This weekend I had a bowl of cereal for breakfast but just a few hours later, I was hungry again.  I decided to whip up a batch of these muffins.  I had some very ripe bananas months ago about to go bad, so I mashed them up and froze them in a plastic bag.  I was very happy to have them on hand so I was able to make these on the spur of the moment.  These have a really wonderful banana flavor.  I have made them many times and they always turn out well – that’s the kind of recipe I love :)

Banana Crumb Muffins
For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
½ teaspoon cinnamon
1/3 cup butter, melted 

For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter   

Preheat oven to 375°.  Lightly grease 10 muffin cups, or line with muffin papers.  

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.  

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.   

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Source: Allrecipes 

Source: Allrecipes