Banana Crumble Muffins

  • 1 cup wheat flour
  • 1/2 cup cake flour (or all purpose flour if that's all you have on hand)
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup agave syrup*
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup unsweetened applesauce (can substitute with oil or melted butter)
  • 3 very ripe, mashed bananas
  • 1/2 tsp salt
  • 1 egg, lightly beaten
Crumble topping
  • 1 Tbs butter
  • 1/8 tsp cinnamon
  • 1/3 cup brown sugar, packed
  • 2 Tbs whole wheat flour
  1. Heat the oven to 375F.
  2. In a mixing bowl, mix mashed bananas, applesauce, egg, white and brown sugar, vanilla and agave.
  3. Sift in flour, baking powder, and baking soda.  Add salt, and stir until incorporated.
  4. In a separate bowl, mix brown sugar, flour, and cinnamon.  Cut in the butter, until the crumble resembles a coarse meal.
  5. Butter and flour muffin tin, and fill each cavity about 2/3 full and top with about a Tbs of crumble mixture.
  6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.

  • If you don't have agave you can use all white sugar
  • Basically any flour will do the job, but I like using some cake flour with whole wheat because it lightens up the texture a bit.
  • You can use muffin papers, but I have found with using applesauce that the muffin tends to stick to the paper.  So if you are subbing oil or butter for the applesauce, go after those muffin liners.

Yields about 16 muffins

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