Banana Crumb Muffins

Oh, ooh, oooh…these banana muffins are so good. I have to agree with Tutti Dolci.  Her recipe might just be, the “best ever” for banana muffins.

They are rich with a banana-vanilla flavor, soft and tender with a golden crumb topping and not too sweet, but perfectly delicious with every bite. To top it off, I have never added vanilla to a crumb topping…sooo good!

Try it, I think you’ll agree – “best ever” – and you’ll have a new favorite too.



  • 1/4 cup sucanat or brown sugar
  • 1/4 cup blanched almond flour
  • 1/4 tsp cinnamon
  • 1 1/2 Tbsp unsalted butter, melted – I use buttery spread
  • 1/2 tsp vanilla extract
  • 1 teaspoon of chopped pecans for each muffin

Note – if using a 12-cup standard muffin pan, double amounts above for topping.


  • 1 cup blanched almond flour
  • 1/2 cup brown rice flour
  • 3/4 cup sucanat or brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup mashed ripe banana (3 medium)
  • 3/4 cup low-fat vanilla yogurt – I use Green Valley Organics
  • 1/4 cup grape seed oil, (or melted buttery spread or butter)
  • 1 large egg, lightly beaten
  • 1 1/2 tsp vanilla extract


Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups, I used a 6-cup large pan. For the crumb topping, combine sugar, flour and cinnamon in a small bowl; add melted butter or buttery spread and vanilla, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.

Whisk together flour, sugar, baking powder and baking soda in a large bowl; make a well in the center of the mixture. Combine and whisk together mashed banana, yogurt, oil (or melted butter), egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.

Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping and add 1 teaspoon of chopped pecans to each muffin top. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. My muffins fell in the center, but not to worry, they were delicious. The center was like a yummy, gooey, pecan-sugary treat, but still not too sweet.

Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.




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