I had a rainy day with nothing to do on the horizon. I put on a little Ella Fitzgerald on my laptop and headed into kitchen to spend the morning baking and thinking. I always do my best thinking in the kitchen, don’t you? There is something about the mindless concentration of measuring, scooping, leveling, and mixing that appeals to me. With ripe bananas sitting on the counter, I knew these Banana Crumb Muffins would be the ideal treat for a sweet snack for my kids. Everyone has a favorite recipe for bananas and these Banana Crumb Muffins happen to be my favorite for putting those bananas to good use.
If you are looking for a bakery-worthy recipe, these muffins would be right at home in any bakery. The cinnamon and sugar streusel topping is really what makes these rather ordinary banana muffins stand out. The crunch from the topping with the moist cake makes these a winner in our family.
I love to double the crumb topping on these and keep this in my freezer. It is a fun addition to any of your favorite muffin recipes and makes the process of creating these just a little bit easier the second time around. When you want to use the crumb topping, just use a fork to break the topping up a bit and add as you normally would to your muffins.
Serve these delicious muffins with big glasses of ice cold milk for an easy and satisfying snack.
- Banana Crumb Muffins
- 1½ cups all-purpose flour
- 1 t baking soda
- 1 t baking powder
- ½ t salt
- 3 bananas, mashed
- ¾ cups white sugar
- 1 eggs, lightly beaten
- ⅓ cup butter, melted
- ½ cup packed brown sugar
- ⅛ cup all-purpose flour
- ½ t ground cinnamon
- 1 T butter
- Preheat oven to 375.
- Lightly grease ten muffin cups or line with muffin papers.
- In a large bowl, mix together flour, baking soda, baking powder, and salt.
- In another bowl, beat together bananas, sugar, egg and melted butter.
- Stir the banana mixture into the flour mixture just until moistened.
- Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, flour, and cinnamon. Cut the butter until mixture resembles coarse cornmeal.
- Sprinkle topping over muffins.
- Bake in preheated oven for eighteen to twenty minutes, or until a toothpick inserted into center of muffins comes out clean.
Looking for other delicious muffin recipes? I love these Healthy Banana & Blueberry Muffins, these Apple Pie Muffins, and my Lemony Blueberry Muffins for some other fun muffin alternatives!
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These look great, Amy! I “pinned” it so I can try them later!!
Just wanted to say, too, I love the new headings on your blog. The headings are very clear, and It looks even better organized than before!
Love you!
Leah
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Amy Reply:
April 2nd, 2012 at 10:11 am
Aw, thank you! I told Ryan and he was grinning from ear to ear
He worked really hard on those! Love you!!
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Those look absolutely delicious!
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Amy Reply:
April 2nd, 2012 at 10:11 am
Thank you so much, Tammy! They really are!
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Just pulled these out of the oven! Oh my!! Delish!! I added some mini chocolate chips in the dough just because I love bananas and chocolate. They are so moist! Thanks for sharing this recipe!
I made your pita bread Sunday. It was wonderful too! You make me a better cook!!
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Amy Reply:
April 3rd, 2012 at 2:40 pm
AW! My heart. Thank you so much for these sweet comments, Leigh! I love the idea of putting mini chocolate chips in them. I am a big fan of the banana & chocolate combo myself. Thank you for the sweet words today- it means so much!
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Made these tonight as I needed to use ripe bananas. I added blueberries as well. Wow! These are fabulous. Thanks for sharing the recipe.
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Amy Reply:
November 19th, 2012 at 7:11 am
I am so glad you liked these, Jacqueline! I love the idea of adding blueberries to them too! Yum!
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