Healthy Banana Bread Muffins

5 from 6 votes

Healthy Banana Bread Muffins

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!

Prep Time5

Cook Time25

Course: Baked Good

Cuisine: American

Servings: muffins

Calories: 234kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

Dry Ingredients

1/2 cup white whole wheat flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg

Wet Ingredients

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

Streusel Topping

1 cup pecans, chopped
1/3 cup almond flour
2 tbsp coconut palm sugar
1/8 tsp sea salt
2 tbsp butter melted (I prefer salted butter, but unsalted is fine)

Instructions

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.
In a small bowl combine pecans, almond flour, coconut sugar, and salt stir to combine. Pour in melted butter and combine with your fingers pinching the almond flour a bit to create larger crumbs. Set aside.
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.

Notes

For gluten-free:

Replace whole wheat flour 1:1 for all purpose gluten free flour

For vegan:

Replace eggs with flax or chia eggs (1 tbsp ground flax or chia: 3 tbsp water, per egg)

Nutrition