Banana Crumb Muffins

Dense, chewy, cinnamon-sugary sweet banana muffins! I don’t recommend adding a full 6 tbs. of sugar for the topping because that is a heck of a lot of sugar on each muffin. These are very filling because they are so dense, so 12 muffins is enough to serve 4-6 people as a breakfast side. Another recipe from The China Study Cookbook.


Servings: a dozen muffins

  • 2 cups whole wheat pastry flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 2 ripe bananas, thoroughly mashed
  • 1 cup nondairy milk (I use unsweetened unflavored almond)
  • ¼ cup dry sweetener (turbinado, raw, Sucanat)
  • ¼ cup chopped walnuts

For the topping:

  • 2-6 tbs. dry sweetener (I recommend using the low end unless you want it very sugary)
  • ½-¾ tsp. cinnamon
  • Optional variations:
    • add ¼ cup raw oats with the cinnamon and sugar (grind for a second in a food processor, or use the whole oats)
    • A “chai spice” topping variation: ½ tbs. turbinado or other dry sweetener, ½ tsp. ginger, ½ tsp. cardamom, ½ tsp. cinnamon, and a small pinch of cloves


Preheat the oven to 375°F.

Line a muffin pan with paper liners, or use an awesome silicone pan.

Combine the flours, baking powder, soda, and cinnamon in a medium-sized mixing bowls.

In a larger bowl, mix together the mashed bananas (mash with a fork in the bowl) with the milk and dry sweetener. 


Mashed bananas


Pour the dry ingredients into the wet and stir until well mixed. Add the walnuts and spoon the dough into the muffin cups.

Mix the toppings in a small bowl (sweetener, cinnamon, and oats if using) then distribute over the top of the dough. Gently press the sprinkles into the dough.


Bake for 18-20 minutes, or until a toothpick inserted in a muffin comes out clean. Cool slightly before removing the muffins.


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