Banana Crumb Muffins

I made these today since I had a large number of over ripe bananas, and they were absolutely delicious! And even though the recipe calls for 3 bananas, I used 5 since I had that many that needed to be used right away, and it worked out just fine. And since the crumb topping is what makes this muffin stand apart from the rest, I made 1 1/2 times the topping so that I could generously cover the top of each muffin. Simply scrumptious!

Banana Crumb Muffins

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 bananas, mashed (or 4-5)

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup vegetable oil

1/3 cup packed brown sugar

2 TBSP. flour

1/4 tsp. ground cinnamon

1 TBSP. butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 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 vegetable oil. 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.
Makes 12 muffins.