Banana Crumb Muffins

I have a love/hate relationship with bananas...you see, I grew up overseas in the tropics and have eaten MANY, MANY bananas in my lifetime...too many in fact.  However, I have to say that these are one of my favorite treats!  The Littles and I love, adore, and can eat the whole batch of theses muffins within 2 days.  I found the healthier version of this recipe here a few years ago but the original recipe is here (with more recognizable/normal ingredients).  :o)


Banana Crumb Muffins

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed (I usually just use 2 and add a little applesauce)
• 3/4 cup sucanat (natural sweetener)
• 1 egg, lightly beaten
• 1/3 cup butter or coconut oil, melted

Topping (optional):

• 2 Tablespoons whole wheat flour
• 1/8 teaspoon ground cinnamon
• 1 Tablespoon butter
• 1/4 cup sucanat

1.  Preheat oven to 375 degrees F (190 degrees C).  Lightly grease 12 muffin cups, or line with muffin papers.

2.  In a large bowl combine 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sucanat, egg and melted butter (coconut oil - yum!). Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).

3.  Optional (but definitely recommended!): In a small bowl, mix together 1/4 cup sucanat, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

I hope that you enjoy them as much as we do!
Have a lovely weekend!