Go Back
+ servings

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.


Banana Crumb Muffins

The absolute best banana crumb muffins with a delicious crumb topping!
Course Breakfast, Snack
Cuisine American
Keyword banana crumb muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 239kcal


  • 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

Crumb Topping

  • 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.


Serving: 12muffins | Calories: 239kcal | Carbohydrates: 30.5g | Protein: 2.3g | Fat: 12.5g | Cholesterol: 23.3mg | Sodium: 204mg | Fiber: 0.9g | Sugar: 17.8g