Healthy banana bread muffins with a pecan streusel topping. Fluffy, low sugar, using simple ingredients, these muffins are full of whole grain deliciousness and all-around deliciousness!
These wholesome banana bread muffins are everything I want from life right now.
- Easy – Seriously easy, using ingredients I always have in my pantry. Banana bread is also the best way to use up those overripe bananas that always seem to be hanging out on my kitchen table.
- Wholesome – Just real food folks. Yes, I used 1/2 cup of organic white whole wheat flour in this recipe and this may be the only recipe on the blog that uses a more traditional flour. I was craving old school muffins and in full disclosure, I had flour leftover from the holidays.
- Delicious – Moist, and slightly sweet. These muffins are not overly sweet!
- Pecan Streusel Topping – I'm really just here for the buttery nutty topping, you dig?
INGREDIENTS TO MAKE HEALTHY BANANA BREAD MUFFINS
- Flour – I used a combo of white whole wheat and whole wheat flour. I've also tested using 1 cup whole wheat flour and 1/2 cup oat flour. You could easily use 1.5 cups of all-purpose gluten-free flour as well.
- Pumpkin puree – or butternut squash or sweet potato puree
- Almond butter
- Coconut palm sugar
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TOOLS YOU WILL USE:
- Mixing Bowls
- Wooden Spoon
- Muffin Tin – 12 cup
- Muffin liner – I LOVE these tulip parchment cupcake liners
DIETARY MODIFICATIONS FOR HEALTHY BANANA BREAD MUFFINS:
- Gluten-Free – replace flour 1:1 with gluten-free all-purpose flour.
- Vegan – Replace the egg with a flax egg and replace butter in streusel topping with coconut oil
NUTRITION NERD CORNER 🤓
ARE BANANAS GOOD FOR ME? OR DO THEY HAVE TOO MUCH SUGAR?
Abra, is fruit good for me?
I hear this question over and over and over again in practice. Especially since low carb is the diet frenzy of the decade. Let's break it down, are bananas good for you?
First of all, I don't see food as good and bad. Food is food, it isn't a judgment of morality.
Bananas have a host of essential nutrients including potassium, magnesium, and fiber. Bananas may be the perfect pre-workout food supplying your body with easy to access carbohydrates for fuel and energy. They are also a supportive post-workout food (just add some protein) containing nutrients that can aid in electrolyte restore and muscle repair
Bananas are a great convenient, real food, snack. However, they could pose a problem for anyone who has insulin resistance or glucose regulation issues. Bananas are a higher glycemic food and do not contain protein or fat so they can quickly spike blood sugar levels.
Try to pair your banana with fat and protein and if you notice hypoglycemic symptoms after eating bananas, take a little break from bananas and work on rebalancing glucose regulation and then bring them back in.
If you love muffins as much as me you have to try these other delicious recipes! Remember most muffin recipes (these wholesome banana bread muffins included) freeze well. Make a batch and freeze them for a quick easy to grab healthy snack.
MORE HEALTHY MUFFIN RECIPES YOU WILL LOVE:
I hope you love these Healthy Banana Bread Muffins! If you make them be sure to tag me, @abrapappa on Instagram so I can see your masterpiece!
Healthy Banana Bread Muffins
- 2 ripe bananas
- 1 cup pumpkin puree or sweet potato puree or butternut squash puree
- 2 large eggs
- 1/4 cup almond butter
- 1/3 cup coconut palm sugar
- Preheat oven to 350°, prepare a 12-cup muffin tray with cupcake liners.
- In a large bowl combine all dry ingredients, whisk to combine.
- In a medium bowl mash the bananas with a fork, add additional wet ingredients and whisk well to combine, alternatively, you can add all wet ingredients into a blender and blend until smooth.
- Add wet ingredients to dry ingredients and stir, using a wooden spoon, until well combined.
- Pour batter into muffin liners filling to 3/4 full. Top each muffin with streusel topping, pressing down a bit to allow topping to stick to the muffins.
- Bake for 20 minutes. Allow the muffins to cool on a wire rack before eating.
- Store in an airtight container for up to 5 days.
- Replace whole wheat flour 1:1 for all purpose gluten free flour
- Replace eggs with flax or chia eggs (1 tbsp ground flax or chia: 3 tbsp water, per egg)
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