Banana Crumb Muffins

A chilly Sunday afternoon + a bowl full of overripe bananas = muffins! I tend to buy bananas, forget that I’ve bought them – then buy some more! It all worked out, we ended up with a basket full of crumb topped, moist banana muffins for an afternoon snack!

Crumb Topping:

• 1/2 cup flour
• 1/2 cup light brown sugar
• 1/4 teaspoon salt
• 1/4 cup cold butter

Muffins:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flour
• 1 cup light brown sugar
• 3/4 cup butter, room temperature
• 5 bananas, mashed
• 2 large eggs, beaten
• 2 teaspoons vanilla extract

1. Preheat oven to 375º. Mash the ingredients for the crumb topping with a fork. Set aside.
2. In a small bowl, whisk baking powder, baking soda, salt, and flour.
3. In a large bowl, cream the brown sugar and butter. Add the bananas, eggs, and vanilla, then flour mixture.
4. Divide batter into 16 muffin cups and bake for 20 to 25 minutes. Cool on a wire rack.