These healthy banana muffins are made with 2 ripe bananas, and moist, dairy free, no oil, naturally low in sugar and calories. Soft delicious muffins full of fresh banana flavor.
Preheat the oven to 350 F. Line a muffin tin with paper liners. Microwave the butter for 10 seconds to soften.
In a small bowl, mix together the cinnamon streusel topping ingredients with a fork. Cut up the butter into small chunks. Set the bowl in the freezer while you make the cake batter.
½ cup (62g) all purpose flour, ⅔ cup (134g) brown sugar, 2 tablespoon cinnamon, ¼ cup butter, chilled
To a blender, combine the banana, milk, sugar, yogurt, and butter. Blend about 30 seconds or until creamy.*
2 bananas, ripe, peeled and cut into chunks, ½ cup (118ml) milk, ½ cup (100g) cane sugar, ¼ cup yogurt, plain, ¼ cup butter, softened
Add flour, baking powder and salt to a mixing bowl. Add the blended mixture to that and use a spoon or hand mixer to combine.
1 ½ cup (186g) all purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
Add batter to about ⅓ of the paper muffin well. Sprinkle surface with crumble mixture. Fill the cupcakes well another ⅓ of batter. Sprinkle the top with crumble.
Bake the muffins for 25 minutes at 350 F. Test a muffin with a knife to see if it comes out clean. Cool ten minutes before removing the muffins from the pans. Cool further on a rack.
Video
Notes
Storage: Store these muffins in a sealed container at room temperature for up to 2 days or in refrigerator for 5 days. Or freeze for up to one month.*Instead of a blender, you can use a mixture but it might take some work because the bananas need to be broken into a puree.Make the streusel topping first and set it to chill so it doesn't melt fast in the oven.