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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.
Oh my, these look delish. I have some blackening bananas on the counter top so I will make these today. Thanks for the recipe.
Fatima,
Thank you! Let us know how they turned out! Have a lovely day and thanks for following MBA!
Jamie
Woo Hoo!
You really nailed it with this one. Best banana muffin recipe EVER. The second time I added a few oats, ground flax seed and walnuts and then a bit of milk. I’ve made these things three times this week! The original recipe is to die for but I couldn’t resist adding a few things. I also think that the walnuts and flax seed eliminate the “hint of veg. oil” taste that sometimes happens with vegetable oil baking. Oh, and I used brandy instead of vanilla. Banana and Brandy are excellent tango partners.
Joanna,
All of your additions sound great! Thank you so much for coming back to let us know that you enjoyed the recipe. Have a wonderful day and thank you for following MBA!
Jamie
This recipe is the best banana recipe I have ever made. I have been experimenting with banana muffins and breads, and this on takes the cake. My muffins did not turn out as pretty as the picture, in fact they each had a crater in the center. However, the ooie gooie center of that crater complimented the soft, flavorful muffin perfectly. I will never look for another recipe again, this is perfect! Thank you!
Nikki-
I am so glad to hear you enjoyed the muffins – thank so much for reporting back. Typically if you get a small divot, it means the muffins were not baked through. However, if you like the ooey gooey center – then that’s a bonus! Thanks for stopping by!
-Jamie
These are THE BEST muffins I have ever had. Crumbled some chopped pecans on top. Totally awesome.
I made these today with the help of my 2 1/2 year old son! They turned out beautiful and delicious and he loved stirring everything together.
These were the best banana muffins ever! I didn’t even miss the nuts because of the crumb topping!
I made these last night, they are delish, I want to make the glazed donut muffins next. They sound good too. The one thing I did do differently was make up a ton of the crumb and put it in a Ziploc and freeze it. I saw that on the Martha Stewart site, it is ready to throw on anything anytime. I love it as a time saver.
Once bananas start to brown, I, too, cannot eat them. The texture is weird to me. Luckily, I just happened to have three very ripe brown bananas sitting on my counter and along came this recipe. I made the muffins yesterday and they are absolutely delicious. They are so moist and chock full of banana flavor. The sweet, crumbly brown sugar topping certainly take these muffins up a notch. I will definitely make these again and again!
Debbie, did u add the topping before baking or after bakinf?
The Banana Crumb Muffins look gorgeous and I love the pic , it looks so tasty and delicious.
Yum, Yum.
I baked these for breakfast this morning and they were wonderful. The crumb topping was a really great addition to delicious banana muffins.