Banana Cinnamon Crumble Muffins

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Sensational banana and cinnamon muffins made from ripe bananas and pantry staples, topped with a crunchy crumble topping. The addition of cinnamon and the crumble topping really does elevate the classic banana muffin!

A batch of streusel-topped muffins drizzled with icing, one of which has a large bite taken out of it, sitting on a wire cooling rack.

Banana and cinnamon are made to be together, and these Banana Cinnamon Crumble Muffins with a crispy crumble topping are an absolute joy to eat! Perfect for using up overripe bananas, these muffins are ideal for school baking, filling the tins, morning tea or even dessert. The addition of the crumble topping makes it feel a little more like a cafe-style muffin. You can of course leave it off if you prefer.

Ingredient notes:

Ingredients for banana bread including flour, two bananas, white and brown sugar, butter, an egg, oil, milk, vanilla bean extract, cinnamon, salt, and baking soda arranged on a white surface.

Bananas: You want to make sure your bananas are at least as ripe as those in the picture. Mashed green bananas or straight yellow bananas have a different consistency to them and produce a less desirable texture overall. You're better off waiting a couple of days for them to ripen than using bananas that aren't ripe enough! Frozen bananas can also be used.
Eggs: I used a standard size 7 egg for this recipe.
Flour: This recipe calls for plain flour. You can substitute it for gluten free flour if you need to, just ensure your other packaged ingredients are gluten free too.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 180℃ fan bake, and line a 12-hole muffin tin with cases. In a large bowl, whisk together the mashed banana, egg, vanilla, oil and milk until well mixed, then whisk in the caster and brown sugar.

A raw egg cracked into a bowl of mashed bananas.

A raw egg, mashed banana, and milk in a glass mixing bowl.

Sift in the flour, baking powder, baking soda, cinnamon and a pinch of salt. Mix together until just combined then set aside.

A glass mixing bowl containing batter with a mound of white sugar and a pile of brown sugar on top.

A metal mesh sieve containing flour and cinnamon held over a glass mixing bowl with liquid ingredients.

In a small bowl, make the crumble topping by mixing together the flour, caster sugar and cinnamon with a pinch of salt. Add the softened butter, and use your fingers to rub and press the mixture together until a crumbly texture forms.

A mixing bowl of batter, a bowl with flour, sugar, and cinnamon, and two butter pats in a small dish.

A white bowl of crumb topping next to a glass mixing bowl filled with batter.

Divide the muffin batter evenly into the cases, then sprinkle over the topping mixture. Bake for 20-25 minutes, or until the muffins are golden and cooked through.

A muffin tin filled with twelve paper-lined muffin cups containing batter topped with streusel.

A grid of crumb-topped muffins cooling on a wire rack.

Leave to cool slightly in the tin, then carefully transfer to a wire rack to cool completely.

Recipe FAQs:

Can I use yellow bananas?

You can, however the general rule of thumb is the riper the banana, the better the flavour, so make sure your bananas are nice and ripe!

Do I have to add the crumble topping?

The crumble topping is totally optional. If you are short on time, simply skip that step and bake for the same amount of time.

Can I make a double batch?

If you want to make a double batch, these muffins also freeze well! The crumble topping will be slightly less crisp when defrosted, but still super tasty.

Storage:

Keep these muffins in a cool place in an airtight container for up to 4 days. It's important that the muffins are kept in a cool area out of direct sunlight, to stop the muffins from going mouldy.

These muffins can also be frozen! The crumble topping will be slightly less crisp when defrosted, but still super tasty.

Top tips:

Remind yourself not to overmix the mixture, and this will ensure your muffins stay fluffy and light.
Using a spring-release dough scoop to divide the muffin mixture is a really easy and great way to make sure your muffins are equal in size. I used a scoop and a half of mixture per muffin case.
If you'd like to do the drizzle as pictured, combine ⅓ cup of icing sugar with small splashes of water until smooth and a drizzling consistency, then drizzle over the cooled muffins and leave to set.

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Banana Cinnamon Crumble Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Sensational banana and cinnamon muffins made from ripe bananas and pantry staples, topped with a crunchy crumble topping.

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Ingredients

Muffins

2 bananas, ripe, mashed
1 egg
1 tsp vanilla essence
⅓ cup neutral oil (sunflower, rice bran, canola etc)
⅓ cup milk, 80ml
½ cup caster sugar, 110g
¼ cup brown sugar, 55g
1 ½ cups plain flour, 225g
1 ½ tsp baking powder
½ tsp baking soda
1 Tbsp ground cinnamon

Crumble Topping

½ cup plain flour, 75g
¼ cup caster sugar
2 tsp ground cinnamon
50g butter, softened

Instructions

Preheat the oven to 180℃ fan bake, and line a 12-hole muffin tin with cases.
In a large bowl, whisk together the mashed banana, egg, vanilla, oil and milk until well mixed, then whisk in the caster and brown sugar.
Sift in the flour, baking powder, baking soda, cinnamon and a pinch of salt. Mix together until just combined then set aside.
In a small bowl, make the crumble topping by mixing together the flour, caster sugar and cinnamon with a pinch of salt. Add the softened butter, and use your fingers to rub and press the mixture together until a crumbly texture forms.
Divide the muffin batter evenly into the cases, then sprinkle over the topping mixture. Bake for 20-25 minutes, or until the muffins are golden and cooked through.
Leave to cool slightly in the tin, then carefully transfer to a wire rack to cool completely.

Notes

Using a spring-release dough scoop to divide the muffin mixture is a really easy and great way to make sure your muffins are equal in size. I used a scoop and a half of mixture per muffin case.
If you’d like to do the drizzle as pictured, combine ⅓ cup of icing sugar with small splashes of water until smooth and a drizzling consistency, then drizzle over the cooled muffins and leave to set.
Keep these muffins in a cool place in an airtight container for up to 4 days. It’s important that the muffins are kept in a cool area out of direct sunlight, to stop the muffins from going mouldy

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 8gCholesterol: 25mgSodium: 131mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 3g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya