Delicious and simple-to-make Banana Crumb Muffins have a naturally sweetened banana muffin base and a thick cinnamon crumb topping.
If you’ve got overripe bananas, look no further; these banana crumb muffins are the perfect way to use those up.
These are truly the best Banana Crumb 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. Below I break down the step-by-step process with images and a quick overview.
How to make Banana Crumb Muffins
- Mash bananas: Mash and measure to fill 1 level cup. Read more on how I mash bananas below.
- Wet ingredients: Add mashed banana, coconut oil (melted, but cooled), egg, vanilla, and Greek yogurt.
- Mix: Whisk together the wet ingredients until smooth and combined.
- Dry ingredients: Add flour, salt, baking soda, baking power, and cinnamon to a small bowl.
- Mix: Stir together the dry ingredients until combined.
- Add wet ingredients to the dry.
- Mix until just combined: Be careful to not over-mix the batter; this can yield denser Banana Crumb Muffins.
- Transfer batter: Spoon into a prepared (greased and lightly floured) muffin tin. I don’t recommend muffin liners; this batter sticks to the liners.
Once the muffin batter is finished, the crumb topping gets whipped together and sprinkled on top. Then these Banana Crumb Muffins are ready for the oven.
How to mash bananas quickly
To make sure the banana is mashed really well and you don’t end up with big chunks in these Banana Crumb 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. Then measure and add in the rest of the wet ingredients.
Banana Crumb Muffins FAQs
How do you speed up the ripening process for your bananas?
There are a few different ways to speed up ripening bananas for these banana crumb muffins. You can do this in the oven, microwave, or a paper bag.
- Preheat the oven to 300 degrees F and place the unpeeled bananas on a lined baking sheet in the oven. Check them occasionally and flip them if needed. Don’t be alarmed when the peel turns a shiny black; this is when you know they are done. They will also likely leak a little bit, which is why you place them on the lined baking sheet! This process takes anywhere from 10-30 minutes and you know they are done when they are black.
- Place the unpeeled bananas in the microwave. Take a fork and make a few pokes throughout the skin of the bananas and place (on a plate) in the microwave for 30 seconds. Let cool and press the banana gently to see if it is soft enough. If not, flip the banana and return to the microwave for another 30 seconds. Continue this process until the bananas are to desired softness/ripeness.
- Put the bananas in a paper bag and close it loosely. This will speed up the ripening process without using a microwave or oven, but it does take 12-24 hours to get the banana to desired ripeness. Tip: place a ripe fruit in with the banana to further speed up the process.
How do you make Banana Chocolate Chip Muffins out of this batter?
Simply add in 1 cup chocolate chips. Toss with the dry ingredients first to ensure they are covered in flour; this results in an even dispersion of chocolate chips (instead of all the chocolate sinking to the bottom).
How do you make healthy banana muffins?
These Banana Crumb Muffins are fairly healthy, since the base muffin is naturally sweetened with bananas and honey. To make them even healthier, leave off the crumb topping.
- Same temperature ingredients: Use ingredients that are the same temperature. If you’re using eggs straight from the fridge with hot coconut oil it will seize the oil into chunks. That’s why I recommend having all the ingredients at room temperature before beginning.
- Don’t add hot melted butter to the crumb topping: Allow the butter to cool to room temperature first, or it will melt the sugars and make for a greasy crumb topping.
- Use 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.
- Spoon and level the flour to measure: Instead of pressing a measuring cup into a bag of flour, use a spoon to spoon it in. This avoids an over-packed measurement of flour which will result in denser and drier Banana Crumb Muffins.
More Delicious Muffin Recipes
- Chocolate Banana Muffins reader favorite!
- Pumpkin Chocolate Chip Muffins
- Chocolate Chip Muffins
- Healthy Blueberry Muffins
- Cornbread Muffins
The absolute best banana crumb muffins with a delicious crumb topping!
- 1 cup (260g) very ripe bananas (~2 large bananas)
- 1 large egg
- 1/2 cup (108g) melted and cooled coconut oil
- 1/2 cup (185g) honey
- 1/4 cup (53g) 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 (225g) white all-purpose flour (See Note 1)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 2 tablespoons light brown sugar, packed
- 2 tablespoons white sugar
- 1/4 cup + 2 tablespoons (45g) white all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, melted
PREP: 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 aside
WET 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.
Note 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.