Banana Crumb Muffins

A light & fluffy banana muffin with a delicious cinnamon and brown sugar streusel topping! Trust me, they’re a perfect start to a day. The cinnamon and brown sugar topping is really what makes these rather ordinary banana muffins stand out. The crunch from the topping with the softness of the cake makes these a winner.

In fact all banana baked goodies are my favorite and easiest way of putting those dying bananas to good use. And I’m sure it passes as a healthy treat…it has fruit in it right?! 🙂




  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 1/3 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted

For the Crumb top:

  • 2/3 cup packed brown sugar
  • 4 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoon butter, room temperature but not too soft.
  • 2 tablespoon of your favorite chopped nuts (optional)


  1. Start by preheating the oven to 375°F or about 190°C. And then lightly grease a muffin tray or line them up with paper cups.
  2. Take a large bowl and then mix together 1 ½ cups flour, salt, baking soda and baking powder. In a separate bowl, beat bananas, sugar, egg and melted butter. Next, stir the banana mixture into the flour mixture.
  3. Mix together into a batter. Spoon the batter into prepared muffin cups.
  4. For the topping whisk together the flour, sugar, salt, cinnamon and nuts (if using) in a mixing bowl.
    Add the butter and use your fingers to rub into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
  5. Now sprinkle this streusel topping over the muffins.
  6. Place the muffin tray into the oven and bake for 20 minutes. Insert a toothpick into the center to check if they’re ready.
  7. cool on a wire rack and enjoy!


– Keep at room temperature.

– Best consumed the same day.