Looking for a simple, delicious breakfast treat? These banana crumb muffins are moist, flavorful, and topped with a golden crumb topping that adds just the right crunch. Made with ripe bananas and pantry staples, they’re perfect for meal prep or a weekend brunch.
There’s something truly comforting about the smell of banana muffins baking in the oven. The warm, sweet aroma fills the kitchen, promising a soft, tender crumb and a hint of cinnamon in every bite. If you’ve got a few overripe bananas sitting on your counter, don’t toss them—turn them into these easy banana crumb muffins instead. They’re the perfect way to use up those spotted bananas and create a breakfast treat that’s both satisfying and delicious.
What makes these muffins stand out is the irresistible crumb topping. It’s buttery, slightly crisp, and packed with brown sugar and cinnamon—like a mini coffee cake crown on each muffin. Whether you’re feeding a family, packing a lunchbox, or just treating yourself to a slow morning, these banana crumb muffins hit the spot. Plus, they come together in one bowl with minimal cleanup, making them a go-to recipe for busy mornings.
Key Takeaways
- Uses overripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be.
- Quick and easy prep: Ready in under 45 minutes, including mixing and baking time.
- Perfect crumb topping: A buttery, cinnamon-sugar mixture adds texture and sweetness to every bite.
- Great for meal prep: These muffins stay fresh for up to 5 days and freeze beautifully for later.
- Customizable add-ins: Toss in chocolate chips, nuts, or oats for extra flavor and nutrition.
- Ideal for breakfast or snack: A satisfying, portable option that pairs well with coffee or yogurt.
- Beginner-friendly recipe: No special equipment or advanced skills required—just a bowl and spoon.
📑 Table of Contents
Why You’ll Love This Banana Crumb Muffin Recipe
These banana crumb muffins aren’t just tasty—they’re also incredibly practical. They’re made with simple ingredients you likely already have in your pantry: flour, sugar, eggs, butter, and, of course, bananas. There’s no need for fancy mixers or hard-to-find items. Just a large bowl, a whisk, and a muffin tin, and you’re ready to go.
One of the best things about this recipe is its flexibility. Got a sweet tooth? Add chocolate chips. Want a little crunch? Stir in some chopped walnuts or pecans. Looking for a healthier twist? Swap half the all-purpose flour for whole wheat or add a tablespoon of ground flaxseed. These muffins adapt to your taste and dietary needs without losing their charm.
Another reason to love this recipe? It’s a great way to reduce food waste. Overripe bananas are often overlooked, but they’re actually the secret to ultra-moist, naturally sweet baked goods. Their soft texture blends seamlessly into the batter, creating a tender crumb that’s hard to resist. So instead of tossing those brown-speckled bananas, give them a second life in these delicious muffins.
Ingredients You’ll Need
Before you start mixing, gather your ingredients. This recipe makes 12 standard-sized muffins, perfect for sharing or saving for later. Here’s what you’ll need:
For the Muffins:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (150g) granulated sugar
- ⅓ cup (80ml) melted butter or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium overripe bananas, mashed (about 1 cup)
For the Crumb Topping:
- ⅓ cup (70g) packed brown sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed
Using melted butter in the muffin batter helps keep the texture soft and moist. If you prefer oil, go for a neutral-flavored one like canola or vegetable oil. The crumb topping uses cold butter to create that perfect crumbly texture—don’t skip chilling it if you have time.
Step-by-Step Instructions
Ready to bake? Follow these simple steps for muffins that are golden, fluffy, and full of banana flavor.
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup lightly with butter or non-stick spray. This ensures your muffins come out easily and look neat.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This step ensures even leavening and flavor distribution. Set the bowl aside.
3. Combine the Wet Ingredients
In another bowl, whisk the melted butter (or oil), sugar, eggs, and vanilla until smooth. Add the mashed bananas and mix well. The mixture will be thick and fragrant—this is exactly what you want.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold everything together with a spatula until just combined. Don’t overmix—this keeps the muffins tender. A few small lumps are perfectly fine.
5. Make the Crumb Topping
In a small bowl, combine the brown sugar, flour, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to work it into the mixture until it resembles coarse crumbs. It should be clumpy and slightly moist.
6. Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the crumb topping generously over each muffin, pressing it lightly so it sticks.
7. Bake and Cool
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and spring back when lightly touched. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Banana Crumb Muffins
Even the best recipes benefit from a few insider tips. Here’s how to make sure your muffins turn out flawless every time.
Use Overripe Bananas
The darker and spottier the bananas, the better. They’re sweeter, softer, and easier to mash. If your bananas aren’t quite ripe enough, pop them in the oven at 300°F (150°C) for 15–20 minutes to soften them up.
Don’t Overmix the Batter
Overmixing leads to tough, dense muffins. Stir just until the flour disappears—this keeps the texture light and airy.
Let the Muffins Cool Slightly
Resist the urge to eat them straight from the oven. Letting them cool for a few minutes helps the structure set and makes them easier to remove from the tin.
Store Properly
Keep cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, wrap them individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.
Add Flavor Boosters
Try mixing in ½ cup of chocolate chips, dried cranberries, or chopped nuts. A pinch of nutmeg or cardamom in the batter can also elevate the flavor.
Serving Suggestions
These banana crumb muffins are delicious on their own, but they pair beautifully with a few extras. Serve them warm with a pat of butter or a drizzle of honey for a cozy breakfast. They also go great with a cup of coffee, tea, or a glass of cold milk.
For a more substantial meal, slice one in half and toast it lightly. Top with Greek yogurt and fresh berries for a balanced breakfast bowl. Or, enjoy it alongside scrambled eggs and fruit for a weekend brunch spread.
If you’re packing them for work or school, wrap them individually in parchment paper. They’re sturdy enough to travel and stay fresh all morning.
Frequently Asked Questions
Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking blend. Make sure your baking powder and other ingredients are certified gluten-free if needed.
Can I use oil instead of butter?
Absolutely. Use ⅓ cup of vegetable or canola oil in place of the melted butter. The texture will still be moist and delicious.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, they’re ready. Avoid opening the oven too early to prevent sinking.
Can I freeze these muffins?
Yes! Cool completely, then wrap each muffin in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Reheat in the microwave or oven when ready to eat.
Why did my muffins sink in the middle?
This usually happens from overmixing, opening the oven too early, or using too much leavening. Stick to the recipe and avoid peeking before the 15-minute mark.
Can I make mini muffins instead?
Yes! Use a mini muffin tin and reduce the baking time to 10–12 minutes. You’ll get about 24 mini muffins.
Final Thoughts
These easy banana crumb muffins are more than just a recipe—they’re a kitchen staple. They’re simple, reliable, and always a crowd-pleaser. Whether you’re baking for your family, bringing treats to a potluck, or just enjoying a quiet moment with a warm muffin and your favorite drink, this recipe delivers comfort in every bite.
With their soft banana base and crunchy cinnamon-sugar topping, they strike the perfect balance between indulgent and wholesome. Plus, they’re a smart way to use up overripe bananas and reduce food waste. So next time you spot those brown spots, don’t hesitate—grab your mixing bowl and get baking. Your taste buds (and your kitchen) will thank you.
Frequently Asked Questions
Can I make these muffins without eggs?
Yes, you can substitute each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes). The texture may be slightly denser but still delicious.
What’s the best way to mash bananas?
Use a fork to mash them directly in a bowl. For extra smoothness, you can blend them briefly in a food processor or blender, but avoid overmixing to keep the batter light.
Can I reduce the sugar?
You can reduce the granulated sugar to ½ cup if you prefer less sweetness, especially since the bananas and crumb topping add natural sweetness. Avoid reducing the brown sugar in the topping too much, as it helps create the crumbly texture.
Do I need to sift the flour?
No, sifting isn’t necessary. Just spoon the flour into your measuring cup and level it off with a knife for accurate measuring. This prevents packing too much flour, which can make muffins dry.
Can I use whole wheat flour?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour. The muffins will be slightly denser but still moist and flavorful. Add an extra tablespoon of milk or banana if the batter seems too thick.
How long do the muffins stay fresh?
Stored in an airtight container at room temperature, they stay fresh for 2–3 days. In the fridge, they last up to 5 days. For longer storage, freeze them for up to 3 months.