Banana Crumb Muffins

Put those overripe bananas to good use with these delicious banana muffins. Tender muffins topped with a cinnamon brown sugar crumb topping.

Next time you have overripe bananas make these scrumptious Banana Crumb Muffins. We add a touch of cinnamon and nutmeg to the batter and top them with a streusel crumb topping that bakes up golden brown. Just like our delicious Marmalade Muffins these are hard to resist.

What you will need for the muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas, mashed (about 1 1/2 cups when mashed)
• 3/4 cup granulated sugar
• 1 large egg, lightly beaten
• 1/3 cup unsalted butter, melted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

What you will need for the topping:

• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter

How to make the muffins:

1. Preheat oven to 375 F. Place cupcake/muffin liners into each cup of your muffin pan (or lightly grease your muffin pan).
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
3. In another bowl, use a fork to mash the bananas. Add the sugar, egg, vanilla, cinnamon, nutmeg and melted butter to the mashed bananas. Mix all wet ingredients together.
4. Stir the banana mixture into the flour mixture just until moistened. Spoon the muffin batter into the muffin cups.

How to make the topping:

1. In a small bowl, mix together the brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon.
2. Cut in 2 tablespoons butter until mixture resembles wet sand. You can use your hands too to incorporate the mixture. Sprinkle crumb topping over the muffins.
3. Bake at 375 for 15 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool and enjoy.

How to store Banana Crumb Muffins:

These delicious muffins will stay fresh for two days if stored in an airtight container. Make sure muffins are cooled before storing them. They also freeze beautifully. Once cooled, wrap them tightly in plastic wrap or seal them in a zip top bag in a single layer. They last in the freezer for two to three months. Make them ahead and pull them out when you need them.

Print

Banana Crumb Muffins

These tender delicious muffins have a bit of cinnamon and nutmeg and get topped with a golden streusel crumb mixture.

Course Breakfast

Cuisine American

Keyword Muffins

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Kami | NoBiggie.net

Ingredients

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 ripe bananas mashed (about 1 1/2 cups when mashed)
• 3/4 cup granulated sugar
• 1 large egg lightly beaten
• 1/3 cup unsalted butter melted
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

For the Topping:

• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter

Instructions

How to make muffins:

1. Preheat oven to 375 F. Place cupcake/muffin liners into each cup of your muffin pan (or lightly grease the cups of your muffin pan).

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

3. In another bowl, use a fork to mash the bananas. Add the sugar, egg, vanilla, cinnamon, nutmeg and melted butter to the mashed bananas. Mix all wet ingredients together.

4. Stir the banana mixture into the flour mixture just until moistened. Spoon the muffin batter into the muffin cups.

How to make the topping:

1. In a small bowl, mix together the brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles wet sand. You can use your hands too to incorporate the mixture.

2. Sprinkle crumb topping over the muffins.

3. Bake at 375 for 15 to 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Cool and enjoy. Store in airtight container for up to two days.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

Bananas freeze so well:

Bananas freeze so well and can be used later in smoothies or baked goods. First peel your bananas, then flash freeze them by putting them on a tray and sticking them in the freezer until they are almost frozen. Then transfer them to a plastic bag and seal it tightly. If you’re using them for smoothies put them right in the blender. If you’re going to bake with them just pull them out of the freezer and set them on a plate until thawed.

More Banana Recipes we Love:

• Frozen Banana Bites
• Magnolia Bakery Banana Pudding
• One Bowl Banana Bread
• Buttermilk Banana Bread
• Sour Cream Chia Banana Bread

If you try Banana Crumb muffins, let us know. Leave us a comment and a star rating, we love hearing from you!

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