AuthorAlexis
Preheat oven to 375˚F. Lightly grease 10 muffin cups or line with muffin papers.
In a large bowl, mix together 1 1/2 cups of flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl beat together the mashed very ripe bananas, white sugar, 1/4 cup packed brown sugar, egg, melted butter, and vanilla.
Stir the banana mixture into the flour mixture until just combined.
Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons of flour, and cinnamon. Cut in 1 tablespoon of butter until mixture resembles coarse cornmeal. Sprinkle crumb topping over muffins.
NOTE: I find it easiest to make the crumb topping using a stand mixer or hand mixer. However, if these are not available to you a fork would also work.
Bake in preheated oven for 18 to 20 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.
Ingredients
Directions
Preheat oven to 375˚F. Lightly grease 10 muffin cups or line with muffin papers.
In a large bowl, mix together 1 1/2 cups of flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another bowl beat together the mashed very ripe bananas, white sugar, 1/4 cup packed brown sugar, egg, melted butter, and vanilla.
Stir the banana mixture into the flour mixture until just combined.
Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons of flour, and cinnamon. Cut in 1 tablespoon of butter until mixture resembles coarse cornmeal. Sprinkle crumb topping over muffins.
NOTE: I find it easiest to make the crumb topping using a stand mixer or hand mixer. However, if these are not available to you a fork would also work.
Bake in preheated oven for 18 to 20 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.