Banana Crumb Muffins Recipe

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Wendy Masters reports from Grand Valley, Ontario, "This is one of my very favorite recipes - and it's the only kind of muffin our 4-year-old will eat."
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large ripe bananas, mashed
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1/2 cup butter, melted
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Nutritional Facts

1 serving (1 each) equals 243 calories, 9 g fat (6 g saturated fat), 41 mg cholesterol, 332 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.
  3. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.
Originally published as Banana Crumb Muffins in Taste of Home April/May 1996, p12

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Reviewed Oct. 12, 2015

"Excellent topping! Made 11 muffins. I baked them at 350 for 17 minutes. I reduced the sugar to a little less than 2/3 cup, but still found the muffins to be too sweet. I will definitely make them again with less sugar and will add nuts. This is a keeper!"

Reviewed Mar. 13, 2015

"These muffins turned out great and I made everything according to the directions. I did a tsp of cinnamon and vanilla extract for some added flavour. This recipe is definitely a keeper."

Reviewed Dec. 20, 2014

"What a light muffin! A flavorful light cupcake-like muffin topped with delicious crumble. This simple recipe delivered on a great crumb top. They looked pretty and kept nice for a few days. Great for a mid-morning snack. Made according to directions, using paper-lined cupcake wrappers. Tasty treat!"

Reviewed Jul. 15, 2013

"I have used this recipe for over 15 years as a go to for my over ripe bananas. They are delicious! I triple the cinnamon because my hubby loves cinnamon."

Reviewed Nov. 23, 2012

"Made these for a camping weekend with friends ,they did not last long. People of all ages love these muffins. Thanks for sharing these recipes."

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