BANANA GRAHAM CRACKER MUFFINS

Banana Graham Cracker Muffins image

Provided by Chrystal Cackler @journeyrock92

Categories Muffins

Number Of Ingredients 19

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1 1/4 cup(s) whole wheat pastry flour
1/2 cup(s) low fat graham cracker crumbs
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) kosher salt
1 teaspoon(s) cinnamon
1/8 teaspoon(s) nutmeg
2 - bananas, mashed
1/3 cup(s) honey
1/4 cup(s) plain non fat greek yogurt
1/2 cup(s) low fat buttermilk
1 - egg
1 teaspoon(s) vanilla extract
FOR THE GRAHAM CRACKER CRUMB TOPPING
1/4 cup(s) low fat graham cracker crumbs
2 tablespoon(s) whole wheat pastry flour
2 tablespoon(s) brown sugar, packed
1/2 teaspoon(s) cinnamon
1 tablespoon(s) butter, melted

Steps:

To Make the Muffins: Preheat oven to 400 degrees and line a muffin tin with liners. Spray the liners lightly with cooking spray. In a large bowl whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl mash the 2 bananas. To the mashed bananas whisk in the honey, Greek yogurt, buttermilk, egg, and vanilla. Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined, careful not to over mix. Fill the muffin cups with the batter until they are about 3/4 of the way full.
To Make the Graham Cracker Crumb Topping: In a small bowl whisk together the graham cracker crumbs, flour, brown sugar, and cinnamon. Pour the melted butter into the dry mixture and stir together with a spatula until they come together and are completely covered with the butter. Sprinkle about a teaspoon or so of the crumbs on top of the filled muffin cups.
Bake the muffins on the middle rack of a 400 degree oven for 14-16 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins on a wire rack. Serve the muffins once they have cooled slightly or store them in an airtight container for 2-3 days.