Everyone needs a perfect, no-fuss, go-to banana muffin recipe.  This recipe was shared in our Facebook group, and after a couple simple tweaks I found it to indeed be the perfect muffin!  These are soft and fluffy with the perfect amount of banana flavor.  The easy crumb topping kind of melts into the batter creating a crispy, crumbly topping that takes these muffins over the top.

Mixing up the Best Banana Muffins

These really are the best banana muffins and the batter comes together effortlessly!  Mix up your wet ingredients and then add in the dry.

Make the Crumb Topping

The simple topping is just brown sugar, butter, flour and a pinch of cinnamon.

It melts into the muffin batter and then crisps up, creating the best crumbly topping.

Bake the Banana Muffins

I generally get a full dozen plus a bit.  I like to throw the extra batter into a mini muffin pan and call it the cook’s bonus haha.  I gobble them up while the other muffins are cooling off!

The centers of these muffins are super soft and fluffy.  They’ve become a family favorite around here and I think they will be for you, too!

More Favorite Banana Recipes!

Got more bananas??  Here’s a few other favorite banana recipes!

The Best Classic Banana Bread

Banana Bars with Cream Cheese Icing
Coconut-Lime Banana Bread
Caramelized Banana Bread with Brown Butter Glaze
Whole Grain Banana Pecan Muffins
Chocolate Swirled Banana Bread

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Banana Crumble Muffins

  • Author: Sara Wells, adapted from All Recipes
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 muffins 1x


Soft, tender banana muffins with perfect banana flavor!



1/3 cup packed brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter

1 1/2 cups mashed banana (*34 medium/lg bananas)
1/3 cup butter, melted
3/4 cup white sugar
1 egg
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt


Preheat oven to 375 degrees. Use muffin papers or grease 12 muffin cups.

Prepare topping: In a small bowl combine brown sugar, 2 tablespoons flour, and cinnamon.  Use your fingers to break up the 1 tablespoon butter and then crumble it with your fingers until it looks like wet sand.  Set aside.

Prepare Muffins:  In a small bowl, smash your bananas until you measure out 1 1/2 cups.  (*the number of bananas is simply a suggestion of how many it might take, never use that number in banana recipes, always measure it out.) Set aside.

Place 1/3 cup butter in your mixing bowl and place in the microwave to melt.  Add sugar and egg and use a hand mixer to combine.  Mix in mashed bananas.

Add flour to bowl (but don’t mix it in yet). Sprinkle baking powder, baking soda, and salt over the flour.  Use mixer to mix everything together.  Don’t beat your batter too much, just mix until all of the dry ingredients are incorporated.

Fill muffin cups about 2/3 – 3/4 full.  I generally have a bit extra batter. If you have another muffin pan you can fill just a couple more,  or bake a few mini muffins, or put it in a mini-mini loaf pan.

Sprinkle topping over all of your muffins and then bake for 15-20 minutes, until a toothpick comes out with just a few moist crumbs attached.

Keywords: banana muffins


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