Servings: 10 muffins

Muffins (10) Muffins (10)
 
1 1/2 cups all-purpose flour 1 ½ cups all-purpose flour
1 teaspoon baking soda 1 teaspoon baking soda
1 teaspoon baking powder 1 teaspoon baking powder
1/2 teaspoon salt ½ teaspoon salt
3 overripe bananas, mashed 3 overripe bananas, mashed
3/4 cup white sugar ¾ cup white sugar
 
Crumb Topping Crumb Topping
 
2 Tablespoons all-purpose flour 2 Tablespoons all-purpose flour
1/3 cup cup packed brown sugar ⅓ cup cup packed brown sugar
1/8 teaspoon ground cinnamon ⅛ teaspoon ground cinnamon
1 tablespoon butter 1 tablespoon butter
My Tips (optional): add 1 teaspoon ground cinnamon to the muffin batter My Tips (optional): add 1 teaspoon ground cinnamon to the muffin batter

Preheat oven to 375 degrees F. Line muffin pan with 10 muffin papers (or grease muffin pan).
In a large bowl, add 1 ½ cups of flour, baking soda, baking powder and salt and mix well. In a separate medium size bowl, mash bananas then beat together with white sugar, egg and melted butter. Add the banana mixture to the flour mixture, stir until just moistened - do not over mix. When ready, spoon batter into muffin cups.
In a small bowl prepare crumb topping - add 2 Tablespoons of flour, brown sugar and cinnamon. Cut in 1 Tablespoon of butter until it resembles a coarse cornmeal texture. When ready, sprinkle on top of batter.
Bake on middle rack of oven for 18 to 20 minutes. Be sure to check center of muffins with a toothpick to make sure it comes out clean. When ready remove from oven, allow to cool for a few minutes then transfer to cooling rack. Enjoy!