Banana Crumb Muffins {Foodie Friday}

I just love to bake. Cooking is not for me, but baking is awesome. These muffins did get soggy after a day or so, so make plans to eat them quick or take them to a carry in.

These Banana Crumb muffins were a great alternative to the normal banana bread I make with our expiring bananas. Caroline loved them. The other day she picked up the tupperware container of them and put them on the table. Then she crawled up onto a chair and onto the table and tried to get the container open. So there you go.

Banana Crumb Muffins

Ingredients:
For the 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
½ teaspoon cinnamon
1/3 cup butter, melted  For the topping:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter   

Directions:
Preheat oven to 375°.  Lightly grease 10 muffin cups, or line with muffin papers.  
In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg, cinnamon 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.

Source: Annie’s Eats originally from Allrecipes