Banana Crumb Muffins

Name: Banana Crumb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1 dozen.
Ingredients: 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; TOPPING:; 1/3 cup packed brown sugar; 1 tablespoon all-purpose flour; 1/8 teaspoon ground cinnamon; 1 tablespoon cold butter

This is one of my favorite recipes for banana crumb muffins—and it's the only kind our 4-year-old will eat.

Ingredients

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
TOPPING:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.
Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts

1 each: 243 calories, 9g fat (6g saturated fat), 41mg cholesterol, 332mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

Originally published as Banana Crumb Muffins in Taste of Home April/May 1996

Reviews

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Average Rating:

Macguire

Jan 26, 2019

I tried this recipe today for the first time. I didn’t do the crumb topping so I added 1/4 c brown sugar to the batter and an 1/4 c of applesauce for moistness and a carton of blue berries. They were wonderful!! I had bananas going bad and a pkg of blueberries that were 5 days old and needed to be used. Great recipe for any over ripe fruit you need to use.
Linda

Oct 15, 2018

I have been using this recipe for several years and it is absolutely delicious! I ad a handful of chopped walnuts to the batter. Perfect for a fall day, and the smell is wonderful!
Sunshinebakerpa

Nov 5, 2017

Excellent topping! Made 11 muffins with the blue scoop. I baked them at 350 for 17 minutes. I reduced the sugar to between 1/2 cup and 2/3 cup. I added nuts. This is a keeper! These are also good as mini muffins with chocolate chips in place of the topping. The kids like them that way.
tammycookblogsbooks

May 4, 2017

The topping is what makes these banana muffins stand out. The only thing I did differently with the recipe was push the crumb topping slightly into the batter. These are delicious!
Debglass11

Mar 7, 2017

These are wonderful banana muffins! I followed the ingredients and instructions exactly. Baked them as indicated at 375 degrees for 20 minutes and they came out perfectly. They were moist, had great banana flavor and we loved the crumb topping. This recipe will be my go-to banana muffin recipe from now on!
jetluvs2cook

Jan 4, 2017

Easy and delicious!!! Waiting for them to come out of the oven right now!
JadoreDuGateau

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.
mamaknowsbest

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!
Mommaneecee

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.
grmaniac

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.