Banana Crumb Muffins

Stolen from Lovin’ from the Oven and not at all modified (though I am definitely adding nuts next time), this recipe is the reason why I have a crapload of bananas in my kitchen right now and have been scouring the internet for ways to use them (expect banana cupcakes in a few days).  Yes, I overbought.

These are pretty good though they definitely need something.  I’m thinking nuts will help, maybe a bit of cinnamon in the muffins themselves  or an extra ripe banana.  We’ll have to do some experimentation next time around.

Muffins

1 1/2 C flour

1 t baking soda

1 t baking powder

1/2 t salt

3 bananas, mashed

3/4 C sugar

1/3 C butter, melted

1 egg, lightly beaten

Topping

 1/3 C light brown sugar

2 T flour

1/4 t cinnamon

1 T butter

 1.) Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2.) In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3.) 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.
4.) Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.