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Banana Crumb Muffins

by Jamie on March 14, 2013

Post image for Banana Crumb Muffins

[pinit]
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.

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Banana Crumb Muffins

March 14th, 2013

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time:

Ingredients:

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

Directions:

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.

Notes:

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

Disclosure

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.


{ 62 comments… read them below or add one }

Tieghan March 14, 2013 at 9:59 pm

These look so good! I am a sucker for anything with banana!

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Hari Chandana March 15, 2013 at 1:39 am

Woww.. looks so tempting and awesome.. wonderful pictures too.. thanks for sharing !!

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Katrina @ Warm Vanilla Sugar March 15, 2013 at 8:18 am

These look so fantastic and classic looking! Yum!

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Brian @ A Thought For Food March 15, 2013 at 9:08 am

We used to do a produce program that provided a ton of bananas. We would eat a few and then let the rest brown. At one point, we had over twenty bananas in our freezer. Yeah, I know… ridiculous. I took them out one day and just made massive amounts of banana bread. These muffins look wonderful. Perfect weekend treat.

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Kim Murphy March 15, 2013 at 9:19 am

I can’t wait to make these!! I just happen to have 3 bananas that need a recipe to join, because I also do NOT touch them after the dreaded brown speck appears!! lol Thanks for sharing!!

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Rachel @ Baked by Rachel March 15, 2013 at 10:52 am

You and my kids would get along so well when it comes to bananas and brown spots. But holy moly the crumb topping on these. Love.

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Mrs Bunsen March 15, 2013 at 10:57 am

I’m soooo glad you posted this – most people think I’m weird for not eating bananas once they start to turn!

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§ara March 15, 2013 at 11:02 am

Is the topping to be added before or after baking.
Bec with me, the topping sunk through the muffin batter.

Thanks

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Gloria @ Simply Gloria March 15, 2013 at 11:21 am

This crumb topping is making me drool! Can’t wait to whip these up for my boys after school…might even have time to do it this morning! Thank you for making me smile! You ROCK!

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Beth @ Hungry Happenings March 15, 2013 at 11:34 am

Oh, I feel the exact same way about bananas. I’m the only one who eats them in my house, so I buy a really green one, a slightly green one, a less green one, and one or two yellow ones instead of a whole bunch. But, alas, I still end up with brown bananas more often than I’d like. I have three right now that need a good recipe and these muffins look great.

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Erika March 15, 2013 at 12:56 pm

I love bananas too, but I have a different quirk: I don’t eat them au naturel… They have to be mixed with something else, like in a smoothie, or put in the microwave oven for a minute… :o)

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Cozinhar sem Lactose March 15, 2013 at 1:36 pm

I love this recipe! Thank you for sharing. Like you, I only eat yellow (in fact almost greenish) bananas, so I love to be able to bake something wonderful like this with the other ones. :-)

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Chels R. March 15, 2013 at 1:55 pm

I have a feeling my daughters will really love these.

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Kelly@LifemadeSweeter March 15, 2013 at 2:54 pm

Thanks for posting a great recipe for me to use up my brown speckled bananas! My son and I feel the same and won’t eat them once a brown speck appears.

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Holiday Baker Man March 15, 2013 at 4:03 pm

I have some ripe bananas now…..

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Carin March 15, 2013 at 6:01 pm

Could I make this as a cake instead of muffins in a 8×8 pan? Sounds delicious!

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MBA April 11, 2013 at 5:48 pm

Carin-
I haven’t tried this recipe in cake form but I don’t see why that would be a problem. Thanks for stopping by and have a great day!
-Jamie

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Rosie @ Blueberry Kitchen March 16, 2013 at 8:10 am

Mmm, I love banana muffins, yours look so delicious!

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Anna (Hidden Ponies) March 16, 2013 at 6:26 pm

I just made some really similar muffins yesterday, and they are delicious!! I feel the same way about brown bananas…good only for baking :)

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Amanda @ Once Upon a Recipe March 16, 2013 at 6:33 pm

Love that crumb topping! I can never eat my bananas quick enough, so I always seem to have some sitting around and waiting to be baked with!

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Z March 16, 2013 at 10:42 pm

I made these yesterday and they were absolutely delicious! The bananas that I had on hand were still unripe but I really couldn’t wait (and I didn’t want to buy riper ones anymore), so I just compensated by adding 1/4 cup extra light brown sugar, and 1/2 teaspoon banana extract. My sister isn’t fond of muffins or banana desserts, but she loved it! I can’t wait to make these again with riper bananas! I bet they’re going to taste so much better!

