Banana Muffin Recipe

3/4 cups all-purpose flour

3/4 cups whole wheat flour (see suggestions)

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup chopped walnuts (optional)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1 teaspoon vanilla

1/3 cup canola oil (applesauce or pumpkin puree)

1/3 cup brown sugar

2 tablespoons cup all-purpose flour

1/4 teaspoon ground cinnamon

1 tablespoons softened butter

Preheat oven to 375 degrees F (190 degrees C). Line or lightly spray muffin cups, including top, with cooking spray.

In a large bowl, sift together flours, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix in the chopped walnuts.

In a separate bowl, use an electric mixer to combine bananas, sugar, egg, vanilla, and oil. Add banana mixture to the flour mixture. Using as few strokes as possible, mix until everything is moistened (lumps are okay). Spoon banana muffin batter into prepared muffin cups, 2/3 full.

For crumb topping: Use a fork to mix together all the ingredients until crumbly. Set aside.

Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Five minutes before finished baking, lightly sprinkle crumb topping onto each muffin (doing this now rather than at the beginning of baking keeps the topping from sinking the muffin top). Serve warm.

Follow these directions then use our how to section to make a banana muffin recipe JUST FOR YOU!


There are many types of whole wheat flours that are sweeter and lighter than traditional whole wheat. For example, hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthy choices. So explore...discover...and ENJOY!