Banana Crumb Muffins – Deliciously moist and fluffy cinnamon-spiced muffins that are loaded with banana flavour, and topped with a buttery crumb. Perfect for an indulgent breakfast or snack!
Banana Crumb Muffins
I’m a big fan of a warm muffin or two for breakfast, or for an on-the-go snack. If you’re like me, then you’ll love today’s recipe!
I bring you these Banana Crumb Muffins – A moist and fluffy banana muffin recipe that is perfectly spiced with cinnamon and nutmeg, and topped with a buttery crumb.
Now, if that doesn’t sound good enough for breakfast, then I don’t know what does.
Looking for more banana recipes? Check out my Banana Oatmeal Smoothie, Banana Chocolate Chip Cookies, and my Chocolate Chip Banana Bread.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
For the muffins:
- plain/all-purpose flour
- caster/granulated sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- egg
- mashed bananas (you’ll need 2 large bananas)
- vanilla extract
- vegetable oil
- greek-style yogurt
For the crumb topping:
- plain/all-purpose flour
- brown sugar
- ground cinnamon
- unsalted butter
How to make Banana Crumb Muffins
To make these banana muffins, simply whisk together the dry ingredients in one bowl, and the wet ingredients in another.
Add the dry ingredients to the wet, and mix until just combined.
For the crumb topping, whisk together the flour, sugar, and cinnamon. Add the butter, and work it in until the mixture resembles coarse crumbs.
Spoon the muffin batter into a greased muffin pan (or use muffin cases!), and top with the crumb mixture.
Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
Enjoy warm with a cup of tea or coffee, or let them cool completely and store.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Banana Crumb Muffins are:
- so quick and easy to throw together
- full of incredible flavours – banana, cinnamon, and nutmeg!
- moist and fluffy
- topped with a cinnamon-spiced buttery crumb
- perfect for breakfast or a snack
If storing these muffins, keep them in an airtight container at room temperature for up to 5 days. These also freeze well for up to 2 months!
Before eating, I like to warm mine up in the microwave for a few seconds. Mmmmm.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these muffins next!
- Strawberry Crumb Muffins
- Pumpkin Chocolate Muffins
- Chocolate Banana Muffins
- Chocolate Chip Cherry Muffins
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Banana Crumb Muffins
Ingredients
For the Muffins
- 2 cups (250g) plain/all-purpose flour
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- 2 large bananas, mashed
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) vegetable oil
- 1 cup (240g) Greek-style yogurt
For the Crumb Topping
- ½ cup (62g) plain/all-purpose flour
- ¼ cup (50g) brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons (43g) unsalted butter, cold and cubed
Instructions
For the Muffins
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
- Whisk together the egg, banana, vanilla, vegetable oil, and yogurt. Add the dry ingredients, and mix until just combined. Do not over-mix.
For the Crumb Topping
- In a small bowl, whisk together the flour, sugar, and cinnamon. Work in the butter using a pastry cutter, fork, or fingers until the mixture resembles coarse crumbs.
- Spoon the batter into the prepared pan, top with the crumb mixture, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 – 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
When you say a cup of greek yogurt do mean a cup using a liquid measing cup?
The same cup you use to measure out flour, etc 🙂
Oh yes, I am a huge fan of muffins for breakfast! The crumb topping on these looks simply fantastic! 🙂
Thanks, Demeter! 🙂
Yum! I love a good crumb muffin!
Kari
Banana muffins are my favorite! I think I’m going to whip up a batch for breakfast this morning!
I think my kids would absolutely adore these as would I especially with the nutmeg and cinnamon.