550 Reviews

Googled this recipe because I had a few bananas going to waste. I made them with pecan bits. OMNOMNOM! The crumb top is worth the price of admission! Somehow, though, it dominated the banana flavor of the muffins. I will have to experiment with it to figure out how to get both flavors to pop.

I'm NOT an experienced baker, but this seemed pretty easy to me. I did have some problem getting the topping to the right consistency initially. I gradually added a little more butter, but then I realized I had too much butter and it wasn't crumbly enough, so I added tiny bits of more flour and worked it until it came out right. Probably just needed a better tool than a fork or something. Next time I'll try using slightly softened butter for the topping rather than COLD butter.

0 people found this helpful. Was it helpful to you? [Yes] [No]
jrichview December 30, 2012

Hands down, these are the best banana muffins I have ever tasted. Outstanding recipe! Thank you for sharing. I added a scant tsp each of cinnamon & vanilla, plus a healthy grating of fresh nutmeg. Used no nuts in the crumb topping, but did include about a tbsp of rolled oats.

0 people found this helpful. Was it helpful to you? [Yes] [No]
letarr December 10, 2012

Kids and family loved these and they were perfect and easy to make!

0 people found this helpful. Was it helpful to you? [Yes] [No]
stacylu December 09, 2012

I've made two batches so far and the 2nd was just perfect! I used gluten-free all-purpose flour, added vanilla, cinnamon, and nutmeg, and used canola oil and honey instead of butter and sugar (same amounts). I omitted the topping and just sprinkled more cinnamon on top. I will experiment with adding other things too in future batches, like walnuts or raisins or chocolate chips. I baked it at 350 as well. Using standard muffin tins I made 15 muffins.

0 people found this helpful. Was it helpful to you? [Yes] [No]
ashleyanders November 25, 2012

I absolutely loved this recipe! I only made 6 muffins the first time I baked these. This was because I wasn't sure if they would turn out good or not. I have tried so many banana muffin recipes, but I have never really liked the taste of the muffins! This wasn't the case this time, these are great tasting and pretty to look at! I altered the recipe a bit though. I added 4 teaspoons of Hershey cocoa powder, one teaspoon of vanilla extract and a splash of olive oil. Plus that I used a little bit more salt than in the original recipe. Chocolate and salt is a great combo in sweet desserts. I did also use about a tablespoon of brown sugar in addition to the white sugar. I really like the taste of brown sugar! Wow... these muffins came out great. I will definitely bake these again...

0 people found this helpful. Was it helpful to you? [Yes] [No]
The Original Swedish Chef November 22, 2012

Not that this recipe needs another review... but these were AWESOME! My picky DD first snubbed them until I made her taste them, then came "Yummmm, these are good!" I did use only 2/3 C. of brown sugar instead of 3/4 C. white sugar and added 1 t. vanilla and a dash of nutmeg to the muffin itself as posted in other reviews. I also used I Can't Believe It's Not Butter instead of butter. I think next time I'll try subbing some of the butter/ICBINB in the muffin for applesauce, but not all as the buttery taste really compliments these. Thanks MizzNezz!

0 people found this helpful. Was it helpful to you? [Yes] [No]
FluteDiva64 November 05, 2012

Such an easy afternoon recipe! The crumb topping really puts these muffins over the top. Delicious!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mixmasteraim October 16, 2012
Crumb Topped Banana Muffins