Healthy Banana Crumb Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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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
Description
Healthy Banana Crumb Muffins mix mashed ripe bananas and eggs with maple syrup, melted coconut oil, and vanilla extract for natural sweetness and moisture. The dry ingredients are almond flour, homemade oat flour, cinnamon, baking powder, baking soda, and optional salt, combined to create a tender crumb without conventional wheat flour.
The batter is portioned into muffin cups and topped with a crumb mixture of oat flour, coconut sugar, cinnamon, and coconut oil that bakes to a crisp topping. The result is a muffin with a soft, moist interior contrasted by a slightly crunchy, spiced crumb on top.
Using homemade oat flour from rolled oats ensures freshness and texture, but store-bought oat flour can be substituted carefully to avoid dryness. Adding nuts or chocolate chips is an option for variation. The muffins freeze well and can be stored refrigerated for several days.
Ingredients
Banana Muffins:
- 2 egg
- 2 large bananas 1 cup mashed, spotty ripe
- ¼ cup maple syrup real
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla extract
- 1 cup almond flour spooned & leveled
- 1 cup oat flour spooned & leveled, homemade
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt optional
Crumb topping:
- ¼ cup oat flour homemade
- 1 teaspoon ground cinnamon
- 2 tablespoon coconut sugar
- 2 tablespoon coconut oil melted
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
- Make homemade oat flour by finely blending rolled oats; save part for the crumb topping.
- When using store-bought oat flour, avoid packing it to prevent dry muffins.
- Add mix-ins like walnuts or chocolate chips in amounts from ⅓ to ½ cup for variety.
- Avoid substituting almond flour with coconut flour as it changes texture and moisture.
- Store muffins in an airtight container at room temperature or refrigerate up to 5 days; freeze up to 3 months in a freezer-safe bag.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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