Home > Breakfast > Banana Crumb Muffins Banana Crumb Muffins January 1, 2020 | 7 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Delicious and simple-to-make Banana Crumb Muffins have a naturally sweetened banana muffin base and a thick cinnamon crumb topping. Use any leftover overripe bananas in this healthy banana bread or these banana pancakes. Banana Crumb Muffins If you’ve got overripe bananas, look no further; these delicious muffins are the perfect way to use those up. These are truly the best muffins with the most amazing crumb topping! These muffins have quickly become a family-favorite recipe and they are the first treat gone wherever I take them. Luckily, they’re also very easy to make. Ingredients In This Recipe Bananas: Make muffins moist and sweet with banana flavor. Egg: Helps hold everything together and makes the muffins fluffy. Coconut Oil & Greek Yogurt: Keep the muffins moist and tender. Honey & Vanilla Extract: Sweeten and add flavor. Flour, Baking Soda & Baking Powder: Give the banana crumb muffins shape and help them rise. Cinnamon & Sea Salt: Add spice and balance the sweetness. Crumb Topping (Brown Sugar, White Sugar, Flour, Cinnamon, Salt, Butter): Adds a sweet, crunchy texture on top of the muffins. QUICK TIPUse super-ripe bananas: The more ripe the banana, the sweeter it is and the more flavorful these banana crumb muffins will be. The best bananas to use are in a peel that’s browned all over. How To Make Banana Crumb Muffins Prep: Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin. Mix Wet Ingredients: Mash bananas in a bowl. Add egg, coconut oil, honey, yogurt, and vanilla. Stir well. Combine Dry Ingredients: In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt. Combine Wet and Dry: Mix wet ingredients into dry, stirring until just combined. Fill Tin: Distribute batter evenly into baking tin. Make Topping: Combine sugars, flour, cinnamon, salt, and melted butter. Sprinkle over muffins. Bake: For 15-18 minutes. Check doneness with a toothpick. Cool: Let cool in tin for 5 minutes, then move to a rack. STORAGE Storage Tips Cool Completely: Let banana crumb muffins cool before storing. Room Temp: Store in an airtight container for 1-2 days. Refrigerate: Keep in an airtight container for up to a week. Freeze: Wrap individually and freeze muffins for up to 3 months. More Delicious Muffin Recipes Chocolate Banana Muffins reader favorite! Pumpkin Chocolate Chip Muffins Chocolate Chip Muffins Healthy Blueberry Muffins Cornbread Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Banana Crumb Muffins 5 from 3 votes - Review this recipe The absolute best banana crumb muffins with a delicious crumb topping! SAVE TO RECIPE BOX Print Recipe Banana Crumb Muffins 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The absolute best banana crumb muffins with a delicious crumb topping! Course Breakfast, Snack Cuisine American Keyword banana crumb muffins Prep Time 15 minutes minutes Cook Time 18 minutes minutes Total Time 33 minutes minutes Servings 12 muffins Chelsea Lords Calories 239kcal Author Chelsea Lords Ingredients▢ 1 cup very ripe bananas (~2 large bananas)▢ 1 large egg▢ 1/2 cup melted and cooled coconut oil▢ 1/2 cup honey▢ 1/4 cup honey vanilla Greek yogurt (I recommend Greek God's yogurt; just a full fat or 2%)▢ 1 and 1/2 teaspoons vanilla extract▢ 1 and 3/4 cup white all-purpose flour (See Note 1)▢ 1 teaspoon baking soda▢ 1 teaspoon baking powder▢ 1 teaspoon ground cinnamon▢ 1/2 teaspoon fine sea saltCrumb Topping▢ 2 tablespoons light brown sugar, packed▢ 2 tablespoons white sugar▢ 1/4 cup + 2 tablespoons white all-purpose flour▢ 1/2 teaspoon cinnamon▢ 1/8 teaspoon fine sea salt▢ 3 tablespoons unsalted butter, meltedUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Spray all 12 cavities of a muffin tin with cooking spray and lightly flour. Shake out any excess flour and set asideWET INGREDIENTS: Mash 2 very ripe bananas to get 1 level cup of mashed banana (See Note 2). Mash to get rid of any/all chunks. Add to a large bowl. Add in the large egg, 1/2 cup melted (and cooled; don't add hot oil) coconut oil, 1/2 cup honey, 1/4 cup Greek yogurt, and 1 and 1/2 teaspoons vanilla extract. Whisk until combined and smooth.DRY INGREDIENTS: In a separate bowl, add the 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon sea salt to a large bowl. Add in the 1 and 3/4 cup flour (spoon flour into the measuring cup and level the top) and if desired, 1/2 cup nuts or miniature chocolate chips. Stir until combined. Add wet into dry ingredients. Mix until just combined. Do not over-mix; this will cause deflated or dense muffins. Add the batter evenly between the 12 muffin cups; each muffin cavity should be pretty much filled to the top and all batter should be used among the 12 cavities.CRUMB TOPPING: Combine the 2 tablespoons brown sugar, 2 tablespoons white sugar ,1/4 cup + 2 tablespoons flour, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt. Whisk until combined and then add in the melted (but not hot) butter and stir until crumbs form. Sprinkle this mixture evenly onto the 12 muffins.BAKE: Bake for 15-18 minutes or until a toothpick when inserted into the center comes out dry or with a few moist crumbs. Remove and allow to cool for 5 minutes before pulling out the muffins and transferring to a cooling rack. Video Recipe NotesNote 1: Instead of pressing a measuring cup into a bag of flour, use a spoon to spoon it in to the measuring cup. This avoids an over-packed measurement of flour which will result in denser and drier muffins. Note 2: To make sure the banana is mashed really well and you don't end up with big chunks in your healthy banana muffins, mash the ripe bananas with a hand or stand mixer. Peel the bananas, break them in large chunks, and beat them with the mixer until well mashed. Nutrition FactsServing: 12muffins | Calories: 239kcal | Carbohydrates: 30.5g | Protein: 2.3g | Fat: 12.5g | Cholesterol: 23.3mg | Sodium: 204mg | Fiber: 0.9g | Sugar: 17.8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I followed the recipe exactly and 100% couldn’t agree more that these are the BEST banana crumb muffins. They are moist, light, flavourful and not overly sweet. They are perfect! This is the third recipe off your blog I’ve tried and it’s another hit. I love your blog !! Never disappoints !! Reply
We discovered this recipe while searching for a fun “shelter in place”activity in the Chicagoland area! I’ve baked my fair share of muffins, and this one takes the cake 😉 Delicious, moist, and the fact that they don’t contain much refined sugar or butter is a huge plus! We made them and delivered to neighbors to brighten their day- rave reviews from everyone. This recipe is a keeper! Reply
Yay! I am soooo happy to hear you guys loved this so much! And what an awesome activity. You have some lucky neighbors! Thanks so much for your comment. 🙂 Reply
