Banana Muffins with Crumb Topping

My husband now thinks I only buy bananas to watch them turn black, thus leading me to bake something.  I always buy them with the best of intentions; sometimes they just don’t sound good.  But baked in butter and sugar, I’m good with that. 

This recipe did get the nod and eye brow lift from Jake so they are safe for you to try in your own kitchen. 

Banana Muffins with Crumb Topping
Adapted from: Eat At Allies

Muffins:
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
½ cup white sugar
¼ cup brown sugar
1 egg, lightly beaten
1/3 cup butter, melted
½ TBSP vanilla extract

Crumb Topping:
1/3 cup packed brown sugar
2 TBSP all-purpose flour
1/8 tsp ground cinnamon
1 TBSP butter (not melted)

Preheat oven to 375 degrees.  Prepare a muffin pan with 12 liners.

In a medium bowl, combine (I use a whisk) the flour, baking soda, baking powder and salt.

In large bowl, combine the mashed bananas with the sugars, egg, melted butter, and vanilla extract.

Add the flour mixture to the banana mixture and stir until just combined.

Fill muffin cups 2/3 full.

For the crumb topping - In a smaller bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Use a fork or pasty tool to cut in 1 tablespoon butter until crumbs/chunks form. Sprinkle crumb topping over muffins.

Bake for 15-18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Makes 12 muffins.

Enjoy!  :)