Baking #89: Banana Crumble Muffins

Today is the first day of lunar month December so I stayed home since I am a vegan for half a day. I don’t normally go out apart from working when I am a vegan for half a day as most of the food served outside were not vegan. So, might as well stay home for lunch and only go out after lunch.

So, I spent my Sunday morning at home baking. I actually had two baking planned out yesterday evening before I go to bed. But unfortunately, I only found out that my kitchen was short of an egg to bake Mocha Chiffon Cake. So, I ended up baking Banana Crumble Muffins only as I had promised Jia yesterday afternoon that I’ll bake her some Banana Muffins. It is not nice to break promises.

I finished up the Pisang Berangan which I bought couple of days ago. They were big in size. Like double the size of the usual Pisang Berangan which I always buy. According to my colleague, this is the A quality of Pisang Berangan. It looked like a mixed bred of bananas to me though. xD


463g of mashed up Pisang Berangan. I normally puree the bananas but I mashed them up this time as I sort of broke the juice blender last week. xD


Right before the second batch of my Banana Crumble Muffins go into the oven to be baked. Pardon the dropped out crumb topping mess. LOL!


Banana Crumble Muffins (adapted from Rumbling Tummy & ZaTaYa Yummy)

Jia loves the crumb topping which I baked for the Blueberry Crumble Muffins by Bear Naked Food some time ago. She brought some to her office the next morning and her colleagues love them. She had been asking me to bake them again but I have not been doing so.

Without further ado, let me show you how these Banana Crumble Muffins were made. I used two recipes, one for the banana muffins and the other for the crumb topping.


  • 462g bananas, mashed *463g*
  • 140g caster sugar *80g brown sugar*
  • 1 egg
  • 48g unsalted butter, melted
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 216g all purpose flour

Crumble topping

  • 90g unsalted butter, melted
  • 125g all purpose flour
  • 125g packed light brown sugar


  1. To make crumble topping, rub in melted butter with all purpose flour and sugar together. Set aside while you make your muffin batter.
  2. In a large mixing bowl, mix dry ingredients – all purpose flour, brown sugar, baking powder, baking soda and salt together.
  3. In another bowl, mix together wet ingredients – mashed bananas, melted butter and egg. Mix until well combined.
  4. Make a well in the centre of the flour mixture, pour in the banana mixture and gently fold in both dry and wet ingredients are well incorporated.
  5. Scoop batter evenly between muffin liners. Scatter generously the crumble mix on top of each muffin and bake in a preheated oven of 180 degree Celsius for 20 minutes or until an inserted cake tester comes out clean.
  6. Transfer the muffins to cool on a cooling rack to cool completely.


This is the up close look of my Banana Crumble Muffin. I have not given them a taste test yet as I am a vegan until lunch but I am sure they are good as crunchy crumb toppings make muffins taste extremely good and wanting for more.

Do try this recipe at home if you have loads of bananas to spare and can’t decide on what to make with them.


I tried one of the muffins this morning. The muffin stayed soft and moist until this morning albeit it has been nearly 24 hours later. The level of sweetness is just perfect, not at all sweet. However, the crumb topping was overly sweet for my liking. Jia however said that she preferred the muffins without the crumb topping.

But all in all, this was a good recipe. Good enough even without the crumb topping. The crumb topping will only enhance the texture but if you are a health conscious person, I would suggest you let go of the crumb topping.

Happy trying!

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