banana muffin crumble recipe

Written ByJenny Smyth Posted on
banana muffin crumble recipe
Jump to Recipe Jump to Video Print Recipe

The Best banana muffin crumble recipe

I’m so excited to share this banana muffin crumble recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends.

The combination of sweet bananas, crunchy oat topping, and warm spices is just perfect. I love that this recipe is easy to make ahead of time and can be frozen for later use, making it a great option for busy mornings or after-school snacks.

Plus, the health benefits of using whole wheat flour, less sugar, and plenty of banana goodness make me feel good about serving this to my loved ones. My kids love helping me mix the batter and sprinkling the oat topping on top of the muffins before baking.

It’s a fun activity that they look forward to every week when we make these delicious treats together.

Banana Muffin Crumble

Banana Muffin Crumble

4.6 from 996 votes

Moist banana muffins topped with a buttery, crunchy crumble. This recipe combines the soft texture of banana bread with a sweet streusel topping for a delightful treat.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Muffins

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed (about 1 cup)
1/4 cup buttermilk

For the Crumble Topping

1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold unsalted butter, cubed
1/2 tsp ground cinnamon

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners and set aside.
3In a medium bowl, whisk together the flour, baking soda, and salt.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Stir in the mashed bananas and buttermilk until just combined.
7Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just moistened.
8Do not overmix; the batter should be slightly lumpy.
9Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
10In a small bowl, combine the flour, brown sugar, and cinnamon for the crumble topping.
11Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
12Sprinkle the crumble topping generously over each muffin.
13Bake for 18 to 20 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
14Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

🔧Equipment

Muffin tin
Paper liners
Mixing bowls
Whisk
Electric mixer
Fork or pastry cutter
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 220mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 4g

📝Notes

For extra flavor, add 1/2 cup chopped walnuts or chocolate chips to the batter. Store muffins in an airtight container at room temperature for up to 3 days.

Watch Video Of How Banana Muffin Crumble Works

This banana muffin crumble recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick breakfast on-the-go. The best part is that it’s incredibly easy to make ahead of time and can be frozen for later use, making it perfect for busy mornings or after-school snacks.

I like to store any leftovers in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When reheating, simply microwave or bake until warm and serve with your favorite toppings.

❓ Frequently Asked Questions About Banana Muffin Crumble

What type of bananas are best for this recipe?

I prefer to use ripe but firm bananas for this recipe. The riper they are, the sweeter they will be when baked into the muffins.

Can I substitute other types of milk in this recipe?

Yes, you can use any type of milk you prefer in place of regular milk. I like to use almond milk or soy milk to reduce the calories and increase the nutritional value.

How do I prevent the oat topping from getting too brown?

To prevent the oat topping from getting too brown, simply reduce the oven temperature by 25 degrees Fahrenheit. This will help to slow down the browning process and keep your muffins looking their best.

Can I make these muffins gluten-free?

Yes, you can easily make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. I like to use a combination of almond flour and coconut flour for a delicious gluten-free treat.

How long do these muffins keep fresh?

These muffins will keep fresh for up to 3 days when stored in an airtight container at room temperature. You can also freeze them for up to 2 months and thaw as needed.

Can I make these muffins in a mini muffin tin?

Yes, you can easily make these muffins in a mini muffin tin by reducing the baking time to about 12-15 minutes or until a toothpick inserted into the center comes out clean.

Similar Posts