Banana Crumb Muffins are fluffy, tender, and full of rich banana flavor with a buttery crumb topping.
Author’s Notes
Bananas Never Go To Waste In My Home
Pretty much every big grocery haul I do, I grab a bunch of bananas. My boys are convinced bananas keep stomach cramps from ruining their basketball games, and my daughter loves them just as much. I like them too, especially topped with peanut butter and dipped in chocolate, but I digress.
Bananas are always around here. Sometimes they’re gone in a day, and other times they sit on the counter until they’re fully browned and ready for baking before I even notice. It happens all the time, but I can’t remember the last time a banana went to waste. If I don’t bake with them right away or toss them into my favorite banana pancakes, I slice them into rounds and freeze them for acai bowls or protein shakes.
Honestly, I’m a little disappointed when I don’t have a bundle of overripe bananas sitting on the counter nudging me to bake, because these banana crumb muffins are one of my favorite excuses to use them up!
They’re unbelievably tender and moist with rich banana flavor, and that buttery cinnamon crumb on top takes them completely over the top!
Ingredients In Banana Crumb Muffins
| Ingredient | Let’s Chat About It |
|---|---|
| Bananas | The more ripe the banana, the sweeter it is and the more flavorful these muffins will be. The best bananas to use are those with peels that are browned all over. |
| Wet ingredients | Make sure everything is at room temp so the batter mixes smooth and bakes evenly. |
| Dry ingredients | Make sure the baking agents are fresh so the muffins rise well and stay light. |
| Crumb topping | Let the butter cool slightly so you get a nice, crumbly texture instead of a paste. |
How To Make Banana Crumb Muffins
- Prep pan: Preheat oven and grease a muffin pan, lightly dust with flour.
- Mix wet: Mash bananas, then whisk with remaining wet ingredients until smooth.
- Combine: Stir dry ingredients, then gently mix into wet just until combined.
- Fill & top: Divide batter evenly into muffin cups and sprinkle crumb topping over each.
- Bake & cool: Bake until set with moist crumbs, cool briefly, then transfer to a rack.
Chelsea’s Top Tip
Use the Right Muffin Tin
Stick with a light-colored muffin pan since darker pans can overbake the edges. Switching to a really good one made a big difference for me!
Storage
- Cool Completely: Let banana crumb muffins cool on a rack before storing.
- Room Temp: Store in an airtight container for 1-2 days.
- Refrigerate: Keep in an airtight container for up to 4 days.
- Freeze: Wrap each muffin by itself and freeze them for up to 3 months.
More Delicious Muffin Recipes:
Desserts
Chocolate Banana Muffins
Muffins And Quick Breads
Chocolate Chip and Pumpkin Muffins
Muffins And Quick Breads
Healthy Blueberry Muffin Recipe
Desserts
Applesauce Muffins
Banana Crumb Muffins
Video
Equipment
Ingredients
- Cooking spray
- 2-3 large bananas very ripe, see note 1
- 1 large egg at room temp
- 1/2 cup coconut oil melted and cooled to room temp
- 1/2 cup honey
- 1/4 cup honey vanilla Greek yogurt at room temp
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup light brown sugar firmly packed
- 6 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons unsalted butter melted and slightly cooled
Instructions
- Very important: Make sure all wet ingredients are at room temp so the batter mixes smoothly; otherwise, it can clump.
- Preheat oven to 350°F. Generously spray all 12 cavities of a good quality muffin tin with cooking spray. Skip liners for this recipe (batter sticks)
- Add bananas to a large bowl and beat with a hand mixer until smooth like applesauce. Measure to get 1 level cup and discard any excess. Add egg, coconut oil, honey, yogurt, and vanilla. Whisk until smooth and fully combined.
- Sprinkle baking soda, baking powder, cinnamon, and salt on top and whisk to combine. Add flour and switch to a wooden spoon, gently mixing just until combined. Do not overmix. Divide batter evenly among 12 muffin cups, filling to the top.
- Crumb Topping: In a bowl, stir together sugar, flour, cinnamon, and salt. Add melted (not hot) butter and stir until crumbly. Use your hands if needed to form crumbs. Sprinkle crumb topping evenly over all muffins, using all the mixture.
- Bake 15–18 minutes, until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a cooling rack to cool completely.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are incredible! Definitely banana forward, but in a good way! I didn’t have the specific greek yogurt or coconut oil, so I just used vegetable oil and a different Greek yogurt. Still turned out well!
I have recently decided to start making muffins/breakfast sweet bread once a week. I plan to slowly work my way through Chelsea’s recipes because they always turn out so well! If I bought this muffin at a bakery I would think it was worth my money. I am so pleased with how these turned out.
I am so thrilled to hear this! I can’t wait to follow your journey through the other muffins recipes! You are the best!
We just ran out of coconut oil! Is there anything else I can use in its place?
We discovered this recipe while searching for a fun “shelter in place”activity in the Chicagoland area! I’ve baked my fair share of muffins, and this one takes the cake 😉 Delicious, moist, and the fact that they don’t contain much refined sugar or butter is a huge plus! We made them and delivered to neighbors to brighten their day- rave reviews from everyone. This recipe is a keeper!
Yay! I am soooo happy to hear you guys loved this so much! And what an awesome activity. You have some lucky neighbors! Thanks so much for your comment. 🙂
These muffins are fabulous – like a little taste of heaven!
I’m so glad you enjoyed! Thanks 🙂
I followed the recipe exactly and 100% couldn’t agree more that these are the BEST banana crumb muffins. They are moist, light, flavourful and not overly sweet. They are perfect! This is the third recipe off your blog I’ve tried and it’s another hit. I love your blog !! Never disappoints !!
Ahh i’m so glad to hear this! Thank you so much Ana! 🙂