This Banana Muffins Recipe yields moist, tender muffins that are scented of vanilla, cinnamon, and banana with a delicious brown sugar oat crumble topping. They’re the perfect thing to make when you have just one banana to use up!
I love bananas, but I don’t typically eat them as-is. Bananas are one of those fruits that I don’t usually buy until I need them for a specific recipe.
And then for some reason I’m inevitably left with a couple extra bananas!
Smoothies are the obvious choice when you have leftover bananas to use up. Banana blends up smooth and creamy, and also act as a thickener.
But you’d be surprised that one banana is all it takes to make this small batch Banana Muffins Recipe with Crumble Topping!
These muffins have a moist, tender crumb and a delicious cinnamon, vanilla, and banana aroma. It only takes a couple minutes to mix up the buttery brown sugar and oat crumble topping, and it really makes these muffins feel special. A drizzle of icing on top is optional, and makes these muffins suitable for breakfast or dessert.
This batch makes eight muffins so you’re not stuck with a huge batch. It’s perfect for a weekend brunch, or to whip up on the weekend for grab-and-go breakfasts during the week.
How to Make Banana Bread Muffins From Scratch
Get out the ingredients to make these Banana Muffins.
You’ll only need 1 banana for this recipe because it makes just 8 muffins! You can mash it with a fork or a potato masher.
Once the banana is mashed well, it’s time to stir in the wet ingredients.
Add all the wet ingredients to the same bowl with the mashed banana.
And whisk everything together.
Add all the dry ingredients to the bowl with the wet ingredients.
And whisk to combine.
Scoop the batter into a muffin tray lined with paper muffin liners.
This recipe is for 8 muffins.
And now get out the ingredients to make the crumble topping.
Add them to a bowl.
Use a fork to mix them together until they look crumbly.
Sprinkle the topping on top of the batter in each muffin well.
Bake until the muffins are golden and a toothpick inserted inside comes out clean.
Let the muffins cool and get out the ingredients to make the icing.
Whisk together the icing ingredients.
Drizzle the icing on the cooled muffins.
Banana Muffins Recipe FAQs
Can I Use Unripe Bananas to Bake Bread or Muffins?
No, unripe bananas don’t work well for baking banana bread or muffins.
When bananas are ripe, they have a higher moisture and sugar content, which results in banana bread or muffins with better taste and texture.
However, if you don’t have ripe bananas on hand, you can leave the peels on and blacken them in a 300F oven for 30 to 40 minutes. You can read more about this method of how to ripen bananas in the oven on The Kitchn.
Should I Refrigerate Banana Muffins?
No, Banana Muffins, like Banana Bread, dries out quickly if stored in the fridge. I recommend storing these muffins covered at room temperature for up to 4 days. They’ll probably be gone long before then though!
More Banana Baked Goods Recipes to Try:
- Best Banana Bread
- Nutella Banana Swirl Muffins
- Banana Bread Cookies
- Yellow Banana Cake with Whipped Dark Chocolate Ganache
- Banana Sour Cream Coffee Cake with Brown Sugar Pecan Swirl
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Banana Muffins Recipe with Crumble Topping
- 1/4 cup powdered sugar
- 1/2 teaspoon water plus more as needed
For the Crumble Topping:
- Use a fork to combine all ingredients in a bowl until crumbly. Set aside for now.
For the Muffins:
- Preheat the oven to 400F. Line 8 muffin wells of a muffin tray with paper liners.
- Mash the banana in a large bowl. Whisk in the brown sugar, egg, oil, buttermilk, and vanilla.
- Whisk in the flour, baking powder, cinnamon, salt, nutmeg, and baking soda just until combined, being careful not to over-mix.
- Divide the muffin batter between the 8 lined muffin wells. Sprinkle the crumble topping on top of each.
- Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes.
- Cool completely before icing the muffins.
For the Icing:
- Stir together the powdered sugar and water, adding additional water drop-by-drop as necessary to reach the right consistency.
- Drizzle the icing on top of the cooled muffins.
- Store these muffins covered at room temperature for up to 4 days.
- If you don’t have buttermilk, you can substitute 1/4 cup whole milk + 1/2 tablespoon fresh lemon juice.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!