It is no lie that I obviously just love breakfast type foods. I always joke that if I’m going to get fat it’s going to be on pastries, french toast, and donuts. When I was pregnant with my boys my french toast addiction was FULL FORCE! Andddd well it’s just never really went away… I guess.
I just love the combo of the sweet breakfast foods with coffee. There is nothing more enjoyable that I nice hot mug of coffee with a cheese danish. Mmmm mmm. (I really am a secret fat kid hidden in a dietitians thin body).
Long story short my love for breakfast foods has me determined to at least make these typically unhealthy breakfast foods a tad healthy-er. These low fat banana flax muffins with crumb toppings have been once of my favorites so far !
The boys love muffins. Griffin especially has acquired my love for breakfast foods. That boy can down a stack of pancakes and not even blink! haha.
I know we all randomly have dying bananas on the counter… I get very excited actually! This means banana bread or muffins!!
A “traditional” banana muffin recipe includes a lot of sugar, a lot of butter or fat and minimal fiber.
I decided to try and decrease the fat and increase the fiber. End result – just as delicious!
I cut the amount of butter I would traditionally use in half and added 1/2 cup of applesauce. I also added 1/2 cup of ground flax seed. I also added a crumb topping – because well a tiny teaspoon of sweet crumb topping can make even a bland muffin taste good. Mission was to make a slightly more filling muffin that both me and the kiddos could eat for a healthier snack option that actually fills you up.
I can’t wait for you guys to try these. 🙂 These muffins are almost more comforting to me than their fattier and less nutrient dense version, because I know they are packing some health benefits as well as making my taste buds dance ;).
Just look at all of that delicious flax! The moisture from the bananas and applesauce + the sweet cinnamon crumb topping makes for one amazingly perfect muffin (if you ask me).
Griffin is my little food critic. He ate TWO of these right out of the oven! Would’ve eaten more had I aloud. No joke all 12 of these muffins were gone in 2 days.
Don’t forget to tag me on Instagram @mypeanutbutterpatch or comment on Pinterest if you try these and enjoy them as much as we did!
Looking for some other tasty and healthier breakfast options check these out:
Low Fat Banana Flax Muffins with Crumb Topping
A healthier version of those sweet mornings treats that we love.
- 2 over ripe bananas
- 2 eggs slightly beaten
- 3/4 cup brown sugar
- 1/2 cup applesauce unsweetened or regular will do
- 1/4 cup butter melted and cooled
- 1/2 cup ground flax seed
- 1 cup flour
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
For the crumb topping
- 2 Tbsp flour
- 1 Tbsp cinnamon
- 1/4 cup brown sugar
- 1 Tbsp butter melted
Preheat oven to 375 degrees F.
In a large bowl mash the bananas. Add the butter, sugar, applesauce, eggs and vanilla until combined.
In a separate bowl mix together the flour, flax, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and mix until just combined, do not over mix.
Either line a 12 muffin tin pan with liners or spray with cooking spray. Fill the tins evenly with the muffin mixture.
In a small bowl mix together the flour, cinnamon, and brown sugar for the crumb topping. Add the butter and mix until combined.
Sprinkle ~1 Tbsp of the crumb topping mixture on each muffin.
Bake for 15-20 minutes until toothpick inserted comes out clean.