Banana Crumb Muffins

12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Banana Crumb Muffins are a delicious muffin recipe with sweet banana flavor from real bananas plus a cinnamon brown sugar crumb topping.

Banana Bread isn’t the only easy, delicious Baked Good Recipe that you can make with ripe bananas and common pantry items! These bakery style banana Muffins are just as quick, easy, and tasty!

Banana Crumb Muffins stacked on plate with strawberry garnish

With a cinnamon spiced crumb topping and tender cake, these banana muffins are an instant favorite. The buttery sweet streusel is so easy and addicting, you can put it on all of your classic baked goods and muffin recipes. From Blueberry Muffins to French Toast Bake to these Banana Muffins, a crumb topping is the easiest way to transform any breakfast recipe into a new favorite.

Perfect for a lazy weekend breakfast, these tasty Banana Crumb Muffins are ready in less than an hour. Clean up is a breeze with just two mixing bowls, no beaters or stand mixer needed. It’s easier to mix dry ingredients together in a small bowl before adding so the batter doesn’t get over-mixed. If you want make this a one bowl recipe, whisk in the dry ingredients individually, careful not to over-mix.

Banana Crumb Muffins collage of prep steps

Banana Crumb Muffins are a great recipe for ripe bananas that take half the time of any quick bread. The tender, fluffy cake-like muffin is made with common pantry ingredients and is moistened with mashed bananas. If your bananas aren’t ripe enough and you don’t want to wait to make this recipe you can roast them, just check out the variation section for instructions!

These delicious banana muffins with a cinnamon sugar crumb topping go great with a cup of coffee and a little bit of butter. Banana Crumb Muffins are a go-to brunch recipe since they can be made a couple of days in advance. You can make them extra special with a drizzle of Salted Caramel Sauce. The sweet and salty caramel go perfectly with the cinnamon and banana flavors! 

Banana Crumb Muffins collage of prep steps

How to Make Banana Crumb Muffins

  • Prep: Preheat your oven and grease a muffin pan or add paper liners.
  • Sift: Sift the flour, baking soda, baking powder, cinnamon and salt in a bowl.
  • Mix: Whisk the bananas, eggs, sugar, vanilla, and oil together until smooth in a big bowl.
  • Combine: Gently stir the dry ingredients into the banana mixture until no dry streaks. Don’t over-mix.
  • Topping: Mix the brown sugar, flour, and cinnamon together in a bowl. Mash in the butter until a crumble forms.
  • Fill: Add ¼ cup of batter into each muffin cup. Top with the crumb mixture.
  • Bake: Bake the muffins until an inserted toothpick comes out clean, about 20 minutes

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FAQs for Banana Crumb Muffins

What’s the secret to a streusel topping?

The secret to a streusel topping is using really cold butter. Cutting the cold butter into the flour and sugar forms chunks that keep their shape instead of just melting into the batter. This gives you big bursts of sweet, buttery goodness.

Why do you want to use bananas that are overripe? 

Using overripe bananas in recipes, such as Banana Crumb Muffins, is better because they are sweeter and have a softer texture. Additionally, their softness makes them easier to mash and mix into the batter.

Can I use frozen bananas for these muffins?

Yes, you can use frozen bananas for these muffins. Thaw the frozen bananas and drain any excess liquid before mashing them. Frozen bananas will still contribute sweetness, moisture, and flavor to the muffins, but their texture will be slightly different from fresh bananas.  

