There’s nothing quite like the warm aroma of banana muffins baking in the oven. These Banana Crumb Muffins are soft, fluffy, and bursting with banana flavor, all while being topped with a sweet cinnamon brown sugar crumble that adds just the right crunch. Whether you’re whipping these up for a weekend brunch, a quick breakfast, or just because you have a few too many brown bananas on the counter, this is the kind of easy recipe you’ll make again and again.

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With a simple ingredient list and no mixer required, these muffins come together easily and deliver big on flavor. Let’s dive into why these are so loved — and what makes them better than your average banana muffin.

Heather’s Notes

• The topping is everything. That buttery, cinnamon-sugar crumb gives each muffin a bakery-style finish that’s just irresistible.
• Ripe bananas = natural sweetness. Using three ripe bananas ensures the muffins are naturally moist and flavorful without needing excess sugar or fat. Make sure you check out my other banana recipes to use up overripe bananas.
• No fancy tools required. You can make this entire recipe with two bowls and a whisk — no mixer needed.
• Freezer-friendly. Make a double batch and freeze the extras for a grab-and-go breakfast or snack.
• Perfect texture. Soft and tender on the inside with a light crunch on top — the ideal muffin bite.

Ingredients & Substitutions

For the Muffins:

• All-purpose flour
• Baking soda
• Baking powder
• Kosher salt
• Ground Cinnamon
• white sugar
• large egg
• Unsalted butter
• vanilla extract
• overripe bananas
• optional: chocolate chips

For the Crumb Topping:

• Brown sugar
• Ground cinnamon
• flour
• butter

NOTE: For the full printable list of ingredients and instructions please see recipe card below.

How to Make Banana Crumb Muffins

1. Preheat your oven to 375°F (190°C). Line a muffin tin with muffin papers or lightly spray with nonstick cooking spray.
2. In a medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, whisk the egg and sugar together. Add the melted 5 tablespoon butter, vanilla, and mashed bananas. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
5. In a small bowl, make the crumb topping by mixing the brown sugar, cinnamon, flour, and butter. Use a fork (or your fingers) to combine until the mixture resembles coarse crumbs.
6. Sprinkle the crumb topping evenly over the muffins.
7. Bake for 18–20 minutes until golden brown, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Tricks

• Room Temperature: Store in an airtight container for up to 3 days. Line the container with paper towels to absorb any excess moisture and keep the crumb topping crisp.
• Refrigerator: Not recommended — refrigerating can dry out the muffins and make the topping soggy.
• Freezer: Freeze muffins individually wrapped in plastic wrap and placed in a zip-top bag or airtight container for up to 3 months.
• To Reheat: Warm in the microwave for 15–20 seconds or in the oven at 300°F for about 5 minutes to refresh the texture.

FAQs

More Banana Recipes

• Banana Pumpkin Chocolate Chip Bread
• Chocolate Banana Bread
• Whole Wheat Banana Muffins
• Banana Bread Muffins
• Buckwheat Hoe Cakes with Fresh Banana
• 2-Ingredient Dole Whip

This Banana Crumb Muffins recipe is the answer to your overripe banana problem and your craving for something cozy, sweet, and soul-satisfying. The cinnamon crumb topping adds a touch of decadence that turns a humble muffin into a bakery-worthy treat.

Make a batch today and see why this recipe is a fan favorite! Don’t forget to tag your creations with #farmgirlgourmet or share them on social — I love seeing what you’re baking!