Banana Crumb Muffins


For the past five days, all day, every day, I’ve been eating out. Terrible, I know. But, my in-laws are in town, and because that’s what they like to do and we love them, we do it. There are worse things in the world than pointing to a menu, having food brought to you, leaving some cash and then having all the dishes taken away, but as you know, I really adore cooking in my small space at home. I love the sweet, savory and tangy aromas and the sounds of pots clanging and vents whirring and the feeling of setting a finished dish down in front of others and gobbling it up together. I love it, yet I haven’t done it in FIVE. DAYS.

I needed a fix, STAT!

Well, I got my fix one sunny, slow morning, when we didn’t have any early morning committments with Mark’s parents, and made these muffins for breakfast. Breakfast, after all, has been the one meal that we have been able to quickly grab at home before a day full of running around and seeing the sights, so I wanted to make it special. And what a yummy breakfast these muffins made!

Bananas are my favorite fruit to bake with because they have such natural sweetness. There’s never any need for much sugar when using them in a recipe, which allows you to keep these muffins and other banana recipes pretty healthy. That is, before you slather on butter or cream cheese…

Much like my Walnut Banana Bread, but without nuts and not quite as rich, this muffin is a morning treat to savor and get your day started right. The banana flavor is rich and warm, and the streusel topping is totally decadent but not too over-the-top for breakfast. I think you’ll really enjoy making these muffins, and especially biting into them, if, like me, this is your first banana crumb muffin experience!

Banana Crumb Muffins

Servings 10 muffins


  • 1/3 cup canola oil
  • 3/4 cup granulated sugar
  • 3 bananas mashed
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cinnamon

For the crumb topping:

  • 1/3 cup packed brown sugar
  • 2 tbsp. all-purpose flour
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tbsp. butter


  • Preheat oven to 375 degrees. Lightly grease 12 muffin cups, or line with muffin papers.
  • In a large bowl, beat together oil and sugar. Beat in bananas, vanilla and egg. Add flour, baking soda, baking powder, salt and cinnamon. Mix together just until moistened. Spoon batter into prepared muffin cups.
  • In a small bowl, mix together brown sugar, 2 tbsp. flour, cinnamon and nutmeg. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  • Enjoy!

Join the Conversation

  1. This is totally calling my name right now. I love crumb toppings and I love banana muffins — this is a perfect combination!

  2. Thank you for visiting, Liren! I hope you’ll give them a try!

  3. These banana crumb muffins do look so tasty & delicious!


  4. Thank you very much, Sophie!

  5. Yum wish I could take a bite, your recipe and pics are making me hungry.

  6. Yum wish I could take a bite, your recipe and pics are making me hungry.

  7. Thank you very much, Sophie!

  8. These banana crumb muffins do look so tasty & delicious!


  9. This is totally calling my name right now. I love crumb toppings and I love banana muffins — this is a perfect combination!

  10. Thank you for visiting, Liren! I hope you’ll give them a try!

  11. I just made these for a brunch I was having, and they are by far the best banana muffins I have ever tasted. Everyone loved them. They have a really moist texture, and the crumb topping is a nice contrast.


  12. Carol Gonzales says:

    I made these muffins this afternoon and added some chopped pecans to the topping. They were quite delicious! Thank you for a great recipe!

  13. I just made these tonight and they are delicious! Great recipe.

  14. This is an amazing recipe. I have tried several banana muffins/bread recipes in the past, and while they were very good, I wasn’t completely satisfied because either too much butter or uses ingredients that I don’t always have on hand like yogurt, applesauce, etc. This recipe uses 50% less butter than my previous favorite recipe, yet is still moist and have the perfect amount of sweetness, which is not too sweet. The crumb topping is a nice addition which I will not do without. Overall, it’s the best recipe that will now become my permanent go-to recipe.

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