This easy Banana Muffins recipe is a great one to try the next time you have overripe bananas. I have been looking for recipes that taste good and help me incorporate more whole wheat into my family’s diet – this one is a keeper! This recipe calls for whole wheat and white flour. The final product is delicious and you can’t even tell the muffins are wheat. Cinnamon and brown sugar crumble tops these banana muffin beauties. If you’re on a weight loss diet, don’t think that you have to ignore these delicious muffins. Check out a Sensa review or two to learn how it can help you lose weight, even while indulging in a banana muffin!
My little chef wanted to help make these – here are a few photos of the process and final product. Note: We made 24 mini-muffins instead of 12 regular size muffins.
To view the original recipe (and to view much better photos, plus her baked muffins look way more delicious than mine!) visit
The Faux Martha.
3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
3 large ripe bananas, mashed
1/4 c. brown sugar, lightly packed
1/2 c. sugar
1/3 c. unsalted butter, melted
1/3 c. brown sugar
1 tbsp. all-purpose flour
1/8 tsp. cinnamon
1 tbsp. unsalted butter
dash of sea salt
1. Preheat oven to 400°. Line or grease muffin tin. (Note: the original recipe calls for a 325° oven. Increasing the temperature of the oven while baking muffins helps them to peak higher. Around 400° seems to do the trick.)
2. Combine the first five ingredients in a large mixing bowl. In a separate bowl, mix together the last five ingredients.
3. Add the banana mixture into the flour mixture, and mix together until just combined. Make topping in a separate bowl by cutting the butter into the mixture with the back of a fork.
4. Fill muffin liners about 2/3 full. Top with crumble. Bake for 20 minutes.