I go thru phases with my baking. I will bake something new every day and then I won’t bake for a month, wow, sounds like me and books, LOL.
Banana Crumb Muffins (<—this is a link if you’re name is Nancy)
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
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
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.
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. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
My Notes: I add 1 tablespoon imitation vanilla to the banana mixture and chopped pecans. 1/2 cup to a cup works. I also don’t add the topping until the muffin cooks for 13 minutes because I don’t want them to soak into the muffin, I want the topping crunchy. Then I cook for 5 more minutes. FYI, the crumb topping makes double what you need.
I bought my muffin papers from Ikea, super cheap and cute!
PS: If you plan on making this recipe, please pin it. Pinterest is a bloggers best friend.