Banana Crumb Muffins

banana crumb muffins

How do you make frugal, yet yummy muffins? You use your ripe bananas to make banana crumb muffins, of course! It’s a delicious and healthy way to create a freezer breakfast, lunch treat or dessert. I take advantage of my homemade crock pot yogurt as a staple ingredient, but store-bought works just as well. I make a double batch to ensure lots of yummies for the future.

I preserve my bananas in the freezer until I’m ready to make muffins or bread. It’s easiest to throw them in whole, skin and all. I have a collection in a gallon size freezer bag. You can also chop them into slices and make them “convenience style” prior to freezing, if desired. You’ll have quicker options for smoothies. However, they are prone to freezer burn unless the air is sealed from the bag.

When bananas are frozen whole, there are a few tricks of the trade to returning them to a usable state:

  • Thaw whole in a thawing box (plastic shoe box, pictured above, to catch condensation).
  • Thaw at room temperature for about an hour or longer if you’re away.
  • Be prepared for yucky, dark skin and a slimy interior.
  • The banana will slide right out of the skin and mash easily with a mixer. They will be very cold.
  • Don’t be alarmed at the color, texture and unappealing appearance. It will all mix together and the end product will taste as if it’s never been frozen.
  • Your batter will be cold from a chilly banana; allow it to rest at room temperature about 15 minutes prior to baking or bake about 5 to 10 minutes longer; check with a toothpick.

Mashed cold, bananas (looks like mashed potatoes, heh?)

Banana Crumb Muffins


  • 1 3/4 cups white whole wheat flour
  • 1/2 cup sugar (increase to 3/4 cup if plain yogurt is used)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/2 cup vanilla or plain yogurt
  • 1 cup mashed ripe bananas, 3 large
  • 3 Tablespoons rolled oats
  • 3 Tablespoons raw or brown sugar


  1. In a large bowl, mash bananas well with a mixer.
  2. Add the egg, oil and yogurt until well mixed
  3. Stir in flour, sugar, baking powder, baking soda and salt until moistened.
  4. Fill sprayed or paper-lined muffin cups two-thirds full with a cookie or ice-cream scoop.
  5. Sprinkle approximately 1 tsp. oats and raw sugar on top of each muffin.
  6. Bake at 350 for 25 minutes or until a toothpick comes out clean.
  7. Cool for 5 minutes before removing from pans to wire racks.
  8. Cool completely and freeze in a gallon size bag if desired.
  9. Thaw individually in lunch boxes or entire bag for 4 hours.
  10. Or microwave one muffin at 70% power for 1 minute.
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Here’s a few of our other favorite banana recipes:

Do you have any frozen banana tricks?

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