Banana Crumble Muffins

by Merissa on February 10, 2011

in Recipes

These are...amazing. And that's all I'm going to say. 🙂

What you need:

  • 1 1/2 c. flour
  • 2 mashed bananas(or 3 small bananas)
  • 1 t. baking soda
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 egg
  • 3/4 c. sugar
  • 1/3 c. butter

Add all the ingredients together and mix well.

Mix together 1/3 c. brown sugar, 1 T. flour, and 1 T. butter slightly softened.

Grease a muffin pan or fill with muffin liners. I used to be all about saving the money on the muffin liners and just greasing the pan but once I started using them I realized the difference they make!

Fill the muffin cups with the muffin batter.

Sprinkle the topping mixture on top. Each muffin will get a generous topping. 🙂 Bake at 350F for 15-18 minutes or until a toothpick comes out clean.

Yum. You can smell these baking form the other end of the house. Guaranteed to get the family out of bed on these cold snowy mornings. 😀

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1:00 pm

{ 22 comments… read them below or add one }

1 Dee S February 11, 2011 at 10:18 pm

These look delicious and I am going to make them soon. I have a question though. When you say that liners make a a difference, what kind of difference are you referring to?

Thanks for a great site!


2 Merissa February 11, 2011 at 10:22 pm

They make my muffins lighter and fluffier for some reason. When I don’t use them it seems like the muffins or cupcakes are more dense.


3 cindy r August 17, 2012 at 3:16 pm

I think I read somewhere that using paper liners gives the batter something to cling to as it rises while baking. A greased pan, while (hopefully) releasing the cooked muffin, doesn’t allow the batter to stick to it and the batter stays more dense as it cooks. Makes sense to me, anyway. 🙂


4 Merissa August 17, 2012 at 3:19 pm

I’m not sure. Logically it sounds right but for some reason I’ve always had better luck using liners.


5 mxgal March 26, 2011 at 10:12 pm

SOUNDS LIKE A GREAT RECIPE. I’M EXCITED TO TRY IT. I save all bananas that turn too brown to eat (even the really brown ones!). I throw the whole thing into the freezer. Then at Christmas I use them to make banana bread & ship it to my dad as a gift he simply loves. To defrost them I pop the entire banana, still in the peel, into the microwave for 15-30 seconds. Then I cut off the top and sqeeze out the goey center. (Don’t worry about the brown marks on them – that’s normal). Then mash them up and include in your recipe. It makes it super sweet from the super ripe bananas. Try it, you’ll love it. I love that its free, because I would have tossed these bananas out.


6 Shonda February 13, 2012 at 9:03 am

These look yummy! I will put it on my list to make soon.


7 Kathy Burr February 13, 2012 at 10:53 am

I have a question. If I use Self-Rising Flour in place of All Purpose Flour, I would just leave out the baking powder, baking soda & salt, right? Also, was wondering if it really makes a difference which flour one uses.


8 Merissa February 13, 2012 at 1:00 pm

I would guess that’s right but I’m not sure. I’ve never used self rising flour before. I think you’d just have to try it and see:)


9 Amanda August 7, 2012 at 6:25 am

You were right, Amazing! I substitued 1/2 cup of whole wheat flour and added 1/2 cup of flax meal. Thanks again!


10 LeAnne Bird August 17, 2012 at 2:45 pm

Thank you! I’ve been staring at the 4 bananas on my counter and dreading the thought of making another loaf of banana bread.


11 Amanda Ortega August 17, 2012 at 2:56 pm

I made them again this afternoon! So yummy!


12 Amanda Ortega August 17, 2012 at 2:56 pm

But they’ll be gone before breakfast =)


13 Tamara Travers Bobrosky August 17, 2012 at 2:58 pm

I made them today with bananas I got for free! I added some chopped walnuts to the batter and to the crumble topping. Yummy! Thanks for sharing the recipe!!


14 Brenda August 19, 2012 at 11:56 am

Tried this recipe this morning. BEST…….MUFFINS……..EVER!!!! I have found my new favorite recipe. Thanks for sharing and I think I’ll Pin It too 🙂


15 LeAnne Bird August 20, 2012 at 1:39 pm

these were so good!


16 Erin February 16, 2014 at 4:31 pm

I have made these two weekends in a row, the whole family loves them. I substituted Stevia baking mix for the sugar and they were still amazing. Thanks for the recipe!


17 Sherri October 4, 2014 at 7:42 am

We dont use reg flour here. Can I swap almond flour or your gf flour for white flour in your recipes?


18 Merissa October 4, 2014 at 2:27 pm

You can always give it a try 🙂


19 Stéphanie March 12, 2015 at 4:50 am

Hi, those muffins are unbelievably goooddd. I am French, came back to France after a few years in Boston and Ottawa. I’ve discovered your website a while ago.
This morning, I have offered some of those muffins to my colleagues, and they JUST loved it !!
Now I have to translate the instructions and ingredients in french 🙂
have a nice day !


20 Lyne August 8, 2015 at 8:26 am

Can you tell me what the t stand for in the ingredients is it for teaspoon or tablespoon.
thank you


21 Merissa August 9, 2015 at 1:31 pm

Lowercase t = teaspoon and capital T = Tablespoon.


22 Jazmin October 29, 2015 at 5:26 pm

Made these yesterday and doubled the batch. They are amazing! Makes the perfect banana bread with a divine topping. Thanks for the amaziing recipe!


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