Banana Crumb Muffins Recipe

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Most Helpful Positive Review

Feb 27, 2007

Superb! Following other reviewers' suggestions, I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp. cinnamon to the muffin batter. I also used canola oil in place of the melted butter and 1/2 c. white sugar and 1/4 c. brown. In the crumb topping I increased the cinnamon to 1/4 tsp. These are very good and will go in my 'keepers' file!

—K. Lynn

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Most Helpful Critical Review

Apr 14, 2003

They are ok, the actual muffin tastes good. The crumb wasn't enough for the muffins, and I made 12 cupcake size muffins(I filled the tin to the top). The crumb baked faster than the muffin, so it was much darker and tasted overdone. The crumb wasn't much of an improvement, next time I will make them without the crumb.

—GUNNHP

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10,371 Ratings

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Jan 20, 2004

OH MY WORD!!!! I rate this 10 Stars!!!!! Made it exactly to recipe and it is outstanding! Hubby said that this is a must recipe for when we open a Bed and Breakfast. I used 4 small to medium sized very ripe bananas and it made 11 muffins. The topping was just the right amount. Thanks so much for submitting this ~now~ family favorite and staple!!! Delicious doesn't do these justice! Enjoy! NOTATION: 1-10-04 I wanted to update and tell you all that I made a double batch today and it made 4 mini loaves which baked at 350 for 30 minutes. Hope this helps someone out there.

—Butterfly Flutterby

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Jan 28, 2004

I had a bunch of very ripe bananas, so I decided to make these muffins. DELICIOUS! Following the suggestions of others, I used 1/3 cup of oil instead of butter. This made 12 generous-sized muffins. They melted in my mouth. Yum! And, for what it's worth, 1/8 cup equals 2 tablespoons!

—moonlight sonata

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Jan 28, 2004

I just baked these this morning before coming to work, and they are DELICIOUS!!! The only alterations I made was that I added about 1 tsp. cinnamon to the muffin batter, and I also took the suggestion of others and used 1/3 c. oil instead of the butter. The recipe made 12 BIG muffins, I baked them exactly 20 minutes, and they came out perfect. The muffins are moist and not too sweet. The crumb topping worked great and adds the perfect touch. Thanks for a great recipe Lisa, I'll definitely be making these again.

—TRISHA SANTIAGO

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Jan 31, 2004

These muffins are very good. To make them healthier, I replaced 1/2 c. flour w/ 1/2 c. whole wheat flour; used low fat margarine instead of butter; cut the sugar to 1/2 cup; used 1/4 tsp. cinnamon for more flavor. Muffins did very moist and flavorful. Will make again!!!

—CSANDST1

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Jan 22, 2004

These muffins are so moist and tasty! I always have a hard time with muffins sticking to the pan or the muffin cups. These slide out perfectly. I decided to add the crumb topping about 5 minutes before taking them out of the oven. This prevents the crumb topping from melting into the muffin.

—MOONANGEL

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Jan 16, 2004

Whoops, after I started this recipe I realized I had no baking powder, but I continued without it and it didn't seem to matter! I baked this as a loaf, in a standard bread pan for about 35 minutes. The bread is delicious--very moist and tender. Normally I like my banana bread/muffins with nuts, but because of the delicious (and crispy) topping, I didn't miss the nuts at all.

—JENRANDE

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Nutrition

Calories
263 kcal
13%

Carbohydrates
46 g
15%

Cholesterol
40 mg
13%

Fat
8.1 g
12%

Fiber
1.5 g
6%

Protein
3.2 g
6%

Sodium
352 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Crumb Muffins

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 263
Calories from Fat: 73

% Daily Value *
Total Fat 8.1g 12 %
Saturated Fat 4.8g 24 %
Cholesterol 40mg 13 %
Sodium 352mg 14 %
Potassium 168mg 5 %
Total Carbohydrates 46g 15 %
Dietary Fiber 1.5g 6 %
Protein 3.2g 6 %
Sugars 26.5g
Vitamin A 5 %
Vitamin C 5 %
Calcium 5 %
Iron 12 %
Thiamin 18 %
Niacin 16 %
Vitamin B6 9 %
Magnesium 6 %
Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.