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Whole Wheat Banana Muffins with Cinnamon Crumb Topping
Moist, crumbly banana muffins made with whole wheat flour and topped with a brown sugar cinnamon crumb topping. Try it hot and slathered with butter!
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Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Course
Breakfast, Dessert, Snacks
Servings
12
Muffins
Ingredients
Muffins
1 3/4
cup
flour
whole wheat
2/3
cup
sugar
2
tsp
baking powder
1/2
tsp
baking soda
1/4
tsp
salt
2-3
bananas
mashed
1/3
cup
oil
2
tbsp
milk
2
whole
eggs
Crumb Topping
1/3
cup
brown sugar
packed
1
tbsp
flour
whole wheat
1/8
tsp
cinnamon
1
tbsp
butter
cold
Instructions
Combine 1 cup flour, sugar baking powder baking soda and salt.
Add mashed banana, oil and milk.
Best low until blended, the on high for 2 minutes
Add eggs and remaining flour
Beat until well blended
Pour into greased or lined muffin pan
Combine all ingredients for crumb mixture in a bowl and crumble with your fingers
Top each muffin with crumb mixture.
Bake at 350 for 20 minutes and cool for 10 minutes
Notes
If you want to make bread instead of muffins, you can pour the batter into a loaf pan and bake for 40+ minutes.