Need a recipe to use up those overripe bananas? These Banana Crumb Muffins are moist, fluffy, and turn out perfect every time!
This post may contain affiliate links. Read our disclosure policy.
I always buy bananas with the intent of eating them throughout the week. Of course, I never get around to it or I’m stuck with 2-3 extra bananas that are just too ripe to eat!
Because of my bad banana habits I’m always looking for new delicious banana recipes to make.
Recipe Ingredient Notes
To make Banana Crumb Muffins, you will need the following ingredients:
Banana Muffins
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Bananas, mashed
- Sugar
- Egg, lightly beaten
- Butter, melted
Crumb Topping
- All-purpose flour
- Ground cinnamon
- Butter
- Brown sugar, packed
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Banana Crumb Muffins
- Preheat oven to 375 ℉.
- Place 15 muffin liners in muffin cups.
- In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 Tablespoons flour and cinnamon. Cut in 1 Tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Storage Suggestions
- Reheating: Preheat oven to 300°F. Reheat until warm for best results. Or microwave in 30 second increments for 1 to 2 minutes.
- Counter & Refrigerator: Place rolls in an airtight container or ziplock bag. Store in the refrigerator for 3 to 4 days. Store on the counter for 1-2 days.
- Freezer: Wrap each rolls individually in foils and place in an airtight freezer bag. Store in the freezer for 1 to 2 months.
Banana Muffin Mix-Ins
We’ve had hundreds of people reach out to us to tell us they’ve made these muffins and LOVED them. There are so many variations of this recipe from people who have made them their own.
Here are a few changes you could make or mix-in to your muffins!
- Chocolate chips
- Pecans
- Whole wheat flour instead of white flour
- Butterscotch chips
- Walnuts
- Salted caramel
Enjoy More Delicious Muffins
Whether bursting with fruit or studded with toasty nuts and chocolate chips, these muffin recipes will make it easy to start your day. Explore our comprehensive list of muffin recipes here.
- 2 Ingredients Banana Muffins
- Banana Oatmeal Breakfast Muffins
- Lion House Banana Bread Muffins
- Mini Banana Chocolate Chip Muffins
Banana Crumb Muffin Recipe
Need a recipe to use up those overripe bananas? These Banana Crumb Muffins are moist, fluffy, and turn out perfect every time!
Serving servings
Ingredients
Banana Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas, mashed
- ¾ cup sugar
- 1 egg, lightly beaten
- ⅓ cup butter, melted
Crumb Topping
- 2 Tablespoons all-purpose flour
- ⅛ teaspoon ground cinnamon
- 1 Tablespoon butter
- ⅓ cup brown sugar, packed
Instructions
- Preheat oven to 375 ℉.
- Place 15 muffin liners in muffin cups.
- In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 Tablespoons flour and cinnamon. Cut in 1 Tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Notes
When spooning batter into prepared muffin cups, filling them about ⅔ the way full. If you are just making 12 muffins, fill them a little fuller, but not too much to avoid overflowing when they bake up.
Recipe source: AllRecipes
Nutrition
Calories: 175 kcal · Carbohydrates: 31 g · Protein: 2 g · Fat: 5 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 24 mg · Sodium: 228 mg · Potassium: 111 mg · Fiber: 1 g · Sugar: 18 g · Vitamin A: 180 IU · Vitamin C: 2 mg · Calcium: 26 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This recipe came at a perfect time! I had ripe bananas and needed to make something with them. Made these tonight and it was SO yummy!! Could not stop eating them!
I think you may need to move that brown sugar down under the crumb topping ingredient list. They do look good and will have to try them.
These look great! If I could only have one type of muffin for the rest of my life, banana it would be! Love the new look!
You should move the brown sugar down under the topping. I just added into the batter, guess we’ll see how they turn out!
Totally agree with Lauren T — it’s REALLY hard to eat just ONE!! They have wonderful flavor and very easy to make! Thank you for sharing the recipe! This is now a FAVORITE!! 8)
these are very good, kids loved them! thanks for the great recipes
We just fixed it. Thanks for letting us know. 🙂
These are wonderful, but I live in CO and the first batch came out a little flat. I made a second batch with 1/2 cup extra flour and about 1/4 milk and they turned out much better.
I made these and added a few things: a splash of vanilla and 1 cup of chopped pecans to the batter, the rest of the stick of butter (rather than 1 tablespoon) and about 1/4 cup of chopped pecans to the crumb. It was wonderful :]
Could you freeze these?
Yes, they should freeze fine. Just put them in an airtight container or freezer bag.
You have a wonderful family Camille. Your husband is a very good guy. I know that he will do anything to support what you want so better not stop doing what your really want because you got the full support of your family and frends.
My twin and i just finished making this recipe! it was so easy. They smell delicious and rose very high and fluffy. We are only thirteen and this recipe was almost impossible to screw up. I highly recommend this recipe. Thank so much!!
