Banana Crumb Muffins are fluffy, tender, and full of rich banana flavor with a buttery crumb topping.
Author’s Notes
Bananas Never Go To Waste In My Home
Pretty much every big grocery haul I do, I grab a bunch of bananas. My boys are convinced bananas keep stomach cramps from ruining their basketball games, and my daughter loves them just as much. I like them too, especially topped with peanut butter and dipped in chocolate, but I digress.
Bananas are always around here. Sometimes they’re gone in a day, and other times they sit on the counter until they’re fully browned and ready for baking before I even notice. It happens all the time, but I can’t remember the last time a banana went to waste. If I don’t bake with them right away or toss them into a reliable banana pancakes, I slice them into rounds and freeze them for acai bowls or protein shakes.
Honestly, I’m a little disappointed when I don’t have a bundle of overripe bananas sitting on the counter nudging me to bake, because these banana crumb muffins are one of a reliable excuses to use them up!
They’re unbelievably tender and moist with rich banana flavor, and that buttery cinnamon crumb on top takes them completely over the top!
Ingredients In Banana Crumb Muffins
| Ingredient | Let’s Chat About It |
|---|---|
| Bananas | The more ripe the banana, the sweeter it is and the more flavorful these muffins will be. The best bananas to use are those with peels that are browned all over. |
| Wet ingredients | Make sure everything is at room temp so the batter mixes smooth and bakes evenly. |
| Dry ingredients | Make sure the baking agents are fresh so the muffins rise well and stay light. |
| Crumb topping | Let the butter cool slightly so you get a nice, crumbly texture instead of a paste. |
How To Make Banana Crumb Muffins
- Prep pan: Heat oven and grease a muffin pan, lightly dust with flour.
- Mix wet: Mash bananas, then whisk with remaining wet ingredients until smooth.
- Combine: Stir dry ingredients, then gently mix into wet just until combined.
- Fill & top: Divide batter evenly into muffin cups and sprinkle crumb topping over each.
- Bake & cool: Bake until set with moist crumbs, cool briefly, then move to a rack.
the cook’s Top Tip
Use the Right Muffin Tin
Stick with a light-colored muffin pan since darker pans can overbake the edges. Switching to a really good one made a big difference for me!
Storage
- Cool Completely: Let banana crumb muffins cool on a rack before storing.
- Room Temp: Store in an airtight container for 1-2 days.
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Wrap each muffin by itself and freeze them for up to 3 months.
More satisfying Muffin Recipes:
Desserts
Chocolate Banana Muffins
Muffins And Quick Breads
Healthy Blueberry Muffin Recipe
Desserts
Applesauce Muffins
