Banana Graham Cracker Muffins

VGVegetarian

By Danae

on Jun 18, 2014, Updated Jul 17, 2024

5 from 1 vote
Jump to Recipe
Rate Recipe

This post may contain affiliate links. Please read our disclosure policy.

I don’t know about you but I really like graham crackers. My new favorite way to use them is in these Banana Graham Cracker Muffins!

Banana Graham Cracker Muffins | Recipe Runner | Moist tender muffins full of bananas & graham crackers. These low fat muffins make a wonderful breakfast or snack!Graham crackers are so versatile. You can make crusts for yummy pies, gooey s’mores, crumble them up and add them to a cheesecake parfait like this one, spread some peanut butter and bananas on them, and now let’s add them to muffins! These Banana Graham Cracker Muffins get a double whammy of graham crackers. There are crushed crackers in the muffin batter itself and then there is the phenomenal graham cracker crumb topping.

Banana Graham Cracker Muffins | Recipe Runner | Moist tender muffins full of bananas & graham crackers. These low fat muffins make a wonderful breakfast or snack!Just when you thought crumb topping couldn’t get better, add graham cracker crumbs! While I love the whole muffin, the top is my favorite part, don’t tell me it isn’t your favorite too.  Yep, I’m definitely a muffin top girl…that doesn’t sound right. Muffin tops plain are delicious, but then you put crumbs on top, especially graham cracker crumbs, mind blown! So in order to be able to have this amazing crumb topping I wanted to cut back on the fat in the muffin itself. No problem there, I used my favorite butter/oil substitute, Greek yogurt. If you’ve never tried cutting back on oil in a recipe, I highly recommend replacing it with Greek yogurt. The yogurt keeps the baked goods moist and it doesn’t have any flavor. Along with the yogurt keeping the muffins moist, the bananas, and low fat buttermilk do as well.

Banana Graham Cracker Muffins | Recipe Runner | Moist tender muffins full of bananas & graham crackers. These low fat muffins make a wonderful breakfast or snack!One final surprise in the Banana Graham Cracker Muffins is that they are sweetened with honey rather than sugar. I love the flavor that the honey gives the muffins, it’s sweet with a slight floral flavor. Plus as we all know, honey and graham crackers are a perfect combination of flavors! The next time you have an extra sleeve of yummy graham crackers sitting around, which since it’s summer and summer equals s’mores you better, make a batch of these super tasty Banana Graham Cracker Muffins!

Banana Graham Cracker Muffins | Recipe Runner | Moist tender muffins full of bananas & graham crackers. These low fat muffins make a wonderful breakfast or snack!

5 from 1 vote

Banana Graham Cracker Muffins

By Danae
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 14 muffins
Banana Graham Cracker Muffins | Recipe Runner | Moist tender muffins full of bananas & graham crackers. These low fat muffins make a wonderful breakfast or snack!
Save Pin Print
Healthy whole wheat banana muffins studded with graham cracker crumbs, sweetened with honey, and topped with the most delicious graham cracker crumb topping!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

For the Muffins

  • 1 1/4 cups whole wheat pastry flour
  • 1/2 cup low fat graham cracker crumbs
  • 1 t. baking powder
  • 1 t. baking soda
  • 1/2 t. kosher salt
  • 1 t. cinnamon
  • 1/8 t. nutmeg
  • 2 bananas mashed
  • 1/3 cup honey
  • 1/4 cup plain non fat Greek yogurt
  • 1/2 cup low fat buttermilk
  • 1 egg
  • 1 t. vanilla extract

For the Graham Cracker Crumb Topping

  • 1/4 cup low fat graham cracker crumbs
  • 2 T. whole wheat pastry flour
  • 2 T. brown sugar packed
  • 1/2 t. cinnamon
  • 1 T. butter melted

Instructions 

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.

Notes

If you don't plan on eating the muffins all that day, store them in an airtight container for 2-3 days. You can also wrap the muffins individually in saran wrap and then store them in a freezer bag in the freezer until you are ready to eat.
This muffin recipe was slightly adapted from Tutti Dolci
Tried this? Leave a comment below!

You May Also Like...

Get new recipes sent to your inbox!
Subscribe to get new recipes first!
Please enable JavaScript in your browser to complete this form.
5 from 1 vote (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




11 Comments

  1. Jennie says:

    What can I substitute for the whole wheat pastry flour? I have whole wheat flour and all purpose flour but I’m not sure if the consistency will be the same or if I need to adjust the amounts.

    Reply
    1. Danae says:

      Hi Jennie, you can use either whole wheat or all purpose or a combination of both. All purpose will give you a lighter (not as dense) muffin.

      Reply
  2. Sarah@WholeAndHeavenlyOven says:

    I love the combo of graham crackers and bananas in these gorgeous muffins! Wow, how creative—I would’ve never thought to combine the two, but it sounds like the best combo ever! And totally agree with you about muffin tops—SO the best part about a muffin. Love how you used honey in these. — so it’s totally ok to have two right? ;) Pinned.

    Reply
    1. Danae says:

      Thanks Sarah, it’s such a great combo and you can totally eat two of them…I may have had three!

      Reply
  3. Ashley | Spoonful of Flavor says:

    Love the addition of graham cracker in these muffins! I always have extra graham crackers and love finding new uses for them. I would love one of these for an evening snack!

    Reply
    1. Danae says:

      Thanks Ashley! Graham crackers have become a regular in my pantry so I knew I had to come up with a new use for them.

      Reply
  4. Denise | Sweet Peas & Saffron says:

    What a creative way to use graham crackers! I also am a muffin top girl…have you seen that episode of Seinfeld? No one wanted the muffin ‘stumps’. These muffins look delicious and I’m sure I would devour the whole batch in no time :)

    Reply
    1. Danae says:

      Thanks Denise! I’m a big Seinfeld fan, although not as big as my husband. I love that episode too, a classic!

      Reply
      1. Catherine says:

        Great recipe. I used 1cup mashed bananas. 200 grams by weight. I didn’t have Greek yogurt so I used 1/2 cottage cheese pureed to get rid of the lumps andx 1/4 cup buttermilk. Results were fine. Added 1tsp almond extract with the vanilla. Added 2ounces chopped walnuts. Really easy great tasting recipe

        Reply
  5. Jessica @ Jessiker Bakes says:

    Yum! You’re so right on the many uses of graham cracker and I definitely approve of this one. Love that you used honey as a sweetener – I actually find it not only healthier but more versatile!

    Reply
    1. Danae says:

      Thanks Jessica! I love using honey to sweeten things instead of sugar, I love the extra flavor it gives!

      Reply