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    Home » Muffins

    Banana Crumb Muffins

    Published: May 18, 2022 · Last Modified: Jun 24, 2022 by Leslie Jeon · 2 Comments · This post may contain affiliate links ·

    Jump to Recipe·Print Recipe
    Banana crumb muffins on a cutting board with parchment paper with text that reads 'Banana crumb muffins'


    Move over, banana bread — there's a new fave banana treat in town. With an irresistibly crunchy top, these banana crumb muffins are light and delicious! They take only thirty minutes to whip up, and they couldn't be easier to make. 

    Banana crumb muffins on a cutting board with parchment paper this post

    Ever since I was a little kid, I've LOVED banana bread. I think it was one of the first things I ever baked from scratch!

    But, I have to admit I'm a bit lazy sometimes. Banana bread takes aaaaaages to bake in the oven, and sometimes you just want dessert right-this-instant, y'know?

    Introducing: these delish banana crumb muffins!

    They have all the delicious flavor of your favorite banana bread, plus a crunchy, sugary crumble on top. And they take less than twenty minutes to bake! Enjoy 'em for breakfast, or snack on one (or two) as an afternoon sweet treat — you do you.

    Jump to:
    • What You'll Need
    • How to Make These Muffins
    • Tips to Make Perfect Muffins
    • Common Questions About These Muffins
    • How to Store & Freeze
    • Banana Crumb Muffins
    • Have some more bananas to use up?
    • Comments

    What You'll Need

    Honestly, this recipe is pretty simple to make, but let's quickly chat about some of the key ingredients and tools you'll need.

    Ingredients

    • Bananas - The star of the show! The blacker the banana, the better here. To get the bananas ready for baking, I like to just mash them up on a cutting board using a fork.
    • Light brown sugar - You'll need some for both the muffins and the crumb topping. I like to use brown sugar instead of granulated sugar for this recipe to develop a richer flavor.
    • Unsalted butter - I always recommend baking with unsalted butter, not salted. That way, you have more control over the total amount of salt in the recipe.

    Equipment

    • Muffin pan - This recipe yields 10 muffins, so a 12-cup muffin pan works great here.
    • Cupcake liners - When making muffins, I always like to line my muffin pan with cupcake liners. That way, you don't have to spray the pan, and the muffins are super easy to remove once they're baked.
    • Cookie scoop - Try using a cookie scoop when portioning out the muffins, and you'll thank me later. It makes the process a breeze!
    Stack of banana crumb muffins on a plate

    How to Make These Muffins

    Now that you've got everything ready, let's make some muffins! Here's how they come together:

    1. Make the muffin batter. Beat together the mashed bananas and light brown sugar until well combined. Add in the vegetable oil, egg, and lemon juice, and mix, scraping well. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Then, add the dry ingredients into the banana mixture and mix until just combined.
    2. Prep the crumb topping. In a small bowl, whisk together the light brown sugar, all-purpose flour, and ground cinnamon. Add in the unsalted butter, and use your fingers to flake the butter until the mixture resembles coarse sand.
    3. Scoop the muffins and bake. Scoop the muffin batter into the prepared muffin pan, filling each muffin about ⅔ of the way full. Then, sprinkle on the crumb topping and bake for 18-20 minutes at 375°F, or until a toothpick inserted in the middle of a muffin comes out clean.
    Hand holding a banana crumb muffin on a cutting board

    Tips to Make Perfect Muffins

    Here are a few tips to get delicious muffins every time:

    • Make sure your bananas are ripe. I'm talking almost entirely brown, extra-ripe bananas. When my bananas start to get really ripe, I like to cut them up and store them in the freezer. Then, you can use them for banana muffins or banana bread at any time in the future!
    • Don't overmix the batter. After adding in the dry ingredients, mix the batter until just combined. If you mix too much, the batter will develop too much gluten, causing the finished muffins to taste tough and chewy. For light and soft muffins, go easy on the mixing towards the end of this recipe.
    • Use a toothpick to see if the muffins are ready. The best way to determine when these muffins have finished baking is to insert a toothpick or cake tester directly in the middle of a muffin. If the toothpick comes out clean (with no liquid), then it’s time to remove the pan from the oven.
    • Add in nuts or chocolate chips to spice things up. I think these muffins are perfect on their own, but you can definitely throw in some walnuts or chocolate chips to give them an extra flavor boost. You can just add in about ½ cup of whatever ingredient you choose and follow the rest of the recipe as written.
    Hand holding a plate with a banana crumb muffin

    Common Questions About These Muffins

    You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.

    What is the best way to mash up the bananas? 

    Personally, I like to place the peeled bananas on a cutting board and mash them using a fork or potato masher. However, you can also mash them using a handheld mixer or stand mixer if you prefer.

    Can you bake this recipe in a loaf pan instead?

    Yes, you definitely can! Simply follow the recipe as written, then pour it into the greased pan. Then, sprinkle the crumble all over the top. Since I haven't made this recipe in a loaf pan before, I'm not entirely sure how long the bake time would be. I would recommend starting at 40 minutes, then checking every five minutes or so to see when it has baked through.

