Banana Crumb Muffins

Recently, I had about two dozen bananas in the freezer that I wanted to use up.  I made a couple loaves of my regular banana bread, but I wanted to make some muffins to have for Breakfasts during the week.  I found this recipe and it seemed perfect.

I really loved the crumble of this muffin.  It just added that something extra that I felt it needed. They were a very moist muffin and made for the perfect snack to eat on the way to work, or at night for a dessert!

I doubled the recipe because the original recipe says its yields only 10 muffins.

Banana Crumb Muffins
From: All Recipes

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

For the crumble:
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375* degrees.  Lightly grease muffin cups or line with muffin papers.

In a large bowl, mix together the 1 1/2 cups of flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg  & melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into the prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and the cinnamon.  Cut in 1 tablespoon of cold butter until mixture resembles coarse cornmeal.  Sprinkle the topping over the muffins.

Bake in preheated oven until toothpick inserted into center of a muffin comes out clean, about 18-20 minutes.