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Banana Crumb Muffins

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.

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. 😉 

A scattered pile of Banana Crumb Muffins.

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 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.

A stack of two Banana Crumb Muffins.

These Banana Crumb Muffins are:

  • so quick and easy to throw together
  • full of incredible flavoursbanana, 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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A stack of two Banana Crumb Muffins with a bite taken out of the top muffin.
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 #bananarecipes #muffins #muffinrecipes #recipe

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A scattered pile of Banana Crumb Muffins.

Banana Crumb Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

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!

Ingredients

For the Muffins

  • 2 cups (250g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 2 large bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt

For the Crumb Topping

  • 1/2 cup (62g) plain/all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (43g) unsalted butter, cold and cubed

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. 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

  1. 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.
  2. 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.

Notes

Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 296Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 199mgCarbohydrates: 47gFiber: 2gSugar: 20gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Latasha Payne

Wednesday 18th of July 2018

When you say a cup of greek yogurt do mean a cup using a liquid measing cup?

Marsha

Wednesday 18th of July 2018

The same cup you use to measure out flour, etc :)

Demeter

Tuesday 17th of July 2018

Oh yes, I am a huge fan of muffins for breakfast! The crumb topping on these looks simply fantastic! :)

Marsha

Tuesday 17th of July 2018

Thanks, Demeter! :)

Kari

Monday 16th of July 2018

Yum! I love a good crumb muffin! Kari

Madi

Monday 16th of July 2018

Banana muffins are my favorite! I think I'm going to whip up a batch for breakfast this morning!

Bintu Hardy

Monday 16th of July 2018

I think my kids would absolutely adore these as would I especially with the nutmeg and cinnamon.

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