Banana Spiced Crumb Muffins

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Banana Spice Crumb Muffin

Today is Grandparent’s Day at the twins’ school.

They attend a special mass, take a tour of the school and gather for muffins and coffee or juice in the church hall.

I’m on multiple food committees, one being the one that did the food for the reception.

I thought it was time to try a new muffin.  I am here to tell you, these are my


If you love banana bread, and from the amount of hits my Very Best Banana Bread Recipe gets, many of you do, you are going to seriously dig these.

They are made with ripe bananas and topped with a crumble rich in spices of cinnamon, nutmeg and clove.

banana muffin

I knew I was in love when the topping took up the whole muffin to where you could hardly see batter!

Banana Spiced Crumb Muffin

Hot out of the oven they have a perfectly round top, and that crumb layer is clinging on for dear life, but don’t resist the urge to steal a crumb off while it’s still warm! I did!   If only you could smell them.  They should make it an air freshener.

Bake yourself up a batch today, your family with love ya for it!

Banana Spiced Crumb Muffins

Banana Spice Crumb Muffins in a blue bowl lined with a green cloth napkin
4.29 from 14 votes
Print Recipe

Banana Spiced Crumb Muffins

Moist banana bread muffin, with the perfect amount of spice, and topped with a spiced crumb topping.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Cuisine: American
Keyword: Banana Spiced Crumb Muffins
Servings: 2 dozen
Calories: 216kcal
Author: Michaela Kenkel



  • 3 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 6 ripe bananas mashed
  • 1 1/2 cups sugar
  • 2 eggs
  • 2/3 cup unsalted butter melted

Crumb Topping:

  • 4 Tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 2/3 cup brown sugar
  • 2 Tablespoons butter cold


  • Preheat oven to 375 degrees, and line 2 dozen muffin tins with liners.
  • In a small bowl combine flour, cinnamon, brown sugar and cloves for the crumb topping. Cut in cold butter with a knife. Then use your fingers to combine until it's crumbly. Set Aside.
  • In your mixer, combine, bananas, nutmeg, cinnamon, eggs, melted butter and sugar. Sift together flour, baking soda, baking powder and salt. Add to banana mixture and mix to combine. Fill muffin cups, and divide crumb topping evenly over muffins. Bake for 16-18 minutes or until toothpick inserted in center comes out clean.


Serving: 1g | Calories: 216kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 250mg | Fiber: 1g | Sugar: 21g

Did you know that you can freeze ripe bananas and use them when you’re ready?

Freeze Ripe Bananas

Shared these at:

Tasty Tuesdays at A Peek Into My Paradise

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