These are by far the best banana muffins I’ve ever had! Super soft, bursting with banana flavour and the most delicious crunchy crumble topping – YUM!
Do my banana’s need to be ripe?
Absolutely! If your banana’s aren’t ripe, then they’re not going to be sweet enough. As bananas ripe, the starches are converted to sugar, so the riper the banana the better!
If you’re in a pickle, you can quickly ripen bananas by placing them unpeeled onto a baking tray, and bake at 180 C for 15-30 minutes. They should be evenly browned on the outside (well – more black than brown), and the pulp inside should be soft. Wait for the bananas to cool before scooping out the pulp to prevent getting burnt!
What makes these the best banana muffins?
Okay, I know everyone says their recipe is the best, but this is truly my favourite banana muffin! It’s so soft on the inside (see the picture below), because of the additional oil and yoghurt, and is bursting with banana flavour. But what really makes this muffin stand out from the rest is the crumble! OH MY! Crunchy, flavourful and is what I would call ‘the icing on the cake’ for this muffin.
Do I need the crumble?
ABSOLUTELY YES! Don’t skip it. It’s so easy to make and uses the same ingredients that you need for the batter. The crumble is what makes this muffin the best banana muffin ever 🙂
My crumble is too dry or wet
If your crumble is too powdery, simply add in a little more melted butter. If it’s too wet or sticky, then add in a little more flour. Below is a picture of what your crumble should look like.
Banana Muffins With Crumble
- 1½ cups (190 g) flour - regular all-purpose
- ¾ tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt - omit if using salted butter
- 3 large (1½ cups) ripe bananas - room temp, see note 2
- ⅔ cup (105 g) soft brown sugar
- 1 large egg - room temp
- ¼ cup (45 g) melted butter - unsalted
- 3 tbsp vegetable oil - unflavoured, I use canola
- 3 tbsp unflavoured yoghurt - room temp, I use Greek
- 1 tsp vanilla essence/extract
- ½ cup (80 g) soft brown sugar
- ½ cup (64 g) flour - regular all-purpose
- 4 tbsp melted butter - unsalted
- ½ tsp ground cinnamon
- Preheat your oven to 170 °C with the fan on and line a muffin tray with cupcake or muffin liners.
Prepare the crumble
- In a bowl, combine the soft brown sugar, flour and cinnamon together and mix until well combined.
- Add in the melted butter and mix together until crumbly. You can use your hands to help mix everything well. The crumble should feel coarse and not powdery (see note 1). Set the crumble aside and move onto the muffin batter.
- In a bowl, combine your flour, baking soda, baking powder, ground cinnamon and salt, and mix until well combined. Set aside.
- In another bowl, add in your bananas and mash them using a potato masher or fork.
- In your banana bowl, add your brown sugar, egg, melted butter, oil, yoghurt and vanilla. Mix together until well combined.
- Add your premixed dry ingredients to the banana mixture and using a spatula, gently fold the dry and wet ingredients together until just combined. Do not overmix.
- Distribute the batter evenly into the muffin tray and then top generously with the crumble topping. There is no need to push the crumble into the batter, just sprinkle it on top.
- Bake for 22 minutes or until a toothpick comes out clean. Sprinkle with some icing sugar (optional) and enjoy!
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.