These muffins are one of the most popular baked goods I’ve made. Everyone loves the sweet banana flavor, and no one can tell that they’re made with whole grains and produce, and without oil or butter!
Besides leaving out the oil, I reduced the amounts of cinnamon and cloves. I added ground ginger to make up for it, and it’s a great combination. These are THE best muffins. Start saving your bananas so you can make them ASAP!
The crumbly walnut-brown sugar topping makes these muffins feel special. They hit the spot for breakfast, a snack, or dessert. They also freeze really well.
- 1/2 cup whole-wheat white flour
- 1/2 cup oat flour
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 egg whites, lightly beaten
- 1 cup mashed overripe bananas (2 medium bananas)
- 1/4 cup applesauce
- 1 tsp vanilla extract
- 1 cup zucchini, shredded
FOR THE TOPPING:
- 3 tbsp walnuts
- 2 tbsp brown sugar
- Preheat the oven to 325 degrees.
- In a large bowl, add dry ingredients and mix until combined.
- Add all of the wet ingredients and mix with a spoon until just combined.
- For the topping, put 3 tbsp walnuts and 2 tbsp brown sugar in a food processor and pulse until crumbly.
- Add 12 standard liners to a muffin pan and fill each with about 1/4 cup of batter. Sprinkle topping over muffins and press lightly into the batter with your fingers.
- Bake at 325 degrees for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool before removing from pan.