How was your weekend?
I was really hoping to catch Snowwhite & the Huntsman, but didn’t get around to it. Have you seen it? Charlize Theron looks unbelievable in the previews. I hope I look that good when I’m 35. If I keep running like I have been I might get there.
On Friday my friend and I were supposed to get up at 6am for a 6-mile run. We’re attempting to train for a marathon… or just run really long distances as I haven’t decided if I’ll actually do it. Anyway neither of us could get out of bed so we opted for an evening run instead… which was awful. Miserable even! I thought I was going to die; the sun was beating on my face and I was literally sweating waterfalls. It was 90 degrees out and instead of 6 miles, we decided to run 9. I thought someone was going to have to scoop me off from the pavement and put an IV in my arm. But we made it!
Even though at times running can be torture, I always feel great afterwards; like I could run another 9 miles… or at least bake some pretty unbelievable banana muffins like these.
Baking muffins seems like the only appropriate thing to do with all the leftover ripe bananas just sitting on the kitchen counter. It happens on a weekly basis. Probably because they’re only 19 cents at Trader Joe’s — and I’m never one to pass up a good deal (especially when you grocery shop as much as I do). It’s why I make an obscene amount of banana bread, banana cupcakes… oh, and my new favorite? Banana Ice Cream. Baking things with bananas just makes my heart beat.
I first made these a month ago when visiting my grandparents. I wanted to bake something special for my grandpa–who happens to LOVE everything banana. I mean, we’re obviously related.
He’s also had a couple of heart attacks so I didn’t want to give him something unhealthy (like the bacon and muffins-the-size-of-my-head my grandma makes him EVERY MORNING). I’ve included the nutritional information for these at the bottom of this post.
Seriously even healthy banana muffins never disappoint.
I don’t know about you, but some mornings I want to enjoy a baked good and not feel guilty about it. These better-for-you banana muffins make that happen with simple swaps to cut fat and calories.
Using very ripe bananas provide natural sweetness for the muffins (meaning you don’t need to use as much sugar). Dark brown sugar is also slightly sweeter compared regular brown sugar, so I opted for that. I swapped out the butter for non-fat greek yogurt (mega protein), which makes the muffins moist and deliciously appealing. Adding egg whites vs. whole eggs reduces the fat and calories.
A brown sugar-walnut crumble was completely necessary though. The walnuts add a touch of good fats and the crumbly topping… DIVINE!
My grandpa gobbled them up in less than two days and my competitor grandma even asked me for the recipe. That says something since she makes everything delicious from scratch.
I don’t think I need to tell you that these are especially good for midnight snacking. Warm them up and spread with creamy peanut butter. Muffin heaven!
But then again, when isn’t a muffin good?
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Better-For-You Banana Muffins with Brown Sugar Walnut Crumble
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 large ripe bananas, mashed
- 2 tablespoons butter, melted*
- 1/2 cup dark brown sugar
- 2 egg whites
- 1 teaspoon vanilla
- 1/4 cup non-fat plain greek yogurt
- 2 1/2 tablespoons milk of choice (skim, soy, almond, coconut, etc)
- For walnut crumb topping:
- 1/4 cup dark brown sugar
- 2 tablespoons flour
- 1/4 cup finely chopped walnuts
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter
Instructions
- Pre-heat the oven to 350 degrees and line 12 muffin cups with paper cups or spray with nonstick spray.
- In a large bowl mix flour, baking soda, and salt together.
- In a separate bowl combine bananas, brown sugar, vanilla, cinnamon, non-fat greek yogurt, egg whites and melted butter.
- Stir banana mixture into the flour mixture just until combined and add milk. Batter will be thick. Fill each muffin cup 2/3 full.
- In a small bowl mix brown sugar, 2 tablespoons flour, walnuts and cinnamon. Add in 1 tablespoon of butter until mixture is crumbly. Sprinkle evenly over the top of the muffins.
- Place into the oven and bake for 20-25 minutes or until a toothpick inserted into center of muffins comes out clean.
Recipe Notes
Nutrition
More muffin recipes you’ll love:
Vegan Paleo Banana Muffins with Chocolate Chips
Skinny Banana Chocolate Chip Muffins
Grandma’s Healthy Bran Muffins
I followed the directions exactly as written and the muffins were delicious, so moist and full of flavour.
YUM! Love this recipe so much, glad you’re also enjoying it ❤️
Hi, can I use almond flour instead of AP flour? 🙂
Hi! I wouldn’t recommend it as they have much different consistencies. Try any of these almond flour recipes instead 🙂
Absolutely tasty!I forgot to use yoghurt 😂 and used chickpea water instead egg whites. They were soooo good and chewy and delicious. And that crumble😍 love it!
I’m glad they worked out regardless!
An absolute family favorite. I add mini chocolate chips and my kids take these to school everyday!
The perfect snack! 🙂
Instead of the dark brown sugar, can I use coconut sugar? And can I use white whole wheat flour for all flour use in this recipe?
Yes those will work!
moist! love them
Glad you enjoyed!
