12 Delicious Banana Crumb Muffins Recipes

Craving something sweet, comforting, and utterly delicious? You’re in the right place! Banana crumb muffins are the perfect treat to satisfy your sweet tooth, whether you’re looking for a quick breakfast, a cozy snack, or a delightful dessert. From classic recipes to innovative twists, we’ve rounded up 12 mouthwatering options that promise to make your baking adventures both fun and flavorful. Let’s dive into these irresistible recipes!

Classic Banana Crumb Muffins

Last weekend, I found myself staring at a bunch of overripe bananas on my kitchen counter, and I knew exactly what to do—transform them into something delicious. That’s how these Classic Banana Crumb Muffins came to be, a recipe that’s become my go-to for using up those bananas that are just a little too soft for eating straight.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 teaspoon baking soda (freshness is key here, so check the date)
• 1 teaspoon baking powder
• 1/2 teaspoon salt (I use sea salt for a cleaner taste)
• 3 large bananas, mashed (the riper, the better for sweetness)
• 3/4 cup white sugar (sometimes I swap half with brown sugar for depth)
• 1 egg, lightly beaten (room temp eggs blend more smoothly)
• 1/3 cup butter, melted (I prefer unsalted to control the saltiness)
• 1/3 cup packed brown sugar (for that irresistible crumb topping)
• 1 tablespoon all-purpose flour (just a bit to thicken the crumb)
• 1/8 teaspoon ground cinnamon (a pinch more if you’re a cinnamon lover like me)
• 1 tablespoon butter (cold and cubed, for the crumb topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1 1/2 cups flour, baking soda, baking powder, and salt.
3. In another bowl, mix the mashed bananas, white sugar, egg, and melted butter until well combined.
4. Fold the banana mixture into the dry ingredients just until incorporated—overmixing leads to tough muffins.
5. For the crumb topping, mix brown sugar, 1 tablespoon flour, and cinnamon in a small bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the crumb topping over each muffin before baking.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Delightfully moist with a perfect crumbly top, these muffins are a hit at breakfast or as an afternoon snack. I love serving them warm with a dab of butter or alongside a cup of strong coffee for the ultimate comfort food moment.

Chocolate Chip Banana Crumb Muffins

Delightfully decadent and packed with personality, these muffins are the morning heroes we all deserve. Imagine bananas and chocolate chips in a fluffy embrace, topped with a crumbly crown that’s just begging to be devoured.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1 cup chocolate chips
• 1/2 cup brown sugar
• 2 tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1 tbsp butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.
3. In another bowl, beat together bananas, white sugar, egg, and melted butter until well combined.
4. Fold the banana mixture into the flour mixture until just combined, then gently stir in the chocolate chips. Tip: Overmixing leads to tough muffins, so keep it light!
5. Fill muffin cups 3/4 full with the batter.
6. In a small bowl, mix brown sugar, 2 tbsp flour, and cinnamon. Cut in 1 tbsp butter until the mixture resembles coarse crumbs. Sprinkle over the muffin batter. Tip: For extra crunch, press the crumbs lightly into the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Now, these muffins boast a moist interior with bursts of chocolate, all under a crispy, sweet topping. Serve them warm with a dollop of peanut butter for an irresistible twist.

Blueberry Banana Crumb Muffins

So, you’ve got bananas turning browner by the minute and a hankering for something sweet? Let’s turn that fruit frown upside down with these irresistibly moist Blueberry Banana Crumb Muffins that’ll have your kitchen smelling like a bakery in no time.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 3 large bananas, mashed
• 0.75 cup granulated sugar
• 1 egg, lightly beaten
• 1/3 cup unsalted butter, melted
• 1 cup fresh blueberries
• 0.5 cup brown sugar
• 2 tbsp all-purpose flour
• 1/8 tsp ground cinnamon
• 1 tbsp unsalted butter

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1.5 cups flour, baking soda, baking powder, and salt.
3. In another bowl, mix the mashed bananas, granulated sugar, egg, and melted butter until well combined.
4. Fold the banana mixture into the dry ingredients until just combined; overmixing leads to tough muffins.
5. Gently fold in the blueberries to distribute them evenly without crushing.
6. For the crumb topping, mix brown sugar, 2 tbsp flour, and cinnamon in a small bowl. Cut in 1 tbsp butter until the mixture resembles coarse crumbs.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Sprinkle the crumb topping generously over each muffin.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Ready to dive in? These muffins boast a tender crumb, bursts of juicy blueberries, and a sweet, crunchy topping that’s downright addictive. Serve them warm with a dab of butter or alongside your morning coffee for a treat that’s sure to brighten any day.

