Need to use up some brown bananas? These banana muffins have a drool-worthy crumble topping and are so easy to whip up.
One of my favorite parts of the cooler months is being able to bake whenever I want. In the summer, my kitchen turns into a hot box, even with the air on. I have always said I’m not much of a baker, but I can make a few delicious recipes. Muffins are my forte. 
This recipe makes the perfect amount of muffins: 10. If I make a huge batch of 24 I will.eat.them.all. Honestly, I cannot hold back when it comes to baked goods. The girls love these for an after school snack and, as discovered last week, Liam will gobble one of these up too!
While the crumble isn’t necessary, you kind of need it. Trust me. I have been adding this crumble to every muffin lately because it makes them feel a bit more like a bakery style muffin.
Click here for the crumble recipe.
Print
Banana Crumble Muffins
- Yield: 10 muffins 1x
Ingredients
Muffins:
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 ripe bananas (mashed; brown-spotted bananas work best)
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup coconut oil, melted
Crumble Topping:
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with 10 paper liners (or coat with cooking spray).
- In a small bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt with a fork. Set aside.
- Make the crumble: in a small dish, mash the butter with the brown sugar and cinnamon using a fork until it crumbles together and looks almost like wet sand. It should clump when pressed. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the mashed bananas, sugar, egg, and coconut oil on medium speed for 1–2 minutes. Add the vanilla.
- Add the flour mixture and mix until just combined — do not overmix.
- Using a muffin scoop or large spoon, fill the lined muffin cups 3/4 full. Scatter the crumble topping over each muffin, pressing it in gently.
- Bake for 17–19 minutes, until golden brown and a toothpick comes out clean. Cool in the pan a few minutes before transferring to a rack.
Notes
Brown, spotted bananas are ideal here — the riper the banana, the sweeter and more flavorful the muffin. The crumble topping is what takes these from everyday to bakery-style; do not skip it.
- Category: Baking
Frequently Asked Questions
How can I prevent my crumble topping from becoming too hard?
Make sure to mix the crumble ingredients until just combined and avoid overworking the butter into the flour, as this can lead to a tough texture.
What type of bananas should I use for the muffins?
Use overripe bananas with plenty of brown spots, as they provide the best flavor and moisture for the muffins.
Can I add nuts or chocolate chips to the banana muffins?
Absolutely! You can fold in chopped walnuts or chocolate chips into the batter before pouring it into the muffin tins for added texture and flavor.
These banana muffins are the best muffin I’ve ever tasted. My grandsons partner is breastfeeding and cannot for the moment have dairy or soy. She loved them and so did her fussy son. Have just made her another batch. Yummm!
Very happy to hear that Diane!!