Banana Muffins

Filled with banana flavor and topped with a crunchy crumb topping, these Banana Muffins are a great way to use up overripe bananas.

Tired of making Banana Bread? These Banana Muffins are a great alternative! Also check out all of our other banana recipes.

My muffin obsession continues!!

This is what you get when you have a few ripe bananas on hand and don’t want to make banana bread.

These banana muffins are the perfect breakfast treat. I have made these muffins in a jumbo sized muffin tin, and also, I have made them standard sized. I can’t decide which I like more (although the standard size has more crumb topping to muffin ratio!) All I know is that this is a perfect breakfast idea for those overripe bananas!

So next time you find yourself with overripe bananas, give these banana muffins a try. (Or do what I do and hide away some bananas so that you can bake with them!)

They would be the perfect treat for breakfast or for a snack. It doesn’t hurt that these muffins only take 10 minutes to mix up, and then into the oven they go. Super easy, packed with flavor, this is a muffin you will totally fall in love with. This really is the best banana muffin recipe!

Ingredients

• Flour: I have only tested these with all-purpose flour, although I’m sure a white whole wheat flour would work as well.
• Baking Soda & Baking Powder: Both are used to give the muffins their lift. Make sure they are not old or expired.
• Salt: To balance flavors.
• Bananas: You’ll need 3 medium sized bananas. The riper they are, the more sweet your muffins will be. They also add to the moisture of the muffins. 3 mashed bananas should get you about 1 1/2 cups of mashed bananas.
• Sugar: I use granulated sugar.
• Egg: Just one egg is all you need. For best results, make sure it is at room temperature. I always use large eggs.
• Butter: You need this in the muffins and the crumb topping. I use unsalted, but salted butter would work here.
• Cinnamon: If you don’t love cinnamon, feel free to leave it out, but I love the little bit of warmth it brings.

How to Make Banana Muffins

1: Whisk all of the dry ingredients together.

2: In another bowl, mix the wet ingredients. I will sometimes use a hand mixer, but most of the time will just do this by hand.

3: Mix the wet and dry ingredients together just until moistened.

4: Divide the batter between the muffin tins. I like to use a scoop.

5: Make the crumb topping by mixing the flour, brown sugar, and cinnamon, then cut the butter in with a pastry cutter or a fork.

6: Sprinkle this over the top of the muffins, then bake until the muffins are golden and a tester inserted in the middle comes out clean.

Tips and Tricks

Do not overmix the batter. Only mix enough to make sure that everything is combined.

You can simply spray your muffin pan with nonstick cooking spray, or you can use paper liners.

These muffins freeze well, although the crumb topping does not stay as crisp. I like to place the in the freezer on a baking sheet until frozen, then transfer to a freezer safe container. Set them at room temperature for a few hours to thaw. If you do want to crisp up the topping, you could wrap them in foil and bake at 350ºF for about 10 minutes. Or you can preheat an air fryer to 300ºF, then place the muffin in the air fryer for 3-4 minutes.

Store any leftovers in an airtight container at room temperature. Again, the crumb topping will soften, but they are still delicious!

Recipe Variations

• Add in some chocolate chips for a chocolate twist. I like to use mini chocolate chips.
• Make these into mini muffins for easy snacks.
• Add a teaspoon of vanilla extract for even more flavor.
• If you are a nut lover, add in some nuts. I think walnuts or pecans would be delicious!
• Don’t like a crumb topping? Or just trying to keep things simple? Simply leave the crumb topping off.

More Muffin Recipes

Mango Muffins with Banana
Carrot Muffins
Banana Chocolate Chip Muffins with Coconut
Brown Sugar Muffins
Morning Glory Muffins
Orange Muffins
Cinnamon Muffins
Chocolate Chip Muffin Recipe
Apple Cinnamon Muffins

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Banana Muffins

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Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 jumbo muffins or 12 regular muffins

Course: Breakfast

Cuisine: American

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Filled with banana flavor and topped with a crunchy crumb topping, these Banana Muffins are a great way to use up overripe bananas.

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Ingredients

Muffins:

• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 3 bananas, mashed (approximately 1 1/2 cups)
• ▢ 3/4 cup granulated sugar
• ▢ 1 egg, lightly beaten
• ▢ 1/3 cup unsalted butter, melted

Topping:

• ▢ 1/3 cup light brown sugar
• ▢ 2 tablespoons all-purpose flour
• ▢ 1/4 teaspoon cinnamon
• ▢ 1 tablespoon cold butter

Instructions

• Heat the oven to 375ºF. Spray a 6-tin jumbo muffin tin or a 12-cup regular muffin tin with nonstick cooking spray. Set aside.
• In a large bowl, mix the flour, baking soda, baking powder, and salt. In another bowl, beat together the bananas, sugar, egg, and melted butter. Stir the flour mixture into the banana mixture just until moistened. Spoon the batter into the prepared cups, filling evenly.
• To make the crumb topping: In a small bowl, mix together the brown sugar, flour and cinnamon. Cut in the butter with with a fork or pastry cutter until the mixture resembles coarse crumbs. Sprinkle over the muffins.
• Bake in the preheated oven for 18-20 minutes for jumbo muffins or 13-15 minutes for regular muffins, or until the top is golden brown and a toothpick inserted in a muffin comes out clean.
• Let the muffins cool for 5 minutes before removing from the tin.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1regular muffin, Calories: 205kcal (10%), Carbohydrates: 37g (12%), Protein: 2g (4%), Fat: 6g (9%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Cholesterol: 29mg (10%), Sodium: 217mg (9%), Fiber: 1g (4%), Sugar: 16g (18%)

Keywords: banana muffin recipe, banana muffins, muffin