Thank you for this recipe! I found you by Googling “banana muffins with a crumbly topping”! I used more a tad more butter in both the muffins and topping. Also, I replaced the yogurt with sour cream because that was what I had on hand. They were delicious! I highly recommend them! Your muffins are pinned with a positive review! So glad they popped up in my Google search!
I really love these and so do my customers at my juice bar. I sometimes use butter and other I use coconut oil. I also use banana yogurt. Other than that it is a great recipe for a low cal life style. I also use 1/2 Brown sugar and 1/2 splenda. Thank you so much for a great recipe.
These were so yummy! I used whole spelt flour instead and coconut sugar. as well as whole eggs. My kids and my husband and i all loved them!
I love that your recipes are yummy while adding my own variation on flour used 🙂 Spelt always tastes great with your baking. Thank you,
These were so good. We are trying to cut out all processed food so I subbed honey for sugar, used 1 cup whole wheat and 1/2 cup oat flour, used 2 whole eggs and added frozen blueberries. Serious YUM!
So delicious! I subbed half quinoa flour, used coconut oil instead of butter, one whole egg instead of egg whites, added some milled flax and chia seeds and extra liquid to compensate. Oh, and used the cinnamon in the batter rather than the topping. Family loves them 🙂
These were really good! I replaced the brown sugar in the muffins with 2 ounces of agave and added some gluten free oats. These muffins were really moist, definitely a keeper!
http://www.ambitiouskitchen.com/2012/06/better-for-you-banana-muffins-with-brown-sugar-walnut-crumble/
I substituted the butter for rapeseed oil, added ground flaxseeds, Holland and Barrett Omega 3 mixed seeds and 30g of soy protein powder 🙂 The nut crumble top is so amazing oh and I changed the walnuts to almonds because they are cheaper and much better for you! I used lactose free milk because I’m intolerant! So yummy and so filling 🙂
These are great! So moist! I used whole wheat flour and a 1/4 cup almond flour and threw in some chocolate chips.
Great blog! I have been inspired to cook more!
Rebecca
I tried these…they are delicious! I used unsweetened coconut milk and also subbed the yoghurt for coconut milk. I used coconut oil instead of butter and I used organic cane sugar. I also used almonds, sunflower seeds and cranberries in the topping. YumI u
I tried these…they are delicious! I used unsweetened coconut milk and also subbed the yoghurt for coconut milk. I used coconut oil instead of butter and I used organic cane sugar. I also used almonds, sunflower seeds and cranberries in the topping. YumI u
I tried these…they are delicious! I used unsweetened coconut milk and also subbed the yoghurt for coconut milk. I used coconut oil instead of butter and I used organic cane sugar. I also used almonds, sunflower seeds and cranberries in the topping. YumI u
Oh, also I used one egg, instead of 2 egg whites.
SUPER HEALTHY!! Love it!! Ate it right out of the oven on breakfast! yumm 🙂
Hello!!
I’d like to send you a biiiig thank you for these!! They turned out AMAZING!!! They were VERY moist, delicious, and the crumbling was AMAZINGLY yummy!! I chose this recipe mainly for the crumb mainly.
My variations: I omitted the butter ( totally did not effect the muffins) and added half a banana instead, added a teaspoon of flaxseed, used 1 1/4 whole wheat flour, and used full-fat greek yogurt.
Never achieved such moist and delicious results, I admit.
A-M-A-Z -I-N-G!
Thank you 🙂
yum!
made them with my kids – they LOVED them!!
Baking in the oven right now. The smell is amazing…. Hope they taste as great as they smell!! (I used Liberte coconut greek yogurt instead of plain
Well, my husband has made your recipe three times so far and it’s fantastic. We just realized he had been using baking powder instead of baking soda and has forgotten the milk every time – still came out unbelievable. We sub coconut oil for the butter (except in the crumble). I have a batch in the oven right now, with baking soda (and powder, because why the hell not?) and some extra cinnamon and pecans (out of walnuts). Still forgot the milk though. Thank god these are reasonably healthy or else I’d be in (more) trouble.
Would I be able to substitute rolled oats instead of the flour and, if so, how would the whole recipe change. I want to get as much nutritional bang for my buck. 🙂
I don’t have any yogurt in my kitchen. Can you recommend any substitutions? I really want to make these today.
milk should work just fine. 🙂 Perhaps reduce it a bit. You can also use sour cream.
These are amazing! I added just under a cup of raisins (=all I had) to the batter. Bananas + raisins = immense amounts of joy.
these were tasty, but they stuck to the paper cases!!is there anything to stop this from happening in the future?thanks
Wondering about the whole wheat flour question above- does anybody know the answer
Looks amazing!! If I used whole wheat flour instead, would I use the same amount?
Thanks, LOVE your blog 🙂
What kind of milk did you use for the nutritional facts calculations?
Thanks,
Heather
unsweetened almond milk!
These look great, can’t wait to try them!
I love crumble topping…on anything! These look delish!!
AMAZING!!!! Love it!!!!