Banana Crumb Muffins sliced in half on plate with strawberry garnish

Key Ingredients

  • Bananas: These amazing Banana Crumb Muffins are packed with banana flavor thanks to using 1 ½ cups of overly ripe bananas. Overripe bananas are sweeter than just turned ripe ones and they have much more liquid to make these muffins super tender and moist. They mash up easier for a smoother batter that mixes easily.
  • Flour Mixture: The dry flour mixture of baking powder, baking soda, and salt are a great base for simple baked goods like muffins. You want to mix them with a fork or whisk beforehand to remove any clumps and make sure the leavening agents are distributed evenly. This makes the flour mixture easier to combine with the wet batter ingredients so you don’t over-mix the batter and your muffins are perfectly light and fluffy.
  • Vanilla: Vanilla extract is the perfect flavoring to add to sweet baked goods because not only does it add it’s own warm, floral notes but it also enhances all the other flavors.
  • Cinnamon: Cinnamon adds a spiced warmth that compliments the sweetness of bananas and creates a delightful bakery aroma. Cinnamon also has a slightly spicy woody undertone that adds balance so the muffins aren’t overly sweet.  
  • Sugar: This recipe uses both white and brown sugar, with the regular sugar in the muffin batter and the brown sugar in the crumble topping. The molasses in the brown sugar makes it more sticky to help hold the crumble pieces together instead of melting plus it gives the topping a slight caramel flavor.
  • Egg and Oil: The egg and the canola oil are the fats for this recipe that serve a couple purposes. The egg helps bind everything, locks in moisture and adds richness. The oil also makes these muffins moist and since it doesn’t become solid, your muffins stay moist at room temperature for longer.
  • Butter: The butter adds richness and using cold butter helps create a crisp, crumbly texture when combined with the brown sugar and flour. The coldness is key because it keeps the crumb pieces together instead of melting or falling apart.

Can Banana Crumb Muffins be made ahead of time?

You can sort of make Banana Crumb Muffins ahead of time. You can definitely bake the muffins and store them in the fridge or freezer, then warm them up when you are ready to serve them. However, once you make the batter, you need to bake it right away or you will have dense muffins. You can prep the crumble topping and refrigerate it for 2 days beforehand, or you can freeze it for up to 3 months.


  • Chocolate: Chocolate makes the best Banana Crumb Muffins even better. Stir in ½ cup semi sweet, dark, or white chocolate chips before baking.
  • Fruit: For more natural sweetness, fold in chopped fruit or berries to the muffin batter. Strawberries, apples, blueberries, and peaches all taste great with banana!
  • Add-ins: For a crunch like in Banana Bread Muffins, add ½ cup chopped walnuts. You can also add-in other nuts, shredded sweetened coconut, or peanut butter chips for more flavor.
  • Healthy: Make these Banana Muffins extra healthy with whole wheat or whole grain flour and swapping the oil with applesauce. Use the same measurements in a one-to-one healthy swap.
  • Mini Muffins: To make mini muffins, spray a 24 cup mini muffin tin or line with paper liners. Fill muffin cups ¾ full with batter and bake at 350 degrees for 14-16 minutes.
  • Roasted Bananas: If you’ve never heard of roasting bananas to ripen them, be prepared to have your mind blown. They are a way to use bananas that aren’t ripe yet plus roasting bananas brings out more banana flavor and sweetness! Roast the bananas (don’t remove the peel) at 400 degrees for about 20 minutes, until they are blackened then peel and use as usual.
Banana Crumb Muffins in muffin pan after baking

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How to Store

  • Serve: Keep your Banana Crumb Muffins at room temperature for up to 4 days in a paper towel lined plastic bag or container to absorb moisture and keep the streusel from getting soggy. 
  • Store: These Banana Crumb Muffins will stay fresh in the refrigerator for up to 1 week. Store in an airtight container and bring to room temperature to serve, or pop them in the oven to warm them back up.
  • Freeze: Cool the muffins completely before freezing in a freezer safe bag for up to 3 months. To reheat easily, wrap individual muffins in aluminum foil before freezing. Pop foil wrapped muffin in oven until warm. 
Banana Crumb Muffins in serving bowl with one cut in half

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Banana Crumb Muffins

Banana Crumb Muffins are a delicious muffin recipe with sweet banana flavor from real bananas plus a cinnamon brown sugar crumb topping.
Yield 12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder



