Banana Crumb Amazingness

I came back from the grocery store last week with a massive bunch of bananas, positive that I could eat them all with no problem. Problem. I also came back with pounds of strawberries, cherries, blueberries, and apples. Literally, POUNDS. When does that ever happen for a college student? When her parents come to visit of course! :) So, long story short, the bananas started to grow those little brown spots. Small note: I will not eat a banana that is, what others call, ripe. It has to still be a little green for me to come near it. Anyways, I didn't have a bread pan for banana bread, so I decided to try out banana muffins! I usually am not a big fan of muffins, but these turned out great---got good reviews at work as well :)

  • -1 1/2 cups all-purpose flour
  • -1 teaspoon baking soda
  • -1 teaspoon baking powder
  • -1/2 teaspoon salt
  • -3 bananas, mashed
  • -3/4 cup white sugar
  • -1 egg, slightly beaten
  • -1/3 cup olive oil (can be substituted with melted butter)
  • -1/3 cup packed brown sugar
  • -2 tablespoons all-purpose flour
  • -1/8 teaspoon ground cinnamon
  • -1 tablespoon butter

    1. Preheat oven to 375 degrees F. 
    2. Lightly grease 12 muffin cups or line with muffin papers.
    3. In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and olive oil. Stir the banana mixture into the flour mixture just until moistened. Pour batter into prepared muffin cups.
    4. In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon. Cut in 1 tablespoon butter. Sprinkle topping over muffins.
    5. Bake for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.
    6. Enjoy!!! :)

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