In the world of baking, few things bring as much joy and comfort as the aroma of freshly baked muffins wafting through the kitchen. A wonderful balance of textures of a fluffy spiced, moist banana muffin crowned with a crunchy crisp crumble.
You know when you’ve got sad-looking bananas on the counter? This is the recipe for you! Banana muffins with 2 bananas, yes! Want a recipe for 1 banana? use the recipe tool to half the quantity. Legendary!
Table of Contents
Why This Recipe Is Amazing
Delicious Flavour Combination: Ripe bananas and warm cinnamon create a delightful, comforting flavour profile that’s perfect for breakfast or a snack.
Uses only 2 Bananas: Have ripe bananas that need to be used? this recipe is a perfect solution to prevent food waste. Half the recipe if you only have 1 banana!
Texture Variety: The soft and moist muffin base contrasts beautifully with the crunchy and nutty pecan crumble topping, providing a satisfying textural experience in every bite.
Easy and Approachable: The easy banana muffin recipe is straightforward and doesn’t require advanced baking skills. It’s suitable for beginners and experienced bakers.
Snack for everyone + anywhere: Kids and adults alike will love the taste and texture of these muffins. They are great for on-the-go snacking, making them a convenient option for busy individuals. Pack them for work, school, or outdoor activities.
What Ingredients Are Needed
For the Muffins:
This is the base for all the deliciousness. Easy, fluffy banana muffins with 2 bananas.
- Plain Flour (All-Purpose Flour): This is the main structural component of the muffins. It provides the necessary gluten to give the muffins their structure and texture.
- Cinnamon: Adds warmth and depth of flavour to the muffins, enhancing the banana’s natural sweetness. Substitution: Nutmeg, ginger or cardamom can be used for a different aromatic twist.
- Baking Powder: Acts as a leavening agent, helping the muffins rise and become fluffy.
- Baking Soda: Another leavening agent that interacts with the yogurt to create a rise and a tender crumb.
- Salt: Enhances flavour and balances the sweetness of the muffins.
- Butter: Provides moisture and richness to the muffins. Substitution: You can use vegetable oil as a replacement, but the flavour and texture will be slightly different.
- Brown Sugar: Adds sweetness and moisture to the muffins, contributing to their soft texture. Substitution: White granulated sugar can be used, but will slightly affect the flavour and moisture.
- Eggs: Bind the ingredients together and provide structure.
- Banana: Adds natural sweetness, moisture, and flavour.
- Greek Yoghurt: Adds moisture, tenderness, and a subtle tang to the muffins. Substitution: Sour cream also works.
For the Pecan Crumb Topping:
This is better than your nan’s crumble or streusel. This muffin crumble has oats and nuts for extra texture. It’s also delish on stewed fruit like apple or stone fruit, and also a killer banana bread crumb topping!
- Plain Flour (All-Purpose Flour): Forms the base of the crumble topping, creating a textured layer.
- Brown Sugar: Sweetens the topping and helps it caramelise and go crunchy as it bakes.
- Pecans or Walnuts: Adds crunch, nuttiness, and flavour to the topping. Substitution: Other nuts like almonds or hazelnuts can be used.
- Quick Oats: Enhances texture and adds a rustic element to the topping. Substitution: Regular rolled oats or steel cut can be used but I prefer the smaller size and texture of quick oats.
- Butter: Binds the crumble ingredients and promotes browning.
Make Smaller Cupcakes or Larger 20cm/8-inch Cake!
You know I’m a sucker for a versatile recipe. I love making this into one larger cake but it’s also easy enough to make 12 small cupcakes too!
- Use a 12-hole cupcake tin and line it with cupcake liners
- Bake for approximately 15-18 minutes, or lightly browned and until a toothpick inserted into the centre of a cupcake comes out clean
For 20cm/8-inch Cake:
- Line a 20cm (8-inch) round cake pan with baking paper.
- Bake for approximately 27-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Once baked, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Remember to adjust the baking time accordingly for cupcakes or a larger cake. Keep a close eye on the baking process and use the toothpick test to determine when they’re fully baked.
