Banana Crumb Muffins
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These Banana Crumb Muffins are the kind of cozy, bakery-style treat that makes your kitchen smell like a dream. They’re soft, moist, and topped with a buttery cinnamon crumble that’s borderline addictive. Made with basic ingredients and no fancy tools, this recipe is your answer to overripe bananas, and trust me, you’ll be glad you didn’t toss them.
Looking for more delicious ways to add bananas to your morning? Try my Banana Bread French Toast, Banana Bread Waffles or Sweet Banana Granola.
Why You’ll Love This Recipe
- Easy muffin recipe – Simple steps and pantry ingredients make this perfect for beginner bakers.
- Freezer-friendly baked goods – Make a batch now, freeze for later, and always have a sweet snack ready.
- What to do with ripe bananas – A delicious way to use up those brown bananas sitting on the counter.
These Banana Crumb Muffins are everything you want in a cozy, homemade bake—soft, moist, and packed with sweet banana flavor. The crumb topping adds just the right amount of buttery crunch, making them feel like something straight from a bakery case.
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They’re perfect for using up overripe bananas and come together with simple pantry staples. Whether you’re making them for breakfast, snack time, or to stash in the freezer for busy mornings, these muffins are a no-fuss crowd-pleaser every time.
Want something a little sweeter? Try my Banana Cupcakes with Brown Butter Frosting, Strawberry Crumb Cake Muffins, or this Bran Muffin recipe!
Ingredients You’ll Need
These Banana Muffins are made with pantry staples and a few ripe bananas. Here’s what you’ll need to make them soft, flavorful, and topped with the perfect crumb:
- All-purpose flour – Forms the base of both the muffin and the crumb topping. Spoon and level for accurate measuring.
- Sugar – A mix of brown and granulated sugars adds depth, sweetness, and helps keep the muffins moist.
- Butter – Softened and used in the crumb topping for that buttery, bakery-style crunch.
- Bananas – Overripe bananas are best—they’re sweeter, mash easily, and keep the muffins tender.
- Egg – Helps bind the ingredients and gives structure.
- Oil – Adds moisture and keeps the muffins soft. A neutral oil like canola or vegetable works best.
- Vanilla extract – A splash of warmth and sweetness to round out the flavor.
- Spices & leavening – Ground cinnamon, nutmeg, salt, baking soda, and baking powder work together to bring warm flavor and a perfect rise.
With everything prepped and ready, you’re just a few steps away from warm, crumb-topped muffins that’ll disappear in minutes.
Jesseca’s Recipe Review
These are a staple in our kitchen. Especially when I’ve got overripe bananas staring me down. The crumb topping adds just the right amount of sweetness and crunch, and the muffins stay soft for days (if they even last that long). My family devours them every time.
Tip from Jesseca:
Use super ripe bananas with lots of brown spots. The riper they are, the sweeter and more flavorful your muffins will be. No extra sugar needed.
Variations and Substitutions
One of the best things about these muffins is how easy they are to tweak. Whether you’re working with dietary needs, personal preferences, or what’s in your pantry, here are some simple swaps and fun upgrades:
- Swap the oil: Melted butter, coconut oil, or even unsweetened applesauce can be used in place of vegetable oil—just keep an eye on texture.
- Add mix-ins: Stir in ½ cup of chocolate chips, chopped nuts, or dried fruit to take them up a notch.
- Skip the crumb topping: Short on time? These muffins are still delicious without the streusel.
- Gluten-free option: Use a 1:1 gluten-free flour blend—just make sure it’s one designed for baking.
Feel free to get creative. These muffins are super forgiving and easily tailored to what your family loves most.
Banana Muffins with Crumb Topping Recipe
These banana muffins with a cinnamon crumble topping are soft, cozy, and packed with warm spice. Here’s a quick breakdown so you know what to expect before diving in.
- Prep your pan. Preheat the oven to 375°F and line a 12-cup muffin tin or spray well.
- Mix dry ingredients. Whisk flour, baking soda, baking powder, cinnamon, salt, and nutmeg in a bowl.
- Mash bananas. In a large bowl, mash peeled bananas until soft.
- Add wet ingredients. Whisk in sugar, egg, oil, and vanilla until smooth.
- Combine. Stir in the dry mixture just until combined—don’t overmix.
- Fill the pan. Divide batter evenly into muffin cups, filling about 2/3 full.
- Top with crumble. Spoon a generous amount of the cinnamon topping over each.
- Bake. Bake for 18–20 minutes or until a toothpick comes out clean.
These muffins smell like heaven and taste even better. Perfect for breakfast, snacks, or cozy fall baking days.
Recipe FAQs
Yes! Just thaw them completely and drain any excess liquid before using. They mash easily and still give great flavor.
Absolutely. The muffins are delicious on their own. Lightly sweet, moist, and flavorful. The topping adds crunch, but it’s optional.
Any neutral oil like vegetable, canola, or avocado oil works well. You can also use melted butter for a richer flavor.
You can! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 50–60 minutes. Check doneness with a toothpick.
Most likely from overmixing the batter or overbaking. Mix just until combined and check for doneness around the 18-minute mark.
Storage and Make-Ahead Instructions
This Banana Crumb Muffin Recipe store beautifully, which makes them perfect for meal prep, grab-and-go breakfasts, or make-ahead snacks.
- To store: Let the muffins cool completely, then transfer to an airtight container. Store at room temperature for up to 3 days, or in the fridge for up to 5 days. If refrigerating, warm slightly before serving to bring back that soft texture.
- To freeze: Place cooled muffins in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds for a quick treat.
- Make-ahead tip: You can mix the dry ingredients and crumble topping a day in advance. Store each in a sealed container, then just mash the bananas and mix when you’re ready to bake.
Banana Crumb Muffins Recipe
Ingredients
Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter (room temperature)
Muffins
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 3 large bananas
- ½ cup granulated sugar
- 1 large egg
- ⅓ cup oil
- 1 teaspoon vanilla extract
Instructions
Topping
- In a small mixing bowl, combine the flour, brown sugar, and cinnamon. Stir with a fork until well mixed.
- Add the softened butter and use the fork to cut it into the mixture until crumbles form, about 1 minute. Set aside.
Muffins
- Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or spray generously with baking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Set aside.
- In a large mixing bowl, add the peeled bananas. Use a fork to mash them until mostly smooth.
- Add the sugar, egg, oil, and vanilla to the mashed bananas. Whisk together until the mixture is fully combined and smooth, about 30 seconds.
- Add the dry ingredients to the wet mixture and gently stir until just combined. Do not overmix. Some lumps are fine.
- Divide the batter evenly between the prepared muffin cups, filling each one about 2/3 full.
- Spoon a generous amount of the crumble topping over each muffin.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
