• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️
↑

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Desserts » Muffins & Sweet Breads » Easy Banana Crumb Muffins

Easy Banana Crumb Muffins

Last Updated July 7, 2021. Published December 13, 2020 By Rosemary 4 Comments

Share

Share
Pin
Email
Jump to Recipe

These  Easy Banana Crumb Muffins make the perfect Breakfast or Snack treat. Fast and easy and no mixer needed. Make it as muffins or even quicker make it into one of the best Banana Bread Recipes you will ever eat.

banana muffins in the pan with a glass of milk

These delicious Muffins have become my new favourite muffin! Everyone loves them, not just me! I l have to admit I love muffins, they are so quick and easy to put together. Some of my favourites are these Big Double Chocolate Chip to Orange Streusel to even Lemon Muffins.

But one thing is for sure, I like Big Muffins. So needless to say I am always on the lookout for a good one. The last few mornings as I glanced at the fruit bowl and saw two very ripe bananas just sitting there, I knew it wouldn’t take the Italian long to give me a hint that baking up my Banana Cake may be a good idea.

To tell the truth I wanted to try something else, I am pretty well Banana Caked out. As I was reading one of my favourite Food Blogger’s Blogs, and in all honesty I only read a handful. My daughter of Course,  What Erika Wears, a couple of others and a woman who has become a good friend,  April, from Girl Gone Gourmet.

I love how she writes, she shares herself and her life so perfectly and needless to say her recipes are pretty awesome too! So when she posted a recipe for Peanut Butter Banana Bread and I saw these Banana Nut Muffins, I knew where those 2 bananas of mine were going to end up! Hello Muffins, although the Banana Bread sounded really good too.

banana muffins on a wire rack

What nuts are good in Banana Muffins?

Here in Italy you can’t find walnuts until Christmas, so I thought Pecans would be a good substitute, since I had a bag in the freezer. Although you can also use hazelnuts, macadamia nut and even peanuts.

My daughter who is not a nut fan, requested “no nuts, please”, so I decided those Pecans would make the best Crumble Topping, and they did, although if adding some in the batter would be a great idea. I would probably add about 1/2 cup of chopped nuts.

How to Make Banana Muffin Recipe:

  • Make sure to use ripe to very ripe bananas (never green, black spots are good) and mash them with either a fork or a potato masher.
  • There is no need to use an electric mixer in this recipe, muffins should be mixed as little as possible. Over mixing will make a tough and heavy muffin.
  • When mixing the batter I like to stir about 15-17 times. That way I know I haven’t over done it.
  • Make sure to grease and flour the whole muffin tin, inside and on the top of the pan. You don’t want to leave behind any of that tasty Streusel topping.
  • Don’t over bake, use a toothpick to test for doneness. When the toothpick comes out clean or with a few crumbs attached they are ready.

how to make banana muffins, mashed in the bowl, all mixed and in the tin ready for baking

If you prefer Banana Bread then this recipe makes an amazing loaf also, just spoon the batter into a 9 inch loaf pan and bake. It will take a bit longer to bake but it is just as good as the muffins.

banana bread on a wire rack with 2 slices cut.

How to Store Baked Muffins

Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. Muffins should last up to 2-3 days or 7 days in the fridge.

Freshly baked cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. They will keep up to 3 months.

More Banana Recipes to try

  • Classic Banana Bread
  • Old Fashioned Banana Cake
  • Banana Chocolate Chip Crumb Cake
  • Caramel Banana Pecan Cake

 

banana bread on a wire rack with a slice cut

How many Muffins does the Recipe make?

This recipe will make about 9-10 medium muffins or 5 extra large, and it makes a delicious loaf too. You decide.

I’m telling you, these are definitely the Banana Muffin Recipe to try. Easy, moist and that Pecan Crunchy Topping is to die for. Enjoy!

banana muffins in the tin

 

banana crumb bread on a wire rack

Easy Banana Crumb Muffins

Rosemary Molloy
These  Easy Banana Crumb Muffins make the perfect Breakfast or Snack treat. Fast and easy and no mixer needed. Make it as Muffins or Bread.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 5 muffins
Calories 586 kcal

Ingredients
  

BANANA MUFFINS OR LOAF

  • 2 ripe bananas (room temperature mashed)
  • ⅓ cup butter* (melted and cooled) (75 grams)
  • 1 large egg (room temperature)
  • ¾ cup sugar (150 grams)
  • 1 teaspoon vanilla
  • 1 ½ cups all purpose flour (195 grams)
  • 1 teaspoon baking soda
  • 1 pinch salt

PECAN STRUESEL TOPPING

  • ⅓ cup brown sugar (lightly packed) (60 grams)
  • ¼ cup all purpose flour (32 grams)
  • 2 tablespoons butter (soft)
  • ¼ cup finely chopped pecans (30 grams)

*If you use unsalted butter then add ¼ teaspoon salt.

