Banana Walnut Crumble Muffins–fluffy, moist, and mostly naturally sweetened, topped with a crunchy and sweet streusel. Perfect for breakfast on the go.
If you follow me on Instagram, you may know that I don’t really eat breakfast. I practice intermittent fasting, which means that I only consume food for 7-8 hour increments.
My “eating window” is 11am to usually about 6 or 7pm. Once 11 rolls around, I usually just eat my lunch leftovers and then snack a bit before dinner.
Lately, however, I’ve been feeling extra hungry in the mornings. I’m listening to my body, and that means that I need something small in the mornings to tide me over.
Enter these delicious muffins! I can make a batch in about 40 minutes on the weekends and then just grab one in the morning on my way to work. They also freeze and reheat really well.
The sweetness factor
I already know I’m going to get questions about sweeteners. Yes, you could make this with Splenda or Stevia or whatever other brand of artificial sweetener you like, and it would lower the points and calories. I am just not a fan of those. I’ve tried them out in the past, but I don’t react well to them. And the ingredient lists on some of those scare me a bit.
Instead of recreating an ultra-sweet flavor artificially, I’ve learned to cut back on real sugars in my recipes and enjoy the dialed-back sweetness.
That means these muffins are definitely not as sweet as you might expect from a bakery muffin. I like that, though. Just a hint of sugar to satisfy a sweet tooth.
Check the labels on your LEAVENING agents
The fluffy texture of these Banana Walnut Crumble Muffins depends on using fresh baking powder and baking soda. If you have cartons of either of these products that have been sitting in your pantry for a while, you might want to buy fresh ones. If they are outdated, the muffins will be much more dense and gummy. Still delicious, but the texture might be a bit off.
I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though. So I’ll see it there!
Banana Walnut Crumb Muffins
Ingredients
- 1 1/2 cups + 2 tbsp all-purpose flour, divided
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 3 tbsp light butter, divided
- 7 1/2 tbsp brown sugar, divided
- 1 egg
- 1/2 tsp vanilla extract
- 1/3 cup almond milk or nonfat milk
- 4 medium mashed bananas (1 1/2 cups mashed)
- 1/4 cup walnuts, chopped
Instructions
- Preheat oven to 350ºF. Coat 12 muffin tins with cooking spray.
- Beat together 2 tbsp light butter and 6 tbsp brown sugar. Beat in bananas, egg, vanilla, and milk.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold in flour mixture to banana mixture, being sure not to over mix.
- Divide batter among muffin pans. In a small bowl, combine remaining 1 tbsp light butter, 2 tbsp flour, 1 1/2 tbsp brown sugar, and walnuts. Mix until butter is evenly distributed and mixture is crumbly.
- Divide crumble mixture evenly among tops of muffins.
- Bake until a toothpick inserted into center comes out clean, about 22-26 minutes. Let cool in pans for 10 minutes removing from muffin tins to cool completely.
These were FANTASTIC!!! Like I’ll give this 10 out of 5 stars. Loved it. Super simple, easy to follow instructions and extremely delicious! They turned out fluffy, moist and flavorful.
Great recipe!!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
Thank you SO much! I was surprised by how moist and fluffy they were when I was testing them out. Cannot believe they are so low in calories!
Geri these were awesome! I didn’t use walnuts because I didn’t have any. I used Land O Lakes whipped butter (lowest points I’ve found for whipped butter), and Califia farms toasted oats n almond almond milk (a brand you’ve turned me on to since your “what I eat in a day” feature) and these came out to be 3pts each per the recipe builder (5pts for two!). Winner winner chicken dinner!
Yay!!! I love that you were able to make it work for you, too. Thanks for the wonderful comment, Alyssa!
This recipe is AMAZING! I’m on WW and a lot of other muffin recipes I’ve tried use Greek yogurt and weren’t the best. This muffins don’t use Greek yogurt which I love but are still light and full of flavor! I gave some to my mom, dad, and coworkers and this recipe was a crowd pleaser!!! Definitely making this again!
Wow! Thank you so much for sharing. I’m glad they were such a hit for you. One of my favorite recipes so far!
Really good! Made a batch tonight and couldn’t wait for them to cool so I could taste test lol! Looking forward having one in the morning with my coffee 🙂 Thanks Geri!!
So good to hear, Eboni. You’re very welcome!
I was worried how these would turn out because my hand mixer broke and I mixed everything by hand but these were delicious. They are the perfect amount of sweet and the topping makes them soooo good. Thank you for sharing them!
Awesome! Glad you were able to make it work. 🙂
I made this in a bread pan and it was the best banana bread I’ve ever had! I will try it next time using pumpkin instead of banana for some delicious pumpkin walnut muffins! Thanks so much for all these awesome comfort food recipes! Especially in a time like this where most of us are staying in, having delicious healthy meals on hand is so crucial for continued WW success.
Wow! What a compliment! Thank you so much. And you are so sweet for all of those compliments. 🙂 I hope you and your family and safe and healthy.
Heads up….The butter ingredient us missing from the WW download
Thanks for the heads up, BC. It’s all updated now!