Banana Crumb Muffins

I made these and people could not get over how good they were. One person even said I could sell them. I got the recipe on line and while this makes 10 muffins, I used to online calculator to increase it to 13 muffins since I had 4 bananas. I then made 12 muffins with the batter. I didn't make extra topping, I used the amounts below.

I didn't use papers, I just sprayed the muffin pan with cooking spray. I can never get the topping mixture to look like cornmeal, so I eventually just stop and dump it on. It seems like a lot, but definitely put it all on. The first time I made them I just sprinkled it and had left over. Use all the topping.

Also, I don't care what anyone says - I ALWAYS bake with salted butter. I love salt in my sweet. Mmmm...


Ingredients

• 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
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

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.