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Banana Crumb Muffins

 These Banana Crumb Muffins are moist, flavorful, and have a sweet crumb topping that adds a nice texture to each bite.

A few weeks back I did a freezer clean out and inventory and discovered I have a half dozen bags of bananas.  It never fails, I buy a whole bunch and no matter how many is in it the guys will leave 2 or 3.

Some will be made into waffles and banana bread but I decided on Banana Crumb Muffins from Taste of Home for this month's Muffin Monday. 

I did vary the recipe a bit.  To the dry ingredients I added 1/2 teaspoon of cinnamon and to the wet I added 1/2 teaspoon of vanilla extract.

I really loaded the muffin cups up so I got 10.  This meant each one got a bit more of the crumb topping but there's certainly nothing wrong with that! 

The smell of these baking even rousted my kid off his video game to come and investigate. He then hovered while they cooled and I took photos. He snagged 2 and disappeared and shortly after I got a text with thumbs up emojis. 

I absolutely agree with him, these are fantastic. I'm betting they would also make great mini or full size loaves as well, definitely going to give that a try soon. 

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Banana Crumb Muffins

Banana Crumb Muffins
Author: Jolene's Recipe Journal


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 large ripe bananas, mashed
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  1. In a large bowl, combine dry ingredients. Combine bananas, sugar, egg, vanilla extract and butter; mix well. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins.
  3. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Muffins, Breakfast, Snacks

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.  

  • Banana Crumb Muffins from Jolene's Recipe Journal
  • Blueberry Banana Muffins (Small Batch) from Food Lust People Love
  • Lemon Cranberry Corn Muffins from A Day in the Life on the Farm
  • Matcha Chocolate Chip Muffins from Passion Kneaded
  • Orange and Strawberry Whole Wheat Muffins from Karen's Kitchen Stories
  • Sourdough Banana Carrot Muffins from Zesty South Indian Kitchen

  • Comments

    I always have overripe bananas in my freezer. I pulled some out for next month's Muffin Monday.
    Stacy Rushton said…
    That crumb topping is FABULOUS, Jolene! 🤩
    Karen said…
    That crumb is amazing looking! I love how ample it is.
    Anonymous said…
    That crumb looks delicious, perfect banana crumb muffins. I am going to give this one a try.
    Kelster said…
    Crumb muffins are always my favourite. No matter the flavour.

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