Banana Walnut Crumble Muffins Recipe | Clean Muffins - Clean Eating Magazine

Banana Walnut Crumble Muffins with Chocolate Chips

This classic muffin is a total crowd-pleaser, packed with sweet banana, crunchy walnuts and fragrant cinnamon. We opted for mini chocolate chips for chocolaty flavor in every single bite.
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Banana Walnut Crumble Muffins with Chocolate Chips

Banana Walnut Crumble Muffins with Chocolate Chips

  • Duration
  • Cook Time
  • Prep Time
  • 12 muffinsServings

Ingredients

  • 1 cup white whole-wheat flour
  • 1 cup oat bran
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/2 cup mini chocolate chips
  • 1 large egg
  • 3 very ripe bananas, mashed (about 1 1/4 cups)
  • 1/2 cup whole milk
  • 1/4 cup pure maple syrup
  • 3 tbsp safflower oil

CRUMB TOPPING

  • 1/4 cup finely chopped unsalted walnuts (about 1 oz)
  • 3 tbsp white whole-wheat flour
  • 2 tbsp maple sugar
  • 1/2 tsp ground cinnamon (TRY: Simply Organic Ground Cinnamon)
  • 1/4 tsp sea salt
  • 2 tbsp organic unsalted butter, melted

Preparation

  1. Line a 12-count muffin tin with paper liners and preheat oven to 350°F. Prepare crumb topping: To a small bowl, add all crumb topping ingredients except butter and stir with a fork until combined. Add butter and stir until dry ingredients are moistened; set aside. (MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate. Before proceeding with recipe, allow to come to room temperature, 1 to 2 hours. The topping will have firmed up, so use a spoon to crumble it again.)
  2. Prepare muffins: In a large bowl, whisk together 1 cup flour, oat bran, baking powder, baking soda, 1 tsp cinnamon and 1/4 tsp salt. Add chocolate chips and whisk to combine. (MAKE AHEAD: This can be done 1 day ahead. Cover and store at room temperature.) In another large bowl, lightly whisk egg then add bananas and whisk until combined. Add milk, maple syrup and oil and whisk until combined. (MAKE AHEAD: This can be done 1 day ahead. Cover and refrigerate. Allow to come to room temperature and whisk again before proceeding with recipe, about 1 hour.)
  3. Add banana mixture to flour mixture and stir until dry ingredients are moistened. Add to muffin tin, filling each cup almost to the top. Sprinkle crumb topping over muffins (about 1 tbsp per muffin) and press down slightly on topping so it adheres. Bake until a toothpick inserted into center of a muffin comes out with a few moist crumbs, 18 to 20 minutes. Cool in pan for 5 minutes, then transfer to a rack. Serve warm. (MAKE AHEAD: Muffins can be baked up to 1 month ahead. Cool completely and freeze in zip-top freezer bags or airtight containers. Defrost at room temperature for 1 hour. Place muffins on a large rimmed baking sheet and loosely tent with foil. Heat in a 250°F oven for 7 to 8 minutes.)

Nutrition Information

  • Serving Size: 1 muffin
  • Calories: 226
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 22 mg
  • Fat Content: 11 g
  • Fiber Content: 4 g
  • Protein Content: 5 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 267 mg
  • Sugar Content: 17 g
  • Polyunsaturated Fat Content: 4 g