Banana Crumb Muffins

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Banana Crumb Muffins are the best banana muffins! No really. If you’re looking for a moist banana muffin recipe, look no further. These delicious muffins are made with ripe bananas and a crumb topping that makes them irresistible. Make them for every day or as part of a holiday breakfast or brunch. Either way, they are sure to be a family favorite!

Some recipes I can’t help but make over and over. For me to do that, it is says a lot about the recipe. Typically I enjoy trying new recipes or tweaking old ones so I can share them with you. These easy banana muffins I discovered five year ago and are a family favorite. They really are the best banana crumb muffins in existence. I can’t imagine how they can be any better. A 10 is a 10 and this are definitely at the top of the muffin awesomeness scale. Earlier this month I made them with my two youngest boys as part of our Mini Chef Monday series. (My three year old is currently looking over my shoulder and wants to make these again right now. Can’t blame him.)

Why You Should Make Banana Muffins with Kids

I think muffins in general are great ways to introduce kids to the kitchen, regardless of their age or experience. From counting liners while we add them to the muffin pan to filling them up to the right level with a scoop, there are plenty of opportunities to learn. My seven year old especially had fun filling the cups and making the crumb topping. Banana muffins like these strawberry banana muffins or chocolate banana muffins are a great choice. Mashing bananas is a fun and easy process for children of all ages.

How to Make Banana Crumb Muffins

You’ll love how easy it is to make these moist banana muffins. Start by preheating your oven to 375 degrees Fahrenheit. Lightly grease 12 muffin cups or line with muffin papers. The choice is yours, although I love baking with fun cupcake liners.

Combine flour, baking powder, baking soda and salt in a large bowl and set aside.  In a separate bowl, add in mashed bananas, sugar, egg, vanilla extract and melted butter. Stir banana mixture in with the flour mixture, just until fully combined. Divide batter evenly to create 12 muffins. I recommend using a cookie scoop for this. It works great for easy filling and if your kids are helping, it can be even more fun for them!

Crumb Topping for Muffins

Muffins with crumb topping in my opinion are the best! A crumb topping adds so much flavor, texture and visual interest to your muffins. This one melts down into the muffin and creates a nice crusty top. To make this crumb topping you’ll want a small to combine brown sugar, flour, and cinnamon. Cut in the butter with a fork until the mixture resembles coarse crumbs. Sprinkle over muffins. 

My seven year old had no problem with equally distributing the batter and topping. He did a great job with very little instruction from me.

Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool for several minutes before serving. Just be sure to make extras if you are feeding crowd. They won’t last long!

How to Quickly Ripen Bananas for Baking

This is a great recipe to use up those overripe bananas.Overripe bananas are not only easier to mash, but they are sweeter than bananas that are under ripe (still green) or have just ripened. For best results you want a banana that has plenty of brown spotting or up to almost entirely brown, without being moldy. If you don’t have bananas that have reached this stage, you can try one of the following methods to quickly ripen bananas for baking:

• Place your bananas in a paper bag to release ethylene gas. To speed up the process even more, add another fruit that releases ethylene such as an apple or pear. It must be a paper bag and not a plastic bag for this to work.   Time required: 1 to 3 days
• Bake your bananas. Add your bananas with the peel still on to a baking sheet lined with parchment paper or a silicone baking sheet. Bake at 300 degrees Fahrenheit until your bananas turn black. Exactly how long will depend upon where your bananas are in the ripening process so check back in regular intervals. Time required: 15 minutes or more

5 from 3 votes

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Banana Crumb Muffins

Banana Crumb Muffins are the perfect start to your morning or a great addition to your weekend or holiday brunch menu! These moist muffins are so flavorful and feature an amazing crumb topping.

Course Breakfast

Keyword banana crumb muffins, banana muffins, breakfast, brunch, Christmas, easter, holiday appetizer, moist banana muffins, muffin recipe, muffins, muffins with crumb topping, New Years, Thanksgiving

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 12

Calories 209 kcal

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 medium bananas mashed
• 3/4 cup white sugar
• 1 egg lightly beaten
• 1 teaspoon vanilla
• 1/3 cup butter melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Instructions

1. Preheat oven to 375 degrees. Lightly grease 12 muffin cups or line with muffin papers.
2. Combine 1 1/2 cups flour, baking soda, baking powder and salt in large bowl.
3. In separate bowl beat or whisk together bananas, sugar, egg, vanilla and melted butter. Stir banana mixture into the flour mixture just until moistened.
4. Spoon batter into prepared muffin cups.
5. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter with a fork until mixture is coarse crumbs. Sprinkle over muffins.
6. Bake for 18 to 20 minutes or until a toothpick inserted into center of a muffin comes out clean.

Recipe Notes

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

Nutrition Facts

Banana Crumb Muffins

Serving Size

 

1 g

Amount per Serving

Calories

209

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

2

g

Cholesterol

 

30

mg

10

%

Sodium

 

279

mg

12

%

Potassium

 

101

mg

3

%

Carbohydrates

 

36

g

12

%

Fiber

 

1

g

4

%

Sugar

 

21

g

23

%

Protein

 

2

g

4

%

Vitamin A

 

219

IU

4

%

Vitamin C

 

2

mg

2

%

Calcium

 

32

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Slightly altered recipe found at allrecipes.com.

I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well! Each of them has shared a fun recipe for you to make with your kids.

1. Fresh Guacamole Recipe // Courtney’s Sweets
2. The Best Vanilla Cupcake Recipe // Momma Lew
3. Raspberry Chocolate Cake Recipe // We’re Parents
4. Sofia the First Cookies // Frugal Novice
5. Alphabet Kids Snacks A is for Ant // Eating Richly
6. Chocolate Banana Chia Pudding // Giggles, Gobbles and Gulps
7. Kid-Friendly Chicken & Broccoli Quesadilla // Step Stool Chef
8. Brussels Sprouts Chips // Vegging at the Shore
9. How A 2 Year Old Can Help in the Kitchen // Mom’s Messy Miracles
10. 5 Food Art Ideas for Kids // O’Boy! Organic
11. Mini Pizza Tacos // Can’t Google Everything