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 ripe bananas, mashed
- 3/4 cup (160g) light brown sugar, packed
- 1/4 cup (50g) vegetable oil
- 1 large egg (50g)
- 1 1/2 teaspoons lemon juice
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Crumb Topping:
- 1/3 cup (71g) light brown sugar, packed
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon (14g) unsalted butter
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with liners or lightly spray the pan with nonstick cooking spray.
- 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 after each addition. 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.
- 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.
- Scoop the muffin batter into the prepared pan, filling each muffin about 3/4 of the way full. I like to use 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.
- Bake the muffins in the preheated oven for 18-20 minutes, or until they're golden brown and a toothpick inserted in the middle of one comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Stored tightly in an airtight container, these muffins will stay fresh at room temperature for up to 3-5 days or up to 2 months in the freezer.
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 1/2 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
