Moist Banana Muffins Recipe With Buttery Cinnamon Crumble Topping (9 Ingredients, 35 Minutes) Bread/Muffins Breakfast Brunch Snacks Desserts Gluten-free Fruit High Protein Recipes

Banana lovers, this banana muffins recipe is for you. Because I have a family full of banana bread lovers, I make a lot of baked banana recipes. We especially love banana muffins. This moist banana muffins recipe is extra special because it has a buttery cinnamon crumble topping that makes them simply irresistible!

The simple banana recipe uses nine wholesome ingredients that result in muffins that are perfectly moist inside and wonderfully crunchy outside. These aromatic muffins have just the right amount of sweetness complemented by the lovely cinnamon spice. This muffin recipe is loaded with naturally sweet overripe bananas (check out the health benefits of bananas), which also keep the muffins moist. You can choose to add walnuts, which have antioxidants and omega-3 fatty acids, among the other health benefits of walnuts. And the delicious muffins take only about 35 minutes to make.

To make this easy banana muffins recipe, you'll need the following ingredients: flour (all-purpose or gluten-free), sugar, cinnamon, butter, baking powder, baking soda, salt, overripe bananas and an egg. The chopped walnuts are optional. You make the crumble topping first, then you whip up the easy batter. Layer the crumble on top of the muffin batter in the baking pan then bake the muffins until cooked through and golden brown. Try to be patient as the heady banana-cinnamon aroma fills your kitchen!

Serve this moist and crumbly banana muffins recipe as a cozy breakfast or part of a weekend brunch, as an afternoon snack or for a wholesome dessert any night of the week. They're seriously perfect any time at all.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 12

Ingredients

For the Crumble

• 1/2 cup flour (all-purpose or gluten-free flour)
• 1/4 cup granulated sugar (or brown sugar)
• 1 1/4 teaspoons ground cinnamon
• 4 tablespoons (1/2 a stick) butter, at room temperature

For the Muffins

• 1 1/2 cups flour (all-purpose or gluten-free flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 medium overripe bananas, mashed
• 1/2 cup granulated sugar
• 1 large egg, beaten
• 1/3 cup butter, melted
• 1/2 cup chopped walnuts (optional)

Here's how to make it:

1. Make the crumble topping first. In a medium mixing bowl, add the flour, sugar and cinnamon. Stir with a fork to combine. Add the butter and combine with a fork, pastry cutter or your clean hands until it turns into pea-sized crumbs. Set aside.
2. Make the muffin batter next. In a large mixing bowl, add the flour, baking powder, baking soda, salt and cinnamon. Whisk to combine and set to the side.
3. In a medium mixing bowl, add the bananas, sugar, egg and butter. Stir to combine.
4. Pour the banana mixture into the flour mixture and stir to combine.
5. Fold in the walnuts, if using. (You could even add some chocolate chips, if you like.)
6. Evenly spread the batter into a muffin pan that's been sprayed with cooking spray, noting that each muffin cup should be filled only about two-thirds to three-quarters full.
7. Spread the crumble topping over the muffins, ensuring the crumbs are evenly distributed.
8. Bake in a preheated 375 degree F oven until cooked through and golden brown, about 15 to 20 minutes (muffins should pass the toothpick test).
9. Allow muffins to cool a bit before removing to a wire rack to cool completely. Store leftover muffins in an airtight container to keep them fresh.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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