Banana Muffin Crumble is a slight twist to the popular the typical banana muffin. It's fairly simple and just one extra added step which is making the crumble part just before you bake in with the rest of the muffin. This is a great recipe if you find yourself with an excess amount of ripe bananas and don't' want to make banana bread. Overall it tasted very good and the extra crumble part on top is a nice compliment to the muffin.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup vegetable oil
1 1/2 teaspoons pure vanilla extract
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or line with muffin papers.
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt and cinnamon.
In another large bowl, beat together bananas, sugars, egg, oil and vanilla.
Stir the banana mixture into the flour mixture just until moistened. Evenly scoop batter into prepared muffin cups. Set aside.
In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until evenly distributed and crumbly in texture. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Once cooked, take out and place in cooling rack. Enjoy!