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Lisa Cornely March 17, 2013 at 4:36 pm

I baked these for breakfast this morning and they were wonderful. The crumb topping was a really great addition to delicious banana muffins.

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Eboni March 18, 2013 at 6:53 am

The Banana Crumb Muffins look gorgeous and I love the pic , it looks so tasty and delicious.
Yum, Yum.

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Debbie March 18, 2013 at 2:10 pm

Once bananas start to brown, I, too, cannot eat them. The texture is weird to me. Luckily, I just happened to have three very ripe brown bananas sitting on my counter and along came this recipe. I made the muffins yesterday and they are absolutely delicious. They are so moist and chock full of banana flavor. The sweet, crumbly brown sugar topping certainly take these muffins up a notch. I will definitely make these again and again!

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Sara April 18, 2013 at 3:19 pm

Debbie, did u add the topping before baking or after bakinf?

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Deb Anderson March 29, 2013 at 8:31 am

I made these last night, they are delish, I want to make the glazed donut muffins next. They sound good too. The one thing I did do differently was make up a ton of the crumb and put it in a Ziploc and freeze it. I saw that on the Martha Stewart site, it is ready to throw on anything anytime. I love it as a time saver.

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Lindsey K April 2, 2013 at 3:26 pm

These were the best banana muffins ever! I didn’t even miss the nuts because of the crumb topping!

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meridith April 21, 2013 at 2:51 pm

I made these today with the help of my 2 1/2 year old son! They turned out beautiful and delicious and he loved stirring everything together.

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Lindabob99 May 5, 2013 at 6:03 pm

These are THE BEST muffins I have ever had. Crumbled some chopped pecans on top. Totally awesome.

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Nikki May 23, 2013 at 11:15 am

This recipe is the best banana recipe I have ever made. I have been experimenting with banana muffins and breads, and this on takes the cake. My muffins did not turn out as pretty as the picture, in fact they each had a crater in the center. However, the ooie gooie center of that crater complimented the soft, flavorful muffin perfectly. I will never look for another recipe again, this is perfect! Thank you!

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Jamie May 23, 2013 at 11:35 am

Nikki-
I am so glad to hear you enjoyed the muffins – thank so much for reporting back. Typically if you get a small divot, it means the muffins were not baked through. However, if you like the ooey gooey center – then that’s a bonus! Thanks for stopping by!
-Jamie

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Joanna June 12, 2013 at 12:55 pm

Woo Hoo!

You really nailed it with this one. Best banana muffin recipe EVER. The second time I added a few oats, ground flax seed and walnuts and then a bit of milk. I’ve made these things three times this week! The original recipe is to die for but I couldn’t resist adding a few things. I also think that the walnuts and flax seed eliminate the “hint of veg. oil” taste that sometimes happens with vegetable oil baking. Oh, and I used brandy instead of vanilla. Banana and Brandy are excellent tango partners.

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Jamie August 11, 2013 at 9:03 pm

Joanna,

All of your additions sound great! Thank you so much for coming back to let us know that you enjoyed the recipe. Have a wonderful day and thank you for following MBA!

Jamie

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Fatima A June 18, 2013 at 10:09 am

Oh my, these look delish. I have some blackening bananas on the counter top so I will make these today. Thanks for the recipe.

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Jamie August 11, 2013 at 9:11 pm

Fatima,

Thank you! Let us know how they turned out! Have a lovely day and thanks for following MBA!

Jamie

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farah July 4, 2013 at 8:21 am

yaaaaay i cant wait to try this , this is the best website ever !!!

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Jamie August 13, 2013 at 9:39 pm

Farah,

Thank you so much! Please stop back and let us know how you like the recipe! Have a great day and thank you for following MBA!

Jamie

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fofo July 5, 2013 at 2:44 pm

they turned out PERFECT thank you so much amazing !!!!1 :D :D

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Jamie August 13, 2013 at 9:45 pm

Wonderful! That’s great to hear. Thank you so much for coming back to let us know and thank you for following MBA!

Jamie

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kayla rae August 26, 2013 at 8:31 am

I liked these, however next time I will put the crumb topping on in the last 5 minutes of baking.
my muffin liners were stuck on the muffins because of the crumb topping sliding down..

