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Banana Crumb Muffins Recipe

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4 from 15 reviews

These Banana Crumb Muffins are moist, flavorful, and topped with a delicious cinnamon-sugar crumb. Made with ripe bananas, coconut oil, and honey, they offer a naturally sweet and wholesome treat perfect for breakfast or a snack. The crumb topping adds a delightful texture contrast to the soft muffins, baked to golden perfection in just under 20 minutes.

  • Total Time: 28 minutes
  • Yield: 12 muffins

Ingredients

Muffin Batter

  • Cooking spray
  • 2-3 large very ripe bananas (enough to measure 1 cup mashed)
  • 1 large egg (at room temperature)
  • 1/2 cup coconut oil (melted and cooled to room temperature)
  • 1/2 cup honey
  • 1/4 cup honey vanilla Greek yogurt
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Crumb Topping

  • 1/4 cup light brown sugar (firmly packed)
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 tablespoons unsalted butter (melted and slightly cooled)

Instructions

  1. Prepare Oven and Pan: Preheat oven to 350°F (175°C). Generously spray all 12 cavities of a muffin tin with cooking spray. Do not use liners as the batter sticks to them in this recipe.
  2. Mash Bananas: In a large bowl, add the ripe bananas and beat them with a hand mixer until smooth like applesauce. Measure out exactly 1 cup of the mashed banana and discard any excess.
  3. Mix Wet Ingredients: To the mashed bananas, add the egg, melted and cooled coconut oil, honey, honey vanilla Greek yogurt, and vanilla extract. Whisk together until fully combined and smooth.
  4. Add Dry Ingredients to Wet: Sprinkle the baking soda, baking powder, ground cinnamon, and salt over the wet mixture. Whisk to combine evenly.
  5. Incorporate Flour: Add the 1 3/4 cups of flour. Use a wooden spoon to gently fold the flour into the mixture just until combined. Avoid overmixing to keep the muffins tender.
  6. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each to the top for a nice full muffin.
  7. Make Crumb Topping: In a small bowl, stir together the brown sugar, 6 tablespoons flour, cinnamon, and salt. Add the melted and slightly cooled butter, stirring until crumbly. Use your hands if necessary to form small crumbs.
  8. Top Muffins: Sprinkle the crumb topping evenly over all the muffin cups, using the entire crumb mixture.
  9. Bake: Place muffins in the oven and bake for 15–18 minutes. They are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure all wet ingredients are at room temperature to prevent clumping and ensure smooth batter.
  • Use very ripe bananas for maximum sweetness and moisture.
  • Do not overmix batter to avoid tough muffins.
  • Skipping muffin liners helps maintain a better crumb and crust on the muffins.
  • Use a good quality non-stick muffin pan for best results.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/banana-crumb-muffins-recipe/