Super moist banana muffins are topped with an irresistible crumb topping to create the most perfect muffin you’ll ever taste. These will quickly become a favorite recipe to make for easy breakfasts, snacks or even a delicious treat! Great way to use up aging bananas that might be hanging out in your kitchen..
Being a food blogger means that a lot of recipes run through my kitchen. Rarely do I make the same thing twice because that means missed opportunity for new material. But! There are a few recipes that cycle through my kitchen regularly because they can’t be beat. These Banana Crumb Muffins are one of those recipes. They really are the best.
Sammy is my up and coming baker boy and he basically booted me out of the kitchen a few mornings ago so he could make these muffins all by himself (and get the first warm one!). I love that it is 100% acceptable to feed them to hungry family members for breakfast, snacks and dinner dessert. What other recipe could possibly be more versatile?
HOW TO MAKE BANANA CRUMB MUFFINS
Preheat oven to 375°F and line a muffin tin with cupcake liners (or spray the cups generously with cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar and egg and beat until creamy.
In a large bowl, mix dry ingredients: 1 1/2 cups flour, baking soda, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the mashed ripe bananas and mix until just combined.
Prepare the crumb topping: In a small bowl, mix together brown sugar, flour, cinnamon and melted butter. Using fork tines, mix until crumbly.
Divide the batter between the prepared muffins cups. The batter will be thick and the cups should be 3/4 of the way full. Cover with the crumb topping. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!
Consider adding extra ingredients to the batter for a boost of flavor and texture! Try dried fruit such as raisins or cranberries, chocolate chips or chopped pecans. Be sure not to exceed a total of 1 cup of extras.
Serve warm with a pat of butter for the most delicious results.
HOW TO STORE AND FREEZE MUFFINS
Make a few batches at a time so you can salvage those bananas and have the perfect breakfast ready for later! Place muffins ziploc bags to freeze for 3-4 months. When you’re ready to enjoy them, place the ziploc bag in the fridge or at room temperature until defrosted.
WHAT TO DO WITH RIPE BANANAS?
Are you like me and constantly finding a fruit bowl filled with ripe bananas? It works well to throw them into the freezer to thaw and use at a later time, or you can mash them up and throw them into one of these delicious recipes!
Banana Bars with Maple Brown Sugar Frosting are in my Top 3 list of Best Desserts Ever. These are TO DIE FOR and the best way to use up ripe bananas, in my opinion.
Pumpkin AND bananas join forces in this tasty Pumpkin Banana Bread! This is a great fall treat and your house has never smelled so good.
Banana Chocolate Chip Cookies – Adding bananas to Chocolate Chip Cookies is a great way to use up ripe bananas! These cookies are super moist and delicious!
Cream Cheese Chocolate Chip Banana Bread is my favorite delicious twist on Banana Bread! Cream cheese makes EVERYTHING better.
This Orange Banana Smoothie is refreshing and delicious and packed with healthy ingredients. Great way to squeeze in a few servings of fruit and vegetables to start your day!
This Banana Bread recipe is tried, tested, delicious and EASY! Banana bread is naturally sweet, has a great texture and keeps the loaf of bread moist. Best of all, it’s a light bread that tastes like a treat. Great way to use up those ripe bananas staring at you from your counter top Topped with a brown sugar crumble, this loaf won’t last long!
OTHER DELICIOUS MUFFIN RECIPES
You have just met your new go-to Blueberry Muffins recipe! These muffins turn out great every time, they are moist and totally packed with blueberries. Great as a breakfast or snack!
You will never need another Chocolate Chip Muffins recipe after trying this one. These are indulgent and moist and soooo yummy!
Apple Carrot Cake Muffins – Apples and carrots create the most hearty little muffin you could ever imagine. These perfectly sized finger foods are moist and yummy and will help you and your family enjoy fruits and veggies in a food that will not last long in your kitchen. Great as a snack, breakfast or dessert!
These Blueberry Peach Muffins are moist and packed with delicious fruit flavor. Serve warm with butter for breakfast or a snack!
Best Ever Banana Crumb Muffins
- Muffin tin
- 1/3 cup salted butter melted
- 3/4 cup granulated sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large bananas ripened
- 2/3 cup light brown sugar can substitute with dark brown sugar
- 1/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 3 tbsp butter melted
- Preheat oven to 375°F and line a muffin tin with cupcake liners (or spray the cups generously with cooking spray). Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar and egg and beat until creamy.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Mix well. Gradually add to the butter mixture and beat on medium-low speed until just combined. Add the mashed bananas and mix until just combined.
- Prepare the crumb topping: In a small bowl, combine brown sugar, flour, cinnamon and melted butter. Using fork tines, mix until crumbly.
- Divide the batter between the prepared muffins cups. The batter will be thick and the cups should be 3/4 of the way full. Cover with the crumb topping. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the centers comes out clean. Serve warm!