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Jodi

sm00bs in family_recipes

Crumb-topped Banana Muffins

Every now and then we buy too many bananas to eat before they turn brown. When a banana is too brown to eat, we stuff it in a bag in the freezer and save it for banana bread or muffins. They look absolutely disgusting and get all slimy and nasty, but they are so sweet and are perfect for baking. Our frozen banana collection was starting to take over our freezer, so this morning I decided to make muffins. These are some of the best muffins I have ever had!

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup granulated sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 Tbs all-purpose flour
1/8 tsp ground cinnamon or nutmeg
1 Tbs butter

Preheat oven to 375° F. Lightly grease 10 muffin cups, or line with muffin papers. If using mini-muffin tins, batter will make about 24-28 muffins. 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 banana mixture into 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.

Comments

mmm- sounds yummy - i need more bananas too - maybe this time i'll buy too many on purpose.