Banana Crumble Muffins

I make homemade muffins on repeat in our house – there are always some in the cake stand on our kitchen island for a quick grab any time of the day. One of the most common muffins I make are these Banana Crumble Muffins that taste just like homemade banana bread topped in a buttery, sugarly crumble. Seriously easy – and seriously delicious.

Most people hate overipe bananas – I can’t wait to use them.

Some of THE BEST RECIPES I make come from mushy, blackened bananas. Whether it’s homemade banana bread 0r these muffins (which are honestly almost the same recipe) – or my favorite brown sugar and banana waffles made from scratch – everyone in my house loves when I start baking with old bananas.

Want the recipes? I’ll make that easy.

These Banana Crumble Muffins take just a few easy steps.

Just like banana bread, you simply mix the dry ingredients first in a mixing bowl, mash up the bananas until lumpy, and mix with the wet ingredients. Combine wet and dry ingredients together and get ready to bake.

You should already have all the other ingredients.

If you love to bake like I do, these are common staples in your kitchen:

• Flour
• Baking soda
• Baking powder
• Salt
• Eggs
• Sugar
• Vegetable oil
• Cinnamon

Step 1: Mix the dry ingredients in a mixing bowl first.

The dry ingredients are:

• 1-1/2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/8 tsp. salt

Step 2: Mash those old bananas.

I use a potato masher for this, but a fork or rubber spatula could also work.

Step 3: Mix 3 mashed bananas with the remaining wet ingredients.

The wet ingredients include:

• 1 egg
• 3/4 cup sugar
• 1/4 cup vegetable oil

The bananas should have the consistency of partially lumpy, partially liquid when added to the other wet ingredients.

Step 4: Add everything together to make your muffin batter.

Step 5: Get ready to add to your muffin pans.

I fill these extra large muffin pans 3/4 full with batter and top with homemade crumble topping.

Make this homemade sugary crumble to top your muffins….

Simply combine three ingredients:

• 3 tbsp salted butter, melted
• 1/2 cup sugar
• 1/2 cup flour

Homemade crumble is especially good on my homemade Sourdough Discard Blueberry Lemon Muffins. Want the recipe?

Bake at 350 degrees for 18 to 20 minutes.

Use a toothpick to check the batter in the middle of the muffins. If the toothpick is dry or just crumbly, the muffins are done.

I take the muffins right out of the pans and put on cooling racks to avoid overbaking in the hot pans.

These are delicious at room temperature, but I prefer them warmed up a bit with some room temperature butter on top.

Yum. Enjoy!

Pin this recipe for later, please.

Here’s the printable recipe.

From my home to yours,