The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!
I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
I used my Chocolate Chip Banana Bread recipe and morphed them into muffins with a few necessary tweaks. It was easy, and you should make them.
These Banana Muffins are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
How Do You Make Banana Muffins?
This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! Like I said, I adapted my Chocolate Chip Banana Bread recipe for this recipe, because it’s the ABSOLUTE best! I tweaked it just little bit, because that recipe uses thinly sliced bananas to add extra moisture, but the banana slices don’t work as well in muffins. So found that if you mash them, but leave them fairly lumpy it works great! But I really like making banana bread AND these banana muffins with butter instead of oil because I find it adds more flavor!
Ingredients:
- Ripe Bananas
- Melted butter
- Granulated sugar for the muffins
- Light brown sugar for the crumb topping
- Large eggs
- Vanilla Extract
- Sour cream
- Baking soda
- Kosher salt
- All purpose flour
- Chopped Walnuts
Instructions:
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Fold in the walnuts, if desired.
- Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
- In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Do You Have To Add Nuts To These Muffins?
I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
What Else Could You Add To These Muffins?
Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!
- Chocolate Chips
- Mini Peanut Butter Cups
- White Chocolate Chips
- Blueberries
- Cranberries
- Pumpkin Spice
- Coconut
- Cinnamon
Can You Freeze These Banana Muffins?
YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag and freeze them for up to a month!
This Is an Easy Banana Muffin Recipe You Need To Try!
Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
Want More Muffin Recipes? Try these!
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The Best Banana Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: Breakfast
Description
These Banana Muffins are easy and delicious!
Ingredients
- 3 medium bananas
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- optional – 1/2 cup chopped walnuts
Crumb Topping
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cups all-purpose flour
Instructions
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Fold in the walnuts, if desired.
- Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
- In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
Notes
Store airtight for up to 3 days.
Optional: You can add in 1/2 cup chocolate chips if desired!
Nutrition
- Serving Size: 1 muffin
- Calories: 489
- Sugar: 29.9 g
- Sodium: 370.1 mg
- Fat: 27 g
- Carbohydrates: 57.6 g
- Protein: 5.4 g
- Cholesterol: 75 mg
Keywords: banana bread, recipe, banana muffins, cookies and cups, banana
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These muffins are super easy. I substituted egg whites and also used half wheat flour/ wheat germ combo. A tad bit on the sweet side so I would cut the sugar a tiny bit. I used a third cup measure to pat the topping down into the muffin mix before baking which worked perfect. It does not crumble off the top after baked. The edges get a nice crispy texture and flavor to them
★★★★
YESSSS!!!!! THESE MUFFINS ARE LITERALLY THE BEST!!!! Thank you for this amazing recipe!!! I added a TBSP of strong coffee to the mashed bananas and chocolate chips instead of nuts!! SOOO GOOD!!!!
★★★★★
So glad you liked them and thank you for sharing your picture!!
Do the chocolate chips goin the batter or the crumb topping? I am guessing the batter … But wanted to double check
If you would like to add chocolate chips I would add them to the batter 🙂
Hi Shelly. I think there might be a typo in your recipe. I just made these muffins, and they are delicious. However the recipe produced 21 regular-size muffins at the ¼ cup batter measure, not 12. More to give away! I did use the ½ cup chopped walnuts and ½ cup mini chocolate chips. Used full fat Greek Yogurt. Otherwise everything as in the recipe. Very nice crumb, lovely flavor.
★★★★★
These were amazing! Instead of walnuts, I added cinnamon chips and I did halve the topping recipe which made the perfect amount of topping. It made 17 muffins for me but according to my kids that just not enough! They can’t wait for me to make them
Again. Thanks for sharing this recipe
★★★★★
These turned out so good. I found I had too much topping left over so made another batch to use it up. Now I half the topping ingredients. Perfect. Thank you for sharing. They truly are the best.
★★★★★
Excellent! Made them in Texas muffin pan and baked for a bit longer. I add some walnuts to topping and a little icing drizzle. Definitely saving this recipe!
★★★★★
LOVE, LOVE, LOVE this recipe! So yummy! It is my fav banana muffin recipe go-to!
★★★★★
I also followed this recipe exactly as written. The muffins were great, but the crumb topping portion made way too much topping, so I ended up throwing out a lot of it. Even using some of the topping seemed to over-power the muffins. My family loves banana bread and other than either chocolate chips or nuts, they don’t care for anything else in them. I will try to make these again without the tipping and see how they turn out.
★★★★
I froze the rest of mine and used it the next time I made the recipe. Worked like a charm!!! And I only had to mix the topping once.
I just made these and thought the same think. But I ended up using all the topping thinking they would melt into the muffin. They did not. Next time I will halve the topping recipe and make probably 18 muffins . For now, this recipe will have to be eaten in the kitchen as they are making a huge mess. They were very tasty though!