Banana Bread Muffins with Crumb Topping


I love me some crumb topping and I always have bananas in my freezer so… the perfect recipe is here! These are SO good! The perfect breakfast or snack packed with flavor, carbs and sugar! 

I needed a recipe not only to use up the bananas in my freezer, but one that I could use a jumbo size egg. Why they even sell those at the store RIGHT NEXT to the large ones is beyond me. But yes, I accidentally bought jumbo eggs. They are perfect for scrambling eggs for breakfast. Baking with them is another story. 2 jumbo eggs is more like 3 large ones. I used 1 jumbo in this recipe and it was perfect! Now that doesn’t mean you have to run to the store and get jumbo eggs. You might just need to use the whites of an additional egg for this recipe.

Ok… enough about jumbo eggs, let’s get to baking!

What you will need:

Cupcake tin lined with liners

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup melted butter
3/4 cup granulated sugar
1 Egg
3 bananas, mashed

For the Crumb Topping:

2 tablespoons flour
1/8 teaspoon cinnamon
1/3 cup brown sugar
1 tablespoon butter

Preheat oven to 350 degrees Fahrenheit. In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside. In another bowl, beat melted butter and sugar. Beat in egg until combined. Beat in mashed bananas until everything is nice and smooth and blended. Slowly beat in flour mixture until just combined.

Pour batter into prepared pan, just above halfway full. Then, make the topping. In a bowl, mix all ingredients with your fingers until it resembles sand or coarse crumbs, pinching the butter with your fingertips. Evenly distribute on the tops of the cupcakes. Bake for 14-15 minutes. Allow to cool on a wire rack before digging in.

Store at room temperature in an airtight container. Enjoy!

Makes 10 muffins

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Oatmeal Banana Chocolate Chip Muffins

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Flourless Oatmeal Banana Chocolate Chip Breakfast Muffins is what I called these on Instagram and what they really should be called. But holy mouth full! These are really good and great for a fast, healthy breakfast on the go for the whole family. However, I typically do not enjoy baking without flour. Or eating baked goods without flour. I like my gluten! BUT, to please my husband I made these… now I just have to see if my son will eat them!

The recipe below can easily be doubled to make 24 muffins. But a dozen is perfect for my little family of 3 🙂 Go start your ovens and lets bake!

What you will need:

Muffin tin lined or sprayed with non-stick spray

2 ripe bananas
1 large egg
1 cup milk
1/4 cup light brown sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 cups old fashioned rolled oats
1/2 cup chocolate chips

Note: I used regular sized chocolate chips but if I make these again will use mini. It’s a pretty thin batter so some chocolate chips fell to the bottom and got stuck to the pan.

Preheat oven to 350 degrees fahrenheit. In a large bowl, mash bananas with a fork. Add egg, milk and brown sugar and whisk until combined. Add baking powder, vanilla and cinnamon and whisk until combined. Stir in oats and chocolate chips.

Pour batter evenly into prepared cupcake tin. Bake for 22-26 minutes. Allow to cool slightly before taking out of pan. Store covered for a couple days. Enjoy!

Makes 12 muffins

Gingerbread Muffins

Don’t worry! It’s not Christmas just yet. These muffins are PERFECT for fall! I found the recipe in a book I got from Crate & Barrel called 500 Cupcakes. I looked at the ingredients and was intrigued! AND I had everything on hand, no grocery shopping needed 🙂 Make these muffins for  a great afternoon treat, after school snack or just because!

What you will need:

7 cupcake liners

1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 cup packed light brown sugar
1 egg
1/4 cup honey
1/4 cup unsalted butter, melted
Just under 1/2 cup milk

For the drizzle:

1/2 cup powdered sugar
2 tablespoons lemon juice

Note: This is half the recipe. Feel free to double it!

Preheat oven to 350 degrees fahrenheit. Whisk together flour, baking powder, ginger, cinnamon and brown sugar. Add all the other ingredients and stir until combined. Pour batter into liners 2/3 of the way. Bake for 18-20 minutes. Let cool on a wire rack.

For the drizzle, stir together ingredients. Drizzle over muffins with a spoon. Enjoy!


Store at room temp in air tight container.

