Banana Muffins with Crumb Topping

BUNNY'S WARM OVEN(18)
Kate: "Turned out great... my topping wasn’t as crumby a…" Read More
13Ingredients
30Minutes
650Calories

Ingredients

US|METRIC
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas (large ripe, 11/4 cups mashed bananas the riper your banana, the more banana flavor you'll get)
  • 3/4 cup white sugar
  • 1 large egg (slightly beaten)
  • 1/3 cup butter (melted,cooled)
  • 1/3 cup brown sugar (packed, light or dark brown)
  • 1 tablespoon all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup chopped pecans
  • 1 tablespoon cold butter
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    NutritionView More

    650Calories
    Sodium36% DV870mg
    Fat34% DV22g
    Protein16% DV8g
    Carbs36% DV109g
    Fiber20% DV5g
    Calories650Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol95mg32%
    Sodium870mg36%
    Potassium440mg13%
    Protein8g16%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate109g36%
    Dietary Fiber5g20%
    Sugars61g122%
    Vitamin A10%
    Vitamin C15%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Kate 5 months ago
    Turned out great... my topping wasn’t as crumby as I would like, but they tasted great! I did add a little vanilla to the batter
    Wendy Herigon 7 months ago
    Yummy. My family loved them
    Paul G. 7 months ago
    fantastic. added strawberries and a handful of milk chocolate. Great breakfast
    Ana 9 months ago
    great topping and so easy to make. i made my muffins a little too small. next time I will make them bigger by adding more batter and making less.
    Nancy36 9 months ago
    Awesome! Recipe was as expected
    Diane I. 9 months ago
    Turned out amazing. Super moist. I used coconut oil instead of butter for the batter. simply amazing! ....made a dozen....some are already gone!! 😜😜
    Margaret Gray 10 months ago
    It turned out beautifully! And they are delicious!
    Sherry M. a year ago
    Turned out great. One of the best banana recipes we have tried. Going to make them again.
    Michelle B. a year ago
    👍🏼👍🏼👍🏼 would make these again for sure.
    Jennifer D. a year ago
    The muffins turned out really good and tasted just as good!
    Vicky G. a year ago
    Tasty but I must have made muffins too big because I only got 10.
    Aaron W. a year ago
    Tasted really good.. directions are a little vague... or I'm a moron...
    Heidi Fredrick a year ago
    yummy. i modified it to be gluten free using rice flour, extra egg and xanthan gum. so delicious!
    Lesley Rene a year ago
    I let my bananas go so that I have an excuse to make these muffins! My family loves them!
    Teresa a year ago
    Excellent recipe, followed instructions and only added vanilla extract. I didn’t have any pecans so I used some Blue Diamond Toasted Coconut Almonds that I processed for a few seconds in my nutri bullet.
    Jordan Dove 2 years ago
    These were amazing! My topping didn't turn out 100% due to a faulty oven but they were still delicious, moist, sweet goodness filled muffins. Kept in a seal tight jar for 5 days.
    McFarland 2 years ago
    Delicious! Tweaked the recipe w adding pecans and cranberries along w cinnamon to the batter..... also doubled the strudel topping just bc we love the crunch😊
    Shery D. 2 years ago
    The muffins turned out Great! I doubled the recipe and made 36 muffins. Only drifted from recipe to add a tsp.. cinnamon to batter.

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