We had bananas that were very ripe and something needed to be done about it. I looked for the perfect muffin recipe and ran across this on one of my favorite blogs...Annie's Eats. She got the recipe from allrecipes.com. Here is what I did to make these delicious muffins:
Mash the bananas with a fork in a small bowl. Combine wet ingredients and add dry ingredients to it.
Pour mix into a buttered muffin pan. I used a large scoop so that they all would be the same size. It equaled out to 14 muffins.
Add the crumble topping to each muffin and pack it down.
Cook in a 375 degree oven for 18 minutes.
Here is what they looked like right out of the oven.
Place them on a cooling rack to cool completely. (Ya right, I ate one right out of the oven. Then later tested them after they cooled. Yum and Yum!)
The family is going to make breakfast easy on me tomorrow. They will all want these delicious muffins, and I won't have to cook a thing!
Banana Crumb Muffins
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 (I used pamp chef's cinnamon plus blend)
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.