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Banana Crumb Muffins are loaded with sweet banana flavor. With a cinnamon crumb topping, these muffins are the ideal afternoon snack or special breakfast treat!
Do you have that one recipe saved on your phone, tagged in your favorite cookbook, or filed away in your recipe box that you go back to time and time again?
Being that I pretty much test and create recipes multiple times a week, there isn’t always time for repeats, but these Banana Crumb Muffins have been a favorite for years.
There’s just something about a muffin and warm cup of coffee that just speaks to me.
MY FAVORITE BANANA CRUMB MUFFINS
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-to-me 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!
Luckily, bananas make up some of my favorite desserts and sweet treats, such Dominique Ansel’s Banana Bread, Moist Banana Cake, and Banana Split Dump Cake.
These Banana Crumb Muffins are also on that list.
This recipe is 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.
HOW TO MAKE BANANA CRUMB MUFFINS
I love making muffins. They’re super quick to make and are easy to make with kids.
Most muffin and other quick bread recipes follow the muffin method:
- Combine the dry ingredients in one bowl
- Combine the wet ingredients in a separate bowl
- Add the wet ingredients to the dry ingredients
- Bake and enjoy!
For Banana Crumb Muffins, there’s one additional step: Adding the crumb topping!
Once the muffin batter is in the muffin tin, mix together the brown sugar, flour, and cinnamon. Cut the butter into this mixture until it is crumbly, then sprinkle the topping evenly over the muffin batter before baking.
As the muffins bake, the crumb topping will form a delicious crumbly crust on top.
If you love muffin tops as much as I do, you’ll go crazy for the tops on these!
CAN YOU FREEZE BANANA MUFFINS?
One of the most common questions I get on nearly all of my recipes is, “Can I freeze this?”
Banana Crumb Muffins are perfect for freezing.
Just pop the fully cooled muffins into a freezer-safe zip-top bag and into the freezer. When you’re ready to enjoy a muffin, later that week or 3 months down the road, just warm it in the microwave for 30-60 seconds.
You’ll be glad you took the time to make and freeze a batch of Banana Crumb Muffins for a quick breakfast or snack on a busy weekday!
Banana Crumb Muffins
Equipment
Ingredients
For the Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- 3 bananas mashed
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- ⅓ cup vegetable oil
- 1 ½ teaspoons pure vanilla extract
For the Crumb Topping
- ⅓ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 tablespoon butter cold
Instructions
- Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
- 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.
- 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.
- Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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!
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.
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!
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! : )
Your additions sound wonderful, Catherine! I hope everyone enjoys them!
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!!!
You’re welcome, Mindy! Your version sounds amazing!
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! :)
Tricia, thank you so much for your kind words! I’m so glad your family likes the muffins. All the best to you!
Hello im a baker trying to find new recipes but GF can we substitute the flour..? Will it change the taste or consistancy? Thank you for all the tips! This recipe looks amazing!
Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.
-Jamie
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.
So happy to hear you enjoyed them, Karen! Thanks for stopping by and leaving your feedback.
-Jamie
Hi, can I use butter instead of vegetable oil? Thanks. Best regards!
Jessele-
You should be able to substitute butter for the oil with no problems. I hope this helps.
-Jamie
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.
Hello-
I just used 3 medium bananas, sorry I did not measure the mashed bananas. Thanks for visiting.
-Jamie
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!
I bet the nuts were a great addition! Thanks for stopping by to let me know!
-Jamie
To make this healthier could I substitute the oil for applesauce?
Recipe sounds amazing!
Thanks!
I believe applesauce can be substituted using the equal measurement of the oil. Thanks for stopping by.
-Jamie
Yes, you can! 1:1 substitution. You could also use olive oil or coconut oil, which I often do, for some added nutritional benefits. :)
Thanks Janne!
-Jamie