Coffee Cake Banana Crumb Muffins Recipe

I love a good baking project. The smell, the taste, the cozy feeling. What I don’t love is the aftermath. You know the scene: a countertop buried under bowls, a sink full of sticky spatulas, and a flour-dusted floor that looks like a winter wonderland of regret.

That’s why I’m obsessed with these Coffee Cake Banana Crumb Muffins. They give you all the glory of a from-scratch, cafe-style treat with a fraction of the mess. We’re talking about tender banana muffins, a ribbon of cinnamon spice, and that iconic buttery crumb topping—all without creating a mountain of dishes. If you love the classic combination of fruit and crumb, you must try this incredible Blueberry Cheesecake Crumb Cake next.

What’s better than a home-baked muffin? A home-baked muffin with only ONE bowl to wash! This recipe is my clever little secret for having my cake and eating it too, while my dishwasher takes a well-deserved nap.

Recipe Overview

This is your at-a-glance guide. Everything comes together so quickly, you’ll have these in the oven before your morning coffee gets cold.

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

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

Okay, fine, we need a muffin tin. But the batter magic happens in one single mixing bowl. This is the game-changer.

By mixing the dry ingredients right into the wet, we skip the step of dirtying a second bowl. The crumb topping gets mixed in the same bowl after the batter is scooped out. One bowl does the heavy lifting, which means you get to spend less time cleaning and more time enjoying that perfect crumb with your morning coffee. For another fantastic one-bowl banana recipe, check out these Coffee Cake Banana Muffins.

All You Need (One Pot & These Ingredients)

Gather your tools first. This keeps you organized and prevents mid-recipe scrambles.

You’ll need one large mixing bowl, a whisk or fork, a muffin tin, and paper liners. For ingredients, it’s all pantry staples. The star is those spotty bananas on your counter. The riper they are, the sweeter and more flavorful your muffins will be.

The Full Ingredient List

Here’s your shopping list. I bet you have most of this already.

• 3 very ripe medium bananas (about 1 1/4 cups mashed)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75g) melted butter or neutral oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

For the Crumb Topping:

• 1/2 cup (100g) brown sugar
• 1/3 cup (45g) all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup (55g) cold butter, cubed

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

Follow these steps in order. It’s designed to keep the cleanup process smooth from start to finish.

1. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This is your only “pan” to clean later.
2. In your one large bowl, mash the bananas until mostly smooth. A few lumps are just fine.
3. Add the sugar, melted butter, egg, and vanilla to the bananas. Whisk it all together until it’s well combined.
4. Now, directly into that same wet mixture, sprinkle the 1 1/2 cups of flour, baking soda, salt, and 1 tsp cinnamon. Gently fold everything together with a spatula until the flour disappears. Stop mixing the second it’s combined. This keeps the muffins tender.
5. Divide the batter evenly among the 12 muffin cups. They should be about 2/3 full.
6. No need to wash the bowl! Use it to make the crumb topping. Add the brown sugar, 1/3 cup flour, and 1 tsp cinnamon. Stir with a fork. Add the cold butter cubes and use the fork or your fingers to pinch and mix until you have a crumbly, sandy mixture with some pea-sized bits.
7. Generously sprinkle the crumb topping over each muffin cup, pressing it down lightly so it sticks.
8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack.

Pro-Tips for Perfect One-Pot Cooking

A few small tricks make a huge difference in both results and cleanup.

First, use the right size bowl. Go bigger than you think. This gives you room to mix without splatter. Second, measure your flour correctly. Spoon it into the measuring cup and level it off. Too much flour makes dense muffins. Finally, for the topping, make sure your butter is truly cold. This is what creates those perfect, buttery crumbs instead of a paste.

Storing & Reheating (Easy!)

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

Keep 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. They’ll keep for 3 months. To reheat, just pop a frozen muffin in the microwave for 30-45 seconds. It’s like having a cafe right in your kitchen.

Nutrition Notes

This is a treat, but it’s made with real ingredients. Here’s a basic breakdown per muffin.

• Calories: ~220
• Fat: 8g
• Carbohydrates: 36g
• Sugar: 20g
• Protein: 3g

Your One-Pot Questions, Answered

I get a few questions about this recipe all the time. Here are the answers.

Can I make this without a muffin tin?

You can! This batter works wonderfully as a classic coffee cake. Just spread it into a greased 8×8 inch baking pan, add the topping, and bake for 30-35 minutes. Still a one-bowl wonder.

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

Speed up the process! Place whole, unpeeled bananas on a baking sheet and bake at 300°F for 15-20 minutes, until the skins turn black. Let them cool, and you’ll have perfectly soft, sweet bananas for mashing.

Can I use whole wheat flour?

Yes, for a heartier texture. I suggest swapping only half of the all-purpose flour for whole wheat. Using all whole wheat can make the muffins a bit dense and dry.

And there you have it. A bakery-worthy treat that respects your time and your disdain for dish duty. The combination of sweet banana, warm cinnamon spice, and that irresistible crumb topping is honestly better than anything you can buy. If you’re looking for a stunning tropical twist on banana bread, my Pineapple Upside-Down Banana Cake Bread is a showstopper.

It’s the ultimate win: a happy stomach and a clean kitchen. I hope this recipe becomes your new go-to for easy, impressive baking. Now, go enjoy that muffin with a hot cup of coffee. You’ve earned it.

Let me know how your Coffee Cake Banana Crumb Muffins turned out by leaving a comment and rating below!