Peanut Butter Banana Crumb Muffins

Peanut butter and banana unite in these muffins to create a match made in breakfast heaven. Perfect for those mornings when you’re craving something sweet but want to pretend it’s totally healthy.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1/2 cup milk
• 1/4 cup chopped peanuts

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup creamy peanut butter, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth.
4. Stir in 2 mashed ripe bananas and 1/2 cup milk into the wet ingredients.
5. Fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the muffins tender.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Sprinkle the tops with 1/4 cup chopped peanuts for a crunchy finish.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Kickstart your day with these muffins that boast a moist, fluffy interior and a delightfully crunchy top. Serve them warm with a dollop of peanut butter on top for an extra indulgent twist, or pack them as a grab-and-go snack that’ll make your coworkers green with envy.

Vegan Banana Crumb Muffins

Hold onto your spatulas, folks, because these Vegan Banana Crumb Muffins are about to rock your world in the most deliciously unexpected way. Perfect for those ‘I woke up like this’ mornings or ‘I need a snack STAT’ afternoons, these muffins are here to save the day with zero dairy but all the drama.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas, mashed
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 2 tbsp all-purpose flour
• 1/4 tsp ground cinnamon
• 1 tbsp vegan butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 2 cups all-purpose flour, granulated sugar, baking soda, and salt.
3. In another bowl, mix the mashed bananas, vegetable oil, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing leads to tough muffins.
5. Fill each muffin cup about 2/3 full with the batter.
6. In a small bowl, combine brown sugar, 2 tbsp all-purpose flour, and ground cinnamon. Stir in melted vegan butter until the mixture resembles coarse crumbs.
7. Sprinkle the crumb topping evenly over each muffin.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist with a crumbly, sweet topping, these muffins are a vegan dream come true. Serve them warm with a dollop of almond butter for an extra indulgent treat, or enjoy them as is for a perfectly portable breakfast or snack.

Gluten-Free Banana Crumb Muffins

Delightfully moist and bursting with banana goodness, these gluten-free muffins are here to prove that eating your feelings can be both delicious and guilt-free. Topped with a crumbly, buttery streusel that’ll have you sneaking back for seconds (or thirds, no judgment here), they’re the perfect pick-me-up for any time of day.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3 ripe bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup gluten-free all-purpose flour
• 2 tbsp butter, chilled and diced
• 1 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, mix together 1 1/2 cups gluten-free flour, baking soda, baking powder, and salt.
3. In another bowl, beat together the mashed bananas, white sugar, egg, and melted butter until well combined.
4. Fold the banana mixture into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. For the crumb topping, mix brown sugar, 1/4 cup gluten-free flour, diced butter, and cinnamon with a fork until crumbly.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Sprinkle the crumb topping generously over each muffin before baking.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Crumbly on top, tender in the middle, and packed with banana flavor, these muffins are a dream come true for anyone avoiding gluten. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Double Chocolate Banana Crumb Muffins

Brace yourselves, chocolate lovers, because these Double Chocolate Banana Crumb Muffins are about to make your taste buds do a happy dance. Perfectly moist, packed with banana goodness, and loaded with chocolate in every bite, they’re the ultimate treat to sneak into your breakfast routine.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips
• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix mashed bananas, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough muffins.
5. Stir in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. In a small bowl, mix melted butter, 1/2 cup flour, and 1/4 cup brown sugar to make the crumb topping.
8. Sprinkle the crumb topping over each muffin. Tip: Press the crumbs lightly into the batter so they stick better.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Don’t open the oven door too early to prevent the muffins from sinking.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Just imagine biting into these muffins: the crumbly topping gives way to a soft, chocolatey center with bursts of banana flavor. Serve them warm with a dollop of peanut butter for an extra indulgent twist.

Oatmeal Banana Crumb Muffins

Breakfast just got a major upgrade with these Oatmeal Banana Crumb Muffins that are so good, they’ll make your morning alarm a little less annoying. Packed with wholesome oats and ripe bananas, these muffins are the perfect blend of nutritious and indulgent, with a crumb topping that’s downright addictive.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 2 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1/4 cup milk
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
3. In another bowl, mix 2 ripe mashed bananas, 1/2 cup melted unsalted butter, 1/4 cup milk, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; overmixing can lead to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. For the crumb topping, mix 1/4 cup all-purpose flour, 1/4 cup rolled oats, 2 tbsp brown sugar, and 2 tbsp melted butter until crumbly. Sprinkle generously over each muffin.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Light, fluffy, and with just the right amount of sweetness, these muffins boast a delightful texture contrast between the tender interior and the crispy crumb topping. Serve them warm with a dab of butter or a drizzle of honey for an extra touch of morning bliss.

