What to make when you only have two ripe bananas? These small-batch banana crumble muffins! My usual banana bread recipe calls for three bananas so I needed a different option. This recipe makes eight muffins and it’s perfect for using up two ripe bananas. Plus the crumble topping really takes these muffins to the next level. Scroll down to get the recipe for these muffins!
Small-Batch Banana Crumble Muffins
If you’re a fan of traditional banana bread you’re going to love these muffins. The addition of the crumble topping adds a hint of cinnamon and sweetness that I never knew I needed for banana bread. Obviously if you want to omit some sugar from this recipe the crumble topping is optional…but I would highly suggest trying it. Whether you have these muffins for breakfast or a morning snack I really think your family will enjoy them.
Small-Batch Banana Crumble Muffins
Ingredients
Muffins
- 6 tbsp Butter At room temp
- 1/2 cup Light Brown Sugar
- 2 Ripe Bananas
- 1 Egg
- 2 1/2 tbsp Greek Yogurt You can also use regular yogurt or sour cream
- 1/2 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Baking Powder
- 3/4 tsp Salt
- 1/8 tsp Cinnamon
Topping
- 1/4 cup All-Purpose Flour
- 1/4 cup Light Brown Sugar
- 2 tbsp Cold Butter Cut in pieces
- 1/8 tsp Cinnamon
Instructions
- Line a muffin tin with paper liners. Preheat the oven to 375 degrees F.
- To make the muffin batter use a large bowl and mix together the butter and brown sugar with a hand mixer or stand mixer. Mix for 2 minutes.
- Add the egg to the butter and sugar mixture and mix until combined.
- Add the mashed banana, greek yogurt and vanilla extract to the butter mixture. Mix until combined.
- In a medium bowl whisk the dry ingredients including the flour, baking soda, baking powder, salt and cinnamon. Add the dry ingredients slowly into the wet ingredients and mix until just combined.
- To make the crumble topping combine the flour, brown sugar, butter and cinnamon in a small bowl. Use your fingers to mix until the butter is the size of a pea.
- Add the batter to your muffin tin and top with the crumble topping. Bake for 20 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
A few notes with this recipe you use regular yogurt or sour cream in place of the greek yogurt. I made this note above, but also wanted to mention it in the text. You could also add walnuts or pecans to this recipe if you like nuts in your banana bread. Cory isn’t a fan of adding nuts to banana bread so I omitted them in this recipe. Also, since this is a small-batch recipe this only makes 6-8 muffins. If you want to make more muffins you could double this recipe.
I hope you enjoy these muffins! Please leave a comment below if you make these. I would love to hear what you think of these yummy muffins. PS you can also try my favorite classic banana bread if you have more ripe bananas that need to be used.
Leave a Reply
You must be logged in to post a comment.