I really love banana bread, who doesn’t?! It is a big hit with my kids too. I have a go to healthier recipe that I make and no one in my family notices. I also was inspired when I got some Spread the Love Almond Butter Granola. I thought it would make the perfect topping for these delicious muffins! Kinda like a crumble topping, but healthier!
For these I substitute some of the butter for apple sauce. This is a great baking hack. You can sub some or all of the oil or butter in a recipe for apple sauce, pumpkin, mashed banana, even sweet potatoes and black beans! I also replace the sugar with monk fruit sweetener. Over the past couple years I have eliminated artificial sweeteners from my diet. I choose monk fruit because its a natural sugar substitute. I also like stevia in drinks and things, but I prefer baking with monk fruit. I think it tastes most like sugar. Stevia ends up too sweet for me.
You can make this recipe as regular sized muffins, which is how it is written, or as mini muffins or even a loaf of bread. For mini muffins, I would check them at 10 minutes. A loaf of banana bread would take 50-55 minutes. The granola on these taste best the day they are baked, but I kept mine in an air tight container both on the counter and the fridge and they were still great. The granola just isn’t as crunchy.
100 Calorie Banana Granola MuffinsCourse: Breakfast, Snacks, BrunchCuisine: AmericanDifficulty: Easy
1 1/4 cup all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup monk fruit sweetener brown sugar substitute
2 tbsp butter, softened
3 overripe bananas, mashed
2 egg whites
2 tbsp apple sauce
1 tsp vanilla extract
1/2 cup @spreadthelove Almond Butter Granola
- Preheat oven to 350.
- Mix dry ingredients with a whisk.
- In a separate bowl, cream butter and sugar.
- to the butter and sugar, add mashed bananas, egg whites, apple sauce, and vanilla and beat for 1 minute on medium speed with a hand mixer.
- Add flour mixture and mix on low until just combined.
- Pour into 12 muffin tins and top with granola.
- Bake for 17 minutes or until a toothpick comes out clean. Let cool.