Banana Muffins

Banana Muffins

Course: BreakfastDifficulty: Beginner


Prep time


Cooking time


Total time



I adapted our favorite banana bread recipe to make muffins and won’t go back. I love how deliciously moist muffins are easy to grab and go.


  • Muffins
  • 2 cups flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup butter, softened

  • 3/4 cup brown sugar

  • 2 large eggs

  • 2 1/3 cups overripe bananas, mashed

  • Crunch Topping
  • 1/2 cup flour

  • 1/2 cup oatmeal quick oats or old fashioned

  • 1/2 cup brown sugar

  • 1/2 tsp cinnamon

  • 1/4 cup butter, melted


  • Preheat the oven to 350*. Line muffin pans with 18 liners. (I love using our reusable silicone liners for this and simply pop them into the dishwasher afterwards.)
  • In the bowl of your standing mixer, cream together 1/2 cup softened butter and 3/4 cup brown sugar. Add the eggs and bananas; mix well.
  • Mix the 2 cups flour, baking soda, and salt in a separate bowl then gradually add the dry ingredients to the mixer on low. Use a spatula to scrap the sides and bottom of the bowl. Mix until just combined. (Over-mixing sweet breads and muffins can cause them to be dense after baking.)
  • Scoop the batter into the liners to about 2/3 full. (This is where I think the ice cream scoop with a trigger works well.)
  • Mix the ingredients together for the crunch topping – if should look like coarse crumbs. Sprinkle the topping on the muffins.
  • Bake the muffins at 350* for 16-18 minutes or until an inserted toothpick comes out clean.


  • Any leftover crunch topping can be toasted in a frying pan on low until golden brown and crunchy. I love adding this to yogurt!
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