Banana Crumb Muffins

I love bananas.  Seriously love them.  Unfortunately, or maybe fortunately, I can't eat them fast enough.  That means we get to have lots of good things like these Banana Crumb Muffins.

Banana Crumb Muffins

1 1/2 cups all-purpose flour (I used 3/4 all-purpose + 3/4 whole wheat flour)

1 t baking soda

1 t baking powder

1/2 t salt

3 bananas, mashed

3/4 cups white sugar* (we weren't paying attention and actually used 1/2 cup brown sugar and 1/4 cup white sugar...it turned out fine!)

1 eggs, lightly beaten

1/3 cup butter, melted

Crumb Topping:

1/2 cup packed brown sugar

1/8 cup all-purpose flour

1/2 t ground cinnamon

1 T butter

Preheat oven to 375. Lightly grease ten muffin cups or line with muffin papers. (I got eleven muffins out of mine.)

In a large bowl, mix together 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. (My helpful tip here is to use ice cream scoop or a #20 scoop from a restaurant supply to fill your muffin tins...it makes it so much easier to get uniform muffins or cupcakes!)

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

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

Look at that crackled, crumb topping. It is so good.   Anyway, the kids say these are even better than Chocolate Chip Banana Muffins and that is high praise, indeed!