These MINI and MOIST Banana Muffins with crumb topping are the most delicious banana muffins you’ll ever taste! Since they’re mini, they’re great for a healthy breakfast on the go!
Bananas. Do you love them? I do. I’m in this routine where I eat 2-3 bananas every day. I have to buy 2 bunches a week at the store to keep up with my banana love!
Brown bananas though kind of freak me out. Here are the best ways to store bananas if you want to prevent that! I can handle a little brown here or there, but when they go very brown and mushy, I can’t eat them with a spoon like some people do. So what to do? You can make a banana smoothie, that sounds good. Or you can make banana soft serve ice cream, also really good. Or you can make these Mini and Moist Banana Muffin recipe!
The Best Banana Muffin Recipe!
This banana muffin recipe has been made thousands of times – find out why these banana muffins are so popular!
What’s not to love? These mini muffins are extremely moist and soft inside. They have a banana taste to them, but it’s not overwhelming, although it’s still there. My husband who doesn’t like bananas at all kept saying “I don’t like bananas, but these are really good”. See, they win non banana lovers over too!
Whenever I bake them they’re gone by the next day, so I hope your family likes them as much as my family does!
How to Make Banana Muffins
Let’s get baking and get started with this banana muffin recipe!
Here’s your bowl of flour, baking soda, baking powder and salt. Mix around.
Take your mushy bananas, you probably won’t even need to mash them if they’re super soft. Mine were.
For this recipe you only need half an egg, so I break it apart with my fingers. For the other half, save it for scrambled eggs.
Add your other ingredients to the bananas..
Mix bananas, sugar, butter, and egg until smooth.
Then add your flour mixture.
And keep stirring until it’s all combined.
Spray your mini muffin pan with some nonstick spray.
Spoon your banana mix into your muffin pan.
Now we want to start to build the crumble. This crumble isn’t your typical crumble as it “melts” onto your muffin for a full impact of taste! Combine flour, cinnamon and brown sugar.
Then add your butter and combine it all.
Sprinkle a little bit of the crumble mixture onto each mini muffin.
Bake for 10-13 minutes. Mine took 11, keep an eye on them. When their sides are brown (you can see on the edges of each muffin in the pan) they’re good to go.
And when they come out, holy moly. The smell of banana and cinnamon will take over. I can’t wait for you to taste them!
Let them cool for a few minutes, they will be easy to take out of the muffin pan when cool.
Admire then for a minute… and then eat them all! Or you can eat a couple and share the rest. It’s up to you! Enjoy these mini banana muffins!
Looking for more muffin recipes?
Coffee Cake Muffins
Mini Blueberry Muffins
Birthday Cake Muffins
Chocolate Chip Muffins
Monkey Bread Muffins
Cinnamon Roll Muffins
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Mini and Moist Banana Muffins
PrintIngredients
For the muffins
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe bananas
- 1/4 cup + 2 tablespoons sugar
- 3 tablespoons melted butter
- 1/2 egg
For the crumble
- 1 tablespoon flour
- 1 1/2 teaspoon butter
- 1/4 teaspoon cinnamon
- 2 tablespoons + 2 teaspoons brown sugar
Instructions
For the muffins
- Preheat your oven to 350.
- Spray your muffin pan with nonstick spray and set aside.
- Mix flour, baking soda, baking powder and salt in bowl.
- Mix bananas, sugar, butter, and egg until smooth.
- Add in flour mixture, continuing to stir until everything is combined.
- Spoon this into muffin pan evenly.
For the crumble
- Combine flour, cinnamon and brown sugar.
- Cut in your butter until it’s crumbly.
- Add to the top of your muffins evenly.
Finally
- Bake for 10-13 minutes, until the sides of your muffins are slightly golden brown.
Video:
Notes
If you are making regular size muffins, bake for 25-27 minutes.
Kiwi says
Yum!! Perfect as is, which I didn’t doubt while I was reading your recipe. I added a few mini chocolate chips and in the last bit of batter I added some white chocolate chips. Absolutely delicious and a hit at our work party.
Karen says
This one is a keeper! Such delicious bites, and such a lovely light texture. I used the whole egg, and no complaints. Also melted the butter I added to the crumb topping, and it worked well (since you noted it would melt into the muffin anyway). Thanks!
BeBa says
Oh my goodness!!! So good. My toddler is obsessed. I reduced the sugar a bit and added a splash of vanilla extract (per others in the comments) and couldn’t be happier. Thank you for the delicious recipe.
Elyssa says
I honestly cannot believe how good these came out! New staple recipe!!!
Hilda says
This is one of my favorite recipes, I make it several times a year. Do you have recommendations for making this as a loaf?
Melissa says
I can’t / don’t bake – ever. Because nothing ever turns out. Until this recipe. OMFG! They have been out of oven 12 mins and I’ve already eaten 4. The cinnamon crumble is divine! The reactor instructions and measurements are spot on. So moist! (Yeah I know, gross word)
I can not wait to try another recipe. Thank you!!!!
shirley shoun says
can you use a regular muffin pan but use less dough to create mini muffins. would that work?
Jeannie says
Can this recipe be used as a banana bread instead of muffins?
Amy Ren Jones says
Absolutely!! i make a bundt cake version. i am about to try this but adding zucchini …fingers crossed!!
Vanessa Maimone says
Definitely the favorite of my kids. The entire batch lasts maybe 30 minutes
Brianna Roy says
I made one batch without the crumble and one with! Both were a hit in my house and my family are all muffin snobs. 🙂
Tammy Merriner says
Great recipe. I just made this and they are yummy
Andrijana says
Great recipe, moist muffins that taste amazing. The crumble on top really makes it even better. I also added chocolate chips on top of some, they were gone within an hour!
Sarah says
I was wondering if you had the carb count for each muffin?