Delicious and simple-to-make Banana Crumb Muffins have a naturally sweetened banana muffin base and a thick cinnamon crumb topping.
Use any leftover overripe bananas in this healthy banana bread or these banana pancakes.
Banana Crumb Muffins
If you’ve got overripe bananas, look no further; these delicious muffins are the perfect way to use those up.
These are truly the best muffins with the most amazing crumb topping! These muffins have quickly become a family-favorite recipe and they are the first treat gone wherever I take them. Luckily, they’re also very easy to make.
Ingredients In This Recipe
- Bananas: Make muffins moist and sweet with banana flavor.
- Egg: Helps hold everything together and makes the muffins fluffy.
- Coconut Oil & Greek Yogurt: Keep the muffins moist and tender.
- Honey & Vanilla Extract: Sweeten and add flavor.
- Flour, Baking Soda & Baking Powder: Give the banana crumb muffins shape and help them rise.
- Cinnamon & Sea Salt: Add spice and balance the sweetness.
- Crumb Topping (Brown Sugar, White Sugar, Flour, Cinnamon, Salt, Butter): Adds a sweet, crunchy texture on top of the muffins.
Quick Tip
Use super-ripe bananas: The more ripe the banana, the sweeter it is and the more flavorful these banana crumb muffins will be. The best bananas to use are in a peel that’s browned all over.
How To Make Banana Crumb Muffins
- Prep: Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin.
- Mix Wet Ingredients: Mash bananas in a bowl. Add egg, coconut oil, honey, yogurt, and vanilla. Stir well.
- Combine Dry Ingredients: In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- Combine Wet and Dry: Mix wet ingredients into dry, stirring until just combined.
- Fill Tin: Distribute batter evenly into baking tin.
- Make Topping: Combine sugars, flour, cinnamon, salt, and melted butter. Sprinkle over muffins.
- Bake: For 15-18 minutes. Check doneness with a toothpick.
- Cool: Let cool in tin for 5 minutes, then move to a rack.
Storage
Storage Tips
- Cool Completely: Let banana crumb muffins cool before storing.
- Room Temp: Store in an airtight container for 1-2 days.
- Refrigerate: Keep in an airtight container for up to a week.
- Freeze: Wrap individually and freeze muffins for up to 3 months.
More Delicious Muffin Recipes
- Chocolate Banana Muffins reader favorite!
- Pumpkin Chocolate Chip Muffins
- Chocolate Chip Muffins
- Healthy Blueberry Muffins
- Cornbread Muffins
Banana Crumb Muffins
Banana Crumb Muffins are made with ripe bananas and topped with cinnamon sugar crumble. Bake until golden for a deliciously fluffy treat!
Equipment
- Muffin pan
Ingredients
- Cooking spray
- 2 large bananas very ripe
- 1 large egg
- 1/2 cup coconut oil melted and cooled
- 1/2 cup honey
- 1/4 cup honey vanilla Greek yogurt
- 1-1/2 teaspoons vanilla extract
- 1-3/4 cup flour see note 1
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup Mini chocolate chips or nuts, optional
Crumb Topping
- 2 tablespoons light brown sugar firmly packed
- 2 tablespoons granulated sugar
- 6 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350℉. Spray all 12 cavities of a muffin pan with cooking spray and lightly flour. Shake out any excess flour and set aside.
- Mash 2 very ripe bananas to get 1 level cup of mashed banana (see note 2). Add to a large bowl. Add in the large egg, melted and cooled coconut oil, honey, Greek yogurt, and vanilla extract. Whisk until combined and smooth.
- Add the baking soda, baking powder, cinnamon, and salt to a large bowl, stirring until evenly combined. Add the spooned and leveled flour, along with optional nuts or chocolate chips, and stir carefully until mixed. Pour the wet ingredients into the dry mixture and gently mix until just combined. Do not over-mix, this will cause deflated or dense muffins. Divide the batter evenly among 12 muffin cups, filling each to the top, and ensure all the batter is used.
- To make the crumb topping, combine the brown sugar, granulated sugar, flour, cinnamon, and salt. Whisk until combined and then add in the melted (but not hot) butter and stir until crumbs form. Sprinkle this mixture evenly onto the 12 muffins.
- Bake for 15–18 minutes or until a toothpick inserted into the center comes out dry or with a few moist crumbs. Remove and allow to cool for 5 minutes before pulling out the muffins and transferring to a cooling rack.
Video
Recipe Notes
Note 1: Instead of pressing a measuring cup into a bag of flour, use a spoon to spoon it into the measuring cup. This avoids an over-packed measurement of flour which will result in denser and drier muffins.
Note 2: To make sure the banana is mashed really well, and you don't end up with big chunks in your healthy banana muffins, mash the ripe bananas with a hand or stand mixer. Peel the bananas, break them in large chunks, and beat them with the mixer until well mashed.
Storage: Cool muffins completely before storing in an airtight container at room temperature for 1-2 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition
Serving: 12muffins | Calories: 239kcal | Carbohydrates: 30.5g | Protein: 2.3g | Fat: 12.5g | Cholesterol: 23.3mg | Sodium: 204mg | Fiber: 0.9g | Sugar: 17.8g
Nutrition information is automatically calculated, so should only be used as an approximation.
These are incredible! Definitely banana forward, but in a good way! I didn’t have the specific greek yogurt or coconut oil, so I just used vegetable oil and a different Greek yogurt. Still turned out well!
I have recently decided to start making muffins/breakfast sweet bread once a week. I plan to slowly work my way through Chelsea’s recipes because they always turn out so well! If I bought this muffin at a bakery I would think it was worth my money. I am so pleased with how these turned out.
I am so thrilled to hear this! I can’t wait to follow your journey through the other muffins recipes! You are the best!
We just ran out of coconut oil! Is there anything else I can use in its place?
We discovered this recipe while searching for a fun “shelter in place”activity in the Chicagoland area! I’ve baked my fair share of muffins, and this one takes the cake 😉 Delicious, moist, and the fact that they don’t contain much refined sugar or butter is a huge plus! We made them and delivered to neighbors to brighten their day- rave reviews from everyone. This recipe is a keeper!
Yay! I am soooo happy to hear you guys loved this so much! And what an awesome activity. You have some lucky neighbors! Thanks so much for your comment. 🙂
These muffins are fabulous – like a little taste of heaven!
I’m so glad you enjoyed! Thanks 🙂
I followed the recipe exactly and 100% couldn’t agree more that these are the BEST banana crumb muffins. They are moist, light, flavourful and not overly sweet. They are perfect! This is the third recipe off your blog I’ve tried and it’s another hit. I love your blog !! Never disappoints !!
Ahh i’m so glad to hear this! Thank you so much Ana! 🙂