Banana Muffins with Crumble Topping

It seems I was a little overzealous a couple of weeks ago in the amount of bananas I bought while grocery shopping.  A few days later I had 3 very sad overripe bananas sitting on the kitchen counter and my middle son excitedly asked me if that meant we were going to have banana muffins (I suspect he planned the banana boycott for this very reason!) I use the same basic recipe for my banana muffins as I do for my easy banana bread with the exception of the delicious crumble topping that I like to finish them off with…it gives them that extra special touch! I’m pretty sure that you’re going to love them!

Ingredients:

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 1/2 cup Walnuts (optional)

For the Topping:

• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup butter

Instructions:

Preheat oven to 350 degrees. Generously grease a muffin tin. Combine the first nine ingredients in a large bowl and mix until well blended. Spoon batter into muffin tins about 3/4 full. (Helpful hint: spray your spoon with nonstick spray before beginning to scoop the batter so it slides off the spoon easily!) In a small bowl mix the flour and brown sugar for the topping. Cut in butter with two knives until uniform.  Spoon topping over muffins and press lightly into batter. Bake for 22-24 minutes until toothpick inserted in the middle of the muffin comes out clean and topping is golden.

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I swear these are so moist and perfectly balanced, they can’t be beat! I hope you love them!

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