Setting You Up For Success – Tips and Tricks
- Mashing Bananas: For a smoother texture, mash the bananas thoroughly. Overripe bananas with brown spots work best for natural sweetness and flavour.
- Measuring Flour: Spoon the flour into the measuring cup and level it off with a flat edge for accurate measurements. Avoid tapping the cup, which can compact the flour.
- Avoid Overmixing: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins.
- Room Temperature Ingredients: Use room temperature butter and eggs for a smoother batter and better incorporation of ingredients.
- Test for Doneness: To check if the muffins are done, insert a toothpick into the centre. It should come out clean or with a few moist crumbs, but not wet batter.
- Customize the Topping: Experiment with different nuts, seeds, or even a sprinkle of coarse sugar on the crumble topping for added texture and flavour.
- Muffins Are Too Dense: Overmixing the batter or using too much flour can lead to dense muffins. Measure the flour accurately and mix until just combined.
- Muffins Are Dry: Overbaking can cause dryness. Ensure you bake the muffins just until a toothpick comes out with a few moist crumbs. Next time, try reducing the baking time slightly.
- Muffins Are Sinking in the Middle: This could be due to expired baking powder or too much leavening agent. Check the freshness of your baking powder and accurately measure the ingredients.
- Crumble Topping Is Too Soft: Make sure the butter for the crumble topping is melted but not too hot. If the butter is too hot, the crumble can become too soft. Bake a little longer if possible to firm up.
- Muffins Stick to the Liners: Allow the muffins to cool slightly before removing them from the liners. If they still stick, lightly grease the liners before adding the batter. Use better quality liners, cheaper ones tend to stick.
Remember, cooking (and baking!) should be a fun journey of experimentation and learning. Don’t be afraid to make adjustments and explore variations to make these banana muffins truly your own.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
Yes, you can use frozen bananas that have been thawed. Make sure to drain any excess liquid before mashing.
Absolutely! These muffins can be baked ahead of time and stored in an airtight container at room temperature for a few days, or in the refrigerator for longer shelf life.
Yes, these muffins freeze well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. Thaw at room temperature then reheat in the oven to help the crumble go crisp again before enjoying.
Certainly, if you prefer a simpler muffin, you can omit the crumble topping. However, the topping adds a delightful crunch and flavour to the muffins.
Looking For More Yumminess?
Whether you are after more simple snacks, easy dinner ideas or delightful desserts, we have you covered!
Banana Cinnamon Muffins with Crumble Topping
- 6 Hole Muffin Tin The recipe also makes 24 cupcakes or 20cm/8inch cake.
- hand mixer
- Muffin liners
- 215 grams (1½ cups) plain flour
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 130 gm (½ cup) butter room temperature
- 120 gm (⅔ cup) brown sugar
- 2 large egg
- 2 bananas mashed well
- 120 gm (½ cup) Greek yogurt or sour cream
- 75 gm (½ cup) plain flour
- 45 gm (3 tbsp) brown sugar
- 50 gm (2 tbsp) quick oats
- 65 gm (¼ cup) butter melted
- 75 gm (½ cup) pecans or walnuts roughly chopped
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners.
Prepare the Pecan Crumb Topping:
- In a medium-sized bowl, mix together the plain flour, brown sugar, chopped nuts, and quick oats.
- Add the melted butter and stir until the mixture becomes crumbly. Press together so you have a variety of big and little crumbs. Set aside.
Prepare the Muffin Batter:
- In a large mixing bowl, whisk together the plain flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened unsalted butter and brown sugar until well combined.
- Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Stir in the mashed bananas and Greek yogurt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter.
Fill the Muffin Tray:
- Divide the muffin batter evenly among the paper-lined muffin cups, filling each one about 2/3 full.
Add the Crumb Topping:
- Sprinkle the prepared pecan crumb topping over each muffin, pressing it gently into the batter.
Bake the Muffins:
- Place the muffin tray in the preheated oven and bake for about 22-26 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Serve and Enjoy:
- Allow the muffins to cool completely before serving.Serve on their own, drizzled with a glaze or cut in half, toast and slather with butter!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hey, we are Molly & Exceede
Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
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