Banana Crumb Muffins


The warm scent of baking bread fills a house so nicely. When my Dad would bake Banana Bread the spices would envelop you, making the mouth water! A good banana bread recipe is a must for any baker. It must be moist and spiced just right, all the while not losing any banana flavor. I love to taste the banana and I don’t mind banana ‘chunks’ in my banana breads!

My Dear Husband has an issue with Bananas that dates back to his childhood. So I didn’t want to make some loaves of Banana bread and finish them all on my own. I decided for mini-muffins; that way I can freeze them and eat them when I please.

Krithi’s Kitchen is hosting Healing Foods event for this month. The theme as you may have guessed is Bananas. This is delicious event was started by Cooking with Siri. I am excited to feature Bananas and be part of this food blog event.

Delicious Rating: Easy recipe to cook & bake. They taste delicious especially if you love banana bread. You can still use this recipe to bake a bread loaf or regular size muffins. I love mini-muffins but you do end up eating more than you think! I will add more crumb topping for next time. This recipe is a keeper.


Banana Crumb Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Yields: 24 Mini Muffins
I love these muffins with a morning cup of coffee! Or a pat of soft butter...
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 3-4 ripe bananas
  • ¾ cup white sugar
  • 1 egg
  • ⅓ cup melted butter
  • Crumb Topping:
  • ⅓ cup packed brown sugar
  • 2 tbsp all-purpose flour
  • ⅛ tsp ground cinnamon
  • 1 tsp butter
  1. Gather all your ingredients together and preheat oven to 375.
  2. Lightly grease muffin cups or line with muffin liners.
  3. In a large bowl, mix first four ingredients together.
  4. In another bowl, beat bananas, sugar, egg, and melted butter together.
  5. Mix banana mixture into the flour bowl until just combined.
  6. In a small bowl combine all the ingredients for the crumb topping.
  7. Mix until coarse.
  8. Spoon batter into muffin pan and sprinkle crumb topping on top.
  9. Bake 18-20 minutes or until toothpick comes out clean.
  10. Cool on wire rack.

I always gather up my ingredients to be ready. My bananas could have been a little more on the brown side but they worked perfectly.

Yes, those are sugar cubes, I ran out of sugar and this is all I had!

I love anything with a crumb topping on it. You can leave it off too if you want to avoid the extra butter and sugar.

Spoon batter into muffin pan and sprinkle crumb topping on top.

I try my best to let them cool before eating but sometimes I can’t wait!



Leave a comment

Your email address will not be published.

Rate this recipe: