This post may contain affiliate links. Please read our privacy policy.
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.
Tried to make them yesterday. They turn out great. I really like the crumb topping.
My muffins taste a bit bitter though. Could it be because of the baking powder??
I’m sorry you had a bitter taste to your muffins. You might try sifting the baking powder to avoid lumps. Thanks for stopping by.
-Jamie
I made these muffins today and they were perfect in every way!!
These were suuuuuper delicious!! Thank you for sharing! :)
These are quite literally the best muffins I have ever had (banana an otherwise). The crumb topping is delicious and they are so moist and delcious, but don’t fall apart all over the place either. I am bookmarking this or the rest of my life! I did have to tweak the recipe a little since we didn’t have any vegetable oil on hand, so I use coconut oil. I don’t usually comment on things like this, but I had to…these are lovely.
Jocelyn-
Wow, that’s so great to hear! Coconut oil sounds like it was a perfect substitution. Have a wonderful day and thank you so much for following MBA!
-Jamie
Just made these tonight! Used spend a instead of sugar.
yummy! Thank You!
Thank you. I am making them today and can’t wait to try them. Crumb topping is better than oatmeal banana muffins any dayl
I’m the same way with bananas – in fact, I like mine slightly underripe. Once they’re what others would consider “ripe”, they’re too sweet for me… and too mushy. Sadly, while I love banana desserts like banana shakes (my favorite) and banana cream pie, I’m not that big a fan of muffins and bread, which are what brown bananas were made for.
I made these yesterday and they are tasty with or without the topping. I used 1 cup normal flour and 1/2 whole wheat to make them a wee bit healthier. Thanks for the recipe :)
I had over ripe bananas and stumbled to this recipe. I made it and brought it to work. My co-workers said that it was the best banana muffin they have ever tasted. I agree coz I ate 3 of them one after the other. I’ll try adding nuts this time but would not change anything. Definitely a keeper!
Liza-
That’s wonderful! Thanks so much for stopping by to share! Have a great day.
-Jamie
Do you prefer these over your other recipe? (https://www.mybakingaddiction.com/banana-crumb-muffins-recipe/.) It looks like this one has brown sugar, oil, and vanilla vs. all white and butter?
Stephanie,
Picking favorite muffin recipes is like picking favorite children – they’re all my favorite, on different days. Make the one that calls to you the most.
– Jamie