Cinnamon Sugar Banana Crumble Muffins

Happy 4th of July weekend everyone! I thought it was about time I posted a recipe (I feel like it’s been a while?), and this one turned out better than I had hoped it would! Of course, banana anything always has a place in my kitchen. I have done a handful of banana breads (vegan, gluten-free, regular, etc.) but tend to not really do muffins! I use to be a total muffin lover and would make apple, pumpkin, or whatever flavor I was feeling in bulk to have as snacks or part of breakfast. I haven’t made a good muffin in a while, so this recipe made a little appearance this morning in my kitchen!

I think the reason I like banana-flavored bread and muffins so much is they are so versatile. You can make them extra savory with cream cheese frostings, fillings, or fit them into your breakfast with a little spoonful of your favorite nut butter. You can also add a variety of ingredients to change up the flavor or texture such as nuts, oats, or chunks of other fruits such as diced apples.



These muffins are simple, easy, and use ingredients that I already had in my cupboard. They also cook fast, so watch your timer and be sure not to overcook them! Whole wheat flour tends to absorb a lot of liquid, so overcooking the muffins can dry them out significantly. I hope you give these a try and let me know what you think!

Side note, isn’t it kind of a bummer that the 4th falls on a Tuesday? The 4th of July use to be a huge celebration with my family. We would have a barbecue, go to the morning parade, dress up in red-white-and blue, and scramble for candy that people in the parade would throw to the crowd. It was a blast!! Jeff and I are going to spend some time at the pool with friends this 4th, which I am super excited about, but I need to start thinking about a little menu of pool snacks for that day. I will let ya’ll know if I come up with anything good! Have a great week everyone!



Cinnamon Sugar Banana Crumble Muffins

  • Servings: 10-12
  • Difficulty: easy-moderate
  • Print


  • 3 slightly-brown bananas, mashed
  • 1 1/4 c whole wheat flour
  • 1/2 cup oats
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/3 cup brown sugar (unpacked)
  • 1 Tbsp coconut oil
  • 1/4 tsp vanilla
  • 2/3 cup unsweetened vanilla almond milk
  • 1 egg
  • pinch of pink salt


  • 1 Tbsp brown sugar
  • 2 Tbsp oats
  • 1 tsp coconut oil
  • pinch cinnamon


Pre-heat oven to 375 degrees.

In a medium size bowl, smash bananas until fairly smooth. Add dry ingredients (flour, oats, baking powder, baking soda, cinnamon, brown sugar, pink salt) and lightly mix to incorporate the banana.

Add all wet ingredients (egg, coconut oil, vanilla, and almond milk) and mix until well combined. There should be few lumps, and the batter should seem light and airy.

In a separate, small bowl combine the topping ingredients, and mix with a fork to be sure the brown sugar, cinnamon, and coconut oil cover the oats. Set aside.

Lightly grease a muffin tin and put a few spoonfuls into each cup. The batter should almost come to the top of each cup. Top each portion with a spoonful of the cinnamon sugar topping. Bake for 20 minutes. Allow 10-15 minutes for the muffins to set before serving.

Easy Peanut Butter Cranberry Banana Breakast Muffins

If you’re an on-the-go breakfast type of person, this could be just the breasfast for you. With only a few, simple ingredients, these muffins and be taken in the car or thrown in your bag for work for an easy, low-cal breakfast. Need a little more substance to your breakfast? Warm up and add little slab of your favorite nut butter or grab 2 instead of 1!  Have your muffin accompany a small fruit smoothie or make 1 egg on the side. However you choose to eat these delicious little treats, just know they are the perfect fiber-filled addition to start off your morning in a healthy, happy direction!

Ingredients: (makes 11 muffins)

  • 2 cups rolled oats
  • 2 egg whites
  • 1 1/2 slightly brown bananas, mashed
  • 1/4 cup dark brown sugar, loosely patted
  • 2 Tbsp reduced-fat peanut butter
  • 1/2 Tbsp chia seeds
  • cinnamon (to taste)
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds


Mix all ingredients in a large bowl, saving the chia seeds for the last second as a mix in (if not they can begin to form a gel with any liquid, causing your batter to become a little too thick or stiff). Evenly distribute batter into pre-greased muffin liners. Bake on 350 for about 10 minutes. Let cool for about 10-15 minutes and enjoy while still slightly warm!

Whole-Wheat Pumpkin Apple Muffins w/ Walnuts

Now that we are all officially at that “I’m obsessed with pumpkin” point of fall (although that came for me about a month ago!) I am pleased to be able to post yet another successful pumpkin recipe! This recipe is for my Whole-Wheat Pumpkin Apple Muffins w/Walnuts. Often times whole-wheat baked goods can come out a little dry or bland, but these are extremely moist and full of apple-pumpkiny flavor. What’s not to like about a recipe that encompasses 2 classic flavors of fall?!


