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 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
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
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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.
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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.
Recipe Notes
Source: adapted from Allrecipes . Doubled topping.
Thanks for the recipe – I am always looking for ways to use old bananas 🙂 Tastes great but be aware that the amounts are way off. I barely got 9 muffins in my regular 12 muffin tin. Also, next time I will cut the topping measurements in half – I had a lot leftover after putting a thick layer on the muffins.
You’re full of crap!!! 10 muffins? I now have one giant muffin. Wayyyyy too much batter for 10 muffins plus topping. Waste of time.
These muffins came out super yummy!! very moist and fluffy and they made a nice dome in the oven. The crumb topping did not come out too well for me. The butter melted and went all on the tin. But once it cooled, what remained tasted great! I added pumpkin spice and chocolate chips!
Could I bake this in a loaf pan instead?
Sure! Not sure what the bake time would be but I would just make sure it is set in the center.
These are so delicious and came together quickly and easily. Thanks so much for sharing your recipe – I’ll definitely be adding these to our list of favorites.
So happy to hear that!
These were awesome! Just made a double batch and they are perfect.i subbed out a third of the sugar for maple syrup and added it to the wet ingredients.i also added walnut pieces And a bit of nutmeg to the crumble topping. Divine!
Ooh great changes!
I teach Independent Living courses to high school students at a residential school. Recently, my students had a baking competition and one of my students who does not cook AT ALL, decided to try this recipe. With some help on reading the recipe, he followed through all the instructions and it came out PERFECTLY. He won the bake-off with this scrumptious dessert! Thanks for sharing!
Wow! Impressive!
I have one of those “jumbo muffin trays”. I think they’re just over 3″ across. Would the cooking time change based on this? I am simply awful at baked goods but really want to have some of these for the kids school morning breakfasts.
Yes, you would definitely need to add about 5 minutes to the bake time.
No surprise you’ve done it again!! These are sooo easy and sooo delicious!!! Will be bookmarking as my go to banana muffins!! Thank you!
You’re welcome!
This is the third time I’ve made these muffins and they are a huge hit! My coworkers and my husbands coworkers ask for them! I always have to make a double batch! Thank you so much! I love many of your foods!
These are absolutely the best banana muffins! I add walnuts!
Walnuts would be great!
Just made these and I’m such a fan! I added chocolate chips to make them extra delicious and wow…. I think these are my new favorite thing.
I would also recommend halving the crumb topping recipe. I really tried to load up my muffins but it was still way too much.
Next time I’m also going to try browning the butter for extra nuttiness.
Browned butter would be great!
They were delicious! For the crumble I added small pieces of apples. Thanks for the recipes.
You are welcome!
These literally just got out of the oven and I ate one hot. Delicious! I used four overripe bananas that I’d had in the freezer and there was no problem with the level of moisture. I made 12 muffins and used all of the topping and it was the perfect ratio for a really decadent treat–I can’t wait to try them tomorrow morning when they’ve soaked in better.
Thank you!
Just made them; absolutely delicious. I don’t bake much, so no experience baking😊. However, it’s so easy to make, and follow the instructions that turn out yummy.
So happy to hear that!
I can’t wait to make this recipe! I just had a question, for the crumble topping, can you melt the butter before mixing it in or does it have to be solid?
It should not be melted. It should be cold. This helps the crumble hold it’s shape.
My muffins are in the oven right now, and they’re looking great. One thing is that I used only half of the crumb and the rest was unused. I would maybe recommend divide the crumb recipe by 2 because it’s just too much. Other than that it smells great!!
I like to pile it on but that’s personal preference.
Omg! These were amazing. I did substitute one 1/2 cup of all purpose flour for whole wheat flour, and added 4 bananas (because 4 were going bad and I didn’t want to waste them), and they turned out amazing. Not too sweet and not too bland. This recipe is a keeper. Next time I’ll try the topping. Thank you!!!
Please try the topping. It makes it over the top.
I would give you a 10 rating, the banana muffins were moist and delicious,
your recipes are different and exciting, i cannot wait to get to your website to see a new recipe.
you have made my day, i have something to look forward to.
Thank-you.
Do you have a magazine i could purchase or a recipe newsletter?
Jannieburkeen@yahoo.com
Yes! I can add you to my newsletter.