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+ servings
A pile of muffins

Banana Crumb Muffins

These Banana Crumb Muffins are so light and fluffy they resemble a cupcake more than a muffin. No special equipment needed!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 180kcal
Author Ana Frias


For the Crumb

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

For the muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 bananas mashed
  • 1 tsp. vanilla
  • 3/4 cup white sugar
  • 1 egg lightly beaten
  • 1/3 cup canola oil


  • Preheat oven to 375 degrees F. 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.
  • 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. Stir the banana mixture into the flour mixture just until moistened.
  • Scoop the batter evenly into the muffin tray. Sprinkle with reserved crumb topping, using your fingertips to gently press the crumbs into the batter.
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  • Enjoy!


Serving: 1muffin | Sodium: 184mg | Sugar: 12g | Fiber: 1g | Potassium: 120mg | Cholesterol: 16mg | Calories: 180kcal | Monounsaturated Fat: 4g | Polyunsaturated Fat: 2g | Saturated Fat: 1g | Fat: 7g | Protein: 2g | Carbohydrates: 27g