Recipe by Melissa Lindsey Gibson
"These moist muffins were created in my kitchen while trying to bake with whole wheat flour, which has more fiber than all-purpose flour."
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1 1/2 cups
sifted whole wheat flour
ripe bananas, mashed
unsalted butter, melted
packed dark brown sugar
whole wheat flour
This recipe is the best ever! I was searching and searching for the healthy and delicious baked goods and the idea of moist banana muffin yet entirely whole wheat flour muffin was very tempting. It was very moist. I added organic chia seeds to the flour mixture, and used 1/2 cup of unpasturized honey and 1/2 organic cane sugar instead of white and brown sugar for the topping. I also added organic walnuts on the top. It came out beautifully. Thank you so much for inventing this recipe!!!!!
Just took these muffins out of the oven- they are delicious warm with a cold glass of milk. I don't usually like to make changes to recipes when I review them, but I didn't do the topping because I ran out of butter so I added some chocolate chips to the batter.
Very good. I didn't do the streusal topping--I'd run out of steam by then, so just topped with a sprinkle each of cinnamon and brown sugar. Hubs and niece really enjoyed them; niece says 4 1/2 stars. Hubs says he'd like more banana flavor--but it was good as is, and he says he always would like more banana flavor. I don't have a flour sifter, so just put the wheat flour in the KA for a while and ran it--wasn't sure it'd work, but it did. Muffins came out moist and not at all dense. Thanks for the recipe!
Great whole wheat alternative to the popular "Banana Crumb Muffins" recipe. Made these muffins several times, store them in the freezer, and they are great!
Followed recipe made this twice now. A little too sweet. Will be cutting back on the sugar next time.
Go figure, I forgot butter when I went shopping, so I subbed some yogurt. The muffins did turn out good enough to make me go back for seconds. They were very moist.
Excellent recipe! Super moist. I didn't have bananas, so instead I used three peaches and replaced the cinnamon in the batter with ground ginger. (Peaches were pretty firm, ripe but not juicy.) Threw the wet stuff in the food processor and pulsed. Will definitely be making these again!
* Percent Daily Values are based on a 2,000 calorie diet.
Moist Banana Streusel Muffins
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 102
Muffins are great for breakfast, with coffee, or just as a snack on the go.
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See how to make simple but delicious banana muffins.
These muffins are a quick, easy treat for breakfast any day.
The crumb topping makes these muffins extra yummy.