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 very ripe bananas sitting on the counter, look no further. These tasty muffins are the perfect way to use them up.
In a family of banana bread lovers, it was no surprise that this similar treat also became a huge hit. First, the soft, moist texture and warm flavors wins everyone over. Then the buttery crunch topping has them coming back for more!
With how often I get asked for these muffins, it’s a good thing they are so easy to make. The real struggle is trying not to eat them all!
Ingredients In This Recipe
Here’s a look at the main things you’ll need for this recipe.
- Bananas: Make the muffins moist and sweet with banana flavor.
- Egg: Helps hold everything together and makes the muffins fluffy.
- Coconut Oil & Greek Yogurt: Keeps the muffins moist and tender.
- Honey & Vanilla Extract: Sweetens and adds flavor.
- Flour, Baking Soda & Baking Powder: Gives the banana crumb muffins shape and helps them rise.
- Cinnamon & Sea Salt: Adds spice and balances the sweetness.
- Crumb Topping: Adds a sweet, crunchy texture on top of the muffins.
Quick Tip
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 those in a peel that’s browned all over.
How To Make Banana Crumb Muffins
- Prep: Preheat the oven to 350°F (175°C). Grease and flour a 12-cup muffin tin.
- Mix Wet Ingredients: Mash the bananas in a bowl. Add the egg, coconut oil, honey, yogurt, and vanilla. Stir well.
- Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
- Combine Wet and Dry: Mix the wet ingredients into the dry ones, stirring until just combined.
- Fill Tin: Divide the batter evenly into the baking tin.
- Make Topping: Combine the sugars, flour, cinnamon, salt, and melted butter. Sprinkle over each muffin.
- Bake: For 15-18 mins. Use a toothpick to check if it’s done.
- Cool: Let cool in the pan for 5 minutes, then move to a rack.
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 a week.
- Freeze: Wrap each muffin by itself and freeze them 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
Banana Crumb Muffins
Banana Crumb Muffins are made with ripe bananas and topped with cinnamon sugar crumble. Bake until golden for a deliciously fluffy treat!
Equipment
Ingredients
- Cooking spray
- 2 large bananas very ripe
- 1 large egg
- 1/2 cup coconut oil melted and cooled
- 1/2 cup honey
- 1/4 cup honey vanilla Greek yogurt
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cup flour see note 1
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips or nuts, optional
Crumb Topping
- 2 tablespoons light brown sugar firmly packed
- 2 tablespoons granulated sugar
- 6 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Spray all 12 cavities of a muffin pan with cooking spray and lightly flour. Shake out any excess flour and set aside.
- Mash 2 very ripe bananas to get 1 level cup of mashed banana (see note 2). Add to a large bowl. Add in the large egg, melted and cooled coconut oil, honey, Greek yogurt, and vanilla extract. Whisk until combined and smooth.
- Add baking soda, baking powder, cinnamon, and salt to a large bowl, stirring until evenly combined. Add the spooned and leveled flour, along with optional nuts or chocolate chips, and stir carefully until mixed. Pour the wet ingredients into the dry mixture and gently mix until just combined. Do not overmix; this will cause deflated or dense muffins. Divide the batter evenly among 12 muffin cups, filling each to the top, and ensure all the batter is used.
- To make the crumb topping, combine the brown sugar, granulated sugar, flour, cinnamon, and salt. Whisk until combined, then add in the melted (but not hot) butter and stir until crumbs form. Sprinkle this mixture evenly onto the 12 muffins.
- Bake for 15–18 minutes or until a toothpick 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 Notes
Note 1: Instead of pressing a measuring cup into a bag of flour, use a spoon to spoon it into 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 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.
Storage: Cool muffins completely before storing in an airtight container at room temperature for 1–2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 239kcal | Carbohydrates: 30.5g | Protein: 2.3g | Fat: 12.5g | Cholesterol: 23.3mg | Sodium: 204mg | Fiber: 0.9g | Sugar: 17.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
These are incredible! Definitely banana forward, but in a good way! I didn’t have the specific greek yogurt or coconut oil, so I just used vegetable oil and a different Greek yogurt. Still turned out well!
I have recently decided to start making muffins/breakfast sweet bread once a week. I plan to slowly work my way through Chelsea’s recipes because they always turn out so well! If I bought this muffin at a bakery I would think it was worth my money. I am so pleased with how these turned out.
I am so thrilled to hear this! I can’t wait to follow your journey through the other muffins recipes! You are the best!
We just ran out of coconut oil! Is there anything else I can use in its place?
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!
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. 🙂
These muffins are fabulous – like a little taste of heaven!
I’m so glad you enjoyed! Thanks 🙂
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 !!
Ahh i’m so glad to hear this! Thank you so much Ana! 🙂