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A banana muffin with streusel topping with more muffins in the background.
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5 from 20 votes

Banana Crumb Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 220kcal


  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • cup unsalted butter room temperature
  • ¾ cup white sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 3 medium bananas mashed

Cinnamon Streusel

  • cup all-purpose flour
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 2 tbsp unsalted butter room temperature


  • Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  • In a large bowl, mix together 1 ½ 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. 


Calories: 220kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 209mg | Potassium: 173mg | Fiber: 1g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.1mg