383 Reviews of Crumb Topped Banana Muffins

From: Happy Hippie

On Sep 19, 2006

I've been making banana breads, cakes and muffins for years, but I have never found a recipe to match this one. This is an absolutely awesome-tasting muffin that is low in fat and calories making it a healthy choice to boot. It went together easily and quickly and the family love them. The house smelled fantastic while they were baking. This is a keeper and will take top honors in my recipe box. Thanks MizzNezz for a real winner!!

From: LUVMY2BOYS

On Jan 2, 2007

These tasted wonderful! I used whole wheat flour, 1/2 cup Splenda & added 1 tsp cinn. I also used applesauce for the butter & Eggbeaters. For the brown sugar, I used Splenda brown sugar blend & lite butter. But I should have baked them for more than 20 min since the bananas I used were VERY ripe so my muffins turned out too mushy. 25 min would have been better. But they tasted great still! Thanks for sharing!

From: Smilyn

On May 30, 2006

OMG, I just love these! They are easy to freeze. I added chocolate chips (about 2 small hand fulls) and they tasted just like Mimi's cafe muffins. This is a big keeper. If anyone wants to perfect portion them — try to use 3/4 of an ice cream scoop. I think next time I am going to skip lining the muffin tin with paper and do it "bare". Thanks!

From: Sharlene~W

On Sep 18, 2006

Loved these muffins! The banana flavor really comes through. I was concerned that the batter filled the 12 standard muffin cups nearly to the top rather than 3/4 full, but they didn't overflow. I found the easiest way to mix the crumb topping together was to crumble the mixture with my fingertips. It seemed like quite a bit, but I forged ahead and used it all--it was perfect!

From: Darcy's Diner

On Sep 25, 2004

I wish I could give this one 6 stars! We loved these muffins, even my husband who hates all things banana liked them. We are banana bread aficionado's & these beat any we've tried...they are sweet, crunchy on top, light & moist inside. GREAT!! The only thing I did different was to add a healthy splash of vanilla to the batter.

From: Kyrashallen

On Oct 16, 2005

These are wonderful and really easy to make. I've made them with 2 or 3 bananas and they come out great every time. I fill the muffin tins about 2/3 full, once the struesel is added, it fills the tin. I get 12 every time and they don't overflow the tin. My whole family loved them-definitely a keeper!

From: Phoenix 0880

On Feb 6, 2007

These were very tasty, quick and easy, moist and sweet. I made them with pecans and it was excellent! 5 Weightwatcher points each when making 12 muffins

From: Charmed

On Jun 27, 2004

Another recipe I hoped to post but found here instead, this is one of my favorite muffin recipes. It's moist, rich, and delicious. I've tried other versions since I found this a number of years ago, and none has ever been as good, so now I stick with this one. The only difference is I put 2 tbs. of flour in the topping, and I usually make larger muffins, so I get 10 instead of 12. Or 6 if I use the extra large muffin pans. No matter what I do, they are perfect! I highly recommend trying them. This is one of the best muffin recipes I've ever come across, and I have been making it for quite a number of years now.

From: Karen=^..^=

On Oct 2, 2007

I made this into bread instead of muffins. I doubled the recipe and then divided between three 8 x 4 loaf pans. I baked for about 45 minutes at 350 degrees and they came out perfect. My crumb topping didn't look like crumbs after baking...more like a coating, but I didn't use the nuts so that may be why. The topping was slightly crisp and sweet and complemented the bread perfectly. Thanks for posting!

From: dayla

On Oct 22, 2002

These were so good. The topping was perfect and the muffins so tasty. Thank you so much for this. I will be making these again. YUMMY!!!