Coffee Cake Banana Crumb Muffins Recipe

I love a delicious, home-baked treat. But I have a confession. The mountain of bowls, whisks, and spatulas that follows? It can absolutely kill my baking buzz.

What if I told you we could make the most incredible Coffee Cake Banana Crumb Muffins? I’m talking cafe-style, with a buttery cinnamon spice crumb topping that’s to die for. And we could do it with a cleanup job that takes less than five minutes. If you love the combination of banana and crumb topping, you must try our ultimate Coffee Cake Banana Muffins for sweet crumb perfection.

This recipe is my secret weapon. It brings all the joy of a fancy bakery muffin to your morning coffee, without the dreaded sink full of dishes. Let’s get into it.

Recipe Overview

This is the blueprint for your new favorite grab-and-go breakfast. It’s simple, satisfying, and smart on cleanup.

• Cuisine: American
• Category: Breakfast, Snack
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 12 muffins

The Magic of a One-Pot (or One-Pan) Meal

Okay, I’ll be real. For muffins, it’s more of a “one-bowl” magic trick. But the principle is the same!

The goal is to maximize flavor while minimizing the tools you need. We mix the muffin batter in one single bowl. We make the crumb topping right in that same bowl after we scoop the batter out. One bowl, two jobs, zero extra washing. That’s the kind of efficiency I can get behind.

All You Need (One Pot & These Ingredients)

Gather your gear first. You’ll need one large mixing bowl, a muffin tin, and a few basic kitchen tools.

The ingredients are simple pantry staples. The star is those overripe bananas on your counter. Their sweetness and moisture are what make these muffins so tender and delicious.

The Full Ingredient List

• 3 large, very ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

For the Crumb Topping:

Recipe

Coffee Cake Banana Crumb Muffins Recipe

Make Coffee Cake Banana Crumb Muffins Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Olyvia Thompson

Prep: 15 min | Cook: 20 min | Total: 35 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Full Ingredient List

• 3 large, very ripe bananas (about 1 1/2 cups mashed)
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

My “Less Mess” Cooking Method (Step-by-Step)

1

Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

2

In your large mixing bowl, mash the bananas until mostly smooth. A few small lumps are fine.

3

Add the melted butter, sugar, egg, and vanilla to the bananas. Stir with a spatula until just combined.

4

Sprinkle the 1 1/2 cups of flour, baking soda, salt, and 1 tsp cinnamon over the wet ingredients. Gently fold everything together until no dry flour remains. Do not overmix.

5

Use a large spoon or cookie scoop to divide the batter evenly among the 12 muffin cups. Fill each about 2/3 full.

6

Now, for the clever part! You don’t need a new bowl. Take that same mixing bowl (a few batter streaks are okay) and make the crumb topping. Add the 1/2 cup flour, brown sugar, 1 1/2 tsp cinnamon, and pinch of salt. Whisk it together.

7

Add the cold, cubed butter. Use your fingers to pinch and rub the butter into the dry mix until it forms clumpy crumbs.

8

Generously sprinkle the crumb topping over each muffin cup, pressing it down lightly so it sticks.

9

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10

Let the muffins cool in the pan for 5 minutes, then move them to a wire rack. Try to wait at least 10 minutes before eating—that crumb topping is hot!

Notes

Enjoy your homemade Coffee Cake Banana Crumb Muffins Recipe!

Nutrition Information

Calories: ~280

Fat: 11g

Carbohydrates: 44g

Sugar: 25g

Protein: 3g

Did You Make This?

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• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cubed
• A pinch of salt

My “Less Mess” Cooking Method (Step-by-Step)

Follow these steps in order. It’s designed to keep your workspace clean and your process smooth.

1. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In your large mixing bowl, mash the bananas until mostly smooth. A few small lumps are fine.
3. Add the melted butter, sugar, egg, and vanilla to the bananas. Stir with a spatula until just combined.
4. Sprinkle the 1 1/2 cups of flour, baking soda, salt, and 1 tsp cinnamon over the wet ingredients. Gently fold everything together until no dry flour remains. Do not overmix.
5. Use a large spoon or cookie scoop to divide the batter evenly among the 12 muffin cups. Fill each about 2/3 full.
6. Now, for the clever part! You don’t need a new bowl. Take that same mixing bowl (a few batter streaks are okay) and make the crumb topping. Add the 1/2 cup flour, brown sugar, 1 1/2 tsp cinnamon, and pinch of salt. Whisk it together.
7. Add the cold, cubed butter. Use your fingers to pinch and rub the butter into the dry mix until it forms clumpy crumbs.
8. Generously sprinkle the crumb topping over each muffin cup, pressing it down lightly so it sticks.
9. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack. Try to wait at least 10 minutes before eating—that crumb topping is hot!

Pro-Tips for Perfect One-Pot Cooking

A few small habits make a huge difference in keeping things tidy and tasty.

First, mise en place. It’s a fancy term for measuring everything before you start. It stops frantic, messy searches mid-recipe.

Use a rubber spatula to scrape the bowl clean between steps. You get every last bit of batter and save on waste.

For the crumb topping, keep that butter cold. It makes for better, chunkier crumbs that won’t just melt into the batter. This technique is also key for other decadent desserts, like our stunning Blueberry Cheesecake Crumb Cake.

Storing & Reheating (Easy!)

These muffins keep beautifully, making your future mornings a breeze.

Store them in an airtight container at room temperature for 2-3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months.

To reheat, just pop a frozen muffin in the microwave for 30-45 seconds. It will taste like it just came out of the oven.

Nutrition Notes

This is a treat, but it’s one with real fruit! Here’s a basic look per muffin.

• Calories: ~280
• Fat: 11g
• Carbohydrates: 44g
• Sugar: 25g
• Protein: 3g

Your One-Pot Questions, Answered

I get a few questions every time I share this recipe. Here are the big ones.

Can I make this into a loaf instead of muffins?

Absolutely! Pour the batter into a greased 9×5 loaf pan. You’ll need to increase the baking time to about 50-60 minutes. Just keep an eye on it and use the toothpick test. Transforming muffin batter into a beautiful loaf is a fantastic trick, similar to how we create our tropical Pineapple Upside-Down Banana Cake Bread.

My bananas aren’t ripe enough. What can I do?

Speed-ripen them! Place whole, unpeeled bananas on a baking sheet. Bake at 300°F for 15-20 minutes, until the skins are black. Let them cool, then scoop out the soft insides. It works like a charm.

Can I use oil instead of butter?

You can, but the flavor will be different. Butter gives a richer taste. If you do swap, use 1/3 cup of a neutral oil like vegetable or canola. The crumb topping, however, really needs cold butter to work right.

And there you have it. A bakery-worthy treat that doesn’t leave you with an afternoon of scrubbing. You get to enjoy that perfect mix of sweet banana, soft cake, and crunchy cinnamon spice topping with your morning coffee.

Your kitchen stays clean, and you get all the credit. That’s what I call a win-win. I hope this recipe becomes your new go-to for a quick, impressive, and low-mess bake.

Enjoy all that flavor (and your clean counter!). Let me know how it went by leaving a comment and rating below!