Banana Crumb Muffins are so easy to make with just a few simple ingredients! These fluffy and moist muffins are topped with a delicious cinnamon-spiced streusel topping and make a great breakfast or after-school snack. A simple recipe that freezes beautifully and produces big, bakery-style banana muffins.
These banana muffins with crumb topping are one of my favorite breakfasts right now! When I think about the perfect banana crumb muffins this is exactly how I want them to be: big, bakery-style tops, a crunchy, slightly spiced topping, and a fluffy, moist interior with just the right amount of banana flavor. These muffins are exactly that!
My favorite banana muffins are perfect to use leftover bananas. But sometimes I buy bananas especially to make these delicious treats and hope they’ll still be there when I’m ready to bake.
These banana crumb muffins are super easy to make from scratch with simple ingredients that you probably have in your pantry!
Tips and Tricks for making Banana Crumb Muffins
- Use ripe bananas with brown spots for this recipe! They’ll be easier to mash and will result in sweeter and more flavorful muffins.
- Mash the bananas with a fork or potato masher until they’re well mashed with very few lumps remaining.
- To make healthier banana crumb muffins reduce the amount of butter to 1/4 cup and add 1/4 cup of unsweetened applesauce to the batter and decrease the amount of sugar to 1/3 cup in total.
- Don’t overmix the batter after you added the wet ingredients to the dry ingredients! Use a silicone spatula to combine the two mixture and just mix after no flour pockets are remaining.
- To make mini banana muffins use a 24-count mini muffin pan and bake the muffins for 12-14 minutes or until a toothpick comes out clean with only a few moist crumbs attached.
- A great way to always have bananas for baking on hand is to freeze them when they are ripe. Peel them and put them in a ziplock bag then freeze them for up to 3 months. Frozen bananas are also a great healthier ice cream alternative!
Add-In Ideas for Banana Muffins
- 3/4 cup milk or dark chocolate chips (mini chocolate chips would also be great!)
- 1/2-1 cup chopped nuts like pecans or walnuts
- 1/2-1 cup cinnamon chips
Looking for more recipes to make with ripe bananas?
- Banana Chocolate Chip Muffins
- Banana Blueberry Muffins
- Banana Nutella Muffins
- Best Banana Nut Bread Recipe
- Easy Banana Cake Recipe
- Double Chocolate Banana Muffins Recipe
Tools used for making these Banana Muffins with Cinnamon Streusel:
Muffin Pan:
I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Cookie Scoop:
This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
Want to try this Banana Streusel Muffin Recipe?
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Banana Crumb Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter, room temperature
- 3/4 cup white sugar
- 1 egg
- 1/2 tsp vanilla extract
- 3 medium bananas, mashed
Cinnamon Streusel
- 1/3 cup all-purpose flour
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, room temperature
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
- In the bowl of a stand mixer, beat together sugar and butter for about 4 minutes.
- Add the egg and vanilla extract, whisk until combined. Stir in the mashed bananas.
- Add the wet mixture to the dry mixture and mix until just combined.
- Spoon batter into prepared muffin cups.
- In a small bowl, combine all-purpose flour, sugar, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.
- Bake for 20 - 25 minutes, until a toothpick, inserted into the center, comes out clean.
Nutrition Information
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Monica says
My go to banana muffin recipe! Yum yum.
Jacqueline Holden says
Followed recipe and added walnuts and dried cranberries and sliced almonds on top of the streusel. I baked it in a 10” springform pan. Great presentation and It was delicious!
A great pot luck dessert! This one is worth the effort.
Anne Blanchard says
Really good muffins! I tweaked the crumbs, but otherwise followed the recipe. Thanks for sharing. I will definitely make again.
Linnaea says
These are super good, I added a tbsp more butter to the streusel topping for a little more crunch, but might double the streusel recipe so that I can add more once the muffins rise in the oven for a little more even coverage… I like to experiment… the muffins tast so good though! Thank you!
Darlene says
I used 1/2 C brown sugar and 1/4 C sugar, and added 1/2 C chopped pecans. AMAZING!
Cynthia says
What if one only has 2 bananas? Is there a way to adjust the recipe accordingly?
Julia says
I would follow the recipe as written and if the batter seems too dry add 1-2 tablespoons of milk or applesauce. But this recipe is pretty forgiving so it should come out fine even if you use only 2 bananas. – Julia
Fatima says
Hi Julia is possible to have this recipe in grams I’m in the UK
After success with your apple loaf eager to try more recipes from your web
I have 3 bananas need using up
Julia says
You can switch to metric measurement in the recipe card, there is a little button next to the ingredients.
Cassidy says
We’ve been making these for a couple years now !!The whole family loves them!!
Catrina Davis says
Made these and my children ages 12,10,7,5 and 9 months gobbled them up. Absolutely moist and scrumptious and plan on making more ASAP.
Vanessa Shaf says
Made these this week and they turned out perfect! We’ve been eating them everyday in our house.
Billie says
So yummy!
Amanda says
Can we add walnuts ? And is so how much ?
Julia says
Yes, you can add walnuts! I would start with adding 1/2 cup chopped walnuts to the batter after you mixed the wet and dry ingredients together. Use a rubber spatula to gently fold them in. You might get out a few more muffins! – Julia
dance says
these look AMAZING
Alicia says
Delicious! Served these at a party and they were a huge hit! My picky toddler even loved them!
Trying to come up with a way to keep the flavor and texture but make it a little more healthy for the little ones! Any suggestions??
Milissa says
What size muffin tin is used? (6 or 12 count) And how is it prepared? (liners/spray/floured)
Julia says
This recipe makes 10-12 muffins. I prefer to use paper liners but you can also grease the pan with baking spray. – Julia
Kylie Beaudoin says
Seriously, one of the BEST banana muffins I have tried! Easy to make, and WAY too easy to eat. -_- Haha.
Anna Miller says
They were so delicious and easy! Thank you for the recipe!
Amanda Thomas says
I’m confused about the butter amount …
Recipe reads 1/3 cup (1.5 sticks) butter.
Which one is it? Because 1.5 sticks would be 3/4 cup butter…
Julia says
Oh, I’m so sorry, Amanda! It’s 1/3 cup butter. The stick measurement is wrong. I’ll correct it asap! Thank you for pointing out my mistake, I really appreciate it! Happy Holidays!
Jess says
Your recipe’s amazing! Just tried it and turned amazing. My mom love ’em too! Thanks for sharing :)
Julia says
Thank you so much for your comment, Jess! I’m happy you and your mom loved them <3
Kathy says
These were great! I’ve been looking for a banana muffin recipe that doesn’t involve adding nuts in anyway. These were perfect!
Julia says
Thank you so much for trying my recipe, Kathy. I’m so happy you enjoyed the muffins! :-)
khadija says
These are look delicious! need to try this recipe :)