Breakfast/ Cupcakes & Muffins

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.

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 for Banana Crumb 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, you’ll need:

  • plain/all-purpose flour
  • brown sugar
  • ground cinnamon
  • unsalted butter

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. 🙂

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. ♥

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

Try these delicious muffin recipes next!

Enjoy! 🙂


A scattered pile of Banana Crumb Muffins.
5 from 3 votes
Banana Crumb Muffins
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Yields: 12 muffins
Calories: 295 kcal
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!
Print
Ingredients
For the Muffins
  • 2 cups plain/all-purpose flour 250g
  • 3/4 cup caster/granulated sugar 150g
  • 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 vegetable oil 80ml
  • 1 cup Greek-style yogurt 240g
For the Crumb Topping
  • 1/2 cup plain/all-purpose flour 62g
  • 1/4 cup brown sugar 50g
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter 43g, 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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7 Comments

  • Reply
    Bintu Hardy
    16th July 2018 at 10:21 am

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

  • Reply
    Madi
    16th July 2018 at 1:25 pm

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

  • Reply
    Kari
    16th July 2018 at 11:46 pm

    Yum! I love a good crumb muffin!
    Kari

  • Reply
    Demeter
    17th July 2018 at 7:53 pm

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

    • Reply
      Marsha
      17th July 2018 at 9:25 pm

      Thanks, Demeter! 🙂

  • Reply
    Latasha Payne
    18th July 2018 at 6:48 pm

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

    • Reply
      Marsha
      18th July 2018 at 7:29 pm

      The same cup you use to measure out flour, etc 🙂

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