Healthier Banana Crumb Muffins

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healthier banana crumb muffinsSchool is almost out for summer, and can I say, I’m just done. Getting kids ready for school that is. It is a battle I’m done waging. I don’t want to convince people to eat quicker or to get dressed or to take off their swimming suit in favor of actual clothes.

I am particularly done making breakfast. For a while, I tried.  I really did. But I’m even sick of feeding them cereal.

Muffins. They are the answer. Make them the day before.  Then everybody can just wake up and eat them with a glass of milk.

Since these muffins are for school bound children, I felt some obligation to make them “healthy.”

These healthier banana crumb muffins use whole grain flour, greek yogurt and coconut oil, oh and of course bananas.  That adds fiber and protein, which sounds healthy.

I  find that it helps to trick my kids into eating anything healthy. I do that by adding chocolate chips and a crumb topping. I can add a little bad stuff to convince them to eat the good stuff. The trade off is worth it to me. And in the spirit of full disclosure, these muffins are not low sugar. Sorry.

You can omit the crumb topping if you want and they are still killer. You can get rid of the chocolate chips and they still rock.

I love to make them into mini muffins. Anything mini, is adorable and therefore tastier, right? Plus if they don’t eat the whole thing, it isn’t as much wasted.

I hope you are surviving the last push until summer. That’s when a whole new world of challenges begins. At least they can wear their swimming suit all day and nobody will care. Until then, try muffins.

healthier banana crumb muffins

Healthier Banana Crumb Muffins


  • 2 cups whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3-4 large ripe bananas (about 1 3/4 cups mashed)
  • 3/4 cup brown sugar
  • 1/3 cup coconut oil, melted
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips
  • For Crumb Topping
  • 1/3 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter
  • 1/4 teaspoon cinnamon


  1. Preheat oven to 350
  2. Mix together the dry ingredients in a large bowl. Set aside.
  3. Whisk together the bananas, brown sugar, coconut oil, egg, yogurt and vanilla until well combined.
  4. Dump wet ingredients into dry ingredients and stir until just combined. Fold in chocolate chips.
  5. Scoop into lined or greased muffin tins (I like the mini ones the best.) Fill until just below the top of the muffin tin.
  6. In a small bowl cut together the flour, sugar, butter and cinnamon, until it forms crumbs.
  7. Place muffin tins in oven for about 10-12 minutes, or until the top is no longer shiny and wet looking. Remove the pan and quickly sprinkle a little crumb mixture over each muffin and return to the oven. for an additional 10-12 minutes or until the muffin is cooked through and a toothpick comes out clean.

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