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Banana Muffins

Banana Muffins
My sisters and I have been making these banana muffins for years. There are one of our favorite banana recipes to make. I have others that I make and enjoy, but I find myself making this one the most.

I have been making this recipe for so long that I am not sure where it came from. I think it may have been an Allrecipes recipe, back in the early days of the internet and food sites.

I am also not sure who tried these muffins first. It might have been me, but it might have been my sister. Either way it is a recipe we all have enjoyed for years.

I used to make these with part whole wheat flour. They work great that way. Now that some in my family eat gluten free, I make them with Bob’s Red Mill 1 to 1 gluten free blend. The banana in these muffins make them great for a gluten free muffin. If you make the gluten free version, no one will know that they are gluten free.

One of the things that I love about these muffins is the crumb topping. The sugar, flour, butter, cinnamon mixture sprinkled on top adds a nice crunchy topping to these. This basic topping actually works well on all kinds of muffins. It takes a basic muffin and makes it better.

Banana Muffins

Banana Muffins

Banana Muffins

Easy and delicious way to use up extra bananas. Also easy to make gluten free. 

Course: Bread, Breakfast
Cuisine: American
Author: Lynn's Kitchen Adventures
Ingredients
  • 1 1/2 cups flour (For a gluten free version use Bob's Red Mill 1 to 1 gluten free flour blend.)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 bananas mashed
  • 3/4 cup white sugar
  • 1 egg lightly beaten
  • 1/3 cup butter melted
  • 1/3 cup packed brown sugar
  • 2 tablespoons flour (For a gluten free version use Bob's Red Mill 1 to 1 gluten free flour blend.)
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter
Instructions
  1. Preheat oven to 375 degrees F . Lightly grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. Set aside. 

  3. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. 
  4. Scoop batter into prepared muffin cups filling cups about 2/3 full. 

  5. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins dividing evenly between muffins. 

  6. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
  7. Let cool in pan about 5 minutes. Remove to wire rack to finish cooling. 

 

Originally shared April 2009.

Lynn's Kitchen Adventures

Comments

  1. I had three almost “gone” bananas and made these for dessert tonight and breakfast tomorrow. Everyone loved them, even my 11 year old who won’t go near bananas.

    Kathy

  2. I had a dozen bananas I was planning to make banana bread with today, but decided to make these muffins instead. They really are fantastic. I’m glad I made 3 dozen.

  3. Yummy! These look fabulous!! I’m going to be baking tomorrow, so I’ll have to try these.

  4. Kathy and Faith, I am so glad you like these. We sure love them.

  5. I love banana bread. This recipe looks awesome. I have bookmarked it and will be trying it soon! Thanks.

  6. MommaofMany says:

    hehe, I made these for breakfast just yesterday! They make a breakfast appearance three or four times a month!

  7. I made these muffins tonight to put in my freezer for breakfasts, as my family is always looking for a quick yummy treat in the morning.
    They turned out very moist and delicious! Thanks for the recipe. (I linked this post today at my blog!).

  8. Wouldn’t you know I packed all my cookbooks and I need to make muffins for breakfast — we’re out of bread and kids don’t want cereal and oatmeal AGAIN.

    Perfect time to test YOUR muffins! I’m going to sub oil for butter and add some choc chips. Will report back later. Thanks!

    Great photo, btw!

  9. I’ve been in the muffin mood lately, I think I’ll give these a try! Thanks so much for joining in the fun at Cupcake Tuesday!
    ~Liz
    .-= Liz@HoosierHomemade´s last blog ..Cupcake Tuesday ~ Mini Chocolate Cupcakes =-.

  10. I have made these with my kids several times and they are a new favorite! That topping is delish! I recently found your blog and have loved everything I’ve tried so far. And I’ve found a lot more recipes that I am going to try. Thanks a bunch!

    • @Barb, I am so glad you enjoyed these. My kids loved them. And I agree the topping is very good. Thanks for reading and I am so glad that you enjoy my recipes.

  11. LOVE this recipe. I’ve made it twice now. I switched it up a little, but I followed most of it. I actually used 5 bananas. We REALLY love bananas….and the texture they add to the muffins. I also used whole wheat flour. Thanks for sharing!! Delicious!

Trackbacks

  1. […] 9.  Banana Crumb Muffins […]

  2. […] Lynn at Lynn’s Kitchen Adventures has a recipe for banana crumb muffins […]

  3. In a Baking Kind of Mood « JeNycEats says:

    […] *The banana crumb muffin recipe can be found here. […]

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