Popeye Muffins

Yes, these are GREEN muffins! Made with spinach and bananas, sure to please even the pickiest eater. Feel free to call them whatever you want. I chose Popeye because, well… he eats spinach 🙂 But if you make these during Christmas, they can be Grinch muffins, or during St. Pat’s they can be Shamrock, etc. Both my 3 year old son and my husband enjoyed these. I had a bag of spinach that I needed to use up. And I’m just not a salad person. So naturally I found a way to bake with them! Go start your ovens and make these perfect snack!

What you will need:

8 cupcake liners

1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 cup vegetable oil
1/2 cup milk
1 banana, mashed
1 teaspoon vanilla extract
About 3 large handfuls of baby spinach

Note: This is half the recipe and made 8 muffins. Feel free to double it if you need more! Oh, and there are no eggs 😉

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and cinnamon. Set aside. In a blender (I used a Magic Bullet), blend oil, milk and spinach until there are no chunks. Pour into the dry ingredients and add the mashed banana and vanilla. Stir until combined.

Pour into liners about 2/3 of the way full. Bake for 16-18 minutes. Let cool completely on a wire rack. Enjoy!

Oatmeal Raisin Muffins

I love always having a fresh, baked good in the house. And when I decided to bake something today, I didn’t want anything sweet. Surprise! These muffins are a perfect snack or breakfast, especially if you have picky toddlers in your house (like I do). It’s cold here in Chicago and I did’t want to go to the store, so, I went with what I had in my pantry. Oatmeal and raisins came to my rescue! These muffins even have a little cinnamon crunch topping that you don’t HAVE to make, but it gives these guys some extra flavor. So, here we go! Let’s go bake some muffins…

What you will need:

Muffin pan, greased or lined with paper cups

1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup old-fashioned oats (quick oats can also be used)
1/2 cup raisins
1/4 cup vegetable oil
1 egg, beaten
1 cup milk

For the cinnamon topping:

2 tablespoons brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter

Tip: This recipe is so versatile! Feel free to add or substitute any of the ingredients. Example: Use dried cranberries in place of the raisins, or add chocolate chips 🙂

Preheat oven to 425 degrees fahrenheit. In a large bowl, mix together flour, sugar, baking powder, salt and cinnamon. Stir in oats and raisins.

In a small bowl, whisk together oil, beaten egg and milk. Pour into dry ingredients and mix until combined. Fill the prepared muffin pan about 2/3 full of batter.

In another small bowl, mix together all the ingredients for the cinnamon topping. Sprinkle evenly over the muffins.

Bake for 15 minutes.  Remove muffins from pan and cool on wire rack. Enjoy warm with butter!

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Super Easy Banana Muffins

I know I’ve made banana muffins before, but this recipe is so easy, hardly any ingedients and you will have all of them on hand. Husband is watching football (Go Bears!), child is sleeping, there’s a load of laundry going… what’s a lady to do? Bake of course! I need to make a baking supply run so I did not have much. I had exactly 2 very ripe bananas so muffins are what came to mind. Here is how to make these guys…

What you will need:

Muffin tin sprayed with non-stick spray

For the batter:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
Dash of salt
2 eggs
1/2 cup vegetable oil
2 ripe bananas

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, sugar, baking soda and salt. In a small bowl peel bananas and smush with a fork. In another larger bowl, mix together bananas, eggs and oil. Pour into dry ingredients and mix well. Evenly divide batter into prepared muffin tin and bake for 20 minutes. Let cool on wire rack and enjoy!

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Oatmeal Banana Muffins

If you read my blog or follow me on Facebook, you know that I’m a runner. I love to run! But after a hard 6 miles, I need to replenish my muscles. This muffin is the perfect solution. Oatmeal fills you up and bananas are sweet and the perfect after-workout food. The recipe for these is super easy, too, so if you do not like to bake or don’t bake often, try this one. It’s a great (kid friendly), healthy breakfast. So let’s get started…

What you will need:

Muffin tin

For the batter:

1 1/2 cups all-purpose flour
1 cup oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
2 eggs
3 mashed, ripe bananas
(Feel free to add mini chocolate chips, raisins, nuts, or anything else to make these extra tasty!)

To make the batter:

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, oatmeal, baking powder, baking soda and salt. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and sugar until smooth. Add the eggs and bananas and mix well. With a large spoon, mix in the flour mixture until just combined.

Spray muffin tin with a non-stick spray. Pour batter in about half full. Bake for about 17 minutes, until the tops of the muffins bounce back when pressed.

Remove muffins and place on a wire rack to cool completely. Enjoy!