Banana Muffins
Banana Muffins are moist with a little cinnamon and nutmeg and topped with tons and tons of crumb topping. These are the most delicious banana muffins and perfect for a healthy breakfast! My favorite way to use up bananas.
BANANA MUFFIN RECIPE
These are the best Banana Muffins and are a great way to use your overripe bananas.
This is one of those easy recipes that the whole family loves that you can have in the oven in under five minutes. The topping on these is so good you might be tempted to make these all “muffies”. Next time, if you’re feeling adventurous add some chocolate chips. I love this Chocolate Chip Banana Bread with those flavors.
HOW TO MAKE BANANA MUFFINS
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 cups in the muffin pan, or line with muffin liners.
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In a large bowl, mix together the dry ingredients : 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla extract, cinnamon, nutmeg and melted butter. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
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For the crumb topping: In a small bowl, mix together brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles wet sand. You can use your hands too to incorporate the mixture. Sprinkle topping over muffins.
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Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool and store in an airtight container.
WHY DO YOU USE OVERRIPE BANANAS IN BANANA BREAD
The reason we use brown bananas in banana bread is because the riper the banana the naturally sweeter it is making the perfect muffins. The starches in the banana begin to convert to sugar. So don’t throw away those bananas with brown spots.
No mixer needed here. In fact, muffins are better when you mix by hand because you’re more likely not to overmix them which makes for a tough muffin.
As with banana bread or any other muffin, these are almost better the next day because the banana flavor starts soaking in making for a moist banana muffin.
I’ve made these muffins a million times. This time when I made them I had just put them in the oven for a couple of minutes when I looked over to the egg that was supposed to be in the batter sitting on the counter.
Ugh. Good news, they actually were fabulous without. Didn’t even miss it. So if someone you know has an egg allergy just know that these are great without any eggs.
HOW TO MASH BANANAS
You can mash bananas two ways:
- Use a fork to mash small pieces of bananas until soft.
- Add chunks of banana to a stand mixer with the paddle attachment and let it beat away.
HOW TO FREEZE BANANA MUFFINS
To freeze these banana muffins, let them cool completely. Next, wrap them in plastic wrap and then freeze them in a large Ziploc bag. To eat them, thaw on the counter at room temperature.
OTHER HOMEADE MUFFINS
As you can see we love muffin recipes and have quite of few of them on the blog. Here are some of our favorites:
- Pumpkin Chocolate Chip Muffins
- Blueberry Streusel Muffins
- Blueberry Lemon Muffins
- On-the-Go Breakfast Muffins
- Apple Muffins
- Pumpkin Cream Cheese Muffins
- Coconut Lime Chocolate Chip Muffins
Banana Crumb Muffins
Ingredients
Batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed (about 1 1/2 cups)
- 3/4 cup white sugar
- 1 large egg, lightly beaten
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping:
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin liners.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- For the crumb topping: In a small bowl, mix together brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles wet sand. You can use your hands too to incorporate the mixture. Sprinkle topping over muffins.
- Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool and store in an airtight container.
Made these this morning and I have to say they are truly delicious! The recipe was easy to follow and it didn’t take long to make. I don’t have a muffin pan so I was able to make 12 in a cupcake pan. 15 minutes on the dot was perfect!
Five stars because I think the recipe deserves that! Also, I love the blog name. I’m also a girl who eats everything 😁
These comments are hilarious 😂
Thank you!
I had oral surgery and have been on a diet of pureed soup and smoothies. Now that I can have soft food I wanted something like bread so I looked for a muffin recipe. This one is perfect! Soft and full of flavor! I’ve made it a few times and adjusted a bit along the way. EnerG Egg Replacer; 1 cup all purpose flour with 1/2 cup almond flour; 4 bananas; 2 tab. Oat bran; only 2 tab. Sugar. Overly ripe bananas have such a high sugar content that 3/4 cup of sugar is way too much for me but that’s just my opinion. Also, I did not make the crumb topping because I can’t have anything crunchy. I get 14 – 18 regular size muffins. Love this recipe! Thanks for sharing!
The best banana muffin recipe ever! Saving this recipe and going to make it over and over!
Thank you!
Wonderful. So moist and flavorful. I did add in some chopped pecans.
Delicious 😋
These muffins are delicious and so easy to make. I was going to make banana bread, but decided to look for a muffin recipe, so glad I found this recipe! The cinnamon and nutmeg add flavor and they’re so tender. I’ll definitely make these again!
hi if you ate every thing you wood be fat
Thanks
hi Anna bake i love it to
Delicious
Thank you!
I love these, but what’s the calories per muffin?
I just added the nutritional info. It’s at the bottom of the recipe card.
I’ve made this recipe about a million times and everyone says they are the best I’ve ever made and I agree, I also like to add chocolate chips but that’s optional
So glad you liked it!
These are excellent, I bake all the time and have tried many recipes. This is a keeper. I didn’t give it a perfect 5 because I always believe there is room for improvement!
I made them without the toppings and it was so good and it was so fast it took me 45 ish minutes since it made way more then 10:) it made 18 for me so I had to bake twice since I only had a 12 cupcake pan
Yay!!
I finally made the perfect muffins. Thank you! These are amazing.
These turned out amazing!!!
Thank you!
These are my all time favorite banana muffins. Halfway through baking these for the first time, I found the melted butter in the microwave. I was so upset at myself for forgetting to add it. The time came to taste the butter less muffins and they were delicious! So, if you don’t have butter, no problem (it is necessary for the yummy topping).
Dang it! I hate when that happens.
I think the directions about Flour is decieving! It looks like add 1/2 of flour you can not see the 1 very clearly at end if sentence
Sorry I will look into it.
They went flat and sunk in the centers. What did I do wrong?!
We used a regular muffin pan with the muffin papers.
Sound like you underbaked or didn’t add enough flour.
These were such a hit with everyone, especially with the crumb topping! Clearly someone down below didn’t follow the recipe right because these were amazing! Will be my go to banana muffin recipe from now on!
Thank you!
Tears were delicious!! Lots of compliments all around.
Thank you!
Super easy to make. My family loved them. I will definitely be making these again.
Amazing muffins! This will be my go to recipe
Just made these this morning. So far this is the best recipe I’ve made. The only thing I did different was add some walnuts.
So glad you liked them.
substitution for white and brown sugar? Could I try honey, maple syrup or coconut sugar for either of them or both of them?
You could but I haven’t tested it.
These are the best banana muffins I have ever made. I added a dollop of plain Greek yogurt to the recipe to make them even more moist. Will definitely use this recipe again.
Awesome!
I love love LOVE this recipe ❤️ I’ve made it several times and some batches were better than others but they always taste really good! I do half cinnamon and half pumpkin pie seasoning because I don’t have nutmeg and they turned out great! I added some caramel powder to the crumble and batter and it makes it that much better 😋 I found that chocolate chips tend to dry out the batter though so keep that in mind. It’s a fun base to add all sorts of things and they stay super moist if you keep them in a lidded container. Great for gifts or on the go 🙂 this is definitely one I’m saving and using as my go to.
Yay!!!
I’m pretty happy to see you used pumpkin pie spice, I thought I had nutmeg and didn’t so thought what the heck I’ll try this instead. Only used 1 teaspoon though, hopefully it turns out – they are in the oven.