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We LOVE bananas! It’s a fruit we buy at the store every week, because even if we don’t eat them fresh – we’re ALWAYS baking up banana treats like these banana crumb muffins.
Muffins are a perfect grab-and-go snack. We usually freeze several for a quick breakfast or for adding to a lunchbox. The best part of these particular muffins (in our opinion) is the crumb topping! It’s crumbly and buttery and adds the perfect sweet touch.
These muffins have all the fabulous flavor of banana bread, but in a fraction of the time – they bake up in about 15 minutes! When you need a quick banana fix (or have some brown bananas that need to be used) whip up a batch or two!
For an even sweet option try our frosted Banana Bars!
Why we think you’ll love it:
- These easy muffins are quick! Just mix, bake, and enjoy in under 30 minutes!
- A favorite to freeze. The kids love them, and if we have extras we like to freeze them and pull them out a few days later.
- The crumb topping. We are obsessed with crumble toppings and this one is heavenly! It’s buttery and adds the perfect touch of sweetness.
Banana Crumb Muffin Ingredients
Muffins
- 1½ cups all-purpose flour – Learn How to Measure Flour accurately to achieve the perfect crumb texture.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 over-riped bananas, mashed – We often refer to this How to Ripen Bananas post when we need to ripen bananas faster if we don’t already have brown bananas on hand.
- ¾ cups sugar
- 1 egg, lightly beaten – room temperature
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup butter, melted – We use unsalted butter.
Crumb Topping
- ⅓ cup brown sugar, packed – We use light brown sugar, but dark brown sugar also works.
- 2 tablespoons all-purpose flour
- dash cinnamon
- 1 tablespoon butter, cold
- optional – Add chopped pecans or walnuts to the crumble topping
How to Make Banana Crumb Muffins
- PREP. Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well.
- BATTER. Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a bowl.
- In a separate mixing bowl, beat 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, flour, and cinnamon. Cut in 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.
Kristyn’s Recipe Tips
- You can use paper, foil, or silicone liners, or no liners, and spray the wells with cooking oil first.
- We like to use the muffin method: mix wet and dry ingredients separately to avoid overmixing the batter.
- This recipe can easily be used to make mini muffins by baking for 11-12 minutes or until a toothpick inserted into the center comes out clean.
Banana Crumb Muffins Recipe
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 over-riped bananas, mashed
- ¾ cups sugar
- 1 egg, lightly beaten
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- ⅓ cup butter, melted
Crumb Topping
- ⅓ cup brown sugar, packed
- 2 tablespoons all-purpose flour
- dash cinnamon
- 1 tablespoon butter, cold
Instructions
- Preheat oven to 375°F. Line 10 muffin pan slots with liners, or grease them well.
- Mix flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a bowl.
- In a separate mixing bowl, beat 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, flour, and cinnamon. Cut in 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.
Video
Notes
- You can use paper, foil, or silicone liners, or no liners but spray the wells with cooking oil first.
- Use the muffin method: mix wet and dry ingredients separately to avoid overmixing the batter.
- Make mini muffins by baking for 11-12 minutes or until a toothpick inserted into the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store muffins in an airtight container for up to 5 days and they will stay nice and fresh. For longer storage freeze in a freezer Ziploc for about 3 months.
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This recipe was originally published July 2014.
I made these as a change from my usual banana muffins. They were so delicious, and I loved the crumb topping. This is my new favorite banana muffin recipe!
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.
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!!
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.
The crumb topping really hit these out of the park.
These are a go-to recipe, especially since I keep buying bananas and forgetting about them!
Bananas can offer up so many recipes. Muffins are quick and easy and taste like banana bread.
These are always so moist and the crumb topping is the absolute best.
We can’t get enough of these muffins!! They are so light & fluffy. I keep bananas in the freezer just for recipes like this!