March 30, 2017

Easy Banana Crumb Muffins

Banana Crumb Muffins | The Naptime Chef

Sometimes I buy bananas and they last for a week on the counter and the kids eat them all time. Other times they turn brown within 24 hours of coming home from the store! It’s so frustrating, but that just gives me another excuse to bake. In an attempt to break away from our favorite banana bread recipe I made this easy banana crumb muffins with our latest round of brown bananas.

I personally think using only one or two bowls is one of the hallmarks of a great recipe for something simple like a muffin or cookie. If I am baking something that can be consumed in just a few bites, and is intended to be an occasional, casual treat, the batter shouldn’t be complicated to make! In this case, I used two bowls and everything came together easily. The effort was appropriate, a little stirring and mashing, and then the muffins went right into the oven.

These aren’t overly gourmet muffins. They are simple and straightforward, a strong banana and vanilla flavor with a lovely crunchy sugary crumb. The crumb was moist and soft, with a cakey texture. I took the majority of the batch to a family in the neighborhood and let our kids enjoy the rest for breakfast. I even cut one in half and warm it up in the microwave before giving it a swipe of butter. Heaven!

This easy muffin recipe is sure to become your next favorite go-to for using up those bananas. I guarantee you’ll love it!

Easy Banana Crumb Muffins

Rating: 51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 muffins

Serving Size: 1 muffin

adapted from The New York Times

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  • Topping:
  • ½ cup unbleached all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter
  • Muffins:
  • 3 large, ripe bananas, mashed
  • 2 teaspoons pure vanilla extract
  • ½ cup granulated sugar
  • 1 large egg
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1 ¼ cups unbleached all-purpose flour
  • ½ cup wheatgerm
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt


  1. Heat the oven to 375 degrees F. Grease a 12 cup muffin tin and set aside.
  2. To make the topping: Add the flour, sugar, and cinnamon to a small bowl. Pinch in the butter until the mixture form pea-size crumbles. Set aside.
  3. To make the muffins: In a large bowl combine bananas, vanilla, sugar, egg, and butter and mix well. Mix until the batter is a smooth as you can get it. It is okay if it is slightly chunky from the bananas. Add the flour, wheatgerm, powder, soda, and salt to the large bowl and fold the batter together with a large spoon, or a handheld mixer. Stir well until the ingredients are all combined and the mixture is as smooth as you can get it.
  4. Fill the each muffin tin 2/3 full with the batter. Then use your hands to arrange the sugar crumbs evenly on top of each muffin. Bake for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.


I added wheatgerm to the batter for a little extra protein. If you don't want to use it simply omit it from the recipe and use 1 ½ cups flour in the muffin portion of the recipe.

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