Mantecadas De Plátano (Banana Muffins) or should I say, Banana Crumb Cupcakes? They’re truly a muffin but they’re so light and fluffy it resembles a cupcake more than a muffin. A delicious treat that’s perfect for any time of day.
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Easy Banana Muffins
These muffins are always a hit in my house and make them often.
Since I’m a banana lover, sometimes I buy way too many bananas!….more than I can eat in one week. And as soon as I have 3 bananas that start to over ripen, I make these muffins.
In Mexico I grew up eating the he classic Mantecadas. But now I also make these as they’re packed with a rich banana flavor, soft and fluffy.
They’re super easy to make and you don’t require any special equipment to mix. Just make sure to gently fold in the flour to ensure that the finished muffins are light and fluffy instead of dense and stodgy. The crumb mixture on top is optional, but highly recommended for a bit of crunch and toasty flavor.
🩷 xoxo, Ana
Why you’ll love it
- No electric equipment needed. To make the mix you only need a fork and a whisk!
- They light and fluffy and taste like cupcakes!
- Perfect way to use ripe bananas.
- These muffins only require simple ingredients that most likely you already have at home!
This recipe was originally published in Sept 2018. It was updated to revise the content and photographs. The original recipe remains the same. Enjoy!
Ingredients
For the crumb topping you’ll need brown sugar, a little all-purpose flour, ground cinnamon and cold butter.
Here are the main ingredients for the muffins:
- All-purpose flour
- baking soda and baking powder
- Cinnamon and table salt
- Bananas. They don’t have to be brown but make sure they’re soft.
- Vanilla extract
- White sugar
- Egg and canola oil
**A full ingredient list with exact amounts can be found in the recipe card below.**
How to make Mantecadas De Platano
The wonderful thing about this recipe is that it comes together in no time and there is no special equipment necessary. All you need is a few bowls, a whisk, a spatula and a fork!
- Start by preheating your oven. then line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- To make the crumb topping by combining the sugar, flour, and cinnamon. Add 1 tablespoon cold butter to this mixture and with your hands, blend it until mixture resembles coarse cornmeal. Set aside.
3. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat together bananas, sugar, egg and canola oil.
4. Gently fold the banana mixture into the flour mixture just until moistened.
5. Scoop the batter evenly into the muffin tray and then sprinkle with reserved crumb topping.
6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
How to Store
- Use an airtight container: Sealable containers help keep air out and freshness in.
- Cake Boxes: Cardboard cake boxes with lids are an excellent choice for short-term storage.
- Freezer Bags: For freezing, use freezer-safe, airtight bags.
Reheating
Muffins always taste better warm. You can reheat in microwave for a few seconds or in the toaster oven to keep the top crunchy. Keep an eye on them as they reheat fast!
Serving Suggestions
Start with the basics – pair your mantecadas with a steaming cup of coffee, tea or a cold glass of milk.
Serve them with a fruit and yogurt parfait as it is the perfect accompaniment to any morning muffin because it adds a little bit of extra sweetness while still providing some nutrition and freshness.
Or make them into mini muffins to serve at brunch next to a large pot of Mexican hot chocolate. This combo sounds perfection to me!
More Sweet Breakfasts Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Mantecadas De Plátano (Banana Muffins)
Ingredients
For the Crumb
- ⅓ cup packed brown sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon cold butter
For the muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 bananas - mashed
- 1 tsp. vanilla
- ¾ cup white sugar
- 1 egg - lightly beaten
- ⅓ cup canola oil
Instructions
- Preheat oven to 375 °F. (190 °C) Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside.
- To make the crumb topping by combining the brown sugar, flour, and cinnamon. Add the butter and with your hands, blend it until mixture resembles coarse cornmeal. Set aside.⅓ cup packed brown sugar, 2 tablespoons all-purpose flour, ¼ teaspoon ground cinnamon, 1 tablespoon cold butter
- In a large bowl, mix together flour, baking soda, baking powder, cinnamon and salt. In another bowl, beat together bananas, sugar, egg and canola oil. Stir the banana mixture into the flour mixture just until moistened.1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
- In another bowl, smash the bananas with a fork then add the sugar, egg and canola oil. With a whisk or fork, mix all ingredients well. Stir the banana mixture into the flour mixture just until moistened.3 bananas, 1 tsp. vanilla, ¾ cup white sugar, 1 egg, ⅓ cup canola oil, ⅓ cup packed brown sugar
- Gently fold the banana mixture into the flour mixture and stir until combined. It may be a little lumpy due to the banana but that's okay.
- Scoop the batter evenly into the muffin tray and sprinkle with reserved crumb topping.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Your Private Notes
Nutrition
Can’t wait to make them, they look delicious!
Thank you, Brenda! let me know what you think.
I made these over the weekend with the kids and it turned out so so good!!! I can’t wait to double batch them in the future.
So happy your family liked them. Thank you, Kechi!
These were SO yummy! I absolutely LOVED that crumb topping – it totally made them!
Thank you, Justine, happy to hear that!
Enjoyed these for breakfast this morning and started my day off right! Turned out light and fluffy and paired perfectly with my morning cup of coffee!
Thank you, Sara, so glad you enjoyed them!
I love the sweetness and flavor combinations in these muffins! They are the perfect breakfast treat!
!
Thank you, Holley, yes perfect for breakfast and a sweet treat.
Love the cinnamon topping on these muffins. Really makes them amazing!
Thank you, Michelle. Yes the cinnamon adds a really nice touch to the muffins.
Goodness…this is delicious.
Thank you for the recipe!
So happy you like them!!!! Thank you.
Just made these up for breakfast and they are delicious! The only change I made was to use 4 very over-ripened bananas bc I had to use it up and we live at 6500′ so the extra liquid never hurts! I will definitely be adding these to the recipe book. Thank you!!!
yummy!!!
Thank you Malena! They are delicious!