Whole wheat banana streusel muffins with crunchy streusel topping are so delicious and healthy. Perfect for breakfasts, snacks, or lunchbox treats. 

Front view of one banana streusel muffin on small white plate, with bananas and more muffins in background. Text overlay reads "chocolate & carrots".

Bringing you another Friday guest post! Today we have Caroline from Chocolate & Carrots.  I seem to love every. single. recipe. that Caroline posts on her site. For a little taste of her recipes, check out Acorn Squash Mac & Cheese, Whole Grain Monkey Bread, and Oreo Baked Donuts

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Hey everyone! I’m Caroline from Chocolate & Carrots, a blog where I make your favorite desserts a little healthier for you. I’m so excited to be guest posting!

Since it’s January and we’re all trying to slim down after the indulgent holidays, I thought a nice healthy breakfast muffin would start our days off right! They even freeze well if you’d like to make a batch and not feel obligated to eat all 12 in one sitting! :D That wouldn’t do anything to help the resolutions, eh?

Whole wheat banana streusel muffins make a great breakfast or snack. Anyone would look forward to one of these muffins in their lunchbox, too.

The muffin batter doesn’t have any added sugar. The mashed bananas add plenty of sweetness, along with the streusel.

Feel free to leave off the streusel if you need to. I just love that pop of sugar and crunch that you get on the muffin top. So delicious!

I hope you enjoy these muffins and come visit me some time! I’m so glad I could help Rachel out while she is loving on the new baby. :-) I bet “E” is such a great big sister already!

Looking for more muffin recipes? Try:

 

Whole Wheat Banana Streusel Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Whole wheat banana streusel muffins with crunchy streusel topping are so delicious and healthy. Perfect for breakfasts, snacks, or lunchbox treats. 

Ingredients

  • 1 cup light brown sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons ground cinnamon
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain non-fat Greek yogurt
  • 1 cup smashed ripe banana (2-3 small bananas)
  • 1/2 cup skim milk

Instructions

  1. Preheat the oven to 375°F. Prepare muffin tins by lining with cupcake liners, or spraying with non-stick cooking spray.
  2. Mix the brown sugar, pecans and cinnamon in a bowl and set aside for the topping.
  3. In a larger bowl, mix the flour and baking soda together.
  4. In a large bowl, mix the canola oil, eggs, vanilla extract, yogurt, banana and milk. Add flour and baking soda on top, lightly mix together, and then blend the dry ingredients with the wet ingredients.
  5. Fill the muffin tins 3/4 full per muffin spot. Then, sprinkle the entire batch of the topping evenly over the muffin batter.
  6. Bake for 20-30 minutes or until a toothpick comes out clean.
Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 240Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 133mgCarbohydrates: 35gFiber: 3gSugar: 18gProtein: 7g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Thanks again for helping me out, Caroline! Can’t wait to try these muffins!