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Strawberry Crumb Muffins

Diet Strawberry Crumb Muffins FinalStrawberry Crumb Muffins


Lisa @ Onceamonthmeals.com


  • 1 cups bananas, ripe, mashed
  • 1 cups applesauce
  • 0.25 cups liquid egg substitute
  • 1.5 cups whole wheat flour #1
  • 1.5 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons cinnamon #1
  • 0.5 teaspoons nutmeg
  • 0.5 teaspoons salt
  • 1 cups strawberries, finely diced
  • 2 Tablespoons whole wheat flour #2
  • 0.5 teaspoons cinnamon #2
  • 1 Tablespoons coconut oil, melted


In a large bowl, beat together bananas, applesauce, and liquid egg substitute. Continue beating, adding in the whole wheat flour #1, baking powder, baking soda, cinnamon #1, nutmeg and salt. Gently fold in strawberries. Divide batter evenly between paper lined muffin tins. In a small bowl combine whole wheat flour #2, cinnamon #2 and coconut oil for topping. Divide topping over the tops of muffins, pressing down slightly. Bake at 350F for 20 minutes.

Freezing Directions:

Prepare per above directions. Allow to cool completely. Divide into gallon freezer bags, label and freeze. TO SERVE: Thaw. Enjoy at room temperature!

Servings:  6 (2 muffins per serving)

Nutritional Info: 2 muffins – Calories 140, Fat 2.8g, Carbs 39.2g, Protein 5.3g, Fiber 4.3g, WW+ 5

**conversion chart image provided by Erik Spiekermann

4 Responses to “Strawberry Crumb Muffins”

  1. Malinda says:

    I was wondering if these muffins taste like banana. I hate bananas but would love to try these. What could I substitute the banana with? Thanks!

  2. caroline says:

    Can you use all purpose flour in this recipe? and can you use eggs as opposed to egg substitute?

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