Go Back
Print
Recipe Image
Notes
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
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
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
12
muffins
Author
Jesseca
Equipment
Scoop
Brown Cupcake Liners
Cupcake Pan
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
US Customary
-
Metric
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.