While I tend to freeze ripe bananas, sometimes I crave banana bread and muffins. I really dig the crumble on top of these ones. Sorry for the bad photo, my oven was having bad juju and then it was pretty dark outside. Oh well, they taste great, and my husband loves them for breakfast.

Banana Crumb 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 replacer
1/3 cup margarine, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon margarine

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10-12 muffin cups, or line with muffin papers. (I think they’re better when you don’t use liners)

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, white sugar, egg replacer and melted margarine. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon margarine until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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