Recipe by MakeItHealthy
"These muffins are so tasty. I add extra bananas and decrease the sugar. They are healthier and still good."
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1 1/2 cups
egg, lightly beaten
packed brown sugar
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!
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.
Had the recipe not said "healthier" I doubt I could've detected the difference! Moist, and a tender crumb bursting w/ banana flavour!
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.
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!!!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Banana Crumb Muffins
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 73
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The crumb topping makes these muffins extra yummy.
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These muffins are a quick, easy treat for breakfast any day.