    Instructions
     

    BANANA MUFFINS OR LOAF

    • Pre-heat oven to 350°F  (180°C), grease and flour a large or medium sized muffin tin or 9 inch (25 cm) loaf pan.
    • In a large bowl mix together with a whisk or spatula, the mashed bananas, melted cooled butter, egg, sugar and vanilla, until well combined.
    • In a medium bowl whisk together flour, baking soda and salt.
    • Add dry ingredients to wet mixture and mix just until combined (I usually stir approximately 15-17 times)
    • Spoon into prepared muffins cups (a little more than 3/4 full) or loaf pan, top with the streusel topping. Bake for approximately 20-25 minutes (depending on the size of the muffin tin) or 30-35 for the loaf, check for doneness with a tooth pick.  Let cool in pan.  Enjoy.

    PECAN STREUSEL TOPPING

    • In a small bowl mix together with a fork brown sugar, flour and pecans then add the butter and combine with a pastry blender or fork until it resembles coarse crumbs.  
    • For the muffins I got 5 large muffins so I assume you could get 10 medium.

    Nutrition

    Calories: 586kcalCarbohydrates: 97gProtein: 5gFat: 21gSaturated Fat: 11gCholesterol: 45mgSodium: 405mgPotassium: 282mgFiber: 2gSugar: 58gVitamin A: 560IUVitamin C: 4.1mgCalcium: 34mgIron: 4.2mg
    Keyword banana muffin recipe, banana muffins, streusel topped banana muffins
    Tried this recipe?Let us know how it was!

    Updated from April 29, 2017.

    Subscribe Today

    Never Miss a Recipe!

    Subscribe today and receive my free e-book of recipes!

      We won't send you spam. Unsubscribe at any time.

      Filed Under: American Favorites, Breakfast, Desserts, Fall/Winter, fruit, Most Posts, Muffins & Sweet Breads, Snacks

      Related

      Comments

        Leave a Reply Cancel reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

      1. Mich says

        March 17, 2020 at 3:14 am

        However bake time from 20-35 min is questionable. I baked for 27 min & it was too long. I would take it to 22 min @ 350 degtees

        Reply
        • Rosemary says

          March 17, 2020 at 4:50 pm

          Hi Mich, yes it should be 20-25 minutes. Thanks

          Reply
      2. Ellen says

        April 30, 2017 at 3:31 pm

        5 stars
        Where are you finding pecans in Italy. I know you are in the north and I am in the south but pecans are no existent here in Sicily. Plus what brown sugar do you use. I have it brought over from the states because well, brown sugar in Sicily isn’t really brown sugar – either really grainy or molasses.
        I have 10 more months of baking in Italy and would appreciate the suggestions.

        Thanks

        Reply
        • Rosemary says

          April 30, 2017 at 9:15 pm

          Hi Ellen, I didn’t find in Italy, I wish, I brought them back too! And brown sugar I actually make myself with white sugar and molasses, a half a kilo at a time, with approximately 2 or 3 tablespoons depending on how dark I want it. Actually though I bought a new brown sugar, extremely fine that I really like (Eridania-Zefiro di Canna). Hope that helps. 🙂

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

      Spring & Summer Recipes

      strawberry cheesecake a piece on a black plate

      Fresh Strawberry Cheesecake Pie Recipe

      Easy Hot or Cold Grilled Eggplant Caprese, the perfect summer appetizer, side dish or main dish. Fast, easy and incredibly delicious/anitalianinmykitchen.com

      Easy Hot or Cold Grilled Eggplant Caprese

      peach cookies up close on a white board

      Italian Cream Filled Peach Cookies

      bannock bread on a plate

      Easy Bannock Bread Celebrating #Canada150

      2 glasses on a blue board with chocolate flakes and coffee beans

      Italian Coffee Cream (Crema di Caffe)

      Italian Crostata Bars, an Italian pastry crust filled with a tasty peach filling, an easy fresh or canned Peach recipe.

      Peach Filled Italian Crostata Bars

      Filter By Date

      Readers Favorite Trending Recipes

      • pizza dough 3 rounds on parchment paper Best Pizza Dough
      • puff pastry cut in half stacked. Quick & Easy Homemade Puff Pastry
      • gnocchi in a black pan Homemade Potato Gnocchi
      • strawberry mousse in 4 glasses Easy Fresh Strawberry Mousse

      Ingredients.

      • Beef
      • Chicken
      • Chocolate
      • Eggs
      • Fish & Seafood
      • Pasta
      • Pork

      Course.

      • Appetizers & Snacks
      • Breakfast / Brunch
      • Drinks
      • Lunch
      • Main Dish

      Browse.

      • About Me – Rosemary Molloy
      • Contact
      • Disclosure/Privacy
      • Recipe Index
      Copyright ©2022, An Italian in my Kitchen. All Rights Reserved.
      Design by Pixel Me Designs