Banana Peanut Butter Crumble Muffins

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My sister just had a baby!  When I asked how I could help, she said wanted muffins.  Lots of muffins.  Lots and lots and LOTS of muffins.  All freezer friendly and different flavors.  I’m on it!

You’ll see a series of recipes related to the new baby muffin extravaganza, Banana Peanut Butter Crumble, Pumpkin Butterscotch and Zucchini Chocolate Chip.

Banana Peanut Butter Crumble Muffins

Makes 12 muffins


Banana Peanut Butter Muffins:

  •  1 1/2 C flour
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 3 very ripe bananas, mashed
  • 3/4 C sugar
  • 1 egg
  • 1/3 C peanut butter

Crumble Topping:

  • 1/3 C brown sugar
  • 2 T flour
  • Pinch cinnamon
  • 1 T butter


Heat oven to 375.  Line muffin pan with baking cups.

Mix together flour, baking soda, baking powder and salt.  Set aside.

Use a hand mixer to combine ripe bananas, sugar, egg and peanut butter.  Add flour mixture to banana mixture.  Scoop into prepared muffin cups.

To make crumble topping, mix brown sugar, flour and pinch cinnamon.  Use a pastry cutter or two forks to cut in butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

Bake 18-20 minutes until lightly golden brown.  A toothpick inserted in the center will come out clean.

Serve warm or muffins freeze well.  I hear they are a hit during 2 am new baby feedings.

Recipe modified from “Banana Crumble Muffins,” by Lisa Kreft

Anna Lookingbill

Anna Lookingbill

I'm a self-taught Betty Crocker. Food should be pretty, delicious and have sprinkles. Professionally I'm a clinical social worker. Follow me on Facebook and Pinterest- Sugar and Spice Baking Blog- for great recipes, amazing restaurants and culinary adventures.

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