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Healthier Banana Crumb Muffins


"These muffins are so tasty. I add extra bananas and decrease the sugar. They are healthier and still good."
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35 m servings 235 cals
Original recipe yields 10 servings (10 muffins)


  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups or line with muffin papers.
  2. Mix 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat bananas, sugar, egg, and melted butter in another bowl. Stir banana mixture into flour mixture just until moistened. Spoon batter into prepared muffin cups.
  3. Combine brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Blend in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
  4. Bake in preheated oven until golden and tops spring back when lightly pressed, 18 to 20 minutes.


  • Editor's Note:
  • This recipe is a healthier version of Banana Crumb Muffins.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 86
  1. 105 Ratings

Most helpful positive review

I followed the recipe exact. I did bake my muffins at 350*, they were done in 20 minutes. I loved that this recipe used a minimal amount of sugar especially since my bananas were quite ripe and ...

Most helpful critical review

I didn't make the crumb topping so this is for the muffin itself. There's too many bananas. It kept the center from baking properly. The muffin had a weird rubbery/eggy/spongey texture.

Most helpful
Most positive
Least positive

I followed the recipe exact. I did bake my muffins at 350*, they were done in 20 minutes. I loved that this recipe used a minimal amount of sugar especially since my bananas were quite ripe and ...

Had the recipe not said "healthier" I doubt I could've detected the difference! Moist, and a tender crumb bursting w/ banana flavour!

Loved this recipe. Instead of muffins I made 3 mini banana bread loafs. I substituted a yogurt butter blend for the butter and it came out very moist and delicious. Nice recipe for those who l...

I read so many commenting about the butter in the recipe.. I agree using applesauce is a healthy exchange but there is nothing wrong with butter as long as it is real butter and not margarine.. ...

I made a few changes but the basic recipe is a good start. I added 1 Tablespoon of cinnamon to the muffin mix and added 1/4 tsp to the topping mixture. I subbed applesauce for the 1/3 c butter...

I made the recipe as is! It was amazing. But I didn't stop there. I added 1 tsp vanilla extract and increased the cinnamon to 1/2 tsp for the mixture. For my preference, that was better. Great r...

Fantastic recipe! I made a few minor changes, including subbing half of the butter for 1/3 C of pureed pumpkin that I had leftover in the fridge, adding 1 tsp. cinnamon to the batter, and adding...

Best receipt I've tried so far. Used more cinnamon, and added lots of whole oats to the topping. They're gone in a day here!

I'm not much of a baker, but I had 4 ripe bananas and had time to make something of them on a rainy Sunday afternoon. This recipe fit the bill. The only things I changed were to add cinnamon t...