    Can you freeze these muffins? 

    Absolutely. Let the muffins cool completely after baking, then wrap them individually in plastic wrap or a Ziploc bag and freeze for up to 2 months. When you are ready to eat the muffins, let them thaw at room temperature or even warm them up for a few minutes in the oven.

    How to Store & Freeze

    To store: You can store these muffins in an airtight container at room temperature for up to 3 days.

    To freeze: Let the muffins cool completely at room temperature, then place them in a freezer-proof container or bag and freeze for up to 2 months.

    Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.

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    Banana crumb muffins on a cutting board with parchment paper

    Banana Crumb Muffins


    ★★★★★

    5 from 1 reviews

    • Author: Leslie Jeon
    • Total Time: 30 minutes
    • Yield: 10 muffins 1x
    Print Recipe
    Pin Recipe

    Description

    Move over, banana bread — there's a new fave banana treat in town. With an irresistibly crunchy top, these banana crumb muffins are light and delicious! They take only thirty minutes to whip up, and they couldn't be easier to make.


    Ingredients

    Scale

    Banana Muffins: 

    • 3 bananas, mashed
    • ¾ cup (160g) light brown sugar, packed 
    • ¼ cup (50g) vegetable oil 
    • 1 large egg (50g)
    • 1 ½ teaspoons lemon juice
    • 1 ¼ cups (150g) all-purpose flour 
    • ½ teaspoon baking soda 
    • ¼ teaspoon baking powder 
    • ¼ teaspoon salt 

    Crumb Topping: 

    • ⅓ cup (71g) light brown sugar, packed 
    • ¼ cup (30g) all-purpose flour 
    • ½ teaspoon ground cinnamon 
    • 1 tablespoon (14g) unsalted butter 

    Instructions

    1. Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with liners, or lightly spray with nonstick cooking spray.
    2. Make the banana muffins: In a large bowl (or a stand mixer fitted with a paddle attachment), beat together the mashed bananas and light brown sugar until well combined. Add in the vegetable oil, egg, and lemon juice, scraping the mixture well afterward. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Then, add the dry ingredients into the banana mixture and mix until just combined.
    3. Make the crumb topping: In a small bowl, whisk together the light brown sugar, all-purpose flour, and ground cinnamon. Add in the unsalted butter, and use your fingers to flake the butter until the mixture resembles coarse sand.
    4. Scoop the muffin batter into the prepared pan, filling each muffin about ⅔ of the way full. I like to scoop using a large cookie scoop to make sure the muffins are a consistent size. Then, sprinkle the crumb topping on top of each muffin until fully covered.
    5. Bake the muffins in the preheated oven for 18-20 minutes, or until they're golden brown and a toothpick inserted in the middle comes of one out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
    6. Stored in an airtight container, these muffins will stay fresh at room temperature for up to 3 days. Alternatively, you can freeze the muffins for up to 2 months if tightly wrapped in plastic wrap.

    Equipment

    Image of Cookie Scoop

    Cookie Scoop

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    Image of Cupcake Liners

    Cupcake Liners

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    Image of 12-Cup Muffin Pan

    12-Cup Muffin Pan

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    Notes

    • Frozen Bananas: If desired, you can substitute frozen bananas in this recipe. Simply let them thaw to room temperature before using. When my bananas start to get really ripe, I like to stash them in the freezer to use for recipes like this.
    • Add-Ins: If you want, you can throw in some walnuts or chocolate chips to give these muffins an extra flavor boost. Simply add in about ½ cup of whatever ingredient you choose and follow the rest of the recipe as written.
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast
    • Method: Bake
    • Cuisine: American

    Keywords: muffins, banana muffins, banana crumb muffins, banana bread

    Did you make this recipe?

    Tag @thebakersalmanac on Instagram and hashtag it #thebakersalmanac

    Have some more bananas to use up?

    • Chocolate Chip Banana Bread (because sometimes you just need a big ol' slice of banana bread — chocolate chips not optional!)
    • Chocolate Banana Smoothie (you're only three ingredients away from my all-time favorite smoothie)
    • Pumpkin Banana Bread (banana bread... but make it autumnal!)
    « Homemade Crepes with Honey Whipped Ricotta
    S'mores Rice Krispie Treats »

    Reader Interactions

    Comments

    1. Dave

      May 18, 2022 at 11:47 am

      These look great! I love crumb toppings. I smash my ripe bananas first, then put them in freezer bags and label how many are in there (usually 4 for most recipes). They take up a lot less space and use no plastic wrap that way.

      ★★★★★

      Reply
      • Leslie Jeon

        May 24, 2022 at 8:49 pm

        I love that idea, Dave! I'll have to try mashing up my bananas before freezing them next time. 🙂

        Reply

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    hi there, i'm leslie!

    I'm a professionally-trained pastry chef, and here at The Baker's Almanac, I share unique dessert recipes and baking tips to help you bake with confidence. You can usually find me with a cookie (or two) in one hand and a cookbook in the other!

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