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I have made many banana bread recipes, but this one is by far my favorite. This recipe yields an absolutely delicious, moist muffin with a delectable crunchy crumb topping.

I honestly think I have made this recipe well over twenty times. My co-workers actually bring me their brown bananas to make these for them. You can tweak this recipe any way you want, I have added nuts, added cream cheese frosting, added chocolate frosting, made mini muffins – the variations are endless!

Banana Crumb Muffins


For the Banana Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/2 teaspoon cinnamon

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°F (190°C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

4. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

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

- adapted from allrecipes

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  1. Linda Robinette says:

    I just made these because it was cheaper to buy a bag of ripe bananas than to buy just two. I switched the 1/3 cup butter for 1/3 cup oil.
    They are DELICIOUS…but, I might leave the sweet crumbles off next time. It was more like a dessert. :)

    1. Jamie says:

      I’m glad you enjoyed these muffins. Thanks for visiting!


  2. Sue says:

    Can these muffins be frozen ?

    1. Jamie says:


      I haven’t tried freezing the muffins but, I think they would be fine. Thanks so much for stopping in and have a wonderful day!


  3. Pam says:

    If I decided to substitute the white sugar in the muffin for brown sugar, would this harm the consistency of the muffin? Everyone in this house is on a health kick (excluding me lol) and I just want to make something that everyone can enjoy.

    1. Jamie says:

      Hey Pam,
      You can definitely substitute regular granulated sugar, but I don’t think the muffins would be as moist. Also, there isn’t actually much of a nutritional change between white and brown sugar – about 1 calorie a teaspoon? You might be better off using the equivalent amount of honey or agave. I haven’t tried it, so I’m not sure how the liquid would change things, but I’m pretty sure it could work.