These Banana Crumb Muffins are full of great banana flavor and topped with the best crunchy crumble you will ever have!! These muffins are perfect for breakfast, brunch, as a snack or to take to work or school. You will want to make more to share them. They are like banana bread but better and easy to grab and go!
Want more muffin recipes? Try our Banana Nut Muffins, Zucchini Carrot Breakfast Muffins, Refrigerator Bran Muffins, or Blueberry Muffins. Or if you want the same streusel topping then try these Apple Cranberry Muffins, so good!!
Serena Bakes Simply from Scratch
I am so happy that Serena from Serena Bakes Simply from Scratch is here today. I am running with kids this week and really wanted a fellow blogger to help me out.
Serena accepted my invitation, and I am grateful to her. I lucked out with such a great post to share with you today too.
Look at these gorgeous muffins she has made for you!! Banana Brown Sugar Crumb Muffins are going to be a favorite in this household too!! Perfect for fall, I can’t wait to try them!!
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Hello everyone! I’m Serena, and I am the creator of Serena Bakes Simply From Scratch, where I share my adventures in the kitchen along with my husband, Colt. We have 3 lovely kids who love to participate in the kitchen and use the blog regularly to make some of their favorite recipes!
I love to share tried and true step-by-step recipes with my readers to help inspire and give confidence in the kitchen.
I’m so excited Tara invited me to guest post on Noshing With The Nolands today; we’ve become great friends over the last few months when she reached out to me about Sunday Supper and mentored me through the process.
Thanks so much for inviting me to guest post, Tara! I feel truly honored you thought of me!
I couldn’t think of a better recipe to share with all of you than Banana Brown Sugar Crumb Muffins because it’s a favorite in our house. If Tara and I lived closer, it would be the muffins I would make when I had her over for coffee.
I know you’ll love them as much as we do!
What Ingredients are in these Muffins?
This recipe uses really simple ingredients, and if you have bananas, you just might have everything else you need. You want to use a ripe banana, but they don’t have to be overripe for this recipe. Using just ripe bananas will give you the same punch of banana flavor that you are looking for. This recipe has both baking soda and baking powder to give the muffins that beautiful fluffy rise that is great in a good muffin.
The muffins are made in two steps, the crumble topping and the muffins themselves. The recipe is easy, but you add bananas in two different ways. Don’t change this up, as it gives the recipe the perfect banana appeal.
Ingredients
Crumb Topping
All-Purpose Flour
Brown Sugar
Salt
Butter, Cold Cut Into Cubes
Muffins
Ripe Bananas
Light Brown Sugar
3/4 cup Butter, Room Temperature
Whole Eggs, Beaten
Vanilla Extract
Baking Powder
Baking Soda
Salt
All-Purpose Flour
How to Make Banana Crumb Muffins
Preheat oven to 375 degrees.
Use muffin liners or grease a standard 12-sized muffin tin.
For Brown Sugar Flour Crumb: In a mixer, add 1/2 cup flour, 1/2 cup brown sugar, 1/4 teaspoon salt, and mix until well combined. Add 1/4 cup cold butter and mix until crumbly and well combined. Place in a small bowl and set aside.
For Banana Muffins: Mash 2 of the bananas and set aside.
Mix together the remaining butter and brown sugar until light and fluffy in a large bowl.
Add the remaining 3 bananas and mix until well combined.
Scrape the sides of the bowl and add eggs, vanilla, plus the rest of the dry ingredients, baking powder, baking soda, and salt. Mix until well combined.
Add mashed bananas and flour and mix until combined.
Spoon batter into prepared muffin cups and fill them to 3/4 of the way full. Divide crumb topping evenly over muffins.
Bake for 20 minutes to 25 minutes until a toothpick inserted into the center of the muffins comes out clean.
Banana Brown Sugar Crumb Muffins are perfect for back to school because they are best made the night before as the banana flavor intensifies. These will quickly become a family favorite!
These are one of my absolute favorite muffins, and I know you will love them too. The ingredients just magically come together and create a moist, tender muffin with the best crumbly topping, and there is a lot of that too. You want some of the incredible topping with each bite.
Here is the original photo; this post has been updated.
Recipe by Serena Bakes Simply From Scratch
WANT EVEN MORE MUFFIN RECIPES?
We love muffins, and who doesn’t!! They are easy for breakfast and a great snack at any time.
Banana Crumb Muffins
Ingredients
Crumb Topping
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar
- 1/4 teaspoon Salt
- 1/4 cup Butter Cold Cut Into Cubes
Muffins
- 5 whole Ripe Bananas
- 1 cup Light Brown Sugar
- 3/4 cup Butter Room Temperature
- 2 whole Eggs Beaten
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups All-Purpose Flour
Instructions
- Preheat oven to 375 degrees.
- Use muffin liners or grease a standard 12-sized muffin tin.
- For Brown Sugar Crumb: In a mixer, add 1/2 cup flour, 1/2 cup brown sugar, 1/4 teaspoon salt, and mix until well combined. Add 1/4 cup cold butter and mix until crumbly and well combined. Place in a small bowl and set aside.
- For Banana Muffins: Mash 2 of the bananas and set aside.
- Mix together remaining butter and brown sugar until light and fluffy.
- Add remaining 3 bananas and mix until well combined.
- Scrape sides of bowl and add eggs, vanilla, baking powder, baking soda and salt. Mix until well combined.
- Add mashed bananas and flour, mix until combined.
- Fill prepared muffin tin 3/4 of the way full. Divide crumb topping evenly over muffins.
- Bake for 20-25 minutes until a toothpick inserted into the center of muffins comes out clean.
Comments & Reviews
Amber Smith says
Cant see the crumble ingredients because of an ad i cant remove…
Tara Noland says
I am not seeing the same issue, was this on the recipe card?
Kelly L. says
This is a fantastic recipe! Delicious, fast and easy to make! Makes a great nutritious breakfast on those busy mornings.
Tara Noland says
So glad you loved it!! Thanks for telling us!!
Lori says
Love this recipe my husband brings them to work and everyone just go crazy over them!
Sherry says
Can I make this into a cake? If so, what size pan would you recommend? And what temp/ time?
Tara Noland says
I have not done this but in searching they say 24 muffins equal a 9×13″ cake so this recipe makes 12 or so and then I would use a 8×11 or 8×8 inch pan. I hope that helps.
Candy says
I don’t know what I’m doing wrong but the crumble just doesn’t seem to stay crumble. It keeps melting. I made these 3 times already.
Tara Noland says
Hmm, I have never had a problem like this. Are you using cold butter?
Mary La Martina says
Why do you separate the bananas? I am so confused if all five bananas are used in the muffin mixture. Why not just smash all the bananas together and put them in?
Tara Noland says
These muffins are excellent. I would follow the directions for the best results.
Cynthia says
Can I use frozen bananas? I always freeze when they get a little too ripe for eating. Will it make the batter too wet?
Tara Noland says
Yes you can, shouldn’t make a difference.