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Healthier Banana Crumb Muffins

November 21, 2011

Since it will be an indulgent week, I wanted to make something on the healthier side. These banana crumb muffins are delicious and will be great to have on hand when my parents get into town tomorrow for Thanksgiving. They are made with white whole wheat flour, agave nectar, and heart healthy canola oil instead of regular white flour, sugar, and butter. The crumb topping does have a little brown sugar and butter though (everything in moderation, right?), so if you are wanting super healthy muffins you could skip the topping.


Around here, bananas almost always turn into banana bread or muffins. I love all fruit, but I never really eat bananas on their own, which is why they usually end up being baked into something.


When you bake these, they don’t go into the oven looking like anything special, but when they come out of the oven, the tops are puffed up, the crumb topping looks super crumbly, and you get really nice looking muffins–if I do say so myself!


These muffins are a great example of how to tweak a classic recipe to be more healthy. I love butter and sugar, but I also love being able to use whole grains and natural sweeteners when I can (you can find more whole wheat recipes here). Looking forward to sharing these with my parents!


Healthier Banana Crumb Muffins
Adapted from Allrecipes

This may sound odd, but I think these muffins are even better the next day. I think you can taste the whole grains more when they are straight out of the oven, but when they sit for awhile, all the flavors seem to meld together and you get a better tasting muffin. So if you plan on taking these somewhere or making them for a brunch, I’d suggest making them ahead of time. They should be stored in an airtight container or can be frozen for future eating.

1 1/2 cups white whole wheat flour (I use this one)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3 very ripe bananas
1/2 cup light agave nectar
1 egg, lightly beaten
1/3 cup canola oil
1 teaspoon vanilla

Crumb Topping:
1/3 cup light brown sugar
2 tablespoons white whole wheat flour
1/8 teaspoon cinnamon
1 tablespoon unsalted butter, cold

Preheat the oven to 375 degrees and line a muffin tin with paper liners (you will need 10-12).

Make the muffins: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. In another bowl, mash the bananas with a fork and then add the agave nectar, egg, canola oil and vanilla; then beat with a whisk until well mixed. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined.

Make the crumb topping: Whisk together the brown sugar, flour, and cinnamon. Add the butter and use your fingertips to rub the butter into the dry ingredients until it resembles the look of cornmeal (there will still be some larger pieces of butter throughout).

Use an ice cream scoop (or spoon) to scoop the batter into the prepared muffin tin and sprinkle the tops with the crumb topping. Bake for 18 to 20 minutes, until a cake tester comes out clean when inserted in the middle. Once baked, transfer the muffins to a wire rack to cool.

Makes 10-12 muffins.

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{ 1 comment… read it below or add one }

Barbara Keith June 12, 2014 at 9:23 am

Hi Connie! I made these today for breakfast, they were so delicious. (I didn’t do the crumbling though and had to use regular flour but it was so nice not pouring so much sugar or butter into the mix). They taste great!


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