Delicious and simple Banana Crumb Muffins are Perfect to use up those over-ripe bananas. The whole family goes crazy for these muffins!
These banana crumb muffins are quick and easy to make. They are oh so moist and yummy. For more banana recipes we like, try Banana Chocolate Chip Cookies, Cream Cheese Filled Banana Bread, and Banana Cupcakes with Cinnamon Cream Cheese Frosting.
Who here loves bananas?
It’s a fruit I buy at the store every week, because not only do I like it, but my kids LOVE it!
Unfortunately, I feel like we have “off weeks” with the fruit and sometimes they don’t get eaten (I swear they’re all eaten in 2 days during the “on weeks”!!)
I usually don’t mind if they don’t get eaten because I try to keep tons of banana recipes (like Frosted Banana Bars or our classic Banana Bread) on hand for all those over-ripe bananas that aren’t being eaten.
Today’s Banana Crumb Muffins recipe is another one of those. The kids love them, and we have extras we like to freeze them and pull them out a few days later.
We’ve made these a few times in the last few months and will probably be making it some more soon for all those “off weeks” on the banana usage.
Making Banana Muffins
PREP. Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well.
DRY INGREDIENTS. Mix together 1 1/2c flour, baking soda, baking powder, salt, nutmeg and cinnamon in a bowl.
WET INGREDIENTS. In a separate mixing bowl, beat together bananas, sugar, egg, vanilla and melted butter. Add flour mixture to the banana mixture and stir until just moistened. Spoon the batter into muffin liners in the muffin pan.
Crumb Topping
MIX. In another small bowl, mix brown sugar, 2 TB flour and cinnamon. Cut in 1 TB butter and mix until crumbs form.
BAKE. Sprinkle crumbs over the muffin batter and bake for 15-18 minutes or until a toothpick comes out clean.
*Tip: Sometimes you’ll notice that muffins stick to the paper liner. You can lightly spray the liner with cooking spray before adding the batter to help minimize the sticking. You can also use foil liners or silicone liners.
Variations:
- You can reduce the sugar to ½ c for a less sweet version
- Add chopped pecans or walnuts to the crumble topping
- Substitute half of all purpose flour with an equal amount of wheat flour
- Add mini chocolate chips to the batter
- Mini muffins: bake for 11-12 minutes or until a toothpick inserted into the center comes out clean.
Banana Tips
This recipe calls for overripe bananas. The banana peel should be covered with brown and be very soft to the touch.
- Freezing ripe bananas: Sometimes my kids will devour all the bananas before any of them get ripe enough, other times I feel like I am left with several uneaten ripe bananas. If I am not ready to bake anything I will stick the entire banana into the freezer. This way I have some on hand. When I’m ready to use them I let them thaw a bit on the counter before mashing them.
- Making bananas ripe: If you don’t have any ripe bananas you can use the oven to roast the bananas enough to sweeten and soften them. Preheat the oven to 250°F and line a baking sheet with parchment paper. Place the unpeeled bananas on a sheet and bake for 10 minutes. Flip them over and bake for another 10 minutes. Allow bananas to cool before peeling and mashing them.
Storing Info
Once great thing about banana muffins is that they get more moist and sweet the second day. You can easily STORE them in an airtight container for up to 5 days and have them stay nice and fresh.
Of course they will eventually dry out so for longer storage you can FREEZE them. I like to place each muffin in a fold top sandwich bag and store them together in a freezer Ziploc. Muffin will last in the freezer for months.
For more yummy Muffins, check out:
- Mini Applesauce Muffins
- Chocolate Muffins
- Blueberry Muffins
- Cinnamon Roll Muffins
- Lemon Poppyseed Muffins
- Mini Frosted Cinnamon Donut Muffins
Banana Crumb Muffins Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 3 over-riped bananas mashed
- 3/4 cups sugar
- 1 egg lightly beaten
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup butter melted
Crumb Topping
- 1/4 cup brown sugar packed
- 2 tbsp all-purpose flour
- dash cinnamon
- 1 tbsp butter cold
Instructions
- Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well.
- Mix together 1 1/2c flour, baking soda, baking powder, salt, nutmeg and cinnamon in a bowl.
- In a separate mixing bowl, beat together bananas, sugar, egg, vanilla and melted butter.
- Add flour mixture to the banana mixture and stir until just moistened. Spoon the batter into muffin liners in the muffin pan.
Crumb Topping
- In another small bowl, mix brown sugar, 2 TB flour and cinnamon. Cut in 1 TB butter and mix until crumbs form.
- Sprinkle crumbs over the muffin batter and bake for 15-18 minutes or until a toothpick comes out clean.
- ENJOY!
Yum! These look amazing! I love anything with banana!
My husband is a huge banana bread fan. I bet he would love these! I can’t wait to try them. 🙂
These look so delicious! Pinned!
Have you ever tried freezing these after they were made? I’m curious how they would hold up.
Keia
I haven’t freezed these ones in particular but have other banana muffins and they were fine. 🙂
Do theses make 12 muffins, or 24?
It makes about 12-14 muffins. 🙂
Just tried these banana crumb muffins, they are sooo good. I like your recipes.
Thank you so much!!I’m so glad you liked them!!
These Banana Crumb Muffins are amazing. They were super easy to make; my family loved them.
Thank you for a wonderful recipe.
Oh, thank you so much for letting me know that! So happy to hear that your family loved them!
This is my go to dessert recipe! Everyone always loves them. They are moist and easy to make the crumb is delish and you can’t really mess them up! Try them
Thank you for suggesting them 🙂 So happy you like them!
The muffins look delicious! Are these three medium or large bananas? Approximately how much of a cup would they measure?
I usually use large bananas in this recipe. 3 large mashed bananas equal approximately 1 3/4 cup. Hope this helps!
We can’t get enough of these muffins!! They are so light & fluffy. I keep bananas in the freezer just for recipes like this!
These are always so moist and the crumb topping is the absolute best.
Bananas can offer up so many recipes. Muffins are quick and easy and taste like banana bread.
These are a go-to recipe, especially since I keep buying bananas and forgetting about them!
The crumb topping really hit these out of the park.
I had a bunch of bananas that were going bad so I decided to look up a banana muffin recipe and let me tell you this recipe is spot on. I didn’t use nutmeg because I didn’t have any but other than that I followed the recipe to a T. My muffins came out soft, moist, and perfectly delicious. Absolutely love the crumb topping, definitely a family favorite.
Hooray!! So glad you and the family enjoyed the muffins! That crumb topping is my favorite part of these too.
I have made these twice now and both times they have come out flat and the streusel topping is just melted into the muffins. They taste good, but they are not pretty
Thanks for the feedback and for giving the recipe a try!!
Made recipe exactly and they turned out delicious, the whole family loved them and it was quicker than making a loaf of banana bread with the same great flavor. I added a sprinkle of coconut flakes on to of the crumble before baking for a tropical twist.
Mmm that tropical twist sounds fun! Thanks for sharing what you did.