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

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 18-20 minutes

Total Time: 35 minutes

Ingredients:

For the Muffins

  • 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.
  3. 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.
  4. 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.
  5. 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.

88 Responses to “Banana Crumb Muffins”

  1. Rebecca — July 31, 2014 at 12:22 pm

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

    Thanks!

    • Jamie — August 12th, 2014 at 10:50 am

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

      -Jamie

    • Janne — August 20th, 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 20th, 2014 at 10:10 am

        Thanks Janne!

        -Jamie

  2. 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 20th, 2014 at 10:15 am

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

      -Jamie

  3. Devasena Sistu — September 26, 2014 at 10:44 pm

    Hello,

    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 1st, 2014 at 9:55 pm

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

  4. Jessele Marie — March 9, 2015 at 9:21 pm

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

    • Jamie — March 10th, 2015 at 8:46 am

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

      -Jamie

  5. Karen — September 20, 2015 at 4:02 pm

    Jamie – Great muffins! My husband said that I had better hide these, or there won’t be any left! Due to some comments, I baked for about 5 minutes then added the topping. No problem, but found that I needed to bake for an additional 6 minutes. This is a very versatile recipe for anyone who wants to make delicious banana muffins.

    • Jamie — September 20th, 2015 at 6:07 pm

      So happy to hear you enjoyed them, Karen! Thanks for stopping by and leaving your feedback.
      -Jamie

  6. Tricia S. Almirañez — February 29, 2016 at 11:29 pm

    Thank you for sharing this awesome recipe. My family loved the muffins a lot when I first tried this some years back . It’s now a family favorite. Tried variations by adding ripe mangoes and sometimes chocolate chips for the kids.
    Thank you and more power to your site! :)

    • Jamie — March 1st, 2016 at 12:51 pm

      Tricia, thank you so much for your kind words! I’m so glad your family likes the muffins. All the best to you!

  7. Mindy Glazer — May 1, 2016 at 1:13 pm

    OMG! I JUST finished baking these muffins, and they are amazing! I had to take them over the top because I bake cupcakes, and love to decorate…so excuse the unhealthy version! But…I added a confectioner sugar glaze drizzle AND…to TOTALLY make it drool-worthy, a caramel drizzle as well was added! Wholly banana sugar goodness! This muffin is over the TOP! 
       Thanks for an amazing recipe!!! 

    • Jamie — May 1st, 2016 at 2:00 pm

      You’re welcome, Mindy! Your version sounds amazing!

  8. Catherine — June 23, 2016 at 3:04 am

    I just finished making this recipe, and it looks incredible! I made extra crumble to put on top….and put an extra banana in the batter too (and a little extra flower too compensate for the extra banana). Awessomeee recipe! Can’t wait to bring these bad boys to work tomorrow! : )

    • Jamie — June 23rd, 2016 at 11:03 am

      Your additions sound wonderful, Catherine! I hope everyone enjoys them!

  9. adaliah — July 21, 2016 at 2:55 pm

    wow this was just… terrible. they burned within the first five minute of baking, and I don’t understand why. the crumble melted into the muffin and didn’t look like your pic at all. never making these again.

    • Jamie — July 22nd, 2016 at 11:58 am

      I’m so sorry to hear that, Adaliah! If the muffins burned within the first five minutes I wonder if maybe your oven was too hot? Was the oven rack placed too close to the top? Let me know if I can help out. I hope maybe you can give them a try again!

  10. Bridget — August 30, 2016 at 6:58 pm

    Hi! Is there any way I could take this recipe and throw it into a bread pan instead? Would there be any changes temperature, baking times, etc or extra flour? Thanks!

    • Jamie — September 6th, 2016 at 6:42 am

      Hi, Bridget! I think you could make these muffins into a loaf. I would use the same ingredients and temperature, but you’ll probably have to bake it close to 50 minutes or so. Keep an eye on it, and let me know how it goes!

  11. Amelia — September 13, 2016 at 10:28 pm

    Added chocolate chips and they were the best banana muffins I have ever made. Theyre so good I could eat 3 at a time but all was gone before I could finish my first one. Thank you so much for this recipe :) 

    • Jamie — September 17th, 2016 at 3:03 pm

      You’re so welcome, Amelia! I’m really glad you liked them!

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