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Lighter Banana Crumb Muffins

Lighter Banana Crumb Muffins

aradi

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

35 m servings 178 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

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 topp...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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 topp...

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.

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 tu...

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 sub...

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 ...

Perfect! The recipe worked really well without changes (although I substituted the flour for all-purpose gluten free). If you want to add a gluten free oat substitute for the crumble, you can ...

These were very good muffins!!!

These turn out great!! I did make some changes to make them a tad healthier. I used 1/2 cup whole wheat flour, 1 cup of almond flour, 1/2 cup quick oats. I used a fresh duck egg instead of a ...

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

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