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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
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins
Author Jesseca

Ingredients

Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter room temperature

Muffins:

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3 large bananas
  • 1/2 cup sugar
  • 1 large egg
  • 1/3 cup oil
  • 1 teaspoon vanilla extract

Instructions

Topping:

  • Combine the flour, brown sugar, and cinnamon in a small mixing bowl. Stir with a fork until combined.
  • Add the soft butter and work into the mixture with the fork until crumbles begin to form, about 1 minute.
  • Set aside.

Muffins:

  • Preheat the oven to 375 degrees.
  • Line a 12 cup muffin tin with paper liners or mist generously with baking spray. Set aside.
  • Whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg in a medium measuring cup or bowl. Set aside.
  • Place the peeled bananas in a large bowl. Generously mash with a fork.
  • Whisk in the sugar, egg, oil and vanilla until fully combined, about 30 seconds.
  • Gently stir in the dry ingredients.
  • Divide the batter between your prepared cupcake pan, filling each cup 2/3 full.
  • Spoon a generous amount of the topping over each batter filled cup.
  • Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

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