Banana Crumb Muffins

by Jamie on March 14, 2013

Post image for Banana Crumb Muffins

Since I’m all about sharing some of my weird food quirks with you this week, I thought I’d toss another one your way.

I love bananas; however, as soon as the slightest brown speck appears, they’re dead to me.

Needless to say, I end up with quite a few inedible bananas on my counter. And although brown bananas make me twitch a little, I just can’t throw them away. So instead, I do what any responsible banana eater should do – I make banana desserts!

From delicious banana muffins, rum-coconut banana bread, and banana bundt cake to banana whoopie pies – MBA is kind of a banana bonaza!

These Banana Crumb Muffins are loaded with banana flavor that’s only heightened by the addition of a sweet and cinnamon-y crumb topping. They’re perfect for breakfast, a mid morning snack, or in my case – last night’s dinner.


Banana Crumb Muffins

March 14th, 2013

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time:


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract

For the Crumb Topping

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


1. Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.

2. In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon. In another large bowl, beat together bananas, sugars, egg, oil and vanilla. Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups.

3. Make the Crumb Topping: In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.


- Store muffins in an airtight container at room temperature for up to two days.


This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America’s flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.

{ 74 comments… read them below or add one }

Rebecca July 31, 2014 at 12:22 pm

To make this healthier could I substitute the oil for applesauce?
Recipe sounds amazing!



Jamie August 12, 2014 at 10:50 am

I believe applesauce can be substituted using the equal measurement of the oil. Thanks for stopping by.



Janne August 20, 2014 at 10:06 am

Yes, you can! 1:1 substitution. You could also use olive oil or coconut oil, which I often do, for some added nutritional benefits. :)


Jamie August 20, 2014 at 10:10 am

Thanks Janne!



Laurie August 20, 2014 at 4:10 am

I’ve made these twice in the past two weeks… they go pretty quickly. My family likes nuts so I added 1/2 cup chopped pecans and they loved them. I am so glad I stumbled across this recipe!


Jamie August 20, 2014 at 10:15 am

I bet the nuts were a great addition! Thanks for stopping by to let me know!



Devasena Sistu September 26, 2014 at 10:44 pm


Could you please, provide the amount of banana mash, to be used in terms of cups or grams,
as different varieties of bananas’s yield differently.

Thanking in anticipation.


Jamie October 1, 2014 at 9:55 pm

I just used 3 medium bananas, sorry I did not measure the mashed bananas. Thanks for visiting.


Jessele Marie March 9, 2015 at 9:21 pm

Hi, can I use butter instead of vegetable oil? Thanks. Best regards!


Jamie March 10, 2015 at 8:46 am

You should be able to substitute butter for the oil with no problems. I hope this helps.



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