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Banana Crumble Muffins

Banana Muffins With Crumble

5 from 11 votes
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Soft banana muffins bursting with flavour and topped with a crunchy crumble topping!
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Servings: 12 muffins
Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients
 

Muffin Batter

  • 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
  • 1½ cups (339 g) ripe bananas - about 3 large bananas, 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

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 (338°F) with the fan on (see note 3 if you don't have a fan function) 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. 
Note 3. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 185°C (365°F) so that the cake/cupcake bakes at the same rate as mine 🙂

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
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