Muffins are a great make-ahead breakfast. They freeze well and are easy when you need something you can just grab. These banana crumb muffins are a delicious treat that you can even serve as a dessert.
This recipe is actually the first recipe I ever shared on this blog. I hadn’t made these in a while and had some bananas I needed to use so it seemed like the perfect thing to make.
I wanted to update this post and add some photos and share it with you again because these muffins are amazing. They are the fluffiest muffins I’ve made.
I started making these muffins while my husband was teaching. He taught at a school about 30 minutes away and got up before I did in the morning. This was something I could make ahead and he could grab and eat on the go.
I would normally make them and keep a few out and freeze the rest. I would pull one out the night before and have it sitting out for him to take with him.
Now my husband works from home so I don’t need to have quick breakfasts so it had been so long since we had these. After eating one I remembered how delicious they are and I will be making them more often again.
I usually make muffins using homemade Bisquick but sometimes I enjoy making some that don’t use that baking mix. I do have a banana muffin recipe that uses homemade Bisquick if you want a quicker recipe but this one is worth the time.
Banana Crumb Muffins
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas (mashed)
- 3/4 cup sugar
- 1 egg (lightly beaten)
- 1/3 cup butter (melted)
Streusel Topping
- 3 tablespoons brown sugar (packed)
- 1 tablespoon flour
- 1 pinch ground cinnamon
- 1/2 tablespoon butter
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Preheat oven to 375 degrees.
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Lightly grease muffin tin or line with muffin liners.
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In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.
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In another bowl, mix bananas, sugar, egg and melted butter.
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Stir the banana mixture into the flour mixture just until moistened.
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Spoon batter into prepared muffin tin.
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In a small bowl, mix together brown sugar, 1 tablespoon flour, and cinnamon.
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Cut in 1/2 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
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Bake for 18 to 20 minutes, until a toothpick inserted into the center of a muffin, comes out clean.
Are your mornings rushed? These muffins help but you can also create a morning routine that will make it all run smoothly. Check out Make Over Your Mornings for some great tips for creating a routine that works for you.
Deanna
I just finished baking two different batches of muffins myself! I wish I had seen this first. The two recipes I tried were ones I got from an email list. The first ones were a plain muffin to which I added cinnamon and raisins. I think the baking temperature was wrong and they really should have had a little salt, which wasn’t in the recipe. I wasn’t impressed with these at all.
The second batch used oatmeal soaked in buttermilk (I was trying to use up buttermilk from making the Pioneer Woman’s chocolate cake so I had requested muffin recipes using buttermilk) plus a cup of chocolate chips. These were actually pretty good and with the oatmeal are semi-healthy. I would make these again but not the first ones.
I love bananas so I’ll have to try your recipe soon. I wanted some muffins to put in the freezer for *the boys*, in addition to needing to use up the buttermilk.
wfbdoglover
These sound delicious. I will add the recipe in my file… thanks!
Lanae
I need to start baking more, especially with school starting in a couple weeks. This recipe sounds great. Thanks!