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Banana Graham Muffins

Banana Graham Muffins

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


These Banana Graham Muffins are crazy soft, loaded with banana flavor, topped with a heavy helping of crumb topping, and the graham flour gives them a deep, almost nutty flavor that I am obsessed with!



Crumb Topping

  • 10 tablespoons salted butter, melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup Bob’s Red Mill Graham Flour
  • 3/4 cup Bob’s Red Mill Unbleached White All Purpose Flour


  • 6 tablespoons salted butter, room temperature
  • 1 cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 cup Bob’s Red Mill Graham Flour
  • 1/2 cup Bob’s Red Mill Unbleached White All Purpose Flour
  • 3 medium ripe bananas, mashed


Preheat oven to 350°F. Line a muffin tin with 12 liners, or coat liberally with nonstick spray. Set aside.

Crumb Topping

  1. In a medium bowl combine all the crumb ingredients. Mix until it form a dry, thick mixture. As the butter continues to cool, you’ll be able to break this into crumbs easily. Set aside.


  1. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 1 minute. Add in the egg, vanilla, salt, and baking soda, and continue mixing until combined and smooth, scraping the sides of the bowl as necessary.
  2. Turn mixer to low speed and add in both flours, mixing until just combined. Fold in the mashed banana until incorporated. Do NOT over-mix.
  3. Fill the muffin liners 3/4 of the way through.
  4. Break the crumb mixture into pieces with your hands. Evenly divide the crumb mixture on top of all the muffins. You can use all the crumb topping, or as much as you desire.
  5. Bake the muffins for 20-25 minutes, or until set and a toothpick inserted in center comes out clean.
  6. Allow the muffins to cool in the muffin tin for 10 minutes, and then transfer to a wire rack to cool.
  7. Serve warm or at room temperature.


Store airtight for up to 3 days.


  • Serving Size: 1 Muffin
  • Calories: 373
  • Sugar: 26.5 g
  • Sodium: 435.5 mg
  • Fat: 16.3 g
  • Carbohydrates: 52.8 g
  • Protein: 4.5 g
  • Cholesterol: 56.9 mg

Keywords: banana muffin recipe, breakfast muffin recipe

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