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Banana Nut Crunch Muffins Recipe

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This recipe for Banana Nut Crunch Muffins, by , is from Fusion of Flavor, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Heather Luebking



1 c very ripe banana, mashed (~3 or 4)
2 eggs, room temp
⅓ c coconut oil, melted and cooled
⅓ c sugar free maple syrup, room temp
c nonfat plain Greek yogurt, room temp
1 tsp pure vanilla extract
1 c whole wheat pastry flour
c vanilla whey protein powder
1 tsp baking soda
1 tsp cinnamon
tsp ground nutmeg
tsp salt

Crunch Topping

c brown sugar
2 Tbsp coconut oil, melted and cooled
c whole wheat pastry flour
c old fashioned oats
c walnuts, chopped

Preheat oven to 350 F
Line cupcake pans with 18 liners

In a small bowl combine all crunch topping ingredients and stir until well combined

In a large bowl, whisk together banana, eggs, syrup, yogurt, vanilla and oil

In a medium bowl combine flour, protein powder, salt, nutmeg, cinnamon and baking soda

Whisk dry ingredients into wet ingredients until combined

Use scoop to portion batter into liners (each should be ⅔ full)

Evenly distribute toppings over batter. Lightly press into batter slightly (to help toppings to stay in place)

Bake 16 - 20 minutes or until toothpick comes out clean or with moist crumbles not batter

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 - 40 minutes




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