Banana Muffins are moist, full of banana flavor and topped with a delicious cinnamon crumb topping. Perfect for snacks, breakfast or brunch.
These banana muffins are a great recipe to use up overripe bananas. Simple to make in one bowl- ready in about 30-minutes.
This banana muffin recipe uses two ripe bananas and a handful of simple ingredients. If you have ripe bananas and not enough time to bake right at the moment, peel them and place them in zip-style freezer bags for later.
Why this recipe works
- Ease – Takes only a few ripe bananas, one bowl and minutes combine the ingredients!
- Simple ingredients, readily available in your local grocery store.
- Prep ahead of time – Banana muffins can be made ahead of time and frozen for later.
What you’ll need
- Bananas – Use ripe bananas or ones you already have frozen.
- Wheat germ – Find this in the cereal aisle or order it here.
- Brown sugar – Helps this muffin stay super moist.
- Buttermilk – Makes these banana bread muffins super moist. If you cannot find buttermilk, you can substitute sour cream or mix 1 teaspoon white vinegar or lemon juice per cup of milk whisked together (let it sit for about 10 minutes.)
- All-purpose flour – Use a high-quality brand, unbleached.
- Eggs – Helps these banana bread muffins rise nicely.
- Baking soda & powder – Leavening agents that help these muffins rise perfectly.
Scroll down for full printable recipe
These banana bread muffins are perfect for a snack, breakfast or with a cup of coffee. And the crumb topping- it’s so delicious!
Did you know you can make a big batch of crumb topping ahead of time and freeze in zip-style bags for later?! This helps you prep ahead of time and keeps your crumb topping super fresh.
How to make Banana Muffins
- Make crumb topping– Make the crumb topping and set aside.
- Cream butter & sugar – In a large bowl, cream together the butter and brown sugar. Add the banana and incorporate.
- Add eggs & buttermilk – Add eggs, one at a time. Incorporate buttermilk and vanilla.
- Add dry ingredients – Incorporate only until incorporated.
- Add crumb topping: Spoon crumb topping over each muffin.
- Bake – Bake in a preheated oven.
Recipe FAQs
The trick to making moist banana muffins or bread is having the right mixture of dry and wet ingredients. Which is why my banana bread and banana muffins have either sour cream or buttermilk as an ingredient.
Absolutely! Frozen bananas are super easy to mix into the batter and we always have an abundance of frozen bananas in our freezer. Simply thaw them on the counter on a kitchen towel. Remove them from the bag and discard the excess liquid.
Use your clean hands to combine the softened butter, sugar, flour, oats, and cinnamon. Keep any leftovers in a large zip-style bag and store in the fridge or freezer.
TIP: Make a large batch and store in the freezer. It will last for several months! Whenever you want to make muffins or a coffee cake, you can easily sprinkle a helping of crumb topping over whatever you’re making quickly.
More Baking Recipes
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Banana Muffins
Ingredients
Banana Muffins
- 2 cups all-purpose flour
- 1 cup wheat germ
- 1 cup packed brown sugar
- ½ cup vegetable shortening or (1 stick) unsalted butter (softened)
- 2-3 large, ripe bananas
- ½ cup full-fat buttermilk
- 2 large eggs room temperature
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- ½ cup chopped pecans (optional)
Crumb Topping
- ¼ cup (½ stick) unsalted butter softened
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- ⅔ cups old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
Instructions
Crumb Topping
- In a medium bowl, combine the crumb topping ingredients with your hands and set aside.
Banana Muffins
- In a large mixing bowl, using either a stand mixer or electric hand mixer, cream together the butter and brown sugar. Add the banana and incorporate. Add the eggs, one at a time. Then add the buttermilk and vanilla.
- Scrape the bottom and sides of the bowl occasionally. Add the flour, baking soda, powder and salt and mix until incorporated. Fold in the chopped pecans.
- Spoon or scoop muffin batter evenly into 12 paper lined muffin tins. Spoon crumb topping over each muffin.
- Bake in a preheated 375 degree F oven for 30 to 35 minutes, or until a toothpick when inserted comes out clean.
Recipe Notes
Nutrition
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Melani says
It looks so yummy. I am hungry beacause of the picture, ha ha. I love banana. It is a satisfy our satiety feeling. I have pinned it, thank you for sharing.
Casey says
Wow. this is absolutely amazing munchies. I do actually make this for my kids quite often and they are normally gone within the first 30mins. Great to see there are other people in this world also love this as much as we do.
Nicole says
This looks so good! Banana anything is my son’s favorite, so I will definitely have to try this out with him. Thanks for sharing!
Agnes Dela Cruz says
I have all the ingredients and I would love and try this recipe this weekend. I am sure this will be a hit.
blair villanueva says
I love banana, including any creative recipes for it! Its natural sweetness is very satisfying for my tummy 🙂
And your muffins, I bet it is your friends’ many favorites!
tia mckinzie says
We love banana anything, we will have to give this a spin at my house! Thanks for the share on this!
Jessica Robinson says
Thanks Tia!!! Hope you enjoy these delicious muffins!
Echo says
These look delicious and healthy! I love a good banana muffin recipe! I have never thought of using wheat germ though!
LavandaMichelle says
Oh my! These muffins look amazing. I can practically smell them through them through the screen. Thanks for sharing! 🙂