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    Banana Muffins With Crumble

    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!

    Banana crumble muffins with dusted icing sugar

    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.

    Banana Muffin Texture

     

    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.

    Crumble Topping

     

    Banana Crumble Muffins

    Banana Muffins With Crumble

    Soft banana muffins bursting with flavour and topped with a crunchy crumble topping!
    5 from 8 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 22 minutes
    Total Time: 32 minutes
    Servings: 12 muffins

    Ingredients
     

    Muffin Batter

    • 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 ( cups) ripe bananas - room temp, see note 2
    • 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

    Crumble Topping

    • ½ cup (80 g) soft brown sugar
    • ½ cup (64 g) flour - regular all-purpose
    • 4 tbsp melted butter - unsalted
    • ½ tsp ground cinnamon

    Instructions

    • 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.

    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!

    Video

    Notes

    Note 1: The crumble topping shouldn't be too dry, or too wet. It should have a coarse texture with little clumps. If your crumble is too dry, add in a little more melted butter, or if it's too wet, add in a little more flour. See video for correct consistency. 
    Note 2: The bananas must be ripe otherwise they will not be sweet enough. The riper the better! Frozen bananas can be used as well. If you want to quickly ripen bananas, see blog post above for more details. 

    Nutrition

    Calories: 278kcal | Carbohydrates: 47g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 290mg | Potassium: 199mg | Fiber: 2g | Sugar: 26g | Vitamin A: 271IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

    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.

    Keyword: banana crumble muffins, banana muffin, breakfast muffins
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    12 Comments

    • Fatma

      5 stars
      I made these and they turned out amazing. The muffins were so delicious and everyone in my family loved these. Thank you for this recipe.

    • Lavanya

      Thanks for the recipe. Your 1 cup is equal to how much ml and can I use granulated or powdered white sugar instead of brown sugar

      • Cakes by MK

        Hi Lavanya! About 250ml, but I would recommend following the gram measurements in the recipes for accuracy 🙂 and you can use granulated sugar however it will slightly change the final taste and texture. They’ll still be great though 🙂

    • Judith Ceniza

      I love watching your videos though i have not tried your recipes yet. They are simple and easy to follow instructions. But definitely will try your banana crumble muffins this week as i have plenty of bananas. Can i make it into a loaf instead of a muffin? Thank you.

      • Cakes by MK

        Hi Judith! So glad to hear you’re enjoying the videos 🙂 I haven’t tried this recipe as a loaf so not quite sure how it would turn out sorry! If you decide to do it as a loaf, just keep an eye out for the cooking time depending on how much batter is in the pan 🙂

    • Silvia Lavin

      Thank you so much for this recipe. So easy and above all delicious!

    • Tiffy

      5 stars
      I made these and they turned out great! So moist and soft. The crumble is a game changer. I’m always making banana muffins for my grandkids so I love trying out new ways to jazz it up. Thank you so much for sharing..

    • Saadiyah

      5 stars
      This recipe is a winner!! Easy to make and tastes delicious! The crumble, muffin and hint of cinnamon with the banana is such a good combo. Thanks for this recipe Maryam 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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      Muffins
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