Banana Berry Muffins

Course Breakfast
Servings 12 muffins



  • 3 large bananas ripe
  • 1 and 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon flake kosher sea salt
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter softened
  • 2 eggs
  • 1 cup mixed berries

Crumb Topping

  • 1/3 cup granulated sugar
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter


  1. Preheat the oven to 375 degrees Fahrenheit. Line a 12-capacity muffin pan with muffin liners and grease the top of the pan.
  2. In a large bowl, mash the bananas together until they are completely blended into a paste. Set aside.
  3. In a medium-sized bowl, mix together the flour, baking soda, baking powder, nutmeg, and salt. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar at medium speed until smooth. Add the eggs, one at a time, mixing well after each addition. Add the bananas and mix until smooth, then reduce the speed to low and add the flour mixture in 2 increments, mixing until *just* combined. Stir in the berries.
  5. To make the crumb topping, mix the sugar, flour and cinnamon together in a small bowl. Cut the butter into small pieces, roughly 1/2 inch in length and width, and put the pieces in the bowl as well. Then gently stir the mixture just enough to coat the butter pieces in the sugar mixture.
  6. Evenly distribute the batter between the muffin liners, filling them about 2/3 full. Sprinkle about 1 tablespoon of crumb topping over each muffin. Bake for about 20 to 30 minutes, or until a toothpick inserted into the center of each muffin comes out relatively clean, the tops of the muffins are golden brown, and the crumb topping has turned into a crust.
banana, berry, muffins, crumb, topping, cinnamon, strawberry, blueberry, raspberry, cherry