Banana Crumb Muffins

Bakery-style Banana Crumb Muffins are the best-ever easy banana muffin recipe! Tender cake with mashed bananas, topped with a cinnamon-spiced buttery crumb.

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 Muffin with bite removed

BANANA CRUMB MUFFINS

With a cinnamon spiced crumb topping and tender cake, these banana muffins are an instant favorite. The buttery 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 turns every breakfast recipe into the best ever!

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

Banana Crumb Muffins in stand mixer and crumb topping

How to Quickly Ripen Bananas:

If you’ve never heard of roasting bananas to ripen them, be prepared to have your mind blown. You’ll never have to worry about waiting for you bananas to ripen again. 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.
  • Cool the bananas completely before peeling.

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 up to 2 days in advance. Keep the muffins in a paper towel lined container to absorb moisture and keep the streusel from getting soggy.

MORE TASTY MUFFIN RECIPES

Banana Crumb Muffins in muffin tin

VARIATIONS ON BANANA CRUMB MUFFINS

  • Chocolate Chips: Chocolate chips make the best ever Banana Crumb Muffins that even better. Stir in ½ cup semi sweet chocolate chips, dark chocolate chips, 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 Muffins: Make these Banana Muffins extra healthy with whole wheat flour and swapping the oil with applesauce. Use the same measurements in a one-to-one healthy swap.
  • Banana Crumb 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.

MORE EASY BANANA RECIPES:

HOW TO STORE BANANA CRUMB MUFFINS

  • Serve: Keep your Banana Crumb Muffins at room temperature for up to 4 days in a paper towel lined plastic bag or container.
  • Store: These Banana Crumb Muffins will stay fresh in refrigerator for up to 1 week. Store in an airtight container and bring to room temperature to serve.
  • 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 Muffin with bite removed

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Banana Crumb Muffins

Bakery style Banana Crumb Muffins are the best-ever easy banana muffin recipe! Tender cake with mashed bananas, topped with a cinnamon-spiced buttery crumb.
Yield 12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

BANANA MUFFIN

  • 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

CRUMB TOPPING

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

Instructions

  • 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 in preheated oven for 18 to 20 minutes, until the cake springs back with lightly touched.

Nutrition

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
Keyword: Banana Crumb Muffins

 

Banana Crumb Muffins

Banana Crumb Muffins in muffin tin before bakingBanana 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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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Comments

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

  2. 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)

  3. 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!

  4. 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!

  5. 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

  6. 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! ?

  7. 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!

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