I developed this recipe this weekend. I was feeling a little down-in-the-dumps after seeing all the boot-wearing, leaf-changing, pumpkin-patch and apple-picking pictures from my friends back in Ohio (let’s face it, Arizona will never have changing leaves or miles worth of pumpkin patches or apple-picking), so I decided why not bring a little fall flavor and atmosphere to the 89 degree, sunny, and sweaty weather that we had yesterday. Don’t get me wrong, the sun, flip flops, blue skies, and mountains for miles are a nice trade for chilly weather, cloudy skies, and boots, but a girl’s love for fall can’t just be forgotten!

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Light yourself a caramel latte pumpkin candle (they are the best!) and dive into some real fall baking with my Whole-Wheat Pumpkin Apple Muffins w/Walnuts. Enjoy!


  • 1 cup whole-wheat flour
  • 1/2 cup rolled oats
  • 1/3 cup packed light brown sugar
  • 1 1/4 tsp cinnamon (if your have pumpkin-pie spice, you may add this as well!)
  • 1 cup pumpkin puree
  • 2 egg whites
  • 1/2 tsp vanilla
  • 1/3 cup unsweetened vanilla almond milk
  • 1 whole apple, use your favorite! Peel the skin and dice into tiny pieces.
  • pinch of salt
  • 1/4 cup shopped walnuts
  • toppings of your choice; I dusted mine with a little extra cinnamon and powdered sugar, as well as put a few extra walnut pieces on top.

Pre-heat your oven to 350 degrees. In a large bowl, mix your flour, oats, brown sugar, cinnamon, and pinch of salt until evenly combined. Add in your pumpkin, egg whites, vanilla, and almond milk. Make sure all dry ingredients are moistened, then fold in your diced apple and walnuts. Spray your muffin tin with a little cooking spray, and evenly distribute your batter. I got about 14 medium-sized muffins. If you would like, add a few extra walnut pieces on top of each muffin. You don’t have to do this; they toast up a bit in the oven.

Let your muffins bake for about 15 minutes. Remove them from the heat and sprinkle on any extras that you may want such as powdered sugar, cinnamon-sugar, or just some extra cinnamon so that the heat helps the topping stick. Let cool for about 10-15 minutes before serving! Enjoy!

These muffins run about 80 calories a piece depending on the size you make them.

Breakfast Banana Oatmeal Raspberry Muffins

A yummy little treat that can be taken for breakfast, or eaten when you have a sweet tooth! I derived these tastey little muffins a few night ago when I was really craving something sweet and needed a little baking stress-relief therapy. They are extremely moist, packed with banana flavor, have have a nice little added crunch from slivered almonds. They are about 78 calories per muffin if you distribute the batter to make 9 muffins. I added raspberries to mine, but blueberries, blackberries, or whatever other type of berry you may like with bananas would work fine too!


Breakfast Banana Oatmeal Raspberry Muffins


  • 1 over-ripe banana, mashed
  • 1/4 cup Truvia
  • 1/3 cup Silk Vanilla Light soy milk (if you prefers cow’s milk, chose fat free skim to achieve a similar calorie content)
  • 1 tsp canola oil
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole-wheat flour
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • dash of cinnamon
  • 2 Tbsp slivered almonds
  • 1/4 cup frozen raspberries


Pre-heat your oven to 350 degrees. Combine your mashed banana, Truvia, soy milk, vanilla, and oil. Once well combined, add your flours, oatmeal, baking soda, baking powder, salt, cinnamon, and slivered almonds. After all of your ingredients are well incorporated, add your frozen raspberries (or whatever berry you choose to use). Spray your muffin tin with a little cooking spray so that your muffins don’t stick. Evenly distribute your batter between 9 muffin slots. Bake in the oven for 15-18 minutes or until the top is slightly golden. Don’t over-bake! Mine were done at about 16 minutes. Let your muffins cool and enjoy!

Apple Zucchini Maple Muffins

Here is a recipe for my Apple Zucchini Maple Muffins. Take a couple to go as an easy breakfast that packs in fruit, veggies, and whole grains! Each muffin is about 75kcal. They also smell wonderful as they are baking! Enjoy!





  • 1 cup whole-wheat flour
  • 1 small apple (about 2-3 in in diameter), chopped
  • 1 cup shredded zucchini
  • 1/2 cup unsweetened applesauce
  • 1/2 cup light vanilla soy milk
  • 1/4 cup brown sugar
  • 2 egg whites
  • 1 Tbsp. light maple syrup
  • 1/2 tsp baking soda
  • 1/2 Tbsp. ground flax seed
  • 1 tsp vanilla
  • cinnamon

Preheat your oven to 350 degrees. Combine all ingredients in a large bowl. If you have a problem with seeing bits of zucchini, just make sure to grate your zucchini extra fine. If you are making these for children, it is a great way to hide some veggies!

Distribute batter evenly amongst your muffin tin; make sure to grease before adding your batter! Bake for about 25 minutes, or until a toothpick comes out clean. Add an extra sprinkle of cinnamon on top and enjoy! Nuts such as pecans or walnuts would also be a great addition!