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Whole Wheat Banana Strawberry Crumb Muffins (with no sugar!)

I don’t remember the last time that I made muffins “from a box.” And I’m afraid if I tried muffins from a box, I wouldn’t like them. They may be extra sweet…but I’m afraid they wouldn’t taste real. Or good even.

Since I gave up processed sugar and white flours this month, I’ve had to get creative with baking. I did get some wheat berries and sucanat to help make some sweeter treats that didn’t have white flour or sugar involved. And I thought adding a crumb topping would be helpful since sucanat isn’t quite as sweet as sugar. The sweet crumb topping was a perfect addition to these muffins.

These were phenomenal.

I did not think the kids would like them because they were made with all whole wheat flour (I’ve generally made muffins with half white and half wheat flour). I thought the density and thickness of the muffins from being made with all whole wheat would be a turn off.

Well, let me tell you…there were none left to freeze!

Between afternoon snack and being requested again that night for dessert, these guys didn’t even have a chance to get into the freezer.

Whole Wheat Banana Strawberry Crumb Muffins

Yield – 6 servings

Preparation Time – 10 minutes

Cooking Time – 18 to 22 minutes


  • 3 ripe bananas, mashed
  • 3/4 cup sucanat
  • 1 egg
  • 2 Tbsp oil
  • 1/4 cup applesauce
  • 1 1/2 cup whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mashed strawberries


  • 2 Tbsp whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 cup sucanat
  • 1 Tbsp + 1 tsp butter or margarine


  • Preheat oven to 350. Grease 12 muffin tins or line with paper cups.
  • In a large stand mixer or mixing bowl, beat together the bananas, sucanat, egg, oil and applesauce. Beat in the whole wheat flour, baking powder, baking soda and salt. Gently fold in 1 cup of mashed strawberries.
  • In a small mixing bowl, add the whole wheat flour, cinnamon and sucanat. Cut in the butter with fork or pastry blender.
  • Pour the batter into the greased muffin tin and then divide the topping evenly.
  • Bake in the preheated oven for 18 to 22 minutes, or until toothpick comes out clean.
  • Let cool slightly before serving.
  • Serve warm with butter.
  • Makes 12 muffins.