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Jamie August 28, 2013 at 2:05 pm

Kayla,

Thank you for stopping in to share your tip. I’m so happy that you enjoyed the recipe! Have a wonderful day!

Jamie

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Katie August 31, 2013 at 12:42 pm

These muffins are amazing!! Thank you for the recipe! Moist and with a delicious banana flavor without being overwhelmed. The crumble makes the muffin–I frequently skip toppings but it’s definitely worth it :)

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Jamie September 2, 2013 at 3:51 pm

Katie,

Thank you so much! I’m thrilled that you enjoyed the muffins. Thank you for stopping in to let us know and have a wonderful day!

Jamie

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Brigitte November 11, 2013 at 11:22 pm

Recipe was amazing!

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~Nancy November 13, 2013 at 10:38 am

I woke up early to bake these muffins and make getting out of bed an easier ordeal for the family. I’ve never had such an easy morning ever! I added some dark mini chocolate chips for the kids and the crumb topping was incredible. Thanks sooo much for the wonderful recipe. This ones going into my go to arsenal. I instagrammed my just out of the oven muffins and tagged you ;)

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Sarah November 22, 2013 at 1:05 pm

Oh my… These are ridiculously delicious!! THANK YOU!

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KC Red December 2, 2013 at 9:41 am

I made these over the weekend and they were delicious. They were a big hit with everyone in the family.

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Jamie December 4, 2013 at 4:29 pm

That’s wonderful to hear! I’m so happy they were a success. Happy Holidays and thank you for following MBA!

-Jamie

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jennifer December 15, 2013 at 12:10 pm

My husband ate half the batch, blamed it on the dog, and said the dog thought they were perfect.

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Michelle January 15, 2014 at 12:53 am

These muffins are so dry. There is too much baking soda! Horrible!

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stephanie February 18, 2014 at 4:22 pm

Do you prefer these over your other recipe? (http://www.mybakingaddiction.com/banana-crumb-muffins-recipe/.) It looks like this one has brown sugar, oil, and vanilla vs. all white and butter?

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Jamie Lothridge May 5, 2014 at 9:06 pm

Stephanie,
Picking favorite muffin recipes is like picking favorite children – they’re all my favorite, on different days. Make the one that calls to you the most.
- Jamie

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Liza March 2, 2014 at 10:41 pm

I had over ripe bananas and stumbled to this recipe. I made it and brought it to work. My co-workers said that it was the best banana muffin they have ever tasted. I agree coz I ate 3 of them one after the other. I’ll try adding nuts this time but would not change anything. Definitely a keeper!

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Jamie March 19, 2014 at 11:40 am

Liza-

That’s wonderful! Thanks so much for stopping by to share! Have a great day.

-Jamie

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Kristina March 7, 2014 at 10:17 am

I made these yesterday and they are tasty with or without the topping. I used 1 cup normal flour and 1/2 whole wheat to make them a wee bit healthier. Thanks for the recipe :)

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Lissa B March 26, 2014 at 10:24 pm

I’m the same way with bananas – in fact, I like mine slightly underripe. Once they’re what others would consider “ripe”, they’re too sweet for me… and too mushy. Sadly, while I love banana desserts like banana shakes (my favorite) and banana cream pie, I’m not that big a fan of muffins and bread, which are what brown bananas were made for.

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Sharon April 3, 2014 at 3:25 pm

Thank you. I am making them today and can’t wait to try them. Crumb topping is better than oatmeal banana muffins any dayl

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Rosalyn April 7, 2014 at 9:30 pm

Just made these tonight! Used spend a instead of sugar.
yummy! Thank You!

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Jocelyn May 10, 2014 at 2:49 pm

These are quite literally the best muffins I have ever had (banana an otherwise). The crumb topping is delicious and they are so moist and delcious, but don’t fall apart all over the place either. I am bookmarking this or the rest of my life! I did have to tweak the recipe a little since we didn’t have any vegetable oil on hand, so I use coconut oil. I don’t usually comment on things like this, but I had to…these are lovely.

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Jamie May 19, 2014 at 11:21 am

Jocelyn-

Wow, that’s so great to hear! Coconut oil sounds like it was a perfect substitution. Have a wonderful day and thank you so much for following MBA!

-Jamie

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Dannah June 4, 2014 at 12:44 am

These were suuuuuper delicious!! Thank you for sharing! :)

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Jeany L June 12, 2014 at 5:46 pm

I made these muffins today and they were perfect in every way!!

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