Recipe Swap: Banana Crumb Muffins

BCM 5-1

This is one of my families favorite muffins! It’s a nice little twist to regular banana bread, and they’re very easy to make. I used bananas that I had in my freezer.

*Frugal Tip: You can freeze bananas in their skin. They will turn dark, and will look almost black when thawed, but they are still good. Either thaw in the fridge overnight or under some hot water for a few minutes. You can either cut them in half or cut off a little bit on the end and squeeze the banana out. It will be a little watery, but that’s ok. That’s the natural moisture in a banana.

Printed from Allrecipes, Submitted by Lisa Kreft
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar (*my note: 1/2 cup is enough)
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter



  1. Preheat oven to 375* F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. (*I use my large Pampered Chef scoop*)BCM 10
  3. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. (*I use my food processor which does a great job combining the ingredients, but I’ve also combined them by hand.*)BCM 6 (I made a quadruple batch.)
  4. BCM 8 Sprinkle topping over muffins.
  5. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

This recipe doubles very easily, and they freeze very well. Enjoy!

On a side note, for those of you who have not tried silicone muffin cups yet, TRY THEM!! They’re wonderful, especially for making muffins. No paper liners to deal with and no worrying about washing and scraping a muffin tin. I line a large baking sheet with parchment paper and place my silicone muffin cups on that. Easy clean up!

Don’t forget to check out The Grocery Chart Challenge Recipe Swap for more great recipes!

3 thoughts on “Recipe Swap: Banana Crumb Muffins

  1. I had planned to make banana bread today but these look so much better! I think I’m going to have to get the silicone pans now too…you’ve convinced me. We love muffins here but I hate cleaning the muffin tins!


  2. These look great! Crystal over at Money Saving Mom was talking about these a while back, and now that you’ve vouched for them, too, I’ll have to make them! I envy your silicone muffin pans…muffins tins really are my least favorite dish to wash.


  3. These look great. I found a great deal on bananas this week and hoped to make some banana bread this weekend. I’ll have to try these, I love muffins because they make such easy snacks and breakfasts. Thanks for sharing.


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