Banana Crumb Muffins Recipe

These Banana Crumb Muffins are incredibly moist with the perfect balance of cinnamon and nutmeg. Topped with a heaping amount of crumb topping, these are the BEST way to use overripe bananas!

Course Breakfast

Cuisine American

Keyword banana crumb muffins,

Prep Time 18

Cook Time 18

Total Time 36

Servings muffins

Calories 252kcal

Author Jesseca

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

Try mixing in a cup of walnuts or chocolate chips for a fun switch up.

Nutrition