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–+ servings
White cake plate with banana muffins in yellow wrappers with crumb streusel on top and slices of banana on the sides.

Banana Crumb Muffins

Banana Crumb Muffins are easy to make and great for using up ripe bananas. Topped with a buttery cinnamon streusel, you'll love these moist banana muffins with crumbs, like a coffee cake.
Author Amber Brady
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yields 20 muffins

Ingredients

Muffins:

  • 3 (345 g) ripe bananas , (about 1 1/4 to 1 1/2 cups, mashed)
  • 1 cup (200 g) granulated sugar
  • 1 tsp vanilla extract
  • 3 Tbsp sour cream, (or Greek yogurt)
  • 2 large eggs
  • 1/2 cup (118 ml) oil, (canola/vegetable)
  • 2 cups (240 g) all-purpose flour, (stir, spoon & level)
  • 1 tsp salt
  • 1 tsp baking soda

Crumb Streusel:

  • 2 Tbsp (28 g) butter, cold
  • 1/3 cup (40 g) all-purpose flour, (stir, spoon & level)
  • 1/3 cup (68 g) light brown sugar, packed
  • 1/4 tsp ground cinnamon

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line muffin tins with paper cups. Set aside.
  • In the bowl of a stand mixer, mix the bananas and sugar until the bananas are just slightly chunky. Add the vanilla, sour cream, eggs, and oil. Mix until combined.
  • In a separate bowl, combine the flour, salt, and baking soda. Add dry ingredients to wet ingredients and mix until just incorporated.
  • Spoon muffin batter 2/3 full into prepared cups. (I use a #24 scoop.)
  • Place crumb streusel ingredients in a separate bowl. Rub ingredients between fingers until no clumps of butter remain and the mixture feels like wet sand. Sprinkle over muffin batter.
  • Bake at 400˚F for 18-20 minutes or until a toothpick comes out clean or with a few moist crumbs when inserted into the center of the muffin.

Notes

  • May mix ingredients by hand. Use a fork to mash the bananas.
  • Store muffins in an airtight container at room temperature up to 5 days.
  • To Freeze: Wrap muffins individually with plastic wrap. Then place in a zip-top freezer bag. Freeze up to 3 months.
  • Thaw frozen muffins at room temperature or unwrap and nuke in the microwave for short 15-second bursts.

Nutrition

Serving: 1 muffin | Calories: 190kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 23mg | Sodium: 197mg | Fiber: 1g | Sugar: 15g