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Banana Muffins Recipe with Crumble Topping
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!
Course
Breakfast, Snack
Cuisine
American
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Servings
8
servings
Calories
277
kcal
Author
Faith Gorsky
Ingredients
Crumble Topping:
2
tablespoons
salted butter
slightly softened but not fully melted
3
tablespoons
brown sugar
4
tablespoons
all-purpose flour
3
tablespoons
old-fashioned rolled oats
½
teaspoon
pure vanilla extract
Muffins:
1
medium ripe banana
mashed
½
cup
brown sugar
1
large egg
¼
cup
avocado oil
or vegetable oil
¼
cup
buttermilk
1
teaspoon
pure vanilla extract
1
cup
all-purpose flour
1
teaspoon
baking powder
¾
teaspoon
ground cinnamon
½
teaspoon
salt
¼
teaspoon
ground nutmeg
¼
teaspoon
baking soda
Icing:
¼
cup
powdered sugar
½
teaspoon
water
plus more as needed
US Customary
-
Metric
Instructions
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.
Notes
Store these muffins covered at room temperature for up to 4 days.
If you don’t have buttermilk, you can substitute ¼ cup whole milk + ½ tablespoon fresh lemon juice.
Nutrition
Serving:
1
muffin
|
Calories:
277
kcal
|
Carbohydrates:
42
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
227
mg
|
Potassium:
177
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
140
IU
|
Vitamin C:
1
mg
|
Calcium:
56
mg
|
Iron:
1
mg