The second muffins came from my desperate need to use my overly browning/blackening bananas. I always want/need bananas, use/eat one, and then the rest just brown and begin to mold. These were good, partially because I love anything with streusel topping.
Crunchy Crumb Banana Muffins
from the Mini Sam Tan Kitchen
Sift together in a large bowl:
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Dash of mixed spice/cinnamon
Combine in a separate bowl and then fold into flour mix until just moistened:
3 large very ripe bananas, mashed
1/2 cup sugar (white or brown both work)
1 egg, lightly beaten
1/3 cup melted butter/oil
Dash of vanilla extract
Optional: stir in some chopped pecans/walnuts if desired.
Line muffin pan with paper cases and spoon batter in until 2/3 full.
Cinnamon Crumb Topping
1/3 cup brown sugar
2 tbsp flour
1/4 tsp cinnamon
Cut in 1 tbsp butter using a two butter knives or a fork until the mix resembles a coarse, crumbly cornmeal. Sprinkle generously over muffins before baking.
Bake at 350F for 20-30 minutes until golden brown/skewer comes out clean.