Is this breakfast or dessert? While the answer may be up for debate, there is no question that these muffins are delicious. Just wait until you smell them baking!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas - mashed
1 teaspoon of vanilla extract
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup melted butter
(Crumb Cake topping)
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons quick oats
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
Preheat oven to 375 degrees Grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.
In another bowl, mix together bananas, sugar, egg, vanilla and melted butter.
Stir the banana mixture into the flour mixture just until moistened. Don't over mix - just until well combined. This will give you a lighter muffin.
Scoop batter into prepared muffin cups. I like to use an ice cream scoop to keep the size of the muffins consistent.
In a small bowl, mix together brown sugar, 2 tablespoons flour, quick oats, nutmeg and cinnamon.
Smash in 2 tablespoon butter with fork until mixture is crumbly. Spoon topping over your muffins.
Bake in preheated oven for 18 minutes, or until a toothpick inserted comes out clean.
Pour a big glass of milk and ENJOY!