Banana Crumb Muffins are simple to bake and an excellent way to use up very ripe bananas. Topped with a buttery cinnamon streusel, these moist muffins taste like individual coffee cakes.
Confession: most of the bananas in our house become too ripe and end up in baked goods. Maybe that’s intentional—double chocolate banana cake is a lot more exciting than a plain banana.
If you enjoy baking with bananas, these banana crumb muffins are an easy, satisfying recipe to try.
Banana Crumb Muffins
Banana crumb muffins combine classic banana bread flavors with a streusel crumb topping. This recipe is essentially coffee cake banana bread made as muffins, so they’re perfect for snacks or grab-and-go breakfasts.
What Kind of Bananas to Use
For the best banana flavor and natural sweetness, use overripe bananas. The more brown or black the peel, the sweeter and more intense the banana flavor will be. Check reduced-price sections at the store for baking-ready bananas.
How to Make Bananas Ripen
If you don’t have overripe bananas, try one of these methods:
- Room temperature: Leave the bananas out to ripen over several days.
- Warm spot: Place bananas in a warm area of the house (above the fridge or near a heater) to speed ripening, usually 1–2 days.
- Paper bag: Put bananas in a paper bag with a ripe apple or banana and loosely close; they should ripen in 12–24 hours.
- Oven: For yellow or lightly browned bananas, place unpeeled bananas on a baking sheet and slow roast at 300°F for 15–30 minutes until black and soft. Cool before peeling. (Does not work for green bananas.)
- Microwave: Pierce a banana and microwave in 30-second bursts until soft. This works only for yellow or slightly browned bananas.
How to Use Fresh Bananas for Banana Muffins
If your bananas are yellow but not fully browned, you can still bake with them. Increase granulated sugar by 2–3 tablespoons and add an extra 1/4 teaspoon of salt to boost sweetness and flavor that overripe bananas would provide.
How to Freeze Bananas
Keep ripe bananas in the freezer so you always have some ready for baking. You can freeze them with or without the peel for up to six months.
With peel: Freeze bananas in their skins inside a zip-top bag. Thaw at room temperature or microwave; then slit the peel to remove banana flesh.
Without peel: Peel and freeze bananas whole or in pieces in a zip-top bag. Note how many pieces equal one banana and label the bag. Thaw at room temperature or microwave briefly.
Note: Frozen bananas become very soft and may release liquid—use the banana and any liquid in your recipe.
How to Make Banana Crumb Muffins
Steps at a glance:
- Mash bananas and mix with granulated sugar. Add vanilla, sour cream (or Greek yogurt), eggs, and oil; combine.
- Whisk together all-purpose flour, salt, and baking soda. Fold the dry ingredients into the wet until just combined.
- Scoop batter into paper-lined muffin tins (about 2/3 full). I use a #24 scoop for even portions.
How to Make the Crumb Streusel
The streusel is quick to prepare and can be mixed with a fork, pastry blender, or your fingers for the best texture:
- Combine cold butter, flour, brown sugar, and cinnamon. Rub the mixture between your fingers until it resembles wet sand with no large butter clumps.
- Sprinkle the crumb topping evenly over each muffin.
- Bake at 400°F for 18–20 minutes, until a toothpick comes out clean or with a few moist crumbs.
Storing and Freezing Banana Muffins
Like banana bread, these muffins often taste better the next day as the banana flavor deepens and crumbs become moister.
Store muffins in an airtight container at room temperature for up to 5 days.
To freeze: individually wrap muffins in plastic wrap, place in a zip-top freezer bag, and freeze up to 3 months. Thaw at room temperature or warm briefly in the microwave in 15-second bursts.
More Ripe Banana Recipes
- Favorite Banana Cake
- Caramel Banana Cream Pie
- Banana Chocolate Chip Muffins with sour cream
- Cinnamon Swirl Banana Bread
- Blueberry Banana Bread with sour cream
- Banana Oatmeal Chocolate Chip Cookies
- Frosted Banana Bars
- Cinnamon Banana Muffins
Banana Crumb Muffins
Ingredients
Muffins:
- 1 1/3 cups (315 g) mashed bananas (about 3 small ripe bananas)
- 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 or vegetable)
- 2 cups (240 g) all-purpose flour (stir, spoon & level)
- 1 tsp salt
- 1 tsp baking soda
Crumb Streusel:
- 2 Tbsp (28 g) cold butter
- 1/3 cup (40 g) all-purpose flour
- 1/3 cup (68 g) light brown sugar, packed
- 1/4 tsp ground cinnamon
Equipment
- Cupcake pans
- Mixing bowls
Instructions
- Preheat oven to 400°F. Line muffin tins with paper cups.
- In a bowl or stand mixer, combine mashed bananas and sugar. Add vanilla, sour cream, eggs, and oil; mix until combined.
- In a separate bowl, whisk flour, salt, and baking soda. Fold the dry ingredients into the wet until just incorporated.
- Spoon batter into prepared cups about 2/3 full.
- Make the streusel: combine cold butter, flour, brown sugar, and cinnamon. Rub with fingers until mixture resembles wet sand. Sprinkle over the muffin batter.
- Bake at 400°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Notes
- You can mix the batter by hand and mash the bananas with a fork.
- Store muffins in an airtight container at room temperature up to 5 days.
- To freeze: wrap muffins individually in plastic wrap, place in a zip-top bag, and freeze up to 3 months. Thaw at room temperature or warm in 15-second microwave bursts.
Nutrition
Disclaimer: Nutritional values are estimates.
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