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1/1 Photo of 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 though 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 breakfast, afternoon snack and being requested again that night for dessert, these guys didn't even have a chance to get into the freezer.
Units: US | Metric
Serving Size: 1 (144 g)
Servings Per Recipe: 6
The following items or measurements are not included: