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Banana Crumb Muffins

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

The best way to use up your over-ripe bananas. The crumb toppings make these muffins extra special.

banana muffins on a rack

Muffin batter:
 1 cup flour, all-purpose
 ½ cup rolled oats
 1 tsp baking soda
 1 tsp baking powder
 ½ tsp salt
 3 ripe banana, mashed
 ¾ cup white sugar
 1 egg, lightly beaten
 ⅓ cup butter or margarine
Crumb toppings:
 ⅓ cup brown sugar, packed
 1 tbsp flour, all-purpose
 1 tbsp quick oats
 1 tbsp butter, cut into 1/2 in pieces
1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2

In a large bowl, mix together 1 cup flour, 1/2 quick oats, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg 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, 1 tablespoon flour, 1 tablespoon of quick oats and cinnamon. Cut in 1 tablespoon butter 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.