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

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.

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  • 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.

  • 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.

  • Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.

Editor's Note:

This recipe is a healthier version of Banana Crumb Muffins.

Nutrition Facts

235 calories; protein 3.3g 7% DV; carbohydrates 38.7g 13% DV; fat 8.1g 13% DV; cholesterol 37.9mg 13% DV; sodium 352.6mg 14% DV. Full Nutrition
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Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/08/2012
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! Read More
(79)

Most helpful critical review

Rating: 1 stars
04/21/2015
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. Read More
(3)
145 Ratings
  • 5 star values: 118
  • 4 star values: 24
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/08/2012
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! Read More
(79)
Rating: 5 stars
05/19/2012
Had the recipe not said "healthier" I doubt I could've detected the difference! Moist, and a tender crumb bursting w/ banana flavour! Read More
(54)
Rating: 5 stars
07/19/2012
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. Read More
(50)
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Rating: 5 stars
03/07/2014
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!!! Read More
(31)
Rating: 4 stars
10/11/2012
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! Read More
(11)
Rating: 4 stars
03/17/2013
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. Read More
(11)
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Rating: 5 stars
11/11/2013
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! Read More
(8)
Rating: 5 stars
12/17/2012
Best receipt I've tried so far. Used more cinnamon and added lots of whole oats to the topping. They're gone in a day here! Read More
(7)
Rating: 5 stars
01/24/2019
Oh my goodness! I’ve made a lot of banana bread in my day, my past favorite included sour cream. This recipe moves to the top of my go-to list from now on??. I did substitute applesauce for butter and truvia for the sugar only in the bread batter. Left the crumb topping as is and it was superior to any I’ve ever eaten. Thank you so much for sharing! Read More
(7)
Rating: 1 stars
04/21/2015
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. Read More
(3)
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