 cup whole wheat and instead of the egg, I used egg replacer to make this vegan. My Husband said it was "freakin good." I will definitely make this again! Great, healthy, tasty recipe.


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  • Calories
  • 178 kcal
  • 9%
  • Carbohydrates
  • 41.5 g
  • 13%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 255 mg
  • 10%

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

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