Wendy Masters reports from Grand Valley, Ontario, 'This is one of my very favorite recipes - and it's the only kind of muffin our 4-year-old will eat.'

Allrecipes Member

Recipe Summary test

15 mins
20 mins
35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.


Nutrition Facts

244 calories; protein 2.7g; carbohydrates 38.8g; fat 9.3g; cholesterol 38.4mg; sodium 296.1mg. Full Nutrition

Reviews (247)

Rating: 4 stars
I made this as a gift for someone else so I didn't try these muffins myself nor did I switch to Splenda or cut out the sugar all together to suit my family's new lifestyle. I used whole wheat flour and cut the sugar down to a 1/4 cup. This recipe made ten muffins, using my 1/3 c. measuring cup to make even muffins. There seemed to be a ton of topping, I could have gotten away with using half of what the recipe called for. They baked up nicely and smelled really good. I'll update my review once I hear how my friend liked them. EDITED: Her and her son loved them! YAY! Read More
Rating: 5 stars
This is a great recipe!!! I have made a huge batch and taken them into the office and they were gone in seconds! I have made the recipe as is; and another time with 1/2 tsp. vanilla added; and the next I added 1/2 bag of semi-sweet chocolate chips. Everytime they were great! Thanks! Read More
Rating: 5 stars
The muffins ROCK! Moist, extremely good served right out of oven. Everyone's right they don't last long! My family didn't even wait till they cooled down. My 5 and 1 year old loved them. Thanks for an awesome recipe. Read More
Rating: 4 stars
These muffins were very moist and full of flavor, my family really enjoyed them. I think next time I will substitute 1/2 the butter with applesauce and see how they turn out. Read More
Rating: 4 stars
Wow! These are fabulous muffins that taste just like banana bread with a delicious crumb topping! I did add 1 tsp. of vanilla and 1/2 tsp. of cinnamon along with 1/4 cup of chopped walnuts to get even more of that "banana bread" taste. I baked these in a Texas sized muffin tin and got 6 huge muffins. I baked them at 400 for 30 minutes. They smelled wonderful and tasted even better - thanks for a great recipe! Read More
Rating: 4 stars
These muffins were awesome and so easy to prepare. I added some chopped walnuts to the mixture before I topped with the crumbs!! My family loved these, they will become a favorite. Read More
Rating: 5 stars
This is an excellent recipe. I followed the recipe exactly and I thought the muffins were great. I think the yield for the recipe is for smaller muffins and I prefer baking larger ones. It came out with 10 large muffins. I think the next time I use the recipe I will change the serving yield from 12 to 14. Read More
Rating: 5 stars
These muffins are amazing! We only had one banana, so we substituted an apple, which we warmed up in the microwave first to make it soft. They were so good, we had to leave the room so we didn't eat them all in one sitting! Just a note, we thought there wasn't enough topping because each pre-baked muffin had just a few crumbles, but it spread out a lot during cooking and we even had some overflow. Excellent! Read More
Rating: 5 stars
This is a great and easy recipe! I usually make banana bread with my older bananas and I recently stumbled upon this recipe...it was a HUGE hit and it's saved right next to my banana bread recipe now! Read More