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Banana Muffins are moist with a little cinnamon and nutmeg and topped with tons and tons of crumb topping. These are the most delicious banana muffins and perfect for a healthy breakfast! My favorite way to use up bananas.
BANANA MUFFINS
These are the best Banana Muffins and are a great way to use your overripe bananas.
This is one of those easy recipes that the whole family loves that you can have in the oven in under five minutes. The topping on these is so good you might be tempted to make these all “muffies”. Next time, if you’re feeling adventurous add some chocolate chips. I love this Chocolate Chip Banana Bread with those flavors.
HOW TO MAKE BANANA MUFFINS
-
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 cups in the muffin pan, or line with muffin liners.
-
In a large bowl, mix together the dry ingredients : 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla extract, cinnamon, nutmeg and melted butter. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
-
For the crumb topping: In a small bowl, mix together brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles wet sand. You can use your hands too to incorporate the mixture. Sprinkle topping over muffins.
-
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool and store in an airtight container.
WHY DO YOU USE OVERRIPE BANANAS IN BANANA BREAD
The reason we use brown bananas in banana bread is because the riper the banana the naturally sweeter it is making the perfect muffins. The starches in the banana begin to convert to sugar. So don’t throw away those bananas with brown spots.
No mixer needed here. In fact, muffins are better when you mix by hand because you’re more likely not to overmix them which makes for a tough muffin.
The best part is the topping. Try to sprinkle as much as you possibly can on top and then you might have a tad left over which I ate.
My sisters and I used to eat brown sugar by the spoonful growing up. Weird, huh.
As with banana bread or any other muffin, these are almost better the next day because the banana flavor starts soaking in making for a moist banana muffin.
I’ve made these muffins a million times. This time when I made them I had just put them in the oven for a couple of minutes when I looked over to the egg that was supposed to be in the batter sitting on the counter.
Ugh. Good news, they actually were fabulous without. Didn’t even miss it. So if someone you know has an egg allergy just know that these are great without any eggs.
HOW TO MASH BANANAS
You can mash bananas two ways:
- Use a fork to mash small pieces of bananas until soft.
- Add chunks of banana to a stand mixer with the paddle attachment and let it beat away.
HOW TO FREEZE BANANA MUFFINS
To freeze these banana muffins, let them cool completely. Next, wrap them in plastic wrap and then freeze them in a large Ziploc bag. To eat them, thaw on the counter at room temperature.
OTHER HOMEADE MUFFINS
As you can see we love muffin recipes and have quite of few of them on the blog. Here are some of our favorites:
Yield: 10 muffins
Banana Muffins are moist with a little cinnamon and nutmeg and topped with tons and tons of crumb topping. This is the best homemade banana muffins recipe perfect for breakfast!
Batter:
-
1 1/2
cups
all-purpose flour -
1
teaspoon
baking soda -
1
teaspoon
baking powder -
1/2
teaspoon
salt -
3
bananas, mashed (about 1 1/2 cups) -
3/4
cup
white sugar -
1
large
egg, lightly beaten -
1/3
cup
unsalted butter, melted -
1
teaspoon
vanilla -
1
teaspoon
cinnamon -
1/2
teaspoon
nutmeg
Topping:
-
1/2
cup
packed brown sugar -
1/4
cup
all-purpose flour -
1/2
teaspoon
ground cinnamon -
2
tablespoons
unsalted butter
-
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin liners.
-
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, vanilla, cinnamon, nutmeg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
-
For the crumb topping: In a small bowl, mix together brown sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles wet sand. You can use your hands too to incorporate the mixture. Sprinkle topping over muffins.
-
Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Cool and store in an airtight container.
Source: adapted from Allrecipes . Doubled topping.
