Passionate Homemaking

Living simply in order to give generously

Banana or Blueberry Crumb Muffins

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These are by far the best muffins in the world! I am serious…these are my all time favorite muffins! ;) I am still in the process of fig­ur­ing out how to soak these (prob­lem due to the lack of liq­uids), but in the mean­time they are too deli­cious to miss out on…You can use fresh or frozen bananas, just thaw and mash up!

  • 1 1/2 cups whole wheat flour (whole wheat pastry/soft spring wheat is the best!)
  • 1 tea­spoon baking soda
  • 1 1/2 tea­spoon baking powder
  • 1/2 tea­spoon salt
  • 3 bananas, mashed
  • 3/4 cup rapadura (nat­ural sweetener)
  • 1 egg, lightly beaten
  • 1/3 cup butter or coconut oil, melted (I use coconut oil)

Top­ping, optional:

  • 2 Tbsp whole wheat flour
  • 1/8 tea­spoon ground cinnamon
  • 1 table­spoon butter
  • 1/4 cup rapadura, optional
  1. Pre­heat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. 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: In a small bowl, mix together 1/4 cup rapadura, 2 table­spoons flour and cin­na­mon. Cut in 1 table­spoon butter until mix­ture resem­bles coarse corn­meal. Sprin­kle top­ping over muffins. I nor­mally just sprin­kle with cin­na­mon and a little rapadura.
  4. Bake in pre­heated oven for 18 to 20 min­utes, until a tooth­pick inserted into center of a muffin comes out clean.

Blue­berry Vari­a­tion: Replace bananas with 1 cup of fresh or frozen blue­ber­ries and 3/4 cup apple­sauce. Yum!

Enjoy!

Visit Tammy’s Recipes for fur­ther inspiration!

Original recipe tweaked from Allrecipes.com


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16 Responses to “Banana or Blueberry Crumb Muffins”

  1. Lynn Says:

    I have made the orig­i­nal All­recipes ver­sion many times. We love it! I am glad to know it worked when you made a health­ier ver­sion. I am trying to cook with more whole grains so I am going to have to try this one with all or part Whole Wheat. Thanks for the idea.

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  2. Carey Says:

    mmmm, we had some of these on the week­end at my kids swim meet. But I am sure they were not as healthy. I was look­ing for such a recipe, thanx!
    CAREY

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  3. Genny Rogers Says:

    We stayed in a B&B once and I got a great healthy tip from the owner. Instead of a sugary-​crumb topped muffin, sprin­kle it with sliced almonds. Yummy and healthy! (I love 60% cocoa dark choco­late chips in my banana muffins!)

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  4. kelly Says:

    Those look yummy. Where do you usu­ally buy you rapadura? I’m look­ing for good and healthy break­fast muffins. Thanks Lind­say!

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    Lindsay replied on June 10th, 2008:

    I buy mine from Azure​standard.com. Great stuff!

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  5. Stephanie Says:

    Oh these look deli­cious! I will have to try them soon!

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  6. Lauren Says:

    These do look deli­cious!

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  7. Kim Heuer Says:

    these were fab­u­lous! I have been enjoy­ing your blog for a few months now–love it! thanks so much for the recipe! I made these muffins tonight, and they are seri­ously some of the best muffins I’ve ever made. I didn’t have any rapadura, so I sub­sti­tuted 1/2 cup brown sugar. And I prob­a­bly could decrease that amount because the bananas add so much sweet­ness. This recipe is a keeper! Thanks again!

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  8. Megan Says:

    I made these for Sat­ur­day morn­ing break­fast and they were excel­lent! I used to mini-​muffins pans to help with por­tion con­trol. Thanks for a great recipe!

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  9. Kathleen Says:

    Darn! How could I have missed it?

    Yes­ter­day we had four over­ripe bananas and I was look­ing all over the net for a good banana muffin recipe. I ended up making a banana blue­berry recipe, which was super. But I wish I had found yours–I was in India when you posted it. It is healthy, and even has coconut oil, which I brought back home with me!!

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  10. Tiffany Says:

    I just made these tonight. I’m not sure what went wrong. They didn’t rise and some even caved in the middle. I double checked every ingre­di­ent, so I’m not sure why it didn’t work. It almost seemed like there wasn’t enough flour? But, I don’t think that is it since so many people had them turn out great. I used a tin muffin pan, do you think that could be the prob­lem?

    BTW, they still tasted good after let­ting them cool, but I would love to be able to get them to rise. :)

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    Lindsay replied on June 23rd, 2008:

    I have found lack of rising is usu­ally due to over mixing the batter. It has hap­pened to me on occa­sion as well. I use tin muffin pans as well. Also, let them cool in the oven, if it is drafty out­side the oven, that way they will set prob­a­bly. Hope that helps!

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  11. Tiffany Says:

    Thanks! I prob­a­bly did over mix the batter. I am trying them again tomor­row. My hus­band said they were the best muffins he has had even though they didn’t look the pret­ti­est. LOL :D

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  12. Krista Says:

    Soak­ing doesn’t really seem fea­si­ble to me with most quick breads and cook­ies, etc. I rarely make any baked goods besides our daily bread, but I plan to use sprouted wheat flour next time I do. It is sort of hard to come by, but you can also make your own. That should sig­nif­i­cantly increase the nutri­tion and take care of the phy­tates. Sprouted wheat flour is also rather sweet on its own, so you may be able to reduce the amount of sugar (or rapadura)you use in recipes with it.

    Good luck! These muffins look yummy!

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  13. Faith Says:

    Two thumbs up on these muffins, Lind­say. Thank you so much for post­ing the recipe. My family loved them!

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  14. Sara M. Says:

    Have you tried sprouted wheat flour? That might be your best option for the phy­tate factor. There’s a place near me that ships it - http://​www.​josheweas​gar​den.com. They have spelt and wheat vari­eties. I’ve used it and it works great. The flavor just takes some get­ting used to. I love it in pan­cakes, and I’ve made coffee cake with it, too.

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