Healthy Banana Crumb Muffins
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
12 muffins
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Calories
167 kcal
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Cuisine
American, International
Healthy Banana Crumb Muffins
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Enjoy these incredibly moist and healthy banana crumb muffins topped with a buttery, dairy-free cinnamon streusel. They're made with both oat and almond flour, sweetened with maple syrup, and have the softest crumb ever. The perfect gluten-free, refined sugar-free meal prep!
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Ingredients
Banana Muffins:
- 2 eggs
- 2 large spotty ripe bananas (1 cup mashed)
- ¼ cup real maple syrup
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup almond flour spooned & leveled
- 1 cup homemade oat flour* spooned & leveled
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional
Crumb topping:
- ¼ cup homemade oat flour*
- 1 teaspoon ground cinnamon
- 2 tablespoon coconut sugar
- 2 tablespoon melted coconut oil
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Instructions
- Preheat the oven to 350°F and line a muffin tin with liners.
- SKIP this step IF you are using store-bought oat flour. In a blender, add about 1.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 1 cup of flour and save ¼ cup for the crumble topping.
- In a small mixing bowl, whisk together almond flour, oat flour, cinnamon, baking powder, baking soda, and salt. Set it to the side.
- In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
- Add in the dry ingredients and mix until completely combined and there are no lumps of flour.
- Divide the batter evenly between the muffin cups and evenly sprinkle the crumb topping on top of each muffin.
- Bake for 20 – 25 minutes, or until a toothpick comes out clean. Let the muffins cool before enjoying!
Notes
- * Homemade Oat Flour: In a blender, add about 1.5 cups of rolled oats. Blend until the oats turn into a fine flour, about 20 seconds to 1 minute. Then measure 1 cup of flour and save ¼ cup for the crumble topping.
- Store-Bought Oat Flour: You can use store-bought oat flour, but make sure NOT to pack it in the measuring cup, or else the muffins can turn out dry.
- Mix-Ins: Feel free to add walnuts, chocolate chips, pecans, and chopped almonds. I recommend using ⅓ to ½ cups total.
- Almond Flour: Do not use Trader Joe's brand or almond meal.
- Don’t use Coconut Flour: Resist the urge to substitute almond flour with coconut flour, as it can make the gluten-free banana muffins dry and mealy.
- Storing: Store extras in an air-tight container at room temperature or in the fridge for up to 5 days.
- Freezing: Simply add them to a freezer-safe bag and store them in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
167kcal
(8%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Cholesterol
22mg
(7%)
Sodium
147mg
(6%)
Potassium
144mg
(4%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
53IU
(1%)
Vitamin C
2mg
(2%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 147mg | 6% |
| Potassium | 144mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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