Banana Crumble Muffins

For as long as I can remember, I was never a fan of fresh bananas. I can tolerate it in a fruit cup, smoothie, and frozen yogurt, but I could never just have a banana for a snack. I love dried banana and I go ummm...bananas for banana bread/muffins. We buy 5 bananas every week, because Kevin likes to have it for his morning snack. One time last year, Kev had 2 bananas left over from the week and by the beginning of the following week, the bananas were looking sad. Kev was ready to chuck them in the garbage, but I decided to try finding a recipe for banana muffins and not waste them.

For the muffins/cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2-3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted

For crumb topping:
3/4 stick unsalted butter, melted (about 6 tbs)
1/4 cup packed brown sugar
1/4 cup granulated sugar
3/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup plus 2 tablespoons all-purpose flour

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. 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 melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together all the dry ingredients for the crumb topping. Melt butter and add to the dry mix. Mix until resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 17 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Since making the mini banana muffins, Kev has requested them every time we have ripe bananas. These are best served warm out of the even (isn't everything though?) with a nice glass of cold milk. I have shared these with friends, family, and co-workers. Everyone seems to like them. Well, here's the recipe. Enjoy!