Banana Muffins
Banana Muffins are moist with a little cinnamon and nutmeg and topped with tons and tons of crumb topping. This is the best homemade banana muffins recipe perfect for healthy breakfast!
BANANA MUFFINS
These moist Banana Muffins are another fabulous recipe to make with your overripe bananas.
So easy that I literally had them in the oven in under five minutes. The topping on these is so good you might be tempted to make these all “muffies”.
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 second day because the banana flavor starts soaking in making them extra moist.
I’ve made these Banana Crumb 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 MUFFIN RECIPES
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
Banana Muffins are moist with a little cinnamon and nutmeg and topped with tons and tons of crumb topping. This is the best homemade banana muffins recipe perfect for breakfast!
Ingredients
- 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 egg, lightly beaten
- 1/3 cup butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- 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.
Recipe Notes
Source: adapted from Allrecipes . Doubled topping.
Love this recipe! I’ve been adding chocolate chips because CHOCOLATE! I’ve also been making them in my muffin top pans. Best part of the muffin becomes the only part of the muffin with these pans. Like having a muffin cookie.. Since I’ve found your recipe, I’ve been making it pretty regularly, as my bananas become a bit too ripe for general consumption. I LOVE the nutmeg, btw. Secret ingredient! Thanks for sharing!
So glad you liked them and I need to make muffin tops.
In addition to the oven, I usually make muffins by steaming, … please try because it tastes just as good
I make these often and they are amazing. Follow the recipe exactly and you can’t go wrong. Thank you for the recipe!
Thank you!
Made these today.
I did go a bit off course. I used 5 ripe bananas (they were way ripe). Instead of butter I used 2/3 cup of unsweetened applesauce. Also cut the sugar back to 1/3 cup.
They were really good! I will definitely make them again. Thank you!!
You’re welcome!
Se ve estupenda la haré lo antes posible gracias
So yummy! I found this recipe on Allrecipes and was tempted to try it, then came across your post
They are probably the best banana muffins I have ever tasted. My husbands coworker stated that same comment. I was looking for a crumble topping, and this one is super easy and tastes delicious. For my muffins I generously sprinkled the topping and didn’t have enough for the remaining 4 muffins, quickly quipped up another batch of the crumble topping and was then able to give each muffin a generous topping.
About to make another batch and will just double the crumble mixture.
Awesome, awesome awesome recipe!
Thanks for the feedback! I appreciate it.
So yummy! I found this receipe on Allrecipes and was tempted to try it, then came across your post
They are probably the best banana muffins I have evr tasted. My husbands coworker stated that same comment. I was looking for a crumble topping, and this one is super easy and tastes delicious. For my muffins I generously sprinkled the topping and didn’t have enough for the remaining 4 muffins, quickly quipped up another batch of the crumble topping and was then able to give each muffin a generous topping.
About to make another batch and will just double the crumble mixture.
Awesome, awesome awesome recipe!
I made these muffins they are delicious luv your recipes . Thank you
How many calories does each individual muffin have?
I don’t have the nutritional information unfortunately.
These were incredibly moist + the topping was perfect. I’ve been looking for a go-to banana muffin recipe. Great adaptation of the Allrecipes version — thanks for sharing!
Thanks for the recipe. I am on a bit of a health kick these days and so I revamped your recipe a tad. I used half whole wheat flour half all purpose, and I substituted Taikoo sugar (naturally unrefined, non bleached sugar). They were delicious! I’m wondering if they freeze well?
I haven’t tried freezing these but most muffins freeze well.
@jenn,
The topping would probably burn if it overflowed onto the muffin tin because of the sugar. Do you think that’s what it was?
These are so easy to make! Troubleshooting question…when I took them out of the oven, there was sticky black crust surrounding tops of muffins…almost like something overflowed. Perhaps too much topping or butter? Too long in the oven? Otherwise, they are perfect 🙂
I have made these before and can attest to how amazing they are!
I had some very ripe bananas, so I turned to your blog to look for a banana bread/muffin recipe. I baked these, and they were amazing! Much better than the average banana muffin.
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Trying these today!! Pretty excited I found you!