Banana Cinnamon Crumb Muffins

Old bananas encouraged me to find this recipe. I am forever grateful. These are the best banana muffins ever, and I'm trying hard to not eat all of them before my mom gets to try one.
The crumbliness, the moistness, yum. It doesn't take too long at all. Me a little longer because I am taking photos of everything, but subtract that from the equation and it's about a 15-20 minute preparation

Makes: 10 decent size muffins

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 (You can replace this with canola oil for a healthier treat)
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Preheat oven to 375 degrees. 

•Lay out your muffin papers if you are using them, or grease your muffin cups

• 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. Pour mixture into the larger bowl and stir until moistened.

• Throw in 1 tsp. of cinnamon and mix. Spoon your batter into your muffin cups/papers.

• In a small bowl, mix together brown sugar, 2 tablespoons flour and 1/8 tsp cinnamon. Cut in 1 tbs butter until mixture resembles coarse cornmeal. I actually had to use my hands for this part, it worked much better.

• Sprinkle a generous amount over your muffins. I used every last pinch of it. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


And then eat the crap out of them. The smell will make you do it before they even cool down. Oh the dishes I dirtied. It's okay mom, I cleaned them up.