I bought a bag of over-ripe bananas about a week ago. They weren’t that ripe at the time. I was going to make banana cream pie with them, but then all the kids left and there was no one here to eat banana cream pie, except me, and I am having a hard enough time fitting into my pants as it is. Then the banana bag ripped and rapidly blackening bananas cascaded over my counter space. There was nothing to do but start baking. I started on banana muffins last night, two kinds. These crumbly topped ones are delicious, and they are still moist and yummy the morning-after. In fact, they are so good that I just dropped off half a dozen at my doctor’s office… I’ve got my fingers crossed that there will be a rapid return on my investment…

Crumbly Topped Banana Muffins

For Muffin
1 1/2 cups flour
1/4 tsp. nutmeg
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups of mashed banana (that was only 3 of the ones on my counter…)
3/4 cup white sugar
1 egg
1/3 cup veg. or canola oil or melted butter

For Topping
1/3 cup packed light brown sugar
2 T. flour
1/4 tsp. cinnamon
1 T. melted butter

Preheat oven to 375 degrees. Line 10 muffins cups with paper liners. In a medium bowl whisk together flour, nutmeg, baking soda, baking powder and salt and set aside. In another bowl mix together mashed bananas, sugar, egg, and oil or melted butter. Stir the banana mixture into the flour mixture. Do not beat, stir just until flour is moistened. Spoon batter into muffin cups. In another bowl combine the brown sugar, flour, cinnamon, and melted butter. Stir and mash with a fork until small crumbles form. Sprinkle the crumble topping over the batter in the muffin cups. Bake at 375 degrees for 18 to 20 minutes.

Yes, you should definitely make these. Thanks for stopping by!