I just finished making these muffins and once I pulled them out of the oven and went to make a second batch I noticed that I had forgotten to put in the required one egg. Distracted by my 6 month old I guess! Regardless they turned out great! Still moist and fluffy. Thanks!
Made these this morning and they were absolutely delicious!!!
This will be my go-to recipe when I have over ripe bananas!
these are hands down the best muffins I have EVER made, my husband will not stop eating them and either will my daughter… they are perfect in every way! I however wanted to cut down on the amount of sugar so I replaced 1/2 a cup of natural applesauce and only did 1/4 cup sugar in the actual muffins, they were so moist!
For the first time trying this recipe, they were super easy to prep and had all the ingredients on hand! They are now in the oven and my house smells amazing! Cannot wait to try them, thank you for sharing!
Just finished making these wonderful muffins. I added chopped walnuts to the recipe and just made these! I give these 10 stars rating, if there was one. I added what was left of butter from 1 stick, but think that may have been a little much. Next time will only use what recipe calls for. Thanks for this delicious recipe!
Best banana muffins I have ever had. Moist with a crunchy sweet topping. Will definitely make this again.
OMG! The BEST banana bread in the world!! Family ate it all up. I didn’t have muffin liners, so I baked it in a loaf pan. 350 for 45m.
Oh my word…these muffins are unbelievable! I was looking for a good muffin but what I found was an excellent one! They were perfectly sweet with a nice crunchy topping. I would highly recommend this recipe.
Salted or unsalted butter on banana muffins???
Either one will work fine and won’t make much difference in the taste. But if you are trying to cut back on salt intake, you could get unsalted. The recipe has 1/2 teaspoon of salt in it already. Hope this helps. 🙂
Do you think these would these work with whole wheat flour instead of all-purpose?
It will work fine and they will be healthier!
Now that I’m on summer vacation from teaching, I can really enjoy baking again. I made these banana muffins this morning, and wow were they delicious! I followed the recipe exactly as written. They were light yet moist and full of flavor. Glad I saved this recipe on Pinterest so I will never lose it. Yum, yum, yum!
Just made these with my girl tonight — absolutely loved them! Thanks!
This is my second time baking this wonderful easy yummy recipe. I love it! Thank you for sharing your delicious recipe. Happy Holidays!
Do you know approx. how many cups of smashed bananas you end up with, Bananas come in such different sizes and I have 3 rather large ones, don’t want to ruin the recipe on my first try. Thanks
You should be fine with your 3 large bananas. But if you think they are really big, just use 2 1/2 bananas.
Made this recipe after xmas and my daughter LOVED them. So much so, she asked when i was going to make them again! Thx.
Oh and i had to ad chocolate chips, of course. =)
Made These Muffins this morning,they will be a well added go to.Thank you for the recipe.
I whipped these up for 3 special people in my life… My husband and our 2 young sons. (a 2 yr. and a 3 yr. old) One any given day our house is probably the loudest house on the block. Not due to partying or anything like that… just due to the fact that there’s a 2 year old boy and a 3 year old boy that live here. These muffins are the best thing thats happened to me, us, my neighbors in a long time. After one bite the only noises to be heard were yummy noises as they all enjoyed their muffins. I was able to hear myself think again… and when I looked and noticed they were almost done with the muffins (because my husband loved them sooooo much he basically devoured the whole batch) my thoughts told me to hurry up and whip up some more of these perfectly delicious peaceful Muffins. Thank you for sharing this recipe, it is simply devine.
these were delicious! followed exactly and they turned out wonderful
I’ve been using this recipe frequently since I discovered it. I make 12 larger muffins instead of 15 regular so I add a couple minutes to the cooking time. I have a batch baking right now and I mixed in just a handful of chocolate chips for the first time so I’m excited to see how that tastes! If they don’t get eaten in a few days I freeze the rest and they make great “breakfast on the go”. I just pop a frozen muffin in the microwave for about 30 seconds. They taste just as great after they have been frozen!
I just made these and I added an extra banana I think it was to much the are not fluffy at all 🙁
If I use salted butter I just eliminate the salt in the recipe. 🙂
These are delicious- I didn’t change a thing ingredient wise and they were perfect! I baked them in a silicone muffin pan sprayed with a little pit of butter spray- they were done in 15 minutes and my almost two year old quickly devoured one warm out of the oven!
These were delicious! They came together quickly, and the ingredients were all things I had on hand, which is key to quarantine baking these days! (I added a splash of vanilla!)
I love these ba
I love these banana muffins, they are addictive! The are so good.
My son has egg allergies, so I substituted with 1/4 cup applesauce, and I was SO impressed by the final result! Normally, when I substitute for egg, muffins turn out super dense and gross, but these were delicious and fluffy! Hooray! We will definitely be making these again!
Hi Katie. So glad to hear that the applesauce was a great substitute for the eggs. This will be helpful to others. Thanks for sharing.