  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 medium bananas , mashed (about 1 ½ cups)
  • 3/4 cup sugar
  • 1 large egg
  • 1/3 cup canola oil


  • 2/3 cup brown sugar , packed
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoon unsalted butter


  • Preheat oven to 375 degrees. Spray a muffin pan with baking spray or line with 12 cupcake liners.
  • In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder, cinnamon and salt.
  • In a second bowl, mix together bananas, sugar, egg, vanilla and canola oil.
  • Add the dry ingredients to the wet until just combined.
  • Using a ¼ cup measure, put the batter in the cupcake liners.

Crumb Topping:

  • In a small bowl, mix together brown sugar, ¼ cup flour, and cinnamon.
  • Mix in tiny cubes of butter until mixture resembles a pea sized mixture. Crumble over muffins.
  • Bake for 18 to 20 minutes, until the cake springs back when lightly touched.


Calories: 266kcal | Carbohydrates: 45g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 215mg | Potassium: 177mg | Fiber: 1g | Sugar: 28g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
Banana Crumb Muffins Collage

Photos used in a previous version of this post.

Banana Crumb Muffin with bite removed
Banana Crumb Muffins in stand mixer and crumb topping
Banana Crumb Muffins in muffin tin
Banana Crumb Muffin with bite removed
Banana Crumb Muffins
Banana Crumb Muffins in muffin tin before baking
Banana Crumb Muffins on cutting board
Easy, buttery brown sugar crumb topped tender banana muffins. A quick delicious way to use up over-ripe bananas!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I have been making these muffins for a long time & it is the best banana muffin recipe around!…thank you Sabrina for sharing!

  2. Very good muffin! Moist and light. I did six of just banana and six with chocolate chips!

  3. Just tried them and they are the best muffins I have ever made! They are moist and sweet and overall awesome. TFTR (Thanks For The Recipe)

  4. I never comment on people’s food blogs, but this recipe was worth writing a comment for. These muffins are the best. This is my second time making them and the first time they were good, but the second time I cooked them for only 15 min. and they were even better! (I let them cook in the muffin tin for 2-3 min. after pulling them out). You can even make double the dry ingredients and put one half in a bag and save for later, so you can make your next batch a little bit faster the next time!

  5. Hello! I had to come back after I made this recipe to tell you that these were the best muffins ever! So yummy and moist with an awesome banana flavor! And boy do I agree with you, the best ever crumb topping! The topping took the muffins over the top! I love your recipes and your blog is my go-to whenever I want to find a good recipe. Thanks again!

    1. Wow thank you so much for coming back and letting me know you enjoyed them! And for the kind words you just made my day!

    2. Cooking from scratch tends to be more difficult for me, but I give this recipe two thumbs up??! My son asked for banana muffins and I used this recipe and it was a hit…. The only chg I made is used cinnamon sugar sprinkled on top in place of the crumb topping… Simply to save time for me. Even better is I make the whole recipe but bake only a few muffins at a time freezing the rest of the batter. Thank you so much for making this baking experience delightful for me and delicious for my son!

  6. I made these muffins and I have to say they are the BEST. I had a few ready to banana bread bananas to use ,but didn’t want to make the loaf,so i opted for muffins. I came across this recipe ,it looked easy ,although I am a good baker,I gave them a whirl,fantastic! My landlord happened to be visiting that week( she lives in another state) I offered her a muffing and she came back for another,it was Halloween so it was like trick or treat. Before she left for home she asked to have 2 more one for the plane ride home and one to take to her husband.
    They are super delicious

  7. If your looking for THE BEST muffin recipe! Look no further! These are to die for!
    I only put topping on half of the muffins in the event they were too sweet (is there such a thing???) and they are so delicious and moist!!!! Great recipe! ?

  8. these were ah-mazing my husband loves banana bread so I made mine into loafs and he said this was better than any regular loaf I have made before!