Cinnamon Swirl Banana Crumb Muffins

Zesty and zingy, these muffins are the morning wake-up call you didn’t know you needed. Packed with the cozy vibes of cinnamon and the sweet, forgiving nature of overripe bananas, they’re here to make your breakfast game strong and your coffee break legendary.

Ingredients

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

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.
3. In another bowl, beat together bananas, white sugar, egg, and melted butter until well combined.
4. Fold the banana mixture into the flour mixture until just combined; overmixing leads to tough muffins.
5. Fill each muffin cup about 2/3 full with the batter.
6. In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter until the mixture resembles coarse crumbs.
7. Sprinkle the crumb topping over each muffin before baking.
8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Now, these muffins are not just a treat; they’re a textural masterpiece with a moist crumb, a crunchy top, and a swirl of cinnamon that plays hide and seek in every bite. Serve them warm with a dollop of whipped cream or a drizzle of caramel for that ‘I-made-this-from-scratch’ bragging rights.

Pumpkin Banana Crumb Muffins

Zesty as a morning alarm and twice as delightful, these muffins are your ticket to a breakfast that’s anything but basic. Combining the cozy vibes of pumpkin with the sweet, forgiving nature of bananas, they’re like a hug in muffin form—crumb topping included.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.5 tsp ground ginger
• 2 ripe bananas, mashed
• 0.75 cup pumpkin puree
• 0.5 cup granulated sugar
• 0.25 cup brown sugar
• 1 large egg
• 0.25 cup vegetable oil
• 1 tsp vanilla extract
• 0.5 cup all-purpose flour (for crumb topping)
• 0.25 cup brown sugar (for crumb topping)
• 0.25 cup granulated sugar (for crumb topping)
• 4 tbsp unsalted butter, melted (for crumb topping)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together 1.5 cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix mashed bananas, pumpkin puree, granulated sugar, brown sugar, egg, vegetable oil, and vanilla extract until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing leads to tough muffins.
5. For the crumb topping, mix 0.5 cup flour, 0.25 cup brown sugar, and 0.25 cup granulated sugar in a small bowl. Stir in melted butter until crumbs form.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumb topping over each.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Now, these muffins are a masterpiece of moist, fluffy interiors with a crunchy, buttery top that’ll have you sneaking seconds. Serve them warm with a dollop of whipped cream for a dessert twist, or enjoy them as is for a breakfast that feels like a cheat day.

Apple Cinnamon Banana Crumb Muffins

Fancy a muffin that’s like a hug in baked form? These Apple Cinnamon Banana Crumb Muffins are your morning’s best friend, blending the cozy vibes of apple pie with the lazy Sunday ease of banana bread. Perfect for those who believe crumbs are a food group.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 large egg
• 2 ripe bananas, mashed
• 1 medium apple, peeled and diced
• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, cold

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix the melted butter, egg, and mashed bananas until well combined. Tip: Overripe bananas add more sweetness and moisture.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the diced apple. Tip: Don’t overmix to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. In a small bowl, combine brown sugar, 1/4 cup all-purpose flour, and cold butter. Use your fingers to mix until crumbly, then sprinkle over the muffin batter. Tip: For extra crunch, press the crumbs lightly into the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Soak in the glory of muffins that are moist inside with a crispy, buttery crumb topping. Serve them warm with a dollop of whipped cream or a drizzle of caramel for that ‘why not?’ moment.

Maple Walnut Banana Crumb Muffins

Delightfully decadent and just a tad mischievous, these muffins are here to turn your morning routine into a celebration. Packed with the cozy trio of maple, walnut, and banana, they’re like a hug in muffin form—only sweeter and with more crumbs.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mashed ripe banana
• 1/4 cup maple syrup
• 1/2 cup chopped walnuts
• 1/4 cup all-purpose flour (for crumb topping)
• 2 tbsp granulated sugar (for crumb topping)
• 2 tbsp brown sugar (for crumb topping)
• 2 tbsp unsalted butter, melted (for crumb topping)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the melted butter, eggs, vanilla extract, mashed banana, and maple syrup until well combined.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Stir in the chopped walnuts.
6. For the crumb topping, mix 1/4 cup flour, 2 tbsp granulated sugar, 2 tbsp brown sugar, and 2 tbsp melted butter until crumbly.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Sprinkle the crumb topping generously over each muffin.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Perfectly moist with a crunchy crumb topping, these muffins are a delightful contrast of textures. Serve them warm with a drizzle of maple syrup for an extra indulgent treat, or enjoy them as they are—because let’s be honest, they’re pretty perfect already.

Conclusion

Summarizing, our roundup of 12 Delicious Banana Crumb Muffins Recipes offers a treasure trove of flavors to explore, perfect for any home cook looking to bake something special. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!