Banana Crumb Muffins

banana crumb muffins


Who doesn’t love muffins? They are the perfect on-the-go breakfast during a busy morning and are great for a quick snack during the day. Make these summery muffins over the weekend before a busy week so that you have them on hand. With their sweet banana flavor, they are perfect for a light breakfast or early summer indulgence. Add nuts for a richer taste and more filling muffin, or fruits like blueberries and raisins for a sweeter treat. This recipe serves 10 and was originally taken from

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup lightly packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon  butter


1. Preheat oven to 375 degrees. Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until the mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Maureen Witmer is the Director of Outreach and Engagement, as well as the Recipe Specialist for  Her recipes and photographs can be found on the recipe section of  She and her husband Andrew, a professor of history at James Madison University, live in Harrisonburg, Va.  Maureen works